Feautured Recipes

A selection of Chef Graham Hayes' favorite recipes inspired by ingredients from our principals.

Chorizo, goat cheese and avocado crackers

Serves 2

Ingredients

– 1 cup cooked chorizo

– 2 tablespoon guacamole

-2 tablespoons crumbled goat cheese

– 1 tablespoon sweet chili sauce

– 8 pieces raddicho lettuce about the size of your small finger

-8 sliced Dare Vinta crackers

-Chopped chives to garnish

Featuring products available through Dare Foods.

Directions:

  1. Place the sausage in a pan and cook for 3 mins until light brown colour , place in sweet chilli and cook for 1 min remove and cool.
  2. Place the lettuce leaf at the end of each vinta.
  3. Spread the guacamole on each vinta.
  4. Top with the crumbled sausage mix.
  5. Top with the crumbled goat cheese.
  6. Garnish with the chopped chive.

S’mores bites with Hershey favourites

Makes 12

Ingredients

– 12 ultimate chocolate chip cookies

– 12 Hershey’s Kisses

– 6 Marshmallows cut in half

Featuring products available through Hershey and Dare Foodservice:

Directions:

  1. Heat the oven to 375 dregrees.
  2. Place a ½ marshmallow centered on each cookies with is turned upside down.
  3. Place in oven for 1 min.
  4. Remove top each with a kiss place a back in oven for 2 mins.
  5. Remove cool and serve.

Wild salmon with Indonesian spice honey glaze

Ingredients

10 pieces Tree of Life Salmon

6 oz coconut milk TOL

5 oz sweet soya sauce cominex

1 oz honey

7 oz curry sauce

30 oz cooked long grain rice Toms

20 oz mango salad

 1 oz cominex sambal

Salt and pepper

Directions:

  1. Mix the coconut milk, soya, honey, sambal
  2. Marinate the salmon in the coconut milk mix for 3 hours
  3. Remove the salmon, place on baking sheet and pan roast at 400 for about 8-10 mins
  4. Place the remaining marinate in a pot and reduce down to It covers that back of a spoon, set aside
  5. Heat the rice and fold in the curry sauce
  6. Remove the salmon glaze with the thickened marinate
  7. Serve the salmon over the rice and top with the mango salad