Mains Recipes

Big Ev’s Pork Belly

The day before,
Diagonally cut the skin both ways to allow marinades etc to penetrate.
Coat the Pork Belly in Big Ev’s Tomato Chilli Jam. Place in a sealed container that has 3 Tablespoons of salt diluted
into warm water that has cooled so it is totally covered. Refrigerate.

Make up the marinade
100gm Oyster Sauce, 100ml Olive oil,
200gm Big Ev’s Tomato or Beetroot Chilli jam 50ml lime or Lemon juice

Remove the meat from the fridge 6-8 hours before cooking. Reserve the water for use in the oven cooking. Pat dry
and coat with the marinade. Reserve the unused Marinade to use in the vegetables. Place back into the refrigerator.

Oven cooking.

Place the Pork Belly on a trivet in a roasting dish. If you do not have a trivet cut two carrots length way and lay the
Pork Belly on these.
Add some of the reserved water to the dish and place in the middle of a preheated oven at 80c for an hour. Turn up
to 120c for another hour. Now move to the top of the oven at 180c to crisp the rind up and finish the cooking.
Remove and cut into meal portions and serve with your favourite vegetable or salad sides.

Vegetable accompaniment.
In a pan at high heat add 1 clove finely chopped garlic and 1 chilli with spicy lemon grass, chunky chopped or sliced
onions. Sautee.
Turn down to medium heat and add fine cut Julian carrots, Baby corn, Cauliflower heads, Broccolli, beans and your
favourite vegetables.
2 mins later add 120ml Big Ev’s Tomato chilli jam and the reserved marinade.
3 minutes later add 1 tsp Sesame oil and 1 finely chopped spring onion.
Continue cooking for 2 minutes then serve on Basmati rice.

Barbecue Cooking.

Slice the pork Belly into strips and then the strips in thirds.
Cook on the Barbecue at medium heat and turn as cooked. Turn up the heat when cooking the rind side.

Big Ev’s Minted Lamb

Use Lamb Chops or diced Fillet or chop meat

Make up the marinade
300ml Mint Sauce, 100ml Olive oil, 2 cloves minced Garlic,
200ml Big Ev’s Tomato or Beetroot Chilli jam 50ml lime juice

Marinade meat in sauce for 12 – 24 hours. The longer the better.

 

 

 

 

 

Serving Suggestions

This is good to go for a barbecue.

Or

In a pan add finely chopped garlic and 1 chilli with spicy lemon grass.
Add chunky chopped or sliced onions, Sautee.
(At this point you can also add fine Julian carrots)
Add 2 tsp brown sugar.
5 mins later add 120ml Big Ev’s Tomato chilli jam.
5 mins later add the meat and balance of the marinade.
When half cooked add 1 tsp fish oil and 1 finely chopped spring onion.
Once cooked serve on Basmati rice.

Big Ev’s Quesadillas

A spicy Mexican Pizza style Dish.
A meal for 4.
In a bowl place 250gm Sour cream and 250 gm Creamed Cheese, 200gm Big Ev’s Tomato or Beetroot
Chilli Jam, 1 tsp chilli flakes or crushed chilli and 3 large spring onions sliced finely. Mix together then
add 200gm sliced Tasty Cheese or any hard cheese along with 200gm Mozzarella and mix together.
Use as the filling between 2 corn based Tortilla wraps for quesadillas on the filling add cooked
shredded chicken or finely diced prawn meat.
Cook in a fry pan, griddle, barbecue or toasted sandwich griller.
Put on plate or board.
Serve with topping mix of sour cream and Big Ev’s Tomato Chilli Chutney mixed together.

Any surplus freezes well.

Vegetarian option.

Instead of cheeses in a pot put 2 sliced brown onions, Sautee. Add finely diced carrot, 2 cans four
bean mix, a can or two of corn kernels, 2 cans chilli beans.
Add 200gm Big Ev’s Tomato Chilli Chutney and 200gm Big Ev’s Tomato or Beetroot Chilli Jam
Add 1 or two sachets of Nacho or Taco or Fajita mix as a binding agent, corn flour thickening can also
be used.
Use as the filling between 2 corn based tortilla wraps for quesadillas.
Cook in a fry pan, griddle, barbecue or toasted sandwich griller.
Put on plate or board.
Serve with topping of Big Ev’s Tomato Chilli Jam or chutney.

Big Ev’s Nachos

A spicy Mexican Dish.
A meal for 4.
In a pan with olive oil, Brown off 500gm of Beef Mince until finely ground.
Add 2 cans four bean mix, 390gm Big Ev’s Amatriciana Sauce, 2 cans chilli beans and 190gm Big Ev’s
Tomato or Beetroot Chilli Jam
Add 1 or two sachets of Nacho or Taco or Fajita mix.
Stirring to cook for the next 5-10 minutes. Place on a bed of Corn chips and grate cheese over the
top. Place in an oven on grill to crisp the cheese then serve with a bowl of Sour cream and Big Ev’s
Banana Beetroot or Tomato Chilli Jam.

 

 

 

 

 

Vegetarian option.

Instead of mince put 2 sliced brown onions, Sautee. Add finely diced carrot, 2 cans four bean mix, a
can or two of corn kernels, 2 cans chilli beans.
Add 200gm Big Ev’s Amatriciana Sauce and 200gm Big Ev’s Tomato or Beetroot Chilli Jam
Add 1 or two sachets of Nacho or Taco or Fajita mix.
Use as for traditional Nachos or as a filling for quesadillas.

Big Ev’s Classic Beef Stew

Ingredients

2 Brown Onion 1 tsp Salt
1 tsp cracked pepper 2 Tblspn Oyster Sauce
1Kg Beef Mince 200gm Big Ev’s Tomato Chilli Chutney
4 cups water 2-4 cups vegetables diced (Carrots, Peas, Corn, Beans. ??)
1 pkt Oxtail soup 1 pkt Beef Stroganoff
1 pkt Brown onion gravy
or
1kg Casserole beef cut into 1cm cubes. (eg Chuck, Blade or Scotch Fillet). Diced Kidneys can be
added to this.
Place Finely chopped onions, salt and pepper in a pot and Sautee in oil. Once soft add the Beef
mince and cook, stirring regularly, until no longer pink and finely crumbled up. If Stewing steak is
used cook till browned on the outside.
Add Big Ev’s Tomato chilli chutney, Oyster sauce and water.
Simmer for 15 minutes then add the Oxtail soup and the beef stroganoff packets, stirring the powder
in to the fluid until no lumps are left simmering for about 10 minutes. If it isn’t a thick gravy
consistency add the packet of Brown onion gravy, stirring the lumps out.
If you’re not eating that night, remove from the pot and put in a covered bowl in the fridge.

Mashed Potato

Ingredients
10 potatoes 3 cloves Garlic 1 tsp of Salt.
Add 2 tsp cracked pepper 1 tsp Baking powder 1 Tblsp Butter/substitute, Cremelta
½ cup grated cheese 1 spring onion
Cream/substitute Coconut cream or milk
Boil 10 potatoes in a pot with 3 cloves of Garlic and 1 tsp of Salt.
Once potatoes are cooked remove all the water and put the pot back on the element at low, low,
heat with the lid off for 1 minute to remove excess water. Switch the element off, shake the pot.
Add 2 tsp cracked pepper, 1 tsp Baking powder, 1 Tblsp Butter (substitute with Cremelta), ½ cup
grated cheese, 1 spring onion finely chopped.
Mash until a smooth mix. If fluid is needed add, cautiously, Cream or Coconut cream or milk

Big Ev’s Satay Chicken or Prawn

Ingredients

  • 1 Kg Chicken or Prawn.
  • 2 Red Chillies finely chopped
  • 4 cloves minced garlic
  • 1 tsp salt
  • 2 tsp cracked pepper
  • 2 tsp ginger
  • 1 large brown onion (chunky cut and sliced)
  • 200gms crushed salted peanuts
  • 2 spring onion
  • 2 cups of water
  • 1 Tbsp honey
  • 195gm Big Ev’s Tomato chilli Jam
  • 300grms vegetables (capsicum, onion, carrots, baby corn, broccoli etc.)
  • 2 Tbsp Oyster sauce.
  • 4-6Tbsp Crunchy peanut butter.

In a pot or wok.
Brown off Chicken with oil in pan. Remove and set aside.
If using prawns remove tail shells so you use prawn meat only and set aside uncooked.
Add to the pot 2 Red Chillies finely chopped and 4 cloves minced garlic, 1 tsp salt, 2 tsp cracked
pepper, 2 tsp ginger, 1 large brown onion (chunky cut and sliced) and sauté.
Add 200gms crushed salted peanuts along with 2 spring onion ( white end only, thinly sliced ). Add 2
cups of water along with 1 Tbsp honey and 200ml Big Ev’s Tomato chilli Jam and 300grms vegetables
(capsicum, onion, carrots, baby corn, broccoli etc.) return the browned chicken or prawn and bring
to boil then to simmer for 10 mins.
Add spring onion green end thinly sliced along with 2 Tbsp Oyster sauce.
To thicken add crunchy peanut butter.
Serve on Basmati Rice and garnish with fresh coriander leaves.

Contact

Phone

027 2900003

Mail

info@ bigevs.co.nz
orders@ bigevs.co.nz

Address

Wellington
New Zealand