The cheating cooks Recipes
Sweet and Sour sauce
- 200ml Big Ev’s Tomato Chilli Jam
- 2 Tblsp Honey
- 20ml Malt vinegar
- 100 ml hot water
Big Ev’s Spiced Asparagus Rolls
I have always found these to be the Belle of the Ball and the first to disappear off the table. Making the sauce the day before allows more flavour to develop but it is not essential.
- 350ml Ranch dressing
- 1 tsp cracked black pepper
- 4 tsp Italian sauce mix
- 95gm Big Ev’s Tomato Chilli Jam
- 1 tsp crushed garlic
- Mix together and set aside or refrigerate over night
- 2 loaves of sandwich bread. Cut the crusts off.
- 2 cans of Asparagus Spears. Drained.
Layout the bread.
Using a teaspoon, smear the sauce diagonally across the bread from bottom left corner to top right corner.
Lay an Asparagus spear on top of the sauce.
Using a rounded tip knife place a dollop of butter on the top left corner.
Roll the bread from bottom right to top left and gently press on to the butter to act as a holding agent. Place on the serving plate.
Repeat until used up.
Big Ev’s Spiced Onion Dip
A twist on a classic Kiwi party favourite.
- 2 cans reduced cream.
- 250 gm Sour cream
- 2 packets onion soup
- 1 spring onion finely chopped.
- 195gm Big Ev’s Tomato Chilli chutney. (You can use the Beetroot Chilli Chutney option to give a purple tone).
- 1 tsp crushed garlic
- 15ml Malt vinegar
Mix together in a bowl then transfer to serving ramekins.
Refrigerate overnight or for at least 2 hours.
Big Ev’s Pizza
- 2.5 cups flour (plain)
- 3 tsp baking powder
- 1 tsp salt
- 1 Tblsp Olive Oil
- ¾ – 1 cup water
- 400ml Big Ev’s Amatriciana Sauce
Shift flour and baking powder in to a bowl.
Make a well and add oil and ½ cup water.
Mix and add water as needed to make dough.
Kneed for 3 – 4 minutes. Wrap in glad wrap and set aside for 30 minutes.
Halve and roll out.
Spread with 200ml Big Ev’s Amatriciana Sauce and cover with your favourite toppings and a 50/50 mix of grated Tasty and Mozzarella cheese.
Roll out last half and repeat.
Other favourite toppings are –
1 – Cover the base with Big Ev’s Beetroot Chilli Chutney. Cover with Cheese. Cook in Oven and when pulled out drizzle with basil pesto. (If wanted add sweet basil leaves on top of the chutney before covering with cheese.)
2 – Cover the base with Big Ev’s Beetroot Chilli Jam. Add shredded chicken with preferred pesto then cover with Cheese. Cook in Oven.
3 – Margareta. Cover the base with Big Ev’s Neapolitan sauce and cheese. Cook in the oven. (If wanted add sweet basil leaves on top of the Neapolitan before covering with cheese.)
Big Ev’s spiced dressings
Chilli Peppered Mayo
400ml Mayo, 120ml Big Ev’s Tomato Chilli Chutney, 2 tsp Cracked pepper, 1 tsp Cayenne Pepper, 2 tsp Lemon Juice,
Chilli 1000 Island
400gm Mayo, 60gm Tomato Sauce, 195gm Big Ev’s Tomato Chilli Jam, 2 tsp Cracked pepper, 2 tsp Lemon Juice
400 ml Ranch Dressing, 120ml Big Ev’s Tomato or Beetroot Chilli jam, 2 cloves crushed Garlic, 2 tsp Cracked Pepper, 5 tsp Italian Herbs.
400ml dressing oil, 200ml Big Ev’s Tomato or Beetroot Chilli Chutney, 2 tsp mixed herbs, 2 leaves fresh sweet basil finely chopped.
Big Ev’s Monster Savoury Scones
- 2 cups High Grade Flour
- 2 tsp Baking Powder
- 1 tsp salt
- 1 cup grated butter
- 1 cup grated tasty cheese
Put all ingredients in a bowl and stir with a knife to distribute evenly
Add 500ml butter milk to consistency and stir gently with knife until in a ball.
Place on Floured tray and gently press out to oval or rectangle.
Spread 200 ml Big Ev’s Tomato Chutney, 120ml Big Ev’s Beetroot Chutney,
Place 150 gm crumbled Feta and 200 gm grated Mozzarella on top.
(You can also add finely chopped onions, sundried tomatoes, Pesto, olives)
Fold into long tube.
Cut width wise and place in preheated oven at 220c for 20-30 mins
Serve with butter or with Big Ev’s Banana Beetroot Chilli Jam.
Big Ev’s SOuthern Cheese Rolls
1 large brown onion finely chopped Sautéed in 1 ½ Tbsp Butter
200g Tasty cheese, 125g sour cream, 125g cottage cheese, 250g creamed cheese, 120ml Big Ev’s Tomato or Beetroot Chili Jam.
Continue on low heat, stirring until a thick sauce.
2 tsp mustard powder, 2 tsp whole grain mustard, 2 pkts onion soup mix, Ground pepper to taste.
Stir for 2 mins then allow to cool.
Spread on sandwich slice bread and roll up.
For a gluten free option instead of bread use Cornflour wraps.
Cook in a pan or sandwich toaster.
If not all the mix or rolls are being used then place in freezer bags in quantities required and freeze.
Can be cooked from semi thawed. (it takes 15-20 mins to par thaw)
Big Ev’s Seafood Chowder
2 large brown onions, 3 cloves garlic,
Add 2 tsp salt, 5 tsp cracked pepper and 200gm Big Ev’s tomato chilli jam
Sautee in olive oil.
400g frozen marinara mix, 30 fresh muscles cut in half, 10 fresh muscles whole, 40 prawn tails cut in
1/3, 40 small shrimp or 2 cans.
Half cover with milk and bring to a simmer for 30 mins.
2 cans of creamed sweet corn
Add fresh cream to just cover.
Simmer for 30 – 45 mins till chowder consistency. Cornflour can be used to thicken if needed but simmer for at least 10 mins after adding to remove flour taste.
Taste and determine additional spice needed for taste, salt, pepper, Tomato chilli jam. ( it should have a peppery flavour with a hint of chilli.)
Take cob loaf. Slice off top and cut top in half. Hollow out the bread so a crust bowl is left. Place bowl, 2 halves of top and bread from centre (broken in to small bites) on a tray and heat at 150c in oven to crisp up.
Pour hot chowder in to Cob bowl and place top upright in bowl with 2 – 3 steamed muscles in their shell also upright. Place on plate with the crisped bread bites. Garnish with parsley