Sweet Chilli Pork Tortillas

4 tbsp Sunset Ridge Sweet Chill Sauce
1/4 cup water or vegetable stock
1/2 tsp cumin
8 medium soft flour tortillas
8 large green lettuce leaves
2 tomatoes ( chopped into cubes )
2 avocados ( chopped into cubes )
coriander leaves
1 lime ( juiced )
sour cream
500g pork stir fry strips

Mix Sunset Ridge Sweet Chilli Sauce, water/vegetable stock and cumin until well combined in a stainless steel or glass bowl.
Place pork stir-fry strips in bowl and coat well with Chilli Mixture. Cover and refrigerate for 1 hour.
Heat a non-stick wok or fry pan until hot. Stir-fry pork strips with Sweet Chilli marinade until cooked. Avoid overcooking.
Serve on warm tortillas with lettuce, tomato, avocado, coriander leaves and lime juice. Spoon over remaining Sweet Chilli marinade and dollop with sour cream. Roll up tortilla. (Chicken, beef, lamb can be used in place of the pork.) For extra bite, Sunset Ridge Chilli Paste can be used instead of Sweet Chilli Sauce.

Chilli Jam Roast Potatoes

1 x 40g jar Sunset Ridge Chilli Jam
400g potatoes - peeled and quartered
2 tspn olive oil
1 tsp rosemary - Chopped
1 onion sliced
1/3 tspn sea salt

Roast potatoes at 200 degrees celsius in an ovenproof dish with the olive oil and seasonings for 20 minutes. Stir occasionally. Add the rosemary and the Sunset Ridge Chilli Jam and roast a further 10 minutes stirring occasionally.

Spicy Tomato Salsa

2 large tomatoes, chopped
1 small red onion, chopped
1 Tsp crushed garlic
1/4 Cup chopped coriander
1/2 Tsp sea salt
1/2 Tsp coarse black pepper
3 Tbsp Sunset Ridge Sweet Chilli / Hot Chilli Sauce or Thai Dip

Combine all ingredients in a bowl and mix well. Ready to Serve.

Hot Chilli and Spring Onion Mashed Potato

400g potatoes
3 spring onions - chopped
Sunset Ridge Chilli Sauce ( Sweet or Hot )

Boil the potatoes and mash Stir through Sunset Ridge Chilli Sauce and spring onions (Serve as a side dish with any meat, chicken or fish meal).

Spicy Plum Chicken

1tbsp oil
Sunset Ridge Davidson Plum Chilli Sauce 400g chicken thigh fillets, sliced thinly
1/2 green capsicum, diced
100g snow peas,

1/2 onion diced
3 squash, diced
4 mushrooms, sliced
garlic and salt to taste

In a hot pan saute chicken, capsicum, onion, squash, mushrooms and garlic.
Cook for 5 minutes, then add snow peas and Sunset Ridge Davidson Plum Chilli sauce.
Cook for a further 5 minutes.
Serve with your favourite noodles or rice and garnish with flaked almonds.

BBQ Lamb Kebabs

Sunset Ridge BBQ Sauce
700g trim lamb strips
1: Stir Sunset Ridge BBQ Sauce through the lamb strips. Cover and marinate in refrigerator for 1 hour
2: Soak wooden skewers in water for a least 30 mins
3: Pre heat BBQ on high. Thread the lamb onto skewers. Cook for 8 - 10 mins turning occasionally
Serve with fresh garden salad and sliced potatoes cooked on the BBQ.

Nut Burgers

300 g Fresh Walnuts finely crushed (may substitute almonds, or hazelnuts)
350 g Aged Cheddar cheese - shredded
2 med Onions finely chopped
350 ml Wheat germ (use a measuring cup)
2 Eggs
1/2 tsp Cumin seeds
5 Tblsp. Sunset Ridge BBQ Sauce

Using a food processor, process the first 3 ingredients separately and add to a large mixing bowl.
Process the walnuts so they become finely crushed (be careful not to over process the nuts to the 'butter' stage) and place in large mixing bowl.
Then add the shredded the cheese and finely chopped onions.
Add the wheat germ, eggs and BBQ Sauce.
Mix thoroughly and squeeze the mixture to be sure that the mix will hold together.
If the mixture is too crumbly you may add another egg and if the mixture is too wet, add more wheat germ as needed.
Form into patties and fry in a med/hot pan. Let brown fully on one side before flipping over to help retain their shape.
Ensure the pan is hot before adding patties, the nuts contain enough natural oil so you don't need to add any oil at all.

Prep time: 15 min Cooking time: 20 min

Serve with your favourite burger toppings with chips/wedges and/or a small side salad. Guaranteed to provoke unusual yet pleasant responses!

Spicy Tomato Salsa

2 large Tomatoes - chopped
1 Small Red Onion - chopped
1 tsp. CrushedGarlic
1/4 cup Chopped Coriander
1/2 tsp Salt
1/2 tsp. Coarse Black Pepper
1 Tblsp. Olive Oil
3 Tblsp. Sweet Chilli Sauce or Thai Dip

Combine all ingredients in a bowl and mix well. Ready to serve.

Avocado Salsa

2 Ripe Avocados - coarsely chopped
1/4 Diced Red Onion
4 Tblsp. Fresh Lime Juice
3 Tblsp. Sweet/Hot Chilli Sauce or Thai Dip
Salt and Coarse Black Pepper to taste

Combine all ingredients in a bowl and mix well. Ready to serve.

Taco Salad (Served with the above salsa's)

1 Small head of Lettuce - torn to bite-sized pieces
1 Small Onion - chopped
1 Large Ripe Tomato - chopped
2 Tblsp. Olive Oil
1 tsp. Crushed Garlic
1/2 tsp. Salt
1 Cup Shredded Tasty Cheese
1 Small Bag Plain Taco Chips
1 can Refried Beans (400g)
200g Sour cream

Saute onion and garlic in olive oil till onions are soft, then add refried beans and salt.
Mix well and heat to boil. Turn off. In large serving dish, layer lettuce, plain taco chips, tomatoes and cheese.
Scoop refried beans onto layered dish, add scoops of Salsa's and sour cream.
Garnish with sprigs of coriander. Ready to serve. Have a roll of paper towels handy!