It is challenging for one to get their hands on vegan dressings and other condiments in New Zealand. But another difficult task is to find the latest cucumber relish recipes in NZ. And cucumber relishes recipes are not the only ones as it is tough for one to get their hands on mustard pickle recipe in NZ and other extra virgin olive oil recipes as well. But luckily for you, Heavensent Gourmet is here to help you out. At Heavensent Gourmet, you can easily get your hands on not only the finest hand-crafted condiments but also the mustard sauce recipe in NZ as well. But that is not all, as, at Heavensent Gourmet, you can find an olive oil lemon dressing recipe, a recipe for Vinaigrette and dressing and more.
Customer satisfaction is a matter of utmost importance for us at Heavensent Gourmet. That is why we not just only provide you with the finest hand-crafted condiments in New Zealand, but we will also guide you on how you can make the most out of them.
4 large heart of romaine, Chopped4 cups green cabbage, chopped2 medium red onion, diced2 cup green olives, Sliced4 cups cherry tomatoes, halved16 oz. fresh mozzarella, diced2 15 oz. can chickpeas, rinsed and drainedHeavensent Roasted Red Pepper Dressings
In a serving bowl, combine cabbage and romaine lettuce. This will be the base of your salad.
Add onion, tomatoes, olives, mozzarella, and chickpeas.
Pour the Heavensent Roasted Red Pepper Dressings over the salad and mix well.
500g of shrimp, peeled and deveined, tails on2 tablespoons of olive oil or butter¼ salt¼ pepperLemon wedgeHeavensent Citrus Aioli
Heat 2 tablespoons of oil in a skillet over medium-high heat, coat pan
Simply place the shrimp on greased skillet; the shrimps should sizzle when you place them. Close lid and grill
Sprinkle salt and pepper over the shrimp or any other seasoning you would like.
Cook 2 minutes on each side or until shrimps are pink
Serve with Citrus Aioli and lemon wedge.
2 Tbsp olive oil300g fish fillets 1 red onion, slicedSalt PepperHeavensent Tomato Salsa with Lime
Heat pan over medium-high heat. Add in olive oil.
Add the fish and grill for 7 minutes or until charred and cooked through.
Season the fish with pepper and salt as it cooks. Add a drizzle of olive oil if needed.
Top with Heavensent Tomato Salsa & Lime and serve.
Ingredients 500g lamb steak, cut about 1 inch thick2 Tbps Garlic Powder1Tbsp sesame oil1 Tbsp of olive oilHeavensent Garlic & Ginger MarinadeSoy Sauce Method Marinate lamb steaks in soy sauce, sesame oil and a drizzle of HS Garlic & Ginger Sauce. Let the meat stand in this mixture for about 30 minutes in the fridge, or longer if possible. Preferably overnight for maximum flavour. Drain the meat. Save the marinated sauce to drizzle over the lamb as it cooks. Heat a wok over medium-high heat. Add olive oil. Add the lamb to the pan. Flip the meat until desired doneness....