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  • Cotterill & Rouse
    Recipes Food Service History Contact NZ EST 1989 Something new from our kitchen Cotterill Rouse Moroccan Dressing Discover more Inspire with Chilli Jam Mint Beef and Chilli Jam Stir Fry See the recipe Our favourite dressing recipe Smoked salmon and

    Original URL path: http://www.cotterillandrouse.co.nz/ (2016-05-01)
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  • Products - Cotterill & Rouse
    Beetroot Relish Ploughman s Pickle Chilli Jam Fig Balsamic Chutney Roasted Tomato Relish Dressings Moroccan Dressing Thai Coriander Lime Dressing Mango Chilli Dressing Balsamic Dressing Anti pasto Sundried Tomatoes Sauces Our much loved unique gourmet products Discover our gourmet range

    Original URL path: http://www.cotterillandrouse.co.nz/Products/ (2016-05-01)
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  • Recipes - Cotterill & Rouse
    every day special with Cotterill Rouse Home Products Recipes Food Service History Contact NZ EST 1989 Recipes by product Chutneys and Relishes Dressings Anti pasto Sauces Helping you create great

    Original URL path: http://www.cotterillandrouse.co.nz/Recipes/ (2016-05-01)
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  • History - Cotterill & Rouse
    downturn of the late eighties Lesley and Dorothy began pickling and selling the abundant local produce surrounding the Cotterill s 1335 hectare sheep and cattle station Makarika The unique location product and can do attitude of Lesley and Dorothy soon caught the attention of national media politicians and advertising agencies and stories of the Cotterill Rouse cottage industry started to appear in national newspapers and ad campaigns Needless to say

    Original URL path: http://www.cotterillandrouse.co.nz/History/ (2016-05-01)
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  • Contact - Cotterill & Rouse
    of Product Size Best before date Where and when it was purchased Reason for feedback complaint Get in touch At Cotterill Rouse we value our customers and your feedback If you have any comments or questions then please get in

    Original URL path: http://www.cotterillandrouse.co.nz/Contact/ (2016-05-01)
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  • Moroccan Dressing - Dressings - Cotterill & Rouse
    this gourmet dressing 250ml Nutritional Information Servings per package 10 Serving Size 25g Avg Quantity Per Serving Avg Quantity Per 100g Energy 121kJ 482kJ Protein less than 1g less than 1g Fat Total less than 1g less than 1g Saturated less than 1g less than 1g Carbohydrate 6 8g 27 0g Sugars 6 4g 25 5g Sodium 41mg 164mg An exotic oil free dressing delicately spiced with cumin paprika anise

    Original URL path: http://www.cotterillandrouse.co.nz/Products/2071/2407/ (2016-05-01)
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  • Recipes - Chutneys and Relishes - Cotterill & Rouse
    fry the snapper over a high heat skin side down After 2 minutes turn the snapper over add the Cotterill Rouse Chilli Jam and lime juice to taste Add the coriander and shaved coconut to the cooked rice Place the fish on the rice skin side up drizzle with pan juices Serve with additional Cotterill Rouse Chilli Jam Tamarillo Turkey Drums with Rosemary Crumbs Serves 4 INGREDIENTS 4 turkey drum sticks 4 tablespoons Cotterill Rouse Tamarillo Chutney 3 slices white bread 3 tablespoons rosemary leaves 1 clove garlic 2 tablespoons grated parmesan 2 eggs lightly beaten ½ jar Cotterill Rouse Tamarillo Chutney 1 cup cranberry juice Spoon a tablespoon of Cotterill Rouse Tamarillo Chutney inside the skin of each drum stick Process bread rosemary garlic and parmesan in the food processor to make the crumbs Dip each drum stick in the egg then roll in the crumbs Bake at 180 C for 30 35 minutes until cooked Heat remaining Cotterill Rouse Tamarillo Chutney and cranberry juice in a small saucepan reduce until saucy Serve roasted rosemary drum sticks with the chutney sauce and crisp greens Salmon with Beetroot Relish Serves 2 INGREDIENTS Grated rind and juice of 1 lemon 4 tablespoons chopped fresh herbs thyme chives dill 2 tablespoons olive oil Salt and pepper 2 150gm salmon fillets skin on Cotterill Rouse Beetroot Relish with Orange In a resealable bag mix together the lemon zest and juice herbs olive oil salt and pepper Add the salmon fillets toss well and leave to marinate for 30 minutes Cut each fillet of salmon cross wise into 3 and skewer them back together leaving a small gap between each piece Cook in a hot frying pan for 2 3 minutes on each side Serve with the Cotterill Rouse Beetroot Relish with Orange Italian Foccacia Sandwich Serves 4 INGREDIENTS 4 slabs focaccia bread Cotterill Rouse Onion Marmalade 8 slices pastrami or roast beef 100gm mixed salad greens 8 slices brie cheese 8 slices tomato 8 slices cucumber 1 ripe avocado 4 teaspoons mayonnaise Black olives to garnish Split the bread and spread the base with mayonnaise Layer the filling salad greens pastrami bire tomato cucumber and avocado onto the base Spread the top slice of bread with a generous amount of Cotterill Rouse Onion Marmalade and sandwich together Garnish with a few olives Gourmet Pizzas Serves 4 INGREDIENTS 4 wholemeal pita breads 300gm smoked chicken 100gm camembert cheese Marinated artichokes Fresh thyme Cotterill Rouse Roasted Tomato Relish Cotterill Rouse Cranberry Port Relish Spread the tops of the pita bread with Cotterill Rouse Roasted Tomato Relish Top with smoked chicken camembert and artichokes Cook under a preheated grill until golden brown and the cheese is beginning to melt Sprinkle with some thyme leaves and top with spoonfuls of Cotterill Rouse Cranberry Port Relish Serve with a crisp green salad Steak Sandwich Serves 4 INGREDIENTS 8 thick slices of sourdough bread 4 sirloin steaks Olive oil Salt and pepper 75gm blue cheese or to taste Rocket

    Original URL path: http://www.cotterillandrouse.co.nz/Recipes/Product/2096/ (2016-05-01)
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  • Recipes - Dressings - Cotterill & Rouse
    rashers streaky bacon Cotterill Rouse Oil Free Mango Chilli Dressing 1 tablespoon chopped fresh coriander to serve Sear the steaks on both sides over a high heat then transfer to a 200 C preheated oven and cook to medium rare Grill the bacon To serve place a strip of bacon on each steak drizzle with Cotterill Rouse Mango Chilli Dressing and garnish with coriander Roast Chicken with Mango and Chilli Glaze Serves 4 INGREDIENTS 1 roasting chicken ½ cup Cotterill Rouse Oil Free Mango Chilli Dressing Roast the chicken in an oven bag until nearly cooked Remove the chicken from the bag and make a glaze out of the cooking juices and Cotterill Rouse Mango Chilli Dressing Coat the chicken thoroughly with the glaze Baste the chicken with the glaze every few minutes until nicely browned and cooked through Thai Beef and Noodle Salad Serves 4 INGREDIENTS 400gm beef schnitzel or fillet 150gm egg noodles 2 spring onions 1 red capsicum ¼ cup fresh basil leaves Cotterill Rouse Thai Coriander Lime Dressing Cook noodles according to packet instructions drain and then cool under running cold water Slice spring onions and capsicum into strips Wash the basil leaves Cut the beef schnitzel into 1cm strips Spray a frying pan with oil and cook beef over a high heat until browned If using beef fillet pan fry this in one piece and then slice Combine warm beef spring onions capsicum strips and basil leaves with the cooked noodles in a bowl Pour on Cotterill Rouse Thai Coriander Lime Dressing to taste and toss to combine Chicken Pasta Salad with Honey Mustard Dressing Serves INGREDIENTS 500gm cooked and shredded chicken breast chilled 6 slices of streaky bacon 125gm Spiral pasta 1 red capsicum 1 cup halved cherry tomatoes 1 cup salad greens 2 spring onions sliced Cotterill Rouse Honey Mustard Dressing Grill bacon until crisp then cut into small pieces Cook pasta according to packet instructions drain and then cool under running cold water Combine shredded chicken pasta bacon tomatoes salad greens and spring onions in a large bowl Pour on Cotterill Rouse Honey Mustard Dressing to taste and toss to combine Warm Chicken and Mango Salad Serves 4 INGREDIENTS 1 teaspoon olive oil 2 skinless and boneless chicken breasts cut into thin strips 2 teaspoons grated fresh ginger 1 clove garlic peeled and minced 1 ½ cups chopped mango 1 cup sliced red capsicum ⅓ cup chopped spring onion ½ cup Cotterill Rouse Oil Free Mango and Chilli Dressing 8 cups baby spinach leaves Heat olive oil in a large frying pan over a medium heat Place chicken ginger and garlic in the pan Cook for 7 10 minutes stirring occasionally until chicken is no longer pink and juices run clear Add mango capsicum and spring onions to the pan Cook for a further 5 minutes or unitl the capsicum is tender and the mango is heated through Stir in the Cotterill Rouse Mango Chilli Dressing When all heated through spoon over

    Original URL path: http://www.cotterillandrouse.co.nz/Recipes/Product/2071/ (2016-05-01)
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