Recipes

Trio of Cookies

Serve all three cookies together on a wooden board, ceramic tasting plate, or slate with different accompaniments for each flavour.

1. Traditional Pudding Cookie

Pair with:

Vanilla bean cream

Cinnamon dust

Warm caramel dollop (Pudding Lady Caramel Fudge Sauce with Rum is perfect!)

Tiny shortbread crumble

Presentation idea:

Serve partially wrapped in parchment paper like a fresh bakery treasure.

2. Chocolate Pudding Cookie

Pair with:

Dark chocolate fudge sauce (Pudding Lady Choc Fudge Sauce with Rum is the best!)

Espresso cream

Chocolate shards

Candied pecans or hazelnuts

Flaky sea salt

Presentation idea:

Serve warm with a small milk shot or espresso shooter.

3. Sticky Date Pudding Cookie

Pair with:

Thick caramel sauce (again, you can't go past the Pudding Lady Carmel Fudge Sauce!)

Toffee shards

Whipped mascarpone

Toasted walnuts or pecans

Presentation idea:

Serve in a tiny skillet or rustic ramekin for cozy café vibes.

Ingredients

400g Chicken breast or thighs or Port Strips
1 cup SIMPLY STIRRED CARAMELISED SOY with GINGER
1 Cup long grain rice
2 tbls sesame oil
1 large brown onion
2 cloves garlic
1 bunch bok choy or pak choy
1 pkt (serves 4) Hokkein Noodles - from fridge section in supermarket
A handful of roasted and unsalted cashews (optional)

Method

Cook rice using your preferred method till tender.

Heat Wok or large frypan to med - high.

Slice onion and chop garlic. Slice chicken or pork into slim strips.

Roughly chop bok choy into pieces approx. 4cm long.

Place oil in wok, add onion and garlic, stirring constantly for 2 minutes - remove and set aside.

Add a little more oil and stir fry chicken or pork strips for 3 minutes, return onion & garlic to wok with chicken or pork, add bok choy and stir for another 2-3 minutes - or until bok choy is wilted.

Add cashews if desired.

Drizzle approx. 2 tbsl SIMPLY STIRRED CARAMELISED SOY with GINGER and stir through.

Remove from wok, place cooked rice in bowl, top with chicken or pork & veg mix and drizzle with more SIMPLY STIRRED CARAMELISED SOY with GINGER and serve.

BBQ Ale Pulled Beef Sliders

Ingredients

1–1.2kg beef chuck or brisket
1 bottle/jar Simply Stirred BBQ Ale sauce
1 brown onion, sliced
3 cloves garlic, crushed
1 cup beef stock
1 tbsp Worcestershire sauce
1 tsp smoked paprika
Salt and pepper
Slider buns or brioche rolls
Coleslaw for serving
Pickles (optional)

Instructions

1. Season the beef
Rub beef with salt, pepper, and smoked paprika.

2. Brown the meat
In a heavy pot or slow cooker insert, sear the beef on all sides until browned.

3. Build the sauce
Add:

• onion
• garlic
• beef stock
• Worcestershire sauce
• about 3/4 of the BBQ Ale Sauce

4. Cook low and slow

• Slow cooker: 8 hours on low
• Oven: 160°C for 4–5 hours covered
• Pressure cooker: about 60–70 minutes

5. Shred
Remove beef and pull apart with forks. Stir back into the sauce.

6. Reduce sauce (optional)
If the sauce is thin, simmer uncovered for 10–15 minutes.

7. Assemble sliders
Toast buns lightly. Fill with pulled beef, coleslaw, extra BBQ Ale Sauce, and pickles.

Great sides

• Loaded fries
• Mac and cheese
• Corn Cobs 
• Potato salad

Variation
You can do the exact same recipe with pork shoulder for pulled pork sliders.

Chipotle Maple Glazed Salmon Tacos

Ingredients

For the salmon
500g salmon fillets
⅓ cup Simply Stirred Chipotle & Maple sauce
1 tbsp olive oil
1 tsp lime juice
1 tsp smoked paprika

For the slaw
2 cups shredded cabbage
1 carrot, grated
2 tbsp mayonnaise or Greek yoghurt
1 tbsp lime juice
Pinch of salt

To serve
Small tortillas
Avocado slices
Fresh coriander
Lime wedges
Jalapeños (optional)

Instructions

1. Marinate the salmon
Mix the Chipotle & Maple sauce, olive oil, lime juice, and smoked paprika.
Coat the salmon and leave for 15–20 minutes.

2.  Make the slaw
Combine cabbage, carrot, mayo, lime juice, and salt. Chill until ready.

3. Cook the salmon

• Pan-fry: 3–4 minutes per side
• Or bake at 200°C for about 12 minutes

Brush with extra sauce during the last few minutes so it becomes sticky and caramelised.

4. Warm tortillas
Heat briefly in a dry pan or microwave.

5. Assemble tacos
Flake salmon into tortillas and top with slaw, avocado, coriander, jalapeños, and a squeeze of lime.

Optional extras

• Add charred corn
• Sprinkle with feta
• Use prawns or chicken instead of salmon
• Turn it into rice bowls instead of tacos

The sweet maple balances the smoky chipotle really well, so you get heat without overpowering the salmon.

Chocolate & Pecan Cake

Instead of slicing traditionally:

Arrange on a board with:

 Cut cake into cubes and display on a serving board

Add these goodies:

Chocolate dips (Pudding Lady Chocolate Fudge Sauce with Rum is perfect!)

Candied pecans

Fresh berries

Marshmallows

Whipped mascarpone

Simple and perfect for sharing.

Pudding Cookies

Cookie Sundae

Turn each pudding cookie into the base of a plated dessert:

Warm cookie on bottom

Ice cream on top

Sauce poured tableside

Crunch garnish (nuts, choc chips- anything you like!)

Especially beautiful for sticky date flavour.

Delite Bite Pops

This is so simple! 

• Add 8 of your favourite Delite Bites onto a decorative serving plate.
• Stick a short skewer or paddle pop stick into the Delite Bite.
• Serve with our Chocolate and Caramel Fudge Sauce with Rum as a dipping sauces.

Simple, no fuss, no mess, fun dessert idea!

Simply Stirred Maple & Bourbon brine gives steak a lightly sweet, smoky, savoury flavour without overpowering the beef.

Best steaks for this
Ribeye
Sirloin
Rump 

Ingredients

Steaks
2 steaks, about 2.5–4 cm (1–1½ in) thick
Maple & bourbon liquid brine - 200ml per 1kg meat
1 cup cold water

Simple seasoning
1 tbsp olive oil
Fresh cracked black pepper
Optional: garlic powder or smoked paprika

Instructions
1. Brine
Stir together the maple & bourbon brine and water.
Use instructions on label to inject the brine into the steak.  
Refrigerate:
1–2 hours for thinner steaks

2. Prep for grilling
Remove steaks from fridge.
Lightly coat with olive oil.
Season with black pepper and optional spices.

3. Grill
Preheat grill to high heat.

Cook approximately:

Rare: 3–4 min per side
Medium-rare: 4–5 min per side
Medium: 5–6 min per side

For best results:

Flip once
Keep lid closed when possible
Use a thermometer:
52°C (125°F) rare
57°C (135°F) medium-rare
63°C (145°F) medium

Optional quick maple-bourbon butter

Mix:
2 tbsp softened butter
1 tsp maple syrup
1 tsp bourbon
pinch black pepper
Place on hot steaks just before serving.

Great sides
Grilled corn
Baked potatoes
Charred asparagus
Simple slaw
Mac and cheese

Honey BBQ Chicken Tray Bake

This easy dinner uses Simply Stirred Honey BBQ sauce for a sweet, smoky glaze that caramelises beautifully in the oven.

Ingredients
6 chicken thighs (bone-in or boneless) or legs
1 cup honey BBQ sauce
500g baby potatoes, halved
1 red onion, sliced
1 capsicum, sliced
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper
Fresh parsley or spring onions to serve

Instructions

1. Preheat oven
Heat oven to 200°C (fan-forced 180°C).

2. Prepare vegetables
Toss potatoes, onion, and capsicum with olive oil, smoked paprika, salt, and pepper. Spread onto a large baking tray.

3. Add chicken
Place chicken thighs or legs on top of the vegetables. Brush generously with the honey BBQ sauce.

4. Bake
Cook for 35–45 minutes, brushing with extra sauce halfway through, until the chicken is sticky and caramelised and the potatoes are golden.

5. Serve
Sprinkle with parsley or spring onions and serve with a simple green salad or steamed corn.

Optional Add-Ons

• Add pineapple chunks for a sweet BBQ twist
• Use chicken wings instead of thighs for party food
• Serve in toasted burger buns for BBQ chicken sandwiches

The sweet honey flavour also works really well with slow-cooked pulled pork, ribs, or baked meatballs.

The Simply Stirred Maple and Bourbon brine works especially well with rich cuts like short ribs because the sweetness balances the beefiness while the bourbon adds depth.

Ingredients
For the beef
•    1.5–2 kg (3–4 lb) beef short ribs 
•    maple & bourbon liquid brine - 200ml per 1kg meat
•    2 cups cold water 
•    1 tbsp black pepper 
•    1 tsp smoked paprika 
•    1 tsp garlic powder 
•    1 tbsp olive oil

Braising liquid
•    1 onion, sliced 
•    3 garlic cloves, smashed 
•    2 cups beef stock 
•    1 tbsp tomato paste 
•    1 tbsp Worcestershire sauce 
•    1 sprig rosemary or thyme 

Instructions

1. Brine
1.    Follow instructions on label and inject the brine into the ribs. 
2.    Add short ribs and refrigerate 1-2 hours. 
Because the brine is already seasoned, avoid adding extra salt.

2. Sear
1.    Preheat oven to 160°C (325°F). 
2.    Season ribs with black pepper, smoked paprika, and garlic powder. 
3.    Heat oil in a Dutch oven over medium-high heat. 
4.    Sear ribs until deeply browned on all sides. 

3. Build the braise
1.    Remove ribs temporarily. 
2.    Cook onion until softened. 
3.    Stir in garlic and tomato paste. 
4.    Add beef stock, Worcestershire, and herbs. 
5.    Return ribs to pot. 

4. Slow cook
•    Cover and braise in oven for 3–3½ hours until fork tender. 

Optional Maple-Bourbon Finish
For a sticky glaze:
•    2 tbsp maple syrup 
•    1 tbsp bourbon 
•    1 tsp Dijon mustard 
Simmer briefly and brush over ribs during the last 15 minutes uncovered

Great sides
•    Creamy mashed potatoes 
•    Buttered corn 
•    Roasted carrots 
•    Cheddar polenta 

Ingredients
2 bags of 120g baby rocket washed
2 mangos diced
2 avocados diced
220g Bocconcini broken into pieces
100g pine nuts roasted
Simply Stirred Caramelised White Balsamic Dressing with Passionfruit & Chilli

Method
Dice mangos and avocados

Roast pine nuts in moderate oven (check regularly - careful not to burn!)

Break the bocconcini into halves

Add all ingredients into a mixing bowl (save a sprinkle of pine nuts for dressing), drizzle generously with Simply Stirred Caramelised Balsamic Dressing with Passionfruit & Chilli

Sprinkle with remaining pine nuts

INGREDIENTS
• 1kg cherry truss tomatoes
• 3 tablespoons olive oil
• 3 tablespoons Simply Stirred Caramelised Balsamic Dressing  
• Sea Salt Flakes
• Black Pepper

METHOD

Step 1
Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place tomatoes on tray. Drizzle with oil and Simply Stirred Caramelised Balsamic Dressing then season with Sea Salt Flakes and Pepper.

Step 2
Roast for 15 minutes or until tomatoes just start to collapse. Serve.
*Use scissors to cut the truss into portion

Ingredients:

12 rice paper rounds
50g rice vermicelli noodles (soak in hot water till soft and then drain)
24 cooked, peeled prawns - tails removed or 150g cooked chicken
1/4 cup fresh basil, mint and coriander leaves
1/4 cucumber cut into strips
1/2 red onion finely sliced
1/4 cup SIMPLY STIRRED VIETNAMESE MINT & COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING.

Method:

Fill a large bowl with warm water and soak one rice paper round for approx. 1 min or until soft.

Lay rice paper on bench and place a small quantity of each ingredient on the bottom half of the rice paper, fold up the bottom then fold in each side and firmly roll up. Continue until all the rice paper rounds are used.

Serve with SIMPLY STIRRED VIETNAMESE MINT AND COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING as a dipping sauce.

Makes 12

Ingredients

• 250 gram spiral pasta
• ½ cup sun-dried tomatoes, coarsely chopped
• ½ cup chopped pitted black olives
• ½ cup chopped oven roasted capsicum
• ½ cup chopped artichoke hearts
• Handful of coarsely chopped fresh basil
• ½ Cup Grated Parmesan Cheese
• Handful toasted pine nuts
• 3 Tablespoons of Olive Oil
• Your favourite Simply Stirred Caramelised Balsamic Dressing

Method

Cook pasta in a large saucepan of boiling water, uncovered, with a splash of olive oil.

I use store bought sun-dried tomatoes, roasted capsicum, pitted olives and artichoke hearts. Drain, chop and put aside.

Chop fresh Basil

In a small saucepan heat on low, add the pine nuts stirring constantly as they burn very easily

When the pasta is just tender; drain, rinse under cold water and leave to drain. Once drained, place in a large bowl and while the pasta is still warm, mix through the sun-dried vegetables, olives and basil.

Top with Parmesan and pine nuts. Finally, drizzle the olive oil and Simply Stirred Caramelised Balsamic Dressing liberally over the top. Garnish with a few fresh basil leaves.

Serve warm or cold and it’s also delicious the next day!

*my personal favourite Balsamic with this salad is the Simply Stirred Caramelised Balsamic with Pepper, however any of our beautiful balsamics are a great addition to this salad.