Anathoth has a couple of new products out, a hot chilli relish and a tropical jam, which is a blend of mango, pineapple, guava and passionfruit.
It's nice on toast or bread, but also useful in dishes such as the seafood fried rice, at right.
This recipe is fantastic for using leftovers, be it Christmas seafood, winter roast meats or bits of cold cuts from the fridge.
Simply substitute seafood for half a cup of leftover shredded meat of your choice.
Leftover steamed or cooked rice is also the perfect makeover candidate for this dish as fried rice is always made using chilled rice.
As a shortcut you can use a pouch of two-minute microwave rice; otherwise prepare your rice ahead and chill.
Seafood fried rice
Ingredients
2 Tbsp olive oil
2 squid tubes, cleaned and cut into bite-sized pieces
1½ cups cooked, chilled white rice
1 small bok choi, diced roughly
1 celery stick, sliced finely
1 egg, whisked
8 small cooked prawns, shelled
⅓ cup Anathoth Farm tropical jam
1 sprig of spring onion, julienned, to garnish
fresh mint leaves, to garnish
Method
Heat 1 Tbsp olive oil in a large heavy-based pan or wok over medium to high heat.
Add squid and sear for about 1 minute on each side.
Remove from pan and set aside.
Add remaining oil to the pan. Toss in rice, bok choi and celery and stir-fry for a minute to warm through.
Pour over egg and stir-fry into the rice until the egg is set.
Add prawns and cooked squid, then add Anathoth Farm tropical jam. Cook the rice for another minute or so, mixing gently, for the dish to warm through.
Serve warm garnished with some spring onion and mint leaves.
- Recipe from Anathoth.co.nz
