Recipes: Condiment crazy

Tracklements condiments add a burst of flavour to any meal!

Tracklements Sticky Fig Relish with Goats' Cheese Toasts (pictured above)

Ingredients
Tracklements Sticky Fig Relish
Baguette
Goats' Cheese

Method
Pre-heat the grill to medium-high.

Cut the baguette into slices about 1cm-2cm thick and slice the goats' cheese thinly.

Place the baguette slices onto a baking tray and place two slices of goats' cheese on top of each piece of baguette.

Add a spoonful of Sticky Fig Relish on top of the goats' cheese and grill in the oven untill the bread is toasted and the goats' cheese has started to melt.

Lamb Steaks with Tracklements Sticky Barbecue Sauce

Serves: 4
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Ingredients:
1 bottle (145ml) Tracklements Sticky Barbecue Sauce
2 tbsp olive oil
salt and pepper
4 boneless lamb steaks
200g cous cous
knob of butter
50g pistachios, roughly chopped
juice of a lemon
50g fresh coriander, roughly chopped

Cooking Directions:
Mix the Sticky Barbecue Sauce, oil, salt and pepper together and marinate the lamb steaks for 4-6 hours or overnight.

Make up the cous cous according to its instructions, stir in a knob of butter and the pistachios along with a squeeze of lemon and the fresh coriander.

Grill or fry the steaks to your liking, then cut into slices. Squeeze half of the lemon over the top.

Divide the cous cous between 4 plates and place the lamb strips on top, finish with a good squeeze of lemon.

Tracklements Fresh Chilli Jam Prawn Skewers

Serves: 4 as a starter or light lunch

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Ingredients
3 dsp Tracklements Fresh Chilli Jam
1 garlic clove, crushed
Juice of 2 limes
Cracked black pepper
48 raw prawns (368g), peeled
Handful of coriander, finely chopped
12x skewers
Lime halves to share

Method
Mix the Chilli Jam, crushed garlic, lime juice and pepper in a bowl, add the prawns and stir well to coat thoroughly. Cover and leave for 20 mins.

Thread 4 prawns onto each skewer and barbecue or cook under a very hot grill for 3-4 mins turning once and basting with the marinade.

Lay the skewer on a bed mixed leaves and sprinkle over the chopped coriander. Serve immediately with a grilled/barbecued lime half.