Recipes

Use Parisettes Dressings all year round as a sauce for cooked meat, fish, chicken and vegetables. Try the other Winter Warmer ideas on the back of our scarves or create your own. If you’d like to share your Parisettes Dressing recipe with us, we’d love to hear it.

• Georgia-Rae’s Gourmet Mashed Potatoes

  

  Prepare and boil 6-8 potatoes in salted water until cooked, then drain. Add 3-4 tablespoons of Parisettes Aioli Dressing, a knob of butter, 1/2 cup grated cheese, and mash with enough milk to create a smooth and fluffy consistency. Season with ground black pepper to taste.

• Quick Garlic Bread

  

  Great served with soups and pasta dishes.

  Split bread buns in half and spread with Parisettes Aioli Dressing. Toast under a hot grill (cut side up) until lightly toasted. Experiment with different bread types. Use bread rolls and hamburger buns for a softer garlic bread, or try ciabatta for a robust garlic bread.

• Lisa’s Oven Roasted Vegetables with Parisettes Glaze

  

  Choose any selection of root vegetables and cut into small (3cm) cubes. Eg. potato, yam, kumara, parsnip, pumpkin, carrot. Put vegetables into a roasting dish , drizzle with oil and sprinkle with salt. Cook in a hot oven (200˚C) until roasted (approx. 30 mins). Drain any excess oil from vegetables.  Smother with Parisettes Sweet Mustard Dressing to glaze the vegetables with the dressing. Serve in a warmed serving dish.

• Bacon and Egg Brunch

  

  Parisettes Sweet Mustard Dressing is the perfect accompaniment to bacon and eggs. It’s especially good when spread onto a warmed croissant or toasted bagel and filled with bacon and egg, sliced tomato and rocket.

• Spicy Chicken Wings

  

  Use Parisettes French Dressing as a dipping sauce for hot spicy chicken wings or drumsticks. Serve with carrot and celery sticks to also dip.

  Try this with spicy potato wedges as an alternative.

• Pan-fried Fish Fillets

  

  Use Parisettes French Dressing as a coating for fish fillets. Wipe fillets with a paper towel. Spread Parisettes French Dressing onto one side of the fillet, cover and pat with breadcrumbs, turn over and repeat for the other side. Put into the fridge and set for at least 30mins before cooking.