These delicious recipes are made using our range of Dried Herb Mixes, which can be selected and ordered here.

All the herbs are grown, dried and blended at Misty Ridge, using no chemicals or preservatives.

Soups
Butternut Squash Soup with Herbes de Provence
2 tsp Misty Ridge Herbes de Provence;
1 butternut squash peeled, seeded and diced;
2 sticks chopped celery;
1 tbl olive oil;
1 1/2 cups thinly sliced leeks or onion;
3 cups vegetable stock;
1/3 cup rolled oats;
2 tsp balsamic vinegar;
1/4 cup fresh chives; salt to taste
In a large pot heat the oil and saute the leeks for 1 min. Add stock and bring to boil. Stir in squash, herbes de Provence, celery, oats & salt. Reduce heat and simmer until cooked ( about 15mins). Puree in blender until smooth. Stir in enough vinegar to heighten flavours. Reheat if necessary. Garnish with chives.

Potato Wedges: Cut potatoes into thin wedges & place on baking sheet. Coat in thin layer of olive oil and sprinkle liberally with herbes de Provence. Roast 25mins.
 Laksa Soup
2tbsp Misty Ridge Laksa Mix
1tbsp peanut oil
2 tsp shrimp paste (optional)
500ml chicken, fish or vegetable stock
400ml coconut milk
250g chicken or peeled prawns
100g bean sprouts
200g rice noodles (cooked)
Heat oil in wok,add laksa mix and stir into paste. Add stock and bring to boil. Simmer for 5 minutes to distribute the flavours. Add coconut milk, meat and simmer gently for about 5 mins. Add bean spouts and cooked noodles. Garnish with fresh coriander leaves

Carrot Soup with Herbs
1 tbsp Misty Ridge Summer Soup Mix
1 oniondiced
1tbl olive oil
4 cup chicken broth or stock
1 cup milk
500g carrots peeled, sliced thin
Heat oil & add onion and sprinkle with summer soup mix. Saute for 2 mins. Add stock and carrots. Bring to boil, reduce heat and simmer, covered until carrots are tender ( about 30 mins). Blend in batches in a food procesor until smooth. Return mixture to saucepan, add milk and heat through. Garnish with fresh cilantro & chives. Serve hot or cold.
Diabetics may count one serving as 4 vegetable and 1 fat


Meat Dishes

Spicy Salt & Pepper Spareribs
1kg pork spareribs, cut crosswise in thirds
1 egg, beaten
2-3 tbl plain flour
oil for deep frying
2 spring onions
2 small red chillies finely chopped
Marinade
1/2 -1 tsp Misty Ridge 6 Spice-Herb Powder;
1/2 tsp salt;
1/2 tsp Sichuan peppercorns;
1 tbl light soy sauce;
1 tbl rice wine;
1/4tsp roasted sesame oil
Combine all marinade ingredients in a bowl. Add ribs & toss lightly. Marinade in refrigerator for at least 3 hours. Mix the egg, flour and a little water to form a smooth batter. Heat oil in wok. Dip ribs in batter and fry until crisp & golden. Soak the onion & fresh chilli in hot oil (with heat off) for 2 mins. Sprinkle over ribs.


Laksa (Hot)
2tbsp Misty Ridge Laksa Mix
1tbsp peanut oil
2 tsp shrimp paste (optional)
500ml chicken, fish or vegetable stock
400ml coconut milk
250g chicken or peeled prawns
100g bean sprouts
200g rice noodles (cooked)
Heat oil in wok,add laksa mix and stir into paste. Add stock and bring to boil. Simmer for 5 minutes to distribute the flavours. Add coconut milk, meat and simmer gently for about 5 mins. Add bean spouts and cooked noodles. Garnish with fresh coriander leaves


BBQ Lamb with Chermoula
Misty Ridge Chermoula Mix
1/4 cup oil
1 leg of lamb ( deboned)
2 tblsp lemon juice
Combine oil , lemon juice and herb mix Cut down into the thickest part of the meat but not through and flatten out. Rub both sides generously with chermoula mix. BBQ for about 3/4 hr, turning frequently.
Other suggestions: *Mix 1 tbsp with 1 cup plain yoghurt, cover tuna and grill.
*Dry coat meat of choice and marinade for approx 20 mins then grill/BBQ


Baked Lamb with Herbs
1-2tbl Misty Ridge Lamb Mix (or to taste)
1 kg lamb, cubed
2 cups chicken broth or stock
500g pearl onions
3/4 cup dry white wine
500g button mushrooms
12 small carrots
1 tbl fresh lemon juice
cream
Preheat oven to hot. Arrange lamb in a single layer on bottom of large roasting pan. Sprinkle with herb mix. Roast uncovered for approx 30 minutes. Stir in broth & wine. Reduce oven temperature to medium. Cover & bake for 1 hour. Add mushrooms, onions & carrots. Bake until vegetables are tender ( about 40 mins). Remove meat & veg. Skim fat from pan juices. Place pan over high heat. Add cream to pan & boil, stirring until sauce thickens. Pour sauce into warm serving plates, spoon lamb & veg on top, drizzle with lemon juice.


Sausage & Rosemary Casserole
2 tbsp Misty Ridge Rosemary Blend
2 tbl olive oil
2 carrots, sliced thinly
1 onion, sliced
450g sausages
1tbl flour
1tbl tomato puree
2tsp malt vinegar
300ml chicken stock
1 eating apple sliced
Preheat oven to 200o C. Heat oil in a large pan and fry onion, carrots and sausages until soft and brown. Add flour and cook 1 minute. Blend together tomato puree, rosemary mix, vinegar and stock. Add to pan and bring to boil, stirring until thickened. Transfer to casserole dish, cover and cook for 30minutes. Stir in the apple and cook for a further 15 minutes.
 Rubbed Butterflied Leg of Lamb with Garlic, Rosemary & Thyme
Misty Ridge Lamb Rub
leg of lamb boned
2 tbl olive oil
1 tbl salt (optional)
Mix all the ingredients well and vigorously rub all over lamb. Cover and refrigerate overnight. Prepare a BBQ, wood or charcoal fire ( allow fire to burn down to embers) and grill the lamb for 18 minutes on one side and 14 minutes on the second side. Let rest for 10 minutes before serving


Chimichurri Chicken
2-3tbsp Misty Ridge Chimichirri Mix
1/4 cup oil
1 large chicken, cut into pieces
Combine oil and herb mix in a small bowl. Rinse chicken and pat dry. Place chicken pieces and marinade in a resealable bag. Turn bag to coat chicken all over. Marinade for 24 hours in refrigerator. Grill chicken about 10 mins each side until cooked. Baste with chimichurri occassionally while cooking.


Lamb Curry
1-2 tsp Misty Ridge Curry Mix (or to taste)
1kg boneless leg or shoulder of lamb
2-4 tbsp oil
3 large onions, sliced
1/2 cup carrots, chopped
2-3 tomatoes, chopped
625ml coconut milk/cream
1tbs tamarind puree (optional)
Rub the cubed lamb in the curry powder. Dissolve the tamarind in 125ml hot water. Heat the oil and fry the onion and chopped vegetables until soft. Add the meat and cook for 5 mins. Add the coconut milk ( & tamarind) . Cover and cook for 20 mins or until cooked and flavours absorbed. Serve with steamed rice and garnish with yoghurt. and cucumber.


Lamb Stew with Herbs
2 tbl Misty Ridge “Good Ol’ Stew” Mix
1 1/2 kg lamb, cubed
1 onion chopped;
2 cups chicken stock
3/4 cup dry white wine
1-2 cup button mushrooms
12 small carrots; 12 small pearl onions
cream (optional)
Preheat oven to 2000C. Arrange lamb in bottom of roasting pan. Sprinkle with herb mix. Roast uncoverd until meat is browned, approx 30 mins. Stir in onion, stock and wine. Reduce oven temperature. Cover and bake for 1 hour. Add mushrooms, carrots and onions. Cook until vegetables are tender. Add more stock if liquid reduces too much. Remove from oven and remove vegetable & meat. Skim fat from pan. Place pan on stove over high heat and add cream stirring until sauce thickens.Spoon lamb and vegetables on top of sauce. Drizzle with lemon juice and garnish with rosemary.


Beef with Oregano
1-2 tbsp Misty Ridge Oregano Blend
2 tbl olive oil
4 strips bacon
1 kg round steak, cut into small pieces
2 onions, quartered
1/2 cup red wine
1/3 cup water
1 cup chopped green olives
2 tbl fresh bread crumbs
grated lemon peel
salt & pepper to taste
Heat oil in a large casserole dish. Add bacon and saute until crisp. Remove & set aside. Add beef and cook until browned. Add onions and toss in oil for 1 minute. Add 1/2 of oregano mix. Add wine & water. Cover & simmer for 2 hours. Add bacon & olives. Cook another 45 minutes. Mix bread crumbs, lemon peel, and remaining herbs and add to stew. Cook another 10 mins. Serve with bread & green salad


Chicken & Pasta with Peanut Sauce
1-2 tbsp Misty Ridge Satay Mix
1 cup coconut milk/cream
1/4 cup crunchy peanut butter
500g cooked chicken(sliced)
2tbsp olive oil
2 sliced onions (optional)
Pasta of choice or rice (cooked)
Cook onion in oil until soft. Add herbs, peanut butter and stir over a low heat until peanut butter has melted. Add chicken and cocnut milk stirring until heat thoroughly. Serve on pasta. Garnish with fresh parsley sprigs.
* Sauce ( without chicken) can also be poured over kebabs or grilled meat of choice.

Next Page: Snacks, Salads & Dressings, Marinades & Sauces, Vegetarian & Side Dishes


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