Recipes
 "Be creative, take chances.
Don't be afraid of making mistakes for it is from this we learn"
David Le Duc
Creator and Founder
The Rangoon Racquet Club Restaurant, Sydney, Australia
The Rangoon Racquet Club sauces and pastes are made from the finest "A" grade spices and Coconut creams from India and the East, they have no added preservatives, MSG, flavour enhancers and are completely gluten free. All other ingredients including jars, lids printing and packaging are Australian produced, all product is manufactured in Australia. Our company is owned by an Englishman who now lives in Australia.
When you think of The Rangoon Racquet Club sauces make sure you "think outside the box". Our sauces are not just for curries, you can use them in much of your everyday cooking such as marinades, casseroles, stews, pies, pizza, lasagna, and sauce flavourings. Refrigerate after opening and always use clean, dry spoons to avoid cross-contamination. Screw lid on tightly after use and keep in the fridge upside down. If these procedures are followed the product will keep in the fridge for up to 3 months.
Most important… do not use olive oil as it upsets the delicate flavours of the sauces. Use canola, vegetable, peanut oil or ghee.
Recipe suggestions for all our sauces and pastes are written on the jar, but here are some alternatives. The following recipes are for 4 people.
Tandoori Chicken
Ingredients
4 chicken drumsticks
4 chicken thighs on the bone
half jar of rangoon racquet club red tandoori paste
1 heaped tablespoon of natural yoghurt
Juice of 1 lemon
half tablespoon of caster sugar
200ml coconut cream
100ml thickened cream, or single cream, or light cream
1 tablespoon of freshly chopped coriander
1 tablespoon of toasted almond flakes
Method (marinade)
- In a bowl, mix tandoori paste, yoghurt and lemon juice until combined.
Add chicken, cover bowl and marinade
overnight or for a minimum of 6 hours.
- Preheat oven to highest temperature
- Place chicken in a baking dish
- Place baking dish on top shelf in the oven and bake until signs of charcoaling appears (black flecks)
- Remove from oven and put to one side, keeping warm
- Place the remaining marinade together with any juices from the backing dish in a non-stick frypan
- Add coconut cream, sugar and cream, reduce over medium heat to the thickness of double cream
- Place tandoori chicken in a serving bowl, pour over sauce and garnish with cream, toasted almond flakes
and
fresh chopped coriander
Indian Hamburgers
Ingredients
600g lamb mince
third jar of rangoon racquet club methi curry sauce
third cup of freshly choppped coriander
quarter cup of freshly chopped mint leaves
tablespoon of natural yoghurt
juice of 1 lemon
salt and pepper to taste
Method
- place all ingredients in a mixing bowl and combine
- divide into 4 and with wet hands shape into patties
- refrigerate for 30 minutes
- suitable for pan frying or grilling
Serving suggestions
toasted turkish pide bread,
rangoon racquet club onion marmalade
mesclun lettuce or baby spinach,
cheddar cheese,
crispy prosciutto,
tomato
salmon cutlets
Ingredients
4 salmon cutlets (skin and pin bones removed)
half jar of rangoon racquet club panch masala sauce
100ml thickened cream, or single cream, or light cream
1 tablespoon of honey
1 teaspoon of oil or ghee
1 tablespoon of toasted flaked almonds
1 tablespoon of freshly chopped coriander
Method
- In a bowl, place panch masala sauce, honey and mix well
- add salmon cutlets and coat with sauce
- cover and refrigerate for 30 minutes
- place oil or ghee in non-stick frypan
- place frypan on stovetop and turn to high
- place salmon in frypan and sear on both sides
- remove salmon from pan and keep warm
- lower heat, add remaining marinade together with cream and
reduce to the consistency of double cream
- garnish with cream, almonds and coriander
Serving suggestions
Serve with rice, cous cous, salad or vegetables of your choice
|