LINGUINE MARINARA WITH GRILLED PRAWN AND SQUID

LINGUINE MARINARA WITH GRILLED PRAWN AND SQUID

GF option | DF

SERVES 4

Ingredients

1 jar Crunch Preserves Marinara Sauce

400 g cooked linguine

150g of seafood per person, we used prawns and squid sliced into thin rings

Fresh parsley, chopped

Lemon wedges to serve

To Prepare

Bring a large pot of water to the boil and cook linguine to packet directions.

Meanwhile..

Heat a frypan with a little olive oil.

Cook seafood for a few minutes until it has caught in a few places and has some caramelized

edges. (3 mins depending on the seafood size)

Once cooked, remove seafood and set aside.

Now add the marinara sauce to the same pan and gently warm it through.

Add cooked pasta to the pan and roll through marinara sauce.

To serve, divide pasta between 4 bowls, top with seafood, parsley and lemon wedges.

Enjoy.

COOKS NOTES

For a GF option swap out standard pasta for GF pasta.

The seafood component can be anything you please.

Try scallops and prawns / prawns and flakey fish / squid, fish and prawns / mussels, squid and

scallops.

Marinara

A$12.00

CRUNCH PRESERVES TOMATO AND KALAMATA RISONI SALAD

CRUNCH PRESERVES TOMATO AND KALAMATA RISONI SALAD

VEG |GF | DF option

SERVES 6-8

Ingredients

2 cup cooked and cooled risoni

2 Tbsp olive oil

1 punnet cherry tomatoes, blistered in a hot pan

½ cup pitted kalamata olives

Fresh mozzarella

80g Rocket

Basil

To Prepare

Toss the cooked risoni through ⅓ - ½ jar of Crunch Preserves Tomato and Kalamata Olive

Sauce to coat.

Season to taste.

Spread an additional half a cup of Tomato and Kalamata Olive Pasta Sauce on a serving

platter, top withthe risoni.

Scatter the risoni with rocket, olives and cherry tomatoes.

Tear and place fresh mozzarella across the salad and finish with, fresh basil and a drizzle of

olive oil

COOK’S NOTES

This salad would work beautifully served next to BBQ meats.

For a Dairy Free option simply swap out mozzarella for goats cheese or cashew feta.

Tomato and Kalamata Olive Pasta Sauce

A$12.00

Autumn News & Special Offer

The time has come for Autumn to arrive. WA has enjoyed such a beautiful summer, it's hard to see it end.

Here at Crunch HQ we've recently been busy with some product development - exciting times ahead! So stay tuned for what's to come...

Enjoy these cooler days.

Love, the Crunch Team x

PANTRY STOCK UP ALERT!

Buy any 3 jars of pasta sauce, get 1 free.
Offer valid until 15th April on all online orders. No code required, we'll simply add it to your order.

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Ratatouille

Ratatouille 

A delicious French Provencal vegetable dish,  ideal to be enjoyed in the Autumn when zucchini and eggplant are in plenty of supply. Here we've created a recipe to save you time for you to make your own delicious ratatouille at home. Serve with crusty bread or as a side dish to any protein. We chose to use the tomato, chilli and rosemary sauce, as the rosemary complements the vegetables so well and the chilli puts a bit of a different spin on it from a traditional ratatouille. You could use any of of our pasta sauces and the dish would still turn out very delicious.

INGREDIENTS

• 1 Jar Crunch Preserves Tomato, Chilli and Rosemary Pasta Sauce

• 1 large eggplant.

• 1 large zucchini

• 2 red capsicum

• 1 medium onion

• 4 cloves garlic (crushed)

• salt and pepper

• olive oil

INSTRUCTIONS

1. Heat 3 tablespoons of olive oil in a large casserole pan or saucepan over a medium heat, add the diced eggplant, zucchini and capsicums, if they don't all fit you may need to do this in batches, fry for around 5 minutes, until slightly soft. Remove from the pan.

2. Peel and chop the onion, add to the pan with a drizzle of olive oil, lightly fry for 2 minutes, then add the garlic and fry until both are golden.

3. Add the cooked vegetables to the pan and stir in the jar of pasta sauce and a good pinch of sea salt and black pepper.

4. Mix well, cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced.

Tomato, Chilli and Rosemary Pasta Sauce

A$12.00

Mexican Chicken with Jalapeno Relish

Mexican Chicken with Jalapeno Relish

A super quick dinner thats full of flavour and can be cooked in the one pan, served with our popular Jalapeno Relish.

INGREDIENTS

• 2 tbsp extra virgin olive oil

• 500g chicken thigh, skinless and cut into bite sized pieces

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp turmeric

• 1 red capsicum, sliced

• 1 red onion, sliced

• 1 avocado, to serve

• sour cream, to serve

• tortillas, to serve

• fresh coriander, to serve

• Jalapeno Relish, to serve

INSTRUCTIONS

1. Heat the oil in a large frypan over medium high heat. Cook the chicken, stirring, for 5-10 minutes or until all pieces are cooked through. As the chicken is cooking, add the cumin, paprika and turmeric. Add in the capsicum and onion and cook until softened.

2. Heat tortillas as per packet instructions and serve chicken topped with avocado, sour cream, coriander and Jalapeño Relish.

Jalapeno Relish

A$10.00

Roasted Winter Vegetables with Spicy Tomato Chutney

Roasted Winter Vegetables

This beautiful medley of winter vegetables is the perfect side dish to any kind of fish or meat dish, also delicious and filling just on their own.

INGREDIENTS

• Pumpkin

• Beetroot

• Onions

• Baby carrots

• 3 tbsp extra virgin olive oil

• Spicy Tomato Chutney

• Salt & pepper

INSTRUCTIONS

1. Cut pumpkin, beetroot and onions into bite sized pieces, leave baby carrots whole.

2. Place pumpkin, carrots, beetroot and onions in a bowl with the olive oil and toss to combine.

3. Season with salt and cracked pepper and place, in a single layer, onto a large oven tray.

4. Roast for 15 minutes, turn and roast a further 10 minutes or until cooked through.

5. Set aside for 10 minutes to cool slightly. Add our Spicy Tomato Chutney on top.

Spicy Tomato Chutney

A$10.00

Moroccan Roast Cauliflower

Moroccan Roast Cauliflower

This whole roasted cauliflower is slathered with the most delicious Moroccan flavoured yoghurt, featuring our Chilli Achar.

INGREDIENTS

• 1 cauliflower

• 3 tbsp extra virgin olive oil

• 1 lemon, juiced

• 1 bunch fresh mint

  YOGHURT SAUCE

• 1 tsp Chilli Achar

• 1 tsp cumin

• 1 tsp paprika

• 1/2 teaspoon turmeric

• 1/2 tsp coriander seeds

• 1/2 tsp mustard seeds

• salt & pepper

• 1 cup Greek yoghurt

INSTRUCTIONS

1. Pre heat oven to 200C.

2. Slice the bottom off the cauliflower so it sits evenly in your baking dish. Drizzle half the olive oil over the cauliflower and use your hands to spread it evenly. Season with salt and pepper and roast for 45 minutes.

3. In a bowl mix together all the yoghurt sauce ingredients and set aside.

4. Remove the cauliflower from the oven and use a fork to gently pull apart the crevices slightly. Pour the remaining olive oil and the lemon juice over the cauliflower and into the crevices. Return to the oven and roast another 15 minutes.

5. Remove the cauliflower from the oven and spread 1/4 of the yoghurt sauce all over, put back into the oven for another 15 minutes.

6. The cauliflower should now be fork tender, remove from oven and pour over remaining yoghurt sauce. Sprinkle with fresh mint and serve sliced into quarters.

Chilli Achar

A$10.00

Sweet Chilli Beef & Udon Bowls

Sweet Chilli Beef & Udon Bowls

Perfect for the midweek dinner rush, this Sweet Chilli Beef Stir-fry with Udon Noodles and Greens, is ready in 15 minutes.

INGREDIENTS

• 500g beef mince

• 1 packet udon noodles

• 1/4 cup soy sauce

• 1/4 cup oyster sauce

• 1 tbsp brown sugar

• 1 tsp sesame oil

• 250g sugar snap peas, sliced

• 1 bunch choy sum, sliced

• Sweet Chilli Sauce

• 1/2 cup cashews, toasted & chopped

INSTRUCTIONS

1. If needed cook noodles as per packet instructions.

2. In a large frypan or wok over medium heat, add the mince and cook for 5 minutes or until browned. Break up any lumps with a wooden spoon as it cooks.

3. Add noodles, snow peas and choy sum to beef and cook for a couple of minutes or until noodles have separated. Add soy sauce, oyster sauce, sugar and sesame oil and stir through over heat for a further minute.

4. Serve in bowls drizzled with Sweet Chilli Sauce and chopped Cashews.

Sweet Chilli Sauce

A$10.00

Tomato Relish & Crispy Bacon Scrolls

Tomato Relish & Crispy Bacon Scrolls

This easy dough recipe will make about 12 large scrolls filled with our Tomato Relish, crispy bacon and gooey mozzarella.

INGREDIENTS

• 2 cups natural or Greek yoghurt

• 2 cups plain flour

• 4 tsp baking powder

• extra flour for dusting

• 1 cup diced bacon

• 1 cup grated mozzarella cheese

• 1/2 jar Tomato Relish

• 1/4 cup melted butter

INSTRUCTIONS

1. Pre heat oven to 180C. Line a baking tray with baking paper.

2. Cook bacon in frypan until crispy.

3. In a bowl combine the yoghurt and flour until mostly mixed together, tip out onto a flour dusted bench and knead lightly until the dough comes together. This should only take around 5 minutes. Roll the dough into a rectangle aprox 20cm x 30cm.

4. Top with the Tomato Relish, bacon and cheese, then roll into a log along the longest edge.

5. Cut the dough into 12 even sized pieces, and place flat down onto baking tray, allowing room between each for spreading. You may need two trays.

6. Bake for 12 minutes, then brush with melted butter and bake a further 2-3 minutes until golden.

7. Perfect served warm or added to lunch boxes.

Tomato Relish

A$10.00

Roast Pumpkin & Lentils with Chilli Achar Dressing

Roast Pumpkin & Lentils with Chilli Achar Dressing

This vegetarian and vegan-friendly salad is delicious and filling enough to have as a main meal.

INGREDIENTS

• 1kg pumpkin

• 1 lemon, halved

• 1/2 cup extra virgin olive oil

• salt & pepper

• 1 red onion, thinly sliced

• 2 tbsp red wine vinegar

• 400g can lentils, rinsed and drained

• mixed green leaves

• Chilli Achar

INSTRUCTIONS

1. Pre heat oven to 180C.

2. Cut pumpkin into 3cm-thick wedges, discarding seeds and fibre from the centre. Divide between two trays lined with baking paper. Add half a lemon to each tray, then drizzle with half the olive oil and season with salt and pepper.

3. Roast for 30 minutes, rotating trays halfway. Remove from oven once soft and caramelised.

4. Combine the onion and vinegar.

5. Combine the juice of the lemons, with a large spoonful of Chilli Achar and the remaining olive oil.

6. To serve, arrange the pumpkin on the plate, top with lentils and greens, drizzle with dressing and lastly add the onions. Season again with salt and pepper if needed.

Chilli Achar

A$10.00

Roast Vegetable Salad with Feta & Spicy Tomato Chutney

Roast Vegetable Salad with Feta & Spicy Tomato Chutney

The perfect tasty salad for cold weather with roasted Winter vegetables, crumbled feta and our favourite Spicy Tomato Chutney.

INGREDIENTS

• 500g pumpkin

• 1 bunch baby carrots

• 2 beetroot

• 2 red onions

• extra virgin olive oil

• salt & pepper

• baby spinach and rocket leaves

• feta

• Spicy Tomato Chutney

INSTRUCTIONS

1. Pre heat oven to 200C.

2. Cut pumpkin, beetroot and onions into bite sized pieces, leave baby carrots whole.

3. Place pumpkin, carrots, beetroot and onions in a bowl with the olive oil and toss to combine. Season with salt and pepper and place, in a single layer, onto a large oven tray.

4. Roast for 15 minutes, turn and roast a further 10 minutes or until cooked through. Set aside for 10 minutes to cool slightly.

5. Serve on top of greens, with crumbled feta and dollops of Spicy Tomato Chutney.

Spicy Tomato Chutney

A$10.00

Whole Roast Cauliflower with Spiced Dukkah

Whole Roast Cauliflower with Spiced Dukkah

Whole Roasted Cauliflower in butter and served with our Spiced Dukkah and fresh parsley, sweet, juicy with crispy caramelised edges.

INGREDIENTS

• 1 whole cauliflower

• olive oil

• butter

• Spiced Dukkah

• fresh parsley to serve

INSTRUCTIONS

1. Pre heat oven to 200C. Line a roasting pan with baking paper.

2. Cut base of cauliflower so it sits flat on tray. Drizzle with olive oil and dollops of butter, use your hands to coat it evenly. Season with salt and pepper and roast for 45 minutes.

3. Remove from oven and use a fork to gently pull apart the crevices, add a little more olive oil and butter, then return to the oven and roast another 30 minutes.

4. Remove the cauliflower from the oven, it should be fork-tender inside. Sprinkle generously with Dukkah and top with fresh parsley to serve.

Dukkah

A$10.50

Online EOFY Sale!

Fill your cart, it’s time to shop our 15% off EOFY sale!

Sale starts Saturday 25th June and ends midnight Tuesday 28th June. Online orders only, use code EOFY22

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Hasselback Potatoes with Jalapeno Relish

Hasselback Potatoes with Jalapeno Relish

Crisp-tender, garlicky, sweet and spicy hasselback potatoes make for the perfect side dish.

INGREDIENTS

• 6 medium Red Royale potatoes, halved lengthways

• olive oil

• Jalapeno Relish to serve

• fresh parsley to serve

INSTRUCTIONS

1. Pre heat oven to 220C. Line a roasting pan with baking paper.

2. Place one half potato on your chopping board and a chopstick either side. Thinly slice strips along the top of the curved side, using the chopsticks to stop you cutting all the way through.

3. Place flat side down in baking tray and continue with all potatoes.

4. Drizzle with oil and season with salt and pepper. Roast for 40 minutes or until golden and tender.

5. Serve with spoonfuls of Jalapeno Relish and fresh parsley leaves.

Jalapeno Relish

A$10.00

Mango Chilli Chicken

Mango Chilli Chicken

Mango Chilli Chicken is delicious, sweet and spicy, perfect made in the oven, grill or barbecue.

INGREDIENTS

• 2 chicken breasts

• Chilli Mango Sauce

• fresh lime to serve

• fresh parsley to serve

INSTRUCTIONS

1. Pat dry the chicken, place into a glass dish or ziplock bag and pour over enough Chilli Mango Sauce to coat. Place in fridge to marinade for 1 hour or overnight.

2. Remove chicken from fridge.

3. Preheat oven to 220C or frypan or bbq to medium high.

4. Cook in oven in baking dish, with extra sauce poured over the top, for 25-30 minutes. If grilling, cook for around 20 minutes, turning regularly, until cooked through.

5. Slice and serve with extra sauce, lime wedges and parsley.

Chilli Mango Sauce

A$10.00

Mushroom Bruschetta with Caramelised Onion

Mushroom Bruschetta with Caramelised Onion Jam

Mushrooms, Garlic, Thyme and Caramelised Onion Jam piled onto Crusty Sourdough Bread.

INGREDIENTS

• 400g sliced mushrooms

• 1 tablespoons olive oil

• 2 tablespoons butter

• 1 tablespoon fresh thyme leaves

• garlic salt and pepper

• 4 slices of sourdough bread

• Caramelised Onion Jam

INSTRUCTIONS

1. Heat oil and butter in frypan over high heat.

2. Add the mushrooms and sauté for 2-3 minutes.

3. Add the thyme and season with garlic salt and pepper.

4. Toast the bread and spread generously with the Caramelised Onion Jam.

5. Pile on the mushrooms and serve.

Caramelised Onion Jam

A$10.00

Online Easter Sale!

Fill your cart, it’s time to shop our 20% off Easter sale!

Sale ends at midnight on Easter Monday. Online orders only, use code EASTER20

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3 ways to cook fish for Good Friday

Hot Chilli Sauce Baked Salmon.

INGREDIENTS

• 1/4 cup soy sauce

• 2 tablespoons honey

• 1 tbs Hot chilli sauce

• 1 tbs rice wine vinegar

• 1 tbs grated ginger

• 2 garlic cloves, crushed

• 4 (x 180g) skinless salmon fillets

INSTRUCTIONS

Combine soy, honey, Hot chilli sauce, vinegar, ginger and garlic in an extra-large zip-lock bag. Add salmon, then seal and marinate for 15 minutes.

Heat oil in a frypan over medium heat. Drain salmon, reserving marinade. Add salmon to pan and cook for 2 minutes each side or until cooked on the outside but still translucent in the centre. Remove from pan and rest, loosely covered with foil, for 5 minutes. Add remainder of marinade to pan and cook for 3-5 minutes until reduced by half. Serve with steamed Asian vegetables and rice.

Beurre Blanc Sauce, for any Fish. Baked or Pan Fried.

INGREDIENTS 

• ¼ cup dry white wine

• ¼ cup white-wine vinegar

• 2 tablespoons finely chopped shallot⅓ cup heavy cream

• ¼ teaspoon salt

• ⅛ teaspoon white pepper, or to taste

• 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled 

INSTRUCTIONS

Boil wine, vinegar, and shallot in a medium to small heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons (about 5 minutes). Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Pour over any baked or pan fried fish.

Crispy Fish  Goujons with Chilli Jam

INGREDIENTS

• 1 teaspoon black peppercorns

• 1 tablespoon salt flakes

• 150g / 3/4 cup rice flour

• 2 egg whites

• oil for deep frying

• 400g white fish fillets

• lime wedges to serve

• Chilli Jam to serve

INSTRUCTIONS

1. Grind the peppercorns into a bowl with the salt and rice flour, mix to combine.

2. In a separate bowl whisk the egg whites until foamy.

3. Half fill a sauce pan with oil and place over medium heat until the temperature reaches 180C.

4. Dip the fish in the egg then the flour mixture and toss to coat. Cook in batches for 1-2 minutes each piece, until golden brown. Remove using a slotted spoon and place on paper towel.

5. Serve with Chilli Jam to dip and lime wedges on the side.

Sweet Chilli Chicken Skewers

Sweet Chilli Chicken Skewers

Easy recipe with the juiciest chicken skewers, marinated in olive oil, lemon juice, paprika, garlic and cumin and served with our Sweet Chilli Sauce. Makes around 10 skewers.

INGREDIENTS

• 500g chicken breast, skinless & boneless

• olive oil for grilling

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 2 cloves garlic, minced

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• pinch of salt

• parsley to serve

• Sweet Chilli Sauce to serve

INSTRUCTIONS

1. Cut the chicken into equal sized cubes, pat dry.

2. In a bowl combine the olive oil, lemon juice, garlic, paprika, cumin and salt. Then pour over chicken pieces and marinate for 30 minutes.

3. Thread four pieces of the chicken meat onto a metal skewer or bamboo skewer. (pre soak bamboo skewers in water if using)

4. Heat the grill to medium high heat and cook each skewer until the chicken is cooked through, turning regularly.

5. Serve scattered with parsley and sweet chilli sauce on the side.

Sweet Chilli Sauce

A$10.00

Buttermilk Roast Lamb with Spicy Tomato Chutney

Buttermilk Roast Lamb with Spicy Tomato Chutney

Slow Roasted Lamb marinated in Buttermilk and served with our Spicy Tomato Chutney.

INGREDIENTS

• 2kg lamb shoulder, bone in (leg is good too)

• 3/4 cup buttermilk

• salt and pepper

• 3/4 cup water

• Spicy Tomato Chutney

INSTRUCTIONS

1. Combine the lamb and buttermilk in a deep baking dish, season well with salt and pepper, cover and marinate overnight.

2. Preheat oven to 160C. (140C fan forced)

3. Uncover lamb, add water and place in oven to bake for 3½ hours, basting every hour or so with cooking liquid.

4. Remove from oven, cover and rest for 10 minutes, then shred with a fork and serve.

5. Serve at the table with a jar of Spicy Tomato Chutney.

Spicy Tomato Chutney

A$10.00