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Candied Ginger Sweet Potatoes

2 Sweet Potatoes peeled
1/2 Cup Sugar
1 tsp Molasses
1/2 tsp Salt
1 Tbs Winfresh Ginger Syrup
Zest from 1 Small Lime
1/2 tsp Minced Ginger or 1/4 tsp Winfresh Ginger Powder, optional
Black Pepper, to taste
Earth Balance, for dotting
Parsley or Basil, for garnish

Serves Four.

Roast Sticky Chicken - Rotisserie style

4 Tsp salt
2 Tsp paprika
1 Tsp onion powder
1 Tsp dried thyme
1 Tsp Winfresh Hot Pepper
1/2 Tsp Winfresh Dry Parsley
1/2 Tsp Winfresh Dry Celery
1 Tbs Winfresh garlic and Ginger Marinade
2 onions, quartered
2 (4 pound) whole chickens to be glazed with any Winfresh Pepper Jelly (Ginger, Mango or Plain)

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Pork Chops in Mango Chilli Sauce

This tropical fruit sauce enhances the flavor of the pork. It packs just enough heat to make you take notice.

4 large pork chops
3 cloves garlic - minced seasoned salt to taste Mango Sauce:-
4 grams of Winfresh Mango Chilli Sauce, with 2 to 3 Winfresh frozen Mango Pulp cubes poured or thawed in a blender
3 cloves garlic minced
1 small onion minced
1 tsp. Winfresh ginger powder
1 cup wine vinegar
1/2 tsp. Sesame oil
1/2 tsp. Winfresh Hot Pepper Sauce or Winfresh Hot Pepper Powder
1/2 tsp. Salt
1 cup sugar
2 tbs. Cornstarch dissolved in 1/4 cup water

Rub the chops with garlic and seasoned salt and set aside. Place the chops in an oven-proof dish, and broil for 10 minutes on each side or until fully cooked. In the meantime make the sauce. Place all of the ingredients except the sesame oil and cornstarch in a pan and bring to a boil. Reduce the heat and simmer for 10 minutes. Pour in the cornstarch and simmer for a further minute.
Stir in the sesame oil and turn off the heat. Remove the chops to a serving platter and pour over the sauce just before serving.

Popcorn Fish Salad

4 tuna fillets, boneless and skinless
1 lime, juiced
150 g flour
3 eggs, beaten
150 g cornmeal
3 tablespoon of Winfresh Ginger Pepper Jelly
Oil for deep-frying
Sea salt and Winfresh dry red pepper

Chop the tuna fillets into bite size pieces. Place in a bowl and squeeze over the lime juice. Drain fish then allow marinating for 5 minutes with sea salt, Winfresh Dry Red Pepper and Winfresh Ginger Pepper Jelly. Dip fish in flour, then in beaten egg and finally cornmeal. Heat the oil in a deep-fryer to 180C. Lower in the first batch of fish and cook until golden and crispy. Drain onto kitchen paper. Repeat until all the fish are cooked.

Salad Mix
Fresh baby spinach leaves
Radishes, sliced
Red onion, sliced thinly into rings
Cherry tomatoes, cut into halves
Yellow bell pepper, cut into strips
Honey Mustard or Ranch salad dressings

Mix lettuce, spinach, radishes, red onion, tomatoes and bell pepper in a large bowl. To serve, divide the salad mix onto four plates. Top each salad with Popcorn Fish portions and serve with your choice of Honey Mustard or Ranch salad dressing.

Herb Roasted Potato

1 teaspoon Winfresh Dry Parsley
1 teaspoon Winfresh Dry Ginger
1 teaspoon Winfresh Dry Basil
1 teaspoon Winfresh Celery
3/4 teaspoon Sea Salt
1/2 teaspoon Winfresh Herb and Pepper Marinade
2 pounds baby red potatoes, quartered
2 tablespoons olive oil

1. Preheat oven to 425°F. Mix parsley, celery, basil, sea salt and Herb and pepper marinade in small bowl. Set aside.

2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 30 to 35 minutes or until potatoes are tender and golden brown.

Ginger Pork Chops

4 1 to 1 1/2 inch boneless pork chops
1/8 cup honey
1/8 cup lemon juice
1/8 cup Winfresh Ginger Syrup
2 teaspoon Winfresh Dry Ginger Powder
2 tablespoons soy sauce
2 cloves garlic
1 tablespoon cooking sherry

Mix honey, lemon juice, soy sauce, Ginger Syrup, Ginger Powder, garlic and sherry together. Place together with chops in a plastic bag and refrigerate overnight.
Place a heavy duty piece of aluminum foil over the coals or briquettes in the center of your grill. Preheat. Drain chops saving the marinade. Place chops over the foil on the grill and reduce the heat to medium. Grill about 16-18 minutes or until done. Drain and boil reserved marinade and pour over chops before serving.

Ginger Garlic Buffalo Wings

4 garlic cloves, finely minced
3 tbsp Winfresh Dried Ginger
1/4 tsp Winfresh Dried Hot Pepper Powder
1/8 cup apple cider vinegar
1/8 cup Winfresh Ginger syrup
1 tsp soy sauce
40 pieces "oven-fried" Buffalo chicken wings

Add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Remove from heat, taste for seasoning, and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter. 

Gimlet Cocktail

  • 2 ounces of gin (may substitute vodka)
  • 4 ounce VincyFresh Lime Cordial
  • Lime wheel for garnish (very optional, but attractive)
Combine gin and VincyFresh Lime Cordial in a mixing glass filled with ice.
Stir vigorously until the drink is cold.

Strain into a cocktail glass (preferably chilled).

Or if you prefer to drink this on the rocks, strain into an ice-filled old-fashioned (rocks) glass.

Garnish with lime wheel or wedge, if you choose.