The entire Jansz clan loves our Roasted Capsicum Jam, Spiced Tomato Relish and Hot and Sweet Chilli Sauce. They are so versatile. Despite having quite a few foodies within our ranks and lots of recipes up our sleeve, we are constantly surprised and delighted by the creative suggestions our friends have for enjoying these products. Bravo. So, we have decided to run a little competition…
Submit YOUR best suggestion for a creative, delicious way to use one of our three products in a comment on this page. We will cook them up and have a taste-off to judge the winner, who will win…
A Geoff Jansz, personally cooked, gourmet dinner party pack for six people.
Geoff will contact the winner and coordinate a special menu for them and five of their friends. The gourmet dinner pack, along with comprehensive clear instructions will be sent, chilled and ready, 24 hours before your gathering. We will even have Geoff on phone alert for advice, should guidance be needed on the night.
This is a great prize that promises to reward a creative cook with a fun and unique night with their friends.
COMPETITION CLOSED
To enter, simply leave your best suggestions for one, or all, of the Geoff Jansz Farm products in the comments section below (use a separate comment for each suggestion if you have more than one). Competition closes on Monday 12th May, when we will start cooking up the best suggestions to narrow down a winner. The cook-off and winning idea will be posted on our blog and Facebook page. Please only enter the competition if you are in Australia (If you are from elsewhere, you are welcome to join in, but not for the prize!) The winner will be notified by email, so you must leave a valid email address to be in the running.
So what are you waiting for? Start leave your suggestions below and good luck!
28.05.2014
Thank you all those who entered the competition by suggesting your favourite recipe using my products.
We have a winner!!
Kim Alford! Congratulations! Your dinner party for 6 will be cooked by me. Can’t wait to repay the favour of your outstanding lamb recipe with my Spicy Tomato Relish (last night’s dinner at the Jansz’s).
The reason your recipe stood out (marginally, I might add) from the other worthy suggestions was simplicity of method, ingredients easy at hand, affordable and above all a recipe that cooked ingredients to perfection and was flavourful. I will be in touch soon to make arrangements.
Beuool’s Gourmet spiced Chicken/Vegetable Pie.
1/4 cup olive oil,1 Onion chopped, I carrot grated, I celery chopped, 1 cup frozen peas, 1 tin creamed corn,1 clove garlic chopped, 1 chilly chopped, 1 tsp curry powder, 1 tsp cumin, 1 tsp paprika, 4 potato’s mashed, Half cup chopped coriander, Half cooked shredded chicken, 3 hard boiled Eggs, 3 sheets Puff Pastry. 1 egg, Fennel seeds. Pepper & Salt.
Cooked and mash potato . Heat oil in pan, cook onion, garlic, chilly and spices. Add carrot, celery, corn, peas, cook for 2 to 3 minutes. Add potato mash, coriander and shredded chicken. Cut 1 pastry sheet in half and add to whole sheet. Spread out Chicken/Vegetable mix. Line top of mix with sliced hard boiled eggs. Season with ground pepper and salt. Cover with left over pastry. Seal with fork. Brush with egg and top with fennel seeds. Cook at 180c for 25 min or until golden. Serve with GEOFF JANSZ SPICED TOMATE RELISH. ENJOY.
Hi Geoff, it was great to meet you and your family at the markets last weekend…. Love the soup !!!
We have a pizza oven and we used the Spicy Tomato Relish on the base of the pizza before we added the toppings and it was amazing. It added so much to the flavor of the pizza, everyone loved it and it is the only way we will make pizzas now 🙂
Thanks again.
Spiced Tomato Cutlets
Simply brush Geoff Jansz Spiced Tomato Relish generously over both sides of lamb cutlets.
Place on baking tray lined with baking paper.
Place in a 180 preheated oven.
Cook to your liking, turning once during cooking.
These cutlets are simple to prepare and extremely tasty. They can be served with mashed potatoes, any seasonal vegetables or salad.
Hi Geoff
I was delighted to see you at Burrawang markets and to purchase some of your delicious products! Having home made burgers with your spiced tomato relish ( for the adults) and your sweeter roasted capsicum jam for the kids was a favourite. We also used the roasted capsicum jam on sandwiches the next day with different types of cold meat- corned beef was particularly good! Great for all of the family !
Spaghetti bolognese can be boring to the taste buds after while so now i add
Hot Sweet Chilli Sauce it also tantalizes the taste buds plus it is fantastic, you will
come back for seconds .
Carrots with cashews and roasted capsicum jam
Boil sliced carrots with salted, minted water, drain and toss with butter and roasted cashews. Serve with warmed Geoff Jansz Farm Roasted Capsicum Jam, garnished with chopped mint. This goes well with a Middle Eastern menu.
Chicken with hot and sweet chilli sauce
Poach chicken in chicken stock with star anise to taste, and allow to cool in cooking liquid till warm. Chop and serve with rice, steamed or stir-fried Asian greens of your choice and Geoff Jansz Farm Hot and Sweet Chilli Sauce.
Lamb sambos
Roast a leg of hogget any way you like (but preferably with rosemary and lemon olive oil), and the next day, serve the cold leftovers in sandwiches made with good bread, lots of butter, salt and pepper, and Geoff Jansz Farm Spiced Tomato Relish.
Hope you enjoy testing these recipes!
Cheers,
Patrick
I was at the Tallong markets sharing memories with my brother , being born in Tallong emotional memories for him the loss of family apple orchids, family home and packing sheds, generations of farming then the loss of his father at the age of 5 and my mother losing her husband ,home and now 3 boys to raise alone. Iam the 4th in the family and my mother re married and had me and my younger brother, and Iam absolutely passionate about food and cooking so going to Apple day was exciting I got to try home made apple pies which were amazing, music was invigorating the wind was howling but the atmosphere was uplifting then to my utter delight I glanced to see a stall with Geoff Jantz’s products to sample and purchase I went over and sampled the capsicum jam OMG I did get to see the G man from a distance but I was to shy to speak and ask for a photo with him, crazy at 48 to be shy and I regret this. So I went home and made meatballs with a duck egg, herbs, sourdough breadcrumbs and of course Capsicum Jam, let it simmer in a bed of tomato passata grated Zucchini, carrot, mushroom and brown sugar for about 2 hours served on egg pasta. I must say OMG again it was beautiful. Luv you Mr G.
Creamy garlic marinara fettuccine
400 ml thickened cream
300 ml sour cream
4 teaspoons Garlic
Vegetable oil
Beef stock cube
Marinara 300 to 400 gms
Fettuccine
Chilli hot and sweet sauce ( optional)
Salt, pepper to season
Bacon( optional)
Onion
1.Put teaspoon of oil in saucepan and add garlic. Fry off and add cream, sour cream, and add about 1/4 cup of water and a cube of beef stock.
2.Put about 3 teaspoons of oil and lightly fry off the marinara and add to the sauce.
3.Cook pasta and add to sauce (while warm or the pasta will stick).
4.Enjoy
Serving suggestions
Baby spinach
Spicy Tomato Marinara
420 g Diced tomatoes
400g Marinara seafood mix
2 Garlic cloves
1/2 table spoon vegetable oil
1 Onion
Salt and Pepper to season
1 1/2 to 2 tablespoons Geoff Jansz Hot and sweet chilli sauce
Fresh herbs ( basil and Italian parsley )
3 rashes Bacon ( diced )
200g Mushrooms
Baby spinach (handful)
1. Place vegetable oil in pan and fry off the garlic and onion ( until soft).
2. Add tomatoes , marinara seafood mix, bacon , mushrooms and the Geoff Jansz hot and sweet chilli sauce ( add more to desired taste ) to the garlic and onion mix.
3. Cook on low until marinara is cooked.
4. Add fresh herbs and enjoy with crusty warm bread.
I added the spiced tomato relish to my lamb chop bake and it was delicious…
Lightly Brown 4-6 lamb forequarter chops with a clove of garlic. Put into baking dish add some fresh parsley, one onion, olives, a tin of tomatoes, half a cup of stock and a splash of red wine. Add some of Geoff Jansz Spiced tomato relish. ( I added about 4 tblsp)
Cover baking dish in foil and Bake for about 45 mins at 160 degrees cel. Uncover and bake for a further 20 mins or until sauce reduces…. Enjoy!
This recipe is adapted from one my son cooked for me about five ears ago and it was the catalyst for him meeting his wife. He needed some special ingredients and went to The Spanish deli in Sydney. Maria, then a student from Columbia, was working there and the rest is history.
Vegetarían Quesadillas
3 potatoes
1 sweet potatoes
2 tomates
1 red onion
1 tbsp Olive oil
1 tspn adobo dried spice or use mexican spice if unavailable
Pinch of smoked paprika
Sour cream
1 cup grated tasty cheese
6 large tortilla wraps
1 cup baby spinach leaves
Geoff’s Spiced Tomato Relish or Green Chilli Chutney
Guacamole –
1 avocado
Juice of 1 lime
1 tspn Geoff’s hot & sweet chilli Sauce
1 dspn chopped coriander
1 tbsp chopped tomato
Mix all The ingredients together for the guacamole and add moré hot & sweet chilli Sauce if you like a bit of heat.
Peel The potato and sweet potato and par-boil until half cooked. Drain and cool. Chop onion and saute in a pan with The olive oil. Chop the potatoes into small dice and add to pan with onion, stirring occassionally. Chop tomatoes and add to pan with Adoblo spice and smoked paprika. Cook for about 6 minutes or until potatoes are soft.
Lay a tortilla on a board and spread with a little sour cream. Add a large spoonful of the potato mix down the middle. Cover this with baby spinach leaves, a little guacamole and some of the Spiced Tomato Relish or Green Chilli Chutney (this is my favourite). Add a sprinkle of grated cheese and roll up.
Repeat with the rest. I usually cook them in a sandwich press or you can heat them through in the oven.
Enjoy!