Sugar Free Please

Jok'n'Al Recipes

RECIPES USING TOMATO RELISH OR PICCALILLI

QUICK SAVOURY DIP (an original Jok'n'Al recipe)
15 servings

1 cup Jok’n’Al Tomato Relish or Jok’n’Al Piccalilli
1cup low-fat unsweetened yoghurt 
or low-fat sour cream or low-fat cream cheese

Method:
Combine together. (Soften low-fat cream cheese first, if using.) Serve chilled with crisp vegetable sticks or crisp-breads.

DELICIOUS PEPPERY PORK (an original Jok'n'Al recipe)
2 servings

500g thick Pork Strips
Olive oil
120gm 
Jok’n’Al Tomato Relish
1 large onion chopped
1 red chilli chopped
3 cloves garlic (finely chopped)
1 tbsp cracked black peppercorns
1 tsp fennel seeds
2 cups white wine
large bunch parsley
100 ml cream

Method:
Cut pork into cubes and fry until lightly browned. Remove from pan, turn down the heat, and add onions, garlic and chilli. Fry until softened, then add pepper and fennel seeds. Stir gently for one minute. Return pork to the pan and turn up the heat again. Add wine, and stir to deglaze the pan. Add tomato relish. Turn down heat to simmer, and cover the pan. Cook for at least 30 minutes, then add chopped parsley and cream. Cook gently for two minutes and serve on plain rice.

SAVOURY PARTY DIP (an original Jok'n'Al recipe)
15 servings

8 oz (250g) low-fat cream cheese
4 tablespoons 
Jok’n’Al Tomato Relish
½ cup cooked ham (diced)
½ cup dried apricots (diced)
½ onion (finely chopped)

Method:
Soften cream cheese. Mix in rest of ingredients. Thin down with more relish and a little water if desired. Serve chilled with crisp vegetable sticks or crispbreads.

PINWHEEL SANDWICHES (an original Jok'n'Al recipe)
Approx 30 sandwiches

1 square sandwich loaf bread (crusts removed)
8 oz (250g) low-fat cream cheese
½ cup 
Jok’n’Al Tomato relish orJok’n’Al Piccalilli
½ cup grated Edam cheese
½ teaspoon curry powder
½ cup walnuts (chopped)
small pickled cocktail gherkins

Method:
Soften cream cheese then add everything except bread and gherkins, mixing well. Lay out slices of bread (slightly overlapping to form a rectangle (loaf width by 10 inches, approximately). Spread with cheese mixture (pressing down "overlaps"). Lay a line of gherkins along one short end. Roll up firmly from gherkin end. Repeat with rest of the loaf and spread. Cover and chill until needed. To serve cut rolls into ½ inch slices with a sharp knife and arrange on a platter.

HOME-STYLE PIZZA (an original Jok'n'Al recipe)
4 servings

Base: 
1 cup flour 
2 teaspoons baking powder
2 tablespoons butter
¼ - ½ cup milk
salt

Method:
Rub the butter into dry ingredients. Mix to a stiff scone dough with milk. Roll out to 10 inches (approx.) round onto a greased baking tray.

Topping:
Spread generously with 
Jok’n’Al Tomato Relish, then top with any combination of chopped ham or bacon, sliced tomatoes, mushrooms, sweet peppers, pineapple pieces, chopped fresh herbs, etc. and top with grated cheese. Bake at 400°F (200°C) for 20 – 30 minutes.

N.B. For a really quick Pizza, use a ready-made base.

 

 

RECIPES USING TOMATO KETCHUP

SPICED ORANGE CHICKEN (an original Jok'n'Al recipe)
6 servings

6 chicken portions
2 tablespoons granular 
SPLENDAâ sweetener or sugar
2 tablespoons 
Jok’n’Al Tomato Ketchup
1 tablespoon corn-flour
2 cloves garlic (crushed)
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon grated green root ginger
½ cup of orange juice
Salt and pepper

Method:
Gradually mix orange juice into rest of ingredients to make a paste. Pour over chicken in an ovenproof dish. Cover and bake at 375°F (180°C) basting occasionally, until chicken is tender and juices run clear. Check seasoning, adding salt and pepper as required.

DEVIL SAUCE (an original Jok'n'Al recipe)
6 servings

1 tablespoon Jok’n’Al Tomato Ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot prepared mustard
1 tablespoon cider vinegar 
or wine vinegar
3 tablespoons 
Jok’n’Al Plum Sauce
1 tablespoon 
Jok’n’Al Chile Sauce (optional)

Method:
Combine together to make a smooth sauce. Serve with grilled meat. Especially good with lamb or chicken.

COOKED CARROT SALAD (an original Jok'n'Al recipe)
8 servings

5 cups grated carrot, blanched in boiling water 1 minute, then drained
2 onions finely chopped
½ cup chopped celery
½ cup chopped green pepper
1 teaspoon mustard
½ cup vinegar
2 tablespoons granular 
SPLENDAâ sweetener or sugar
½ cup 
Jok’n’Al Tomato Ketchup
freshly ground black pepper

Method:
Combine ketchup, mustard, vinegar, SPLENDAâ and season with pepper. Add prepared vegetables. Best served at room temperature.

BAKED LAMB CUTLETS (an original Jok'n'Al recipe)
2 servings

4 lean, lamb cutlets
¼ cup 
Jok’n’Al Tomato Ketchup
½ teaspoon ground ginger
2 tablespoons Soya sauce
1 tablespoon granular 
SPLENDA â sweetener or sugar

Method:
Trim cutlets and place in an ovenproof dish. Mix other ingredients together and pour over cutlets. Leave to stand 2 hours turning occasionally. Cover dish and bake 350 - 400°F (180 - 200°C) for 40 minutes, then uncover and cook for a further 10 minutes.

 

 

RECIPES USING PLUM SAUCE OR APRICOT SAUCE

BAKED MEATBALLS (an original Jok'n'Al recipe)
6 servings

1 lb. (500g) lean beef mince (ground beef)
½ lb. (250g) sausage meat 
or (for low-fat version) 2 cups fresh breadcrumbs and 1 small egg
1–2 tablespoons dark Soya sauce
¼ cup 
Jok’n’Al Plum Sauce
½ small onion (finely chopped)
1–2 teaspoons crushed garlic
salt and pepper to taste

(extra Jok’n’Al Plum Sauce for serving)

Method:
Combine ingredients. Using wet hands shape into balls (small for cocktail size, larger or hamburger shape for meal size) Place in one layer, on greased baking or roasting dish. Cook 350 - 400° F (180 - 200°C), turning as necessary until browned and cooked. Serve hot with extra 
Jok’n’Al Plum Sauce for dipping or on the side

DEVIL SAUCE (an original Jok'n'Al recipe)
6 servings

1 tablespoon Jok’n’Al Tomato Ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot prepared mustard
1 tablespoon cider vinegar 
or wine vinegar
3 tablespoons 
Jok’n’Al Plum Sauce
1 tablespoon 
Jok’n’Al Chile Sauce (optional)

Method:
Combine together to make a smooth sauce. Serve with grilled meat. Especially good with lamb or chicken.

MOUSETRAPS (an original Jok'n'Al recipe)
20 pieces

10 slices bread (sandwich square is best)
Jok’n’Al Apricot Chutney Sauce for spreading
12 oz Edam cheese, grated
3 tablespoons onion, finely chopped
1 small egg, beaten
2 teaspoons finely chopped fresh herbs (parsley 
or chives) - optional

Method:
Lay out bread on an oven tray. Generously spread each slice with 
Jok’n’Al Apricot Chutney Sauce. Mix cheese, onion, egg, and herbs together and spread over bread (a heaped tablespoon per slice). Bake 350-400° F 15-20 minutes – topping should be golden and the bottoms crisp and toasted. Cool slightly. Remove crusts if wished and cut into fingers. Mousetraps may be reheated and make a tasty lunch (good with soup) or snack finger food.

BACON AND SAVOURY APRICOT SCONES (an original Jok'n'Al recipe)
8 scones

2 cups self-raising flour
1 level teaspoon baking powder
1 oz butter
½ onion, finely chopped
2-3 oz lean bacon, finely diced
4-5 tablespoons 
Jok’n’Al Apricot Chutney Sauce
¾ cup non-fat milk

Method:
Sift flour and baking powder into a bowl. Rub in butter until it resembles coarse breadcrumbs. Add bacon and onion mixing through and separating pieces. Combine 
Jok’n’Al Apricot Sauce and milk and mix into flour blend (using a knife) make a soft dough. Add more milk if necessary. Knead lightly and roll out (use extra flour to prevent sticking) ¾ inch thick. Cut into 8 -10 scones. Place on a lightly floured baking tray and bake in preheated oven 425°F (220°C) 12-15 minutes.

RECIPES USING THICK MINT SAUCE

MINTED POTATOES (an original Jok'n'Al recipe)
6 servings

6-8 medium-sized waxy potatoes, scrubbed
1 tablespoon mayonnaise
3 tablespoons 
Jok’n’Al Thick Mint Sauce

Method:
Boil potatoes in salted water until tender. Drain off water. Mix mayonnaise and 
Jok’n’Al Thick Mint Sauce together, then pour over potatoes. Turning gently to coat, return to heat and evaporate off any excess liquid. Serve hot. (Good with meat dishes, especially lamb.)

MINTED CABBAGE AND ORANGE SALAD (an original Jok'n'Al recipe)
6 servings

½ small cabbage, shredded
segments of 2 large oranges 
½ small onion, finely chopped
8 oz sugar snap peas (blanched in boiling water, rinsed under cold water and drained) 
or 1 cup sprouted peas or beans

Minty Orange Dressing 
¼ cup of orange juice
¼ cup 
Jok’n’Al Thick Mint Sauce
2 tablespoons salad oil (canola or olive are best)
freshly ground black pepper (optional)

Method:
Combine cabbage, orange segments, onion and peas in a bowl. Put dressing ingredients together in a screw-top jar and shake well before adding to the bowl. Mix lightly and serve.

N.B. Minty Orange Dressing makes a quick, refreshing dressing for many salads.

CUCUMBER AND MINT RAITA (an original Jok'n'Al recipe)
8 servings

1 cucumber, peeled, de-seeded (if necessary) and grated
salt (1/2-1 teaspoon)
1 cup unsweetened low-fat yoghurt
1 small clove garlic, crushed (optional)
½ small onion, finely chopped
2-3 tablespoons 
Jok’n’Al Thick Mint Sauce

Garnish (optional) 1 teaspoon dry roasted cumin seeds

Method:
Sprinkle grated cucumber with salt and set aside for 15-30 minutes. Combine yoghurt, garlic, onion, and 
Jok’n’Al Thick Mint Sauce. Strain liquid off the cucumber, pressing out as much as possible. Add cucumber to yoghurt mixture and season to taste with salt. Sprinkle with cumin seeds. - To dry roast cumin seeds, place in pot and heat (watch constantly) until seeds start to pop. Remove from heat immediately. Serve Raita as a refreshing side dish with curries or salads.

 

RECIPES USING CHILE PEPPER SAUCE

SWEET CHILE PEPPER CHICKEN (an original Jok'n'Al recipe)
4 servings

2 lb. (1 kg) small chicken pieces

Marinade
½ cup white wine
2 tablespoons granular 
SPLENDAâ sweetener (or sugar)
3 tablespoons 
Jok’n’Al Chile Pepper Sauce
1 teaspoon grated green gingerroot
3-5 cloves garlic, crushed
¼ cup dark Soya sauce
½ teaspoon sesame sauce (optional)

Method:
Mix marinade ingredients together. Add chicken and turn to coat. Refrigerate several hours or overnight. Grill chicken pieces (or bake at 375°F (190°C)) basting often with marinade until chicken is tender and juices run clear. Good hot or cold.

STIR-FRIED CHILE PEPPER BEEF (an original Jok'n'Al recipe)
4 servings

10 oz (600g) lean fillet or sirloin steak cut into bite-sized pieces (1/4 inch thick)
½ teaspoon salt
1 green pepper, de-seeded and cut into bite-sized pieces
1 onion, sliced length-wise into bite-sized wedges
2 cloves garlic, finely chopped
2 teaspoons dark Soya sauce
4-5 tablespoons 
Jok’n’Al Chile Pepper Sauce
1 tablespoon vegetable oil

Method:
Sprinkle salt over beef and rub in. Heat ½ tablespoon oil in a wok and add garlic. Fry briefly (do not brown). Add onion and green pepper and toss over high heat (add a tablespoon 
or two of water to create steam and prevent burning). When onion wedges start to separate and vegetables are softening slightly, remove from wok and set aside. Pat beef pieces dry with a paper towel. Add remaining ½ tablespoon oil to wok