Serving size: 10g
Servings per package: 15
||Average Quantity per Serving
||Average Quantity per 100 g
|Fat, Total (g)
|– Saturated (g)
|– Sugars (g)
|– Sodium (mg)
- Take one chicken breast, make a pocket hole at the top and stuff with one slice of Camembert cheese and one tsp of Quince Jelly.
- Lightly fry in a hot pan then finish off in the oven until cooked.
- Serve with roast vegetables and a spoonful of Caramelised Balsamic Onions on top of chicken.
Chilli Quince Ribs
Serves 4-6 as a snack
1kg baby back pork ribs, cut into individual ribs
1/2 cup Mad Dog Chilli Salsa
1 jar Yarra Valley Preserves Quince Jelly
Coriander leaves and lime wedges, to serve
Place ribs into a large saucepan and cover with cold water. Season with 3 tsp sea salt then bring to a simmer, reduce heat to low-medium and boil for 1 hour until the meat is very tender.
Combine salsa, quince jelly and 2/3 cup (160ml) water in a blender. Blend until a smooth liquid, transfer to a small saucepan and heat over a medium-high heat until the liquid has reduced by half and is thick and syrupy.
Reserve half the sauce for basting, toss the ribs in the remaining half to coat.
Preheat a BBQ to medium. Cook ribs, turning and brushing with extra glaze every 2-3 mins until the ribs are charred slightly and sticky.
Brush ribs with remaining glaze, cover with foil and allow to rest 5 mins before serving with lime wedges and coriander.