Schwartz Black Pepper 

Schwartz Oregano 

Schwartz Mixed Herbs

Schwartz Chip Seasoning

Ginger and Honey Chicken using Schwartz Cracked Black Pepper

Servings: 8

Ingredients:

• 8 Skin-On Chicken Breasts
• 200ml Olive Oil
• 8 Tablespoons Runny Honey
• 60ml Soy Sauce
• 2 Teaspoons Schwartz ® Ground Ginger
• 2 Teaspoons Schwartz ® Cracked Black Pepper

Method:

• Heat 1/3 of oil in a pan and seal the chicken breasts both side.
• Mix the honey, soy sauce, the rest of olive oil, Schwartz Ground Ginger, and Schwartz Cracked Black Pepper together.
• Brush over the cooked chicken breasts and cook for 15 minutes in a hot oven. Serve with an oriental-style salad.

Stuffed Peppers using Schwartz Mixed Herbs

Servings: 8

Ingredients:

• 20 Red Peppers, Halved And Deseeded
• 600g Mozzarella Cheese, Diced
• 6 Small Avocadoes, Diced
• 6 Tomatoes, Chopped
• 90g Mango Chutney
• 2 Tablespoons Schwartz ® Mixed Herbs
• 60g Olive Oil
• Schwartz ® Sea Salt
• Schwartz ® Black Peppercorns

Method:

• Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6. 
• Place the peppers on a baking tray with a drizzle of oil and bake for 15 minutes. 
• Mix all the remaining ingredients together in a bowl. Remove the peppers from the oven and fill with the avocado mixture.
• Bake for a further 15-20 minutes or until the cheese is beginning to melt and the peppers are tender.

Potato Wedges using Schwartz Chip Seasoning

Servings: 8

Ingredients:

• 10 Medium Potatoes Or Sweet Potatoes (Approx. 1.675kg (3lbs 10oz)
• 3 tablespoons Schwartz ® Chip Seasoning
• 5 Tbsp Olive Oil

Method:

• Pre-heat a large baking tray in the oven at 200°C, 400°F, Gas Mark 6.
• Cut dry potatoes into wedges, place into a bowl and coat with oil. Sprinkle over Chip Seasoning and toss to coat evenly.
• Spread potatoes onto baking tray and cook for 45 minutes, or until crispy and cooked through, turning half-way through.

Bolognese Sauce using Schwartz Oregano

Servings: 8

Ingredients:

• 50 gram (2 ounce) back bacon, chopped
• 1 onion, chopped
• 1 carrot, grated
• 1 stick of celery, thinly sliced
• 2 tablespoons oil
• 450 gram (1 pound) minced beef
• 100 gram (4 ounce) button mushrooms, sliced
• 3 tablespoons tomato purée
• 400 gram (14 ounce) tin chopped tomatoes
• Pinch sugar
• 125 millilitre (4 fluid ounce) red wine or beef stock
• 2 teaspoon Schwartz Oregano
• 1/2 teaspoon Schwartz Garlic Granules
• Pinch Schwartz Ground Nutmeg
• Pinch Schwartz Ground Black Pepper Sea Salt

Method:

• Fry the bacon, onion, carrot and celery in the oil until softened. Add the beef and brown. Stir in the mushrooms, tomato purée, tomatoes, sugar, wine or stock, Schwartz Oregano, Schwartz Garlic Granules, Schwartz Nutmeg and Schwartz Pepper.
• Cook, uncovered, for 30 minutes, stirring occasionally.
• Season to taste.
• Serve with spaghetti.