Tanami Fire Tomato Sauce
Ingredients
- 1 teaspoon cumin seeds
- 400g can tomatoes
- 1 splash extra virgin olive oil or Macadamia Nut Oil
- 1 small chopped onion (brown or red)
- 1 teaspoon minced or crushed garlic
- 1/2 water
- 1 teaspoon vegetable stock powder
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Outback Pride Tanami Fire
- Dry-fry the cumin seeds in a pan until fragrant, approximately 30 seconds. Set aside. Keep a lid handy because they have a tendency to want to escape.
- Splash some oil into the pan and heat. Add the onions and saute until soft.
- Add the onion and cumin to the rest of the ingredients and blend until smooth.
- Transfer the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. Use immediately or refrigerate for later use. Reheats well.
Tanami Desert Dip (Guacamole style)
Use with vegetable sticks, bread sticks, turkish bread, corn chips or on nachos or enchiladas!
INGREDIENTS
| 2 ripe avocados 1/4 cup natural yoghurt 1/2 teaspoon Outback Pride Tanami Fire |
1 clove crushed garlic 1/2 teaspoon Outback Pride Desert Flakes |
Method – Blend all ingredients. Serve!
Select 2 or 3 small potatoes per person. Wash and place in a square of aluminim foil, drizzle a small amount of oil or dab a teaspoon of butter and a sprinkle of Tanami Fire on top. Wrap up the package and place on the BBQ. They should be ready in 20 to 30 minutes, depending on potato size.