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“Original Australian” Tangy Ginger Lime Salad

   2 large grilled Chicken breasts, previously marinated in Original Australian Tangy Ginger Lime

   1 package (8.75oz.) soba noodles

   1 small Carrot - shredded in long strips

   1 small Daikon - shredded in long strips

   6 Leaves romaine lettuce -torn

   6 Leaves red leaf lettuce- torn

   1 Red bell pepper sliced

   1 Yellow bell pepper - sliced

   1/2 package (8oz. size) fried tofu- sliced

   1 can (8oz.) water chestnuts- sliced

   1 can Mandarin orange wedges- (11oz), drained

   1 can (20oz.) lychees - drained and cut into quarters

   4 oz. Original Australian Tangy Ginger Lime


 Method: Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with  carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts,  mandarin oranges, and lychees. Chill until ready to serve. Add Original Australian Tangy Ginger Lime, combine the r  emaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.


BBQ Pork Loin with Original Australian Tangy Ginger Lime

 An easy favorite.

 2 large pork tenderloins

 8 oz Original Australian Tangy Ginger Lime


 Trim all fat from pork loin, dust lightly with fresh ground black pepper and your favorite mustard (preferably  seeded mustard) and marinade in Original Australian Tangy Ginger Lime for 1 hour before grilling. Heat  BBQ or grill to correct temperature and grill slowly basting every few minutes to keep moist and to avoid  over cooking. When done serve on Sweet potato mash and glaze with more of that wonderful marinade.



Original Australian Tangy Ginger Lime Grilled Salmon.  ( Perfect for any fish as well!)


S erves 4.

  1 salmon fillet (2 kg.)

  1/4 tsp. freshly ground black pepper

  8 oz Original Australian Tangy Ginger Lime


  Rinse the salmon fillet and dry. Cut crosswise into four equal parts. Remove as many bones as possible using a  strawberry huller, bone puller or needle-nosed pliers. Prepare a good-size fire in a barbecue. Let it burn until the coals  glow red and are slightly covered with ash.

 Season the salmon with the salt and pepper. Thoroughly oil the grill using a paper towel dipped in vegetable oil. Set the  grill 3 inches above the coals. Place the pieces of salmon on a sheet of aluminum foil that is about 2 inches larger than  the salmon. (The foil shouldn't cover the grill.) Place on the grill. Baste half of the Original Australian Tangy Ginger  Lime over the salmon, moistening the pieces all over. Cover the barbecue, making sure the vents are open. Cook for 8  minutes. Pour the remaining Original Australian Tangy Ginger Lime butter over the salmon. Cover and cook until the  salmon is just opaque through about 7 minutes. Check for doneness by making cut in the thickest part of the salmon  and pulling back the meat.



Original Australian Tangy Ginger Lime Chicken


     1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes 4 oz Original Australian Tangy Ginger Lime 1tbs Sesame or canola oil. Directions 1. In a glass bowl, mix chicken breast cubes with 10 oz Original Australian Tangy Ginger Lime. Let marinate for about 20 minutes. 2. In a large skillet or wok, heat the sesame/canola oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes.

Serve with Coconut rice or fresh stir-fry vegetables


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