A great hearty soup for a cold winter day.

• 2 tbsp of canola oil
• 3 to 4 medium Garlic cloves, sliced thin
• ¼ of a medium sized Yellow Onion, diced medium size, (about ½ cup)
• 2 stalks of Celery, diced medium size
• 1 whole sweet Red Pepper, seeded and diced medium size
• ½ cup of White wine
• 2 liters or 67oz of Canned Diced Tomato, leave chunky
• 750 ml of Tomato Juice
• 750ml Water
• ¼ cup of Foo King® Hot Relish (optionally increase to ½ cup for a hotter soup)
• 2 tbsp of fresh chopped Basil
• ¼ cup of Honey
• Salt and black pepper to taste at the end.
  
  

1. Prep all ingredients before starting to cook.
2. Heat canola oil in a medium to large size pot over a medium heat
3. Add the sliced garlic cloves and diced onions to the pot and sauté until the onions and garlic have started to lightly caramelize.
4. Add the diced celery and red pepper.
5. Sauté until the vegetables are cooked.
6. Pour in the white wine and reduce the liquid by ¾ before adding the diced tomato, tomato juice, water and the Foo King® Hot Relish.
7. Let the soup simmer for 45 minutes on a low heat, stirring often.
8. Once the soup ready for serving add the basil and honey simmer for an extra 5 minutes then season to taste with the salt and pepper.

Yields 3.5 liters.

• 8 cups chopped and blended broccoli stalks
• 1/2 broccoli head cut to bite size
• 8 cups real chicken broth
• 10 oz cooked chicken breast cut into cubes
• 1 tbsp basil paste
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp minced garlic
• 1/2 cup white wine
• 1/4 cup water
• 1 tbsp olive oil
• 1/4 cup Foo King® Hot Relish

1. Add blended broccoli to chicken broth on medium heat and bring to a simmer.
2. In a separate pan, add olive oil and brown chicken cubes, then add broccoli heads, white wine, garlic, and water, and simmer on medium heat until broccoli is tender
3. Add basil paste, salt & pepper, and Foo King® Hot Relish, and bring to a boil for two minutes

Garnish with aged cheddar cheese, either grated or shaved.

Serves four.

1. Take your favourite jar of dill pickles and drain about 1/3 of the juice.
2. Add 4 tablespoons of Foo King® Hot Relish and place back in the fridge for a week.

The flavour of the relish will make the pickles taste deliciously spicy!

• 4 portions pork schnitzel
• 3 beaten eggs
• 1 medium white onion, finely chopped
• 2 large portabello mushrooms, chopped
• 1 sleeve salted crackers, crushed
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup Foo King® Hot Relish
• garlic powder
• onion powder
• salt and pepper

1. Season pork with onion powder, garlic powder, salt and pepper
2. Dip pork in egg and then roll in crushed crackers
3. Heat large non-stick pan on medium, add oil and fry Schnitzels for 3 minutes per side
4. Place fried schnitzels on paper towel to drain

1. Saute onion with butter in schnitzel pan over medium heat until soft
2. Add mushrooms and cook for 5 min
3. Add Foo King® Hot Relish and mix until warm
4. Pour mixtures over schnitzels
5. Serve with steamed vegetables and/or steamed potatoes

Serves 4.

Jonina Rimmer is a retired Early Childhood Educator. She now helps her husband manage their small farm and consulting business up in Caroline, Alberta . Jonina has always been noted by those who know her as a fabulous and creative cook. Last year she wanted to add a little pizazz to her pickled carrots and came up with the ‘Foo King Easy Pickled Carrots’. Her family loves them and her friend Dave has been waiting patiently for his sampling of the soon to be famous carrots. Expect a few more wild recipes from this gal over the months.

• 1 – 2 tsp Foo King® Hot Relish (more or less to suit your taste) per pint sealer jar
• small whole carrots to fill the pint sealers
• 1 tbsp pickling salt per pint
• 1/3 cup boiling pickling vinegar per pint
• boiling water to fill jars

1. Fill sterilized pint sealer jars with raw carrots to within 1 inch of the top of the jar. (This is a great way to use the carrots when thinning your garden.)
2. Top the carrots with the Foo King Sauce and Pickling salt.
3. Add boiling vinegar.
4. Fill each sealer jar with boiling water to within 1/2 inch of the top of the jar.
5. Cover the jars with sterilized metal lids and screw metal band on securely.
6. Process in a water bath at 180 to 185 degrees F for 20 minutes. The water should cover the tops of the jars by 1 inch. To exceed the stated temperature and time will result in unnecessarily soft carrots.

I’ve used the pre-washed organic ‘baby cut’ carrots very successfully in this recipe. So easy and very tasty.

• 2.5 cups crushed tomatoes
• 2 cups Foo King® Hot Relish
• 1 cup diced green pepper
• 2 cups sliced mushrooms
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch oregano
• 1 pinch crushed chilies
• 1 oz white wine
• 10 oz sliced Spolumbo’s sausage

Serves four.

1. Mix all ingredients into a pot and simmer slowly for 20 minutes.
2. Add cooked pasta and mix thouroughly.
3. Garnish with parmesan cheese.