Storm

Soya Sesame Dressing
Silver Medal 2014 Sydney Royal Fine Food Awards

Matchett's Award Winning Storm is made from gluten free soya sauce, sugar, white vinegar, garlic, ginger, sesame oil and S.A Extra Virgin Olive Oil. Ideal served with, Asian style salads, stirfries, as a dip for fresh crusty bread and for marinading meats, tofu and chicken. Kids love it!

Volume:  250ml / 500ml
Best Before Date:  30mths from manufacture
Storage:  Store in a cool, dark place

250 ml 500 ml $13.00

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Recipe Ideas

Cabbage & Noodle Salad

Roasted Mushrooms with Storm

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\n\nVolume:  250ml / 500ml
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        "Preparation Time": "10 mins",
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        "Serves": "4-6",
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¼ cabbage - shredded
\n1 bunch spring onions - sliced
\n1 red capsicum - finely sliced
\n1 carrot - finely sliced
\n100g chopped peanuts
\n1 Tbl bird’s eye chilli-chopped
\n½ Cup fresh coriander - chopped
\n½ Cup fresh mint leaves - chopped
\n1 Cup Matchett’s Storm dressing
\n*Optional sliced grilled chicken or BBQ duck or pork
\n100g crispy egg noodles
",
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Combine all the ingredients except for the noodles in a bowl and mix well.
\nJust before serving, add in the noodles and toss thoroughly.
\nTransfer to a clean salad bowl. 
\nServe immediately.
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        "Preparation Time": "5 mins",
        "Cooking Time": "20 mins",
        "Serves": "4",
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4 large half opened mushrooms
\nMatchett’s Storm
\n*Alternately, set the mushrooms onto a puff pastry base and bake.  
\nThis makes a great entrée.
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\nPlace the mushrooms stem side up onto a baking tray.
\nPour 1 -2 Tbl Matchett’s Storm into the cap of each mushroom.
\nPlace into oven and bake for 20 minutes.
\nSet mushrooms onto a clean serving plate and pour over any remaining juices from the pan. 
\nServe with most anything.
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