WOW, What a day we had at the 2014 Tomato Festival!

The festival was held in the Adelaide Botanic Gardens, which could not have been a more perfect location for this type of event.

On the Forage & Feast stall, we met loads of wonderful foodies who we got to share our products with. Whilst good for us, we sadly sold out of all our stock early in the afternoon, so many missed out on trying the full summer collection of products. But don’t worry – they’re still available to you. Click here to download the current spring | summer collection order form.

We got the opportunity to showcase our Rosemary smoked tomato relish in a cooking demo where we married it with a chicken quesadilla. We demonstrated to the crowd how we smoke our tomatoes prior to slow cooking to gain extra complexity in flavour.

smoking tomatoes1smoking tomatoes2

We thought it would simply be mean not to share the recipe with everyone. Not only are we sharing the recipe, but we’ve put together a quesadilla pack so it’s even easier to make the quesadillas at home for you and your friends. Click here to download the order form.

If you have any questions regarding the smoking process, don’t hesitate to contact us via the website, email, Facebook or phone.

Chicken quesadillas with Rosemary smoked tomato relish

What you’ll need:

1kg free range chicken thighs
1 packet wholemeal tortillas
1 red onion
Bunch coriander
Jalapeno peppers
Olive oil – Forage & Feast’s of course!
250g cheddar cheese or other hard cheese
Sour cream
Forage & Feast Rosemary smoked tomato relish
1tsp ground cumin
1tsp ground coriander
½ tsp ground ginger
½ tsp tumeric
¼ tsp cayenne pepper
1tsp garlic
1tsp onion powder or minced onion
1tsp italian mixed herbs – basil, chilli, oregano
pinch salt
pinch black pepper
OR 1 sachet Forage & Feast Quesadilla spice mix!

How to make the recipe:

Finely chop the chicken thighs and marinade in all the spices or the sachet of Forage & Feast quesadilla spice mix. Cook over a medium heat until cooked through
Finely chop and mix together the red onion, coriander and jalapeno peppers. Set aside.
Grate the cheese
To compile the quesadillas; in a large pan or a sandwich press, lay down a tortilla., spread a layer of the cooked chicken, followed by the salsa and the grated cheese. Put a tortilla on top and cook until golden on the outside.
Allow the tortilla to cool for a moment before chopping into portions. Top with a dollop of sour cream and a generous dollop of Forage & Feast Rosemary smoked tomato relish.

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