Salmon Salad with Jamco banana dressing

Ingredients

450g chopped lettuce leaves
2 cooked salmon fillets, broken up into pieces
Jamco banana dressing

80ml fresh lemon juice
2 tbsp olive oil
2 pressed garlic cloves
Salt and freshly ground black pepper
1 tablespoon of Jamco banana spread
Preparation

Combine lemon juice, oil, garlic, and Jamco banana spread

Season to taste with salt and black pepper

On a heated pan cook salmon for 2-3 minutes

Mix salmon with chopped lettuce leaves, arrange on a serving platter, and drizzle some Jamco banana dressing

Serve.

Chicken Salad with Jamco Banilla Dressing

Ingredients

230g boneless, skinless chicken breast, sliced into strips
8 cups of mixed salad
Green olives
Olive oil
Jamco banilla dressing

80ml fresh lemon juice
2 tbsp olive oil
2 pressed garlic cloves
Salt and freshly ground black pepper
1 tablespoon of Jamco banilla spread
Preparation

Heat oil over high heat in a medium pan for 1 minute then add the chicken to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes. Season to taste with salt and black pepper.

Drain and set aside to cool.

In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss the chicken and salad ingredients together.

Serve in a plate. Eat!

Brie salad with Jamco banana and cranberry dressing

Ingredients

8 cups of mixed salad

6 oz. Brie cheese, diced at room temperature

Jamco banana & cranberry dressing

80ml fresh lemon juice
2 tbsp olive oil
2 pressed garlic cloves
Salt and freshly ground black pepper
1 tablespoon of Jamco banana & cranberry spread

Preparation

Combine mixed salad and cheese then drizzle with Jamco banana & cranberry dressing.

Eat!

Bacon-wrapped asparagus with Jamco fig dressing

Salmon Salad with Jamco banana dressing

Ingredients

450g chopped lettuce leaves
2 cooked salmon fillets, broken up into pieces
Jamco banana dressing

80ml fresh lemon juice
2 tbsp olive oil
2 pressed garlic cloves
Salt and freshly ground black pepper
1 tablespoon of Jamco banana spread
Preparation

Combine lemon juice, oil, garlic, and Jamco banana spread

Season to taste with salt and black pepper

On a heated pan cook salmon for 2-3 minutes

Mix salmon with chopped lettuce leaves, arrange on a serving platter, and drizzle some Jamco banana dressing

Serve.

Tomato and egg salad with Jamco fig dressing

A simple recipe and easy-to-follow

Servings: 2

Prep: 7mns

Ready: 15mns

Ingrédients

8 plum tomatoes, washed
1 egg
300g mixed salad greens washed

Ingrédients for Jamco fig dressing

1 tablespoon of Jamco fig spread
2 spoons of olive oil
1 clove garlic
½ lemon juice
Salt
Black pepper

Préparation

Put the egg in a saucepan of cold water and bring up to a boil. Set the timer for between 7-10 minutes depending on how well cooked you like your eggs.

While the egg is cooking make your Jamco fig dressing.

Making Jamco fig dressing

In a ramekin put 1 spoon of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 spoon of Jamco fig spread. Mix well with a spoon all the ingredients.

Peel your egg

Allow your egg to cool down in cold water for about 2-3 minutes and remove the shell.

Dressing your plate

On a plate, place your mixed green salad

Add the tomatoes by forming a circle

Cut in half your egg and top it.

Drizzle some Jamco fig dressing.

Serve

Voilà and Bon appétit!!

Tofu salad with Jamco banana and raspberry dressing

Tofu salad with Jamco banana & raspberry dressing

Ingredients

230g tofu sliced
8 cups of mixed salad
Olive oil
Jamco banana & raspberry dressing

80ml fresh lemon juice
2 tbsp olive oil
2 pressed garlic cloves
Salt and freshly ground black pepper
1 tablespoon of Jamco banana & raspberry spread
Preparation

Heat oil over high heat in a medium pan for 1 minute then add the tofu to the pan. Stir-fry the tofu over high heat until cooked through, 3-6 minutes.

Season to taste with salt and black pepper.

Set aside to cool.

In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss the tofu and salad ingredients together.

Serve on a plate. Eat!

Oven Grilled Ribs à la Jamco Banana & Cranberry Spread

Préparation: 30 MIN

Cooking time: 2h30 MIN

Marinade: 1H or overnight

Serves: 4 persons

Ingrédients:

2 pork ribs for 2x 500g-700g pork ribs

1 Jamco banana and cranberry spread or Fig Spread

The marinade

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon red pepper (to your liking, depending on the spice you want)

1 onion

5 cloves of garlic

1 tablespoon paprika

1 whole lemon or lime

Peel off the tough membrane that covers the bony side of the ribs.

Clean the ribs with lemon or lime.

Put all the ingredients for the marinade in a blender to be mixed. Add the mixed ingredients to a bowl with the ribs. Let the ribs soak in the marinade for at least a 1 hour or overnight in the fridge. To marinate evenly turn the ribs occasionally.

Cooking the ribs

Place rack in center of oven. Preheat oven to 170 ° C (325 ° F)

Remove the ribs from the marinade and discard the marinade.

Wrap the ribs, a maximum of two squares (racks) at a time, in foil. Bake the ribs for about 2 hours or until the meat is tender.

Remove from the oven, unwrap the ribs, and drain any liquid.

Brush the ribs with Jamco banana & cranberry spread.

Grill the ribs for about 4 to 5 minutes per side.

Bon Appétit!!

Classic Tomato Sauce Fusilli Pasta

Classic tomato sauce Fusilli pasta with Jamco fig dressing

Total Time: 45 min

Prep: 10 min

Cook: 28 min

Servings: 6

Level: Easy

Ingrédients

500 g of Fusilli
1 simple jar of tomato sauce
1 small onion, chopped
4 cloves garlic, pressed
Salt
Ground black pepper
White wine
1 tablespoon Olive oil
½ baguette
50 g of butter
Parmesan
Parsley, finely chopped
Ingrédients for Jamco fig dressing

1 tablespoon of Jamco fig spread
2 spoons of olive oil
1 clove garlic, pressed
½ lemon juice
Salt
Black pepper
Préparation

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.

Meanwhile, in a large casserole pot, heat oil over medium-high heat. Add chopped onion and pressed garlic and sauté until soft about 2-3 minutes. Add tomato sauce, parsley, wine, salt and pepper.

Drain the pasta and add the pasta to the sauce, mix everything with a wooden spoon.
Slice your baguette about 4-5cm, spread some butter, and grill them until brown

Making Jamco fig dressing

In a ramekin put 1 spoon of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 spoon of Jamco fig spread. Mix well with a spoon all the ingredients

Serving

Place on a plate the pasta drizzle some parmesan on top.

Drizzle some Jamco fig dressing on the grilled sliced baguette.

Voilà Bon appétit!!

Veggie Sausages with Tomatoes and Salad

A simple recipe and easy-to-follow

Servings: 2

Prep: 7mns

Cook: 15mns

Ingrédients

2 veggie sausages
4 plum tomatoes, washed
300g mixed salad greens, washed
1 red onion, washed & sliced
1 burger bun, cut in half
Ingrédients for Jamco fig dressing

1 tablespoon of Jamco fig spread
2 spoons of olive oil
1 clove garlic
½ lemon juice
Salt
Black pepper
Making Jamco fig dressing

In a ramekin put 1 spoon of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 spoon of Jamco fig spread. Mix well with a spoon all the ingredients.

Making your veggie sausage

Heat 1 tsp Jamco fig dressing in a frying pan and shallow fry the sausages until lightly golden.

Dressing your plate

On a plate, place your burger bun topped with some mixed salad greens, and 1 tomato cut in half.

Cut in half your veggie sausage and top them.

Drizzle some Jamco fig dressing.

Place the remaining salad on your plate, add some red onion, and drizzle some Jamco fig dressing.

Voilà and Bon appétit!!

Oven Cooked Salmon with Jamco Fig Dressing

Ingredients:

2 pieces of salmon
1 tomato
1 whole green pepper
salt
black pepper
thyme
Parsley

Ingredients for Jamco fig dressing
1 tablespoon of Jamco fig spread
2 spoon of olive oil
1 clove garlic pressed
1/2 lemon juice

Preheat the oven to 220 degrees C (gas mark 7)

Season the 2 pieces of salmon with salt, black pepper, thyme, and parsley.

Slice the tomatoes in circles and remove the seeds. Slice the green pepper.

Place the salmon with the skin side down in a non-stick pan with an oven-proof handle. Bake until the pieces of salmon are cooked, approximately 15 to 18 minutes. Turn the oven off. Cautiously add the slices of tomatoes on the two pieces of salmon, spread the green pepper slices, and some Jamco fig dressing. Leave in the oven (that is off) for 2 mins.