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This is our first purchase of Pomegranate Balsamic Vinegar and like to so many of the products from Pukara it will certainly not be the last. Just love the taste of this one, can't help just putting it on a spoon and consuming it. It would almost become our favourite it we weren't such great lovers of the caramelised one. I am so pleased that i decided to explore some of the other vinegars in the range. This customer is exceptionally happy thank you!
We got adventurous and got the buy 3 get on free special and so pleased we did. Our box arrived with our favourite of many years Caramelised Balsamic Vinegar and then the Barrel Aged Balsamic Vinegar and it is delicious. Never disappointed with our products from Pukara thank you.
Have been a purchaser of the Caramelised Balsamic Vinegar for many years now and has always been on our table so obviously that is what I bought again this time round. Rich flavour, a little thicker but so good.Thank you
Great product. Takes avo toast to the next level.
We just love your products, that’s why we continue to purchase. We like to go the your outlet in Pokolbin however haven’t been able to travel from Tea Gardens recently. I’ve still got a bottle of Connoisseur Clubspecial selection extra virgin olive oil. Which I have some afternoons with caramelised balsamic vinegar as a dipping sauce.
Chicken With Capsicum And Chilli Jam Stir-Fry
Use vegetables of your own preference in this dish. A quick, family favourite that lets the capsicum and chilli jam add all the flavour and depth.
Ingredients
400g free-range chicken thigh fillets, cut into bite-size pieces
3 tbls Pukara Estate Capsicum & Chilli Jam
100g snow peas, thinly sliced
1/2 cup cashews
1 brown onion, thinly sliced
100g Brussels sprouts, quartered
Small handful Thai basil leaves
80mL Pukara Estate Premium Extra Virgin Olive Oil
Method
In a bowl, mix together the chicken pieces and capsicum & chilli jam, ensuring the chicken is well coated. Set aside. In a hot wok, add the olive oil and sliced onion, cooking for 1 minute. Add the Brussels sprouts and toss well, cooking for a further 2 minutes. Add the chicken, tossing constantly. Fry for 3-4 minutes, then add the snow peas and cashew nuts. Toss well and cook for a further 2-3 minutes. Stir through the basil leaves and transfer to serving bowls. Serve with steamed rice or stir-fried Hokkien noodles. This dish is great with any vegetables of your choice.