Recipes

12 Hour Chook.
Easy Portuguese
Piri Piri BBQ Rub
Chicken
THE LONGER YOU MARINATE, THE
SPICIER THIS EASY PORTUGUESE PIRI
PIRI BBQ RUB CHICKEN GETS. IT’S
PERFECT FOR SKEWERS, WRAPS, TACOS,
SALADS, OR TO JUST SIMPLY EAT.

INGREDIENTS
500g Chicken Thigh or Breast, sliced
1/2 cup Plain Yoghurt
3 Tbsp Mrs Rogers Portuguese Piri Piri BBQ
Rub

METHOD
Step 1
Combine the yoghurt and Portuguese Piri Piri
BBQ Rub. Stir in the chicken and let it
marinade for at least 2 hours if not overnight.

Step 2
Cook the chicken on a medium heat in a
frypan and use on salad, wraps or tacos.
 #MRSROGERSNZ

Pitmasters BBQ Crackers

Not only are these Pitmaster BBQ Crackers vegan friendly and low
carb, they also taste brilliant and look really impressive!

INGREDIENTS
2 cups Almond Flour/Meal
1/3 cup Mrs Rogers Sesame Seeds
1 Tbsp Mrs Rogers Pitmasters BBQ Rub
3 Tbsp Oil
2 Tbsp Flaxseed Meal
5 Tbsp Water

INSTRUCTIONS
Step 1
Preheat the oven to 180°C and line a baking tray.

Step 2
In a small bowl, add the flaxseed meal and water and stir to combine. Set aside.

Step 3
In a large bowl, add the almond flour, sesame seeds, and Pitmasters BBQ Rub and stir to combine. Add the oil and
flaxseed mix and stir to combine. Use your hands to rub the mixture together to create a stiff dough.

Step 4
Roll the dough out to 0.5cm thick and cut desired shapes. Place on the baking tray. Continue until all the dough is
cut. Bake for 15 minutes until golden. Keep in an airtight container for up to 5 days.
 #MRSROGERSNZ
Corn is such a fun and tasty vegetable to
eat so why not make it a little more
interesting. BBQ Steakhouse Corn Ribs
look really different on the plate, but
taste even better.
BBQ
Steakhouse
Corn Ribs
INGREDIENTS
Corn on the cob (enough for your family)
Per corn cob:
1 Tbsp Butter or Oil
1/2 Tbsp Mrs Rogers BBQ Steakhouse Rub
METHOD
Step 1
Leave the corn in its husk and microwave for 2-3 minutes
each. Leave to cool. Pull back the husk and easily remove
the stringy thingys. Using a very sharp knife, cut the corn
into 4 down the cob so that you make 4 fingers, or "ribs".
Step 2
Mix the butter and Mrs Rogers BBQ Steakhouse Rub
together and baste onto the corn. Heat again in an oven
grill set at 180°C for 5 minutes. Make sure to either cover
the husks with tinfoil or face the husk away from the heat.
Serve and enjoy.
#MRSROGERSNZ

MRS ROGERS
MAPLE
CHIPOTLE
CHOCOLATE
MOUSSE
What? This shouldn’t work at all…
but it does and the taste is dreamy.
Mrs Rogers Maple Chipotle
Chocolate Mousse will impress your
dinner guests and make them think
you’re a 5 star chef.

INGREDIENTS
1 packet Chocolate Mousse Dessert
1 cup Milk
1 tsp Mrs Rogers Maple Chipotle BBQ Rub

METHOD
Step 1
Heat the milk and the Mrs Rogers Chipotle
BBQ Rub to a medium heat. Leave to steep
for 5 minutes off the heat and then chill in
the fridge.

Step 2
Once cold, sieve the milk and add the
chocolate mousse packet. Whip until light
and fluffy. Set for 1 hour or longer in the
fridge. Sprinkle with chocolate and chilli
flakes when serving.

Tip: To flavour any milk based dessert, heat

the milk and add the flavour. Allow it to
steep off the heat for 5 minutes and then
cool down in the fridge. Once cool, strain
and use.
Mrs Rogers Classic Kiwi
BBQ Rub Scones
Scones are a wonderful addition to any recipe collection and these
really easy Classic Kiwi BBQ Rub Scones take all the guess work out and
the end result is a light, fluffy and flavourful scone.

INGREDIENTS
50g Butter
2 cups Self Raising Flour
1/4 tsp Cream of Tartare
1 Tbsp Mrs Rogers Classic Kiwi BBQ Rub
3/4 cup Grated Cheese
1 Tbsp Plain Yoghurt
3/4 cup Milk

METHOD
Step 1
Preheat your oven to 200°C not fan-forced. Line a baking tray.

Step 2
Melt the butter in a large bowl and add the salt and pepper. Add the flour, cream of tartare and Classic Kiwi BBQ Rub and
whisk until the butter blends with the flour.

Step 3
Add the cheese and stir through the mix. Make a well in the middle and add the milk. You may need a little more to make a
soft dough.

Step 4
Pat out on a floured surface into a rectangle shape. Cut into palm-sized portions. Place on the baking tray and bake for 12
minutes. Remove and cover with a clean tea towel and let rest for 10 minutes. Enjoy!!!

NOTE: Add any vegetables, meats or cheese that you like. Try feta, capsicum, or different herbs and spices.
#MRSROGERSNZ
South Seas Fish
BBQ Rub Fish
Cakes
SOUTH SEAS FISH BBQ RUB CAKES ARE
QUICK, EASY AND SUPER TASTY.

INGREDIENTS
500g Boiled Potatoes
250-300g Tinned or Cooked Fish
1 Tbsp Mrs Rogers South Seas Fish BBQ Rub
1 Egg
1/2 cup Flour
2 cups Mrs Rogers Lemon and Cracked
Pepper Crusting Crumbs
Oil for frying

METHOD
Step 1
Mash the potatoes until smooth. Add the fish
and South Seas Fish BBQ Rub and mix to
combine. Make into 8-10 patties and
refrigerate for 30 minutes.

Step 2
In 3 separate plates, have the egg (lightly
beaten with a splash of water), flour and
breadcrumbs. Heat the oil to a medium heat.
Dip each patty in the flour, then the egg and
finally the breadcrumbs. Fry the patties until
crispy and brown on both sides and heated
through. Serve.

NOTE: Can be oven baked instead of fried at

180°C
Chick Pea Bubble
and Squeak
Run out of potatoes and need to fill those
tummies? This Chick Pea Bubble and
Squeak is the perfect Sunday easy dinner.
Change up the extras with whatever you
like!
INGREDIENTS
1 can Chick Peas, drained and rinsed
1 Red Onion, diced
3 Mushrooms, sliced
1/2 cup Grated Tasty Cheese
1 tsp Mrs Rogers Low and Slow BBQ Rub

METHOD
Step 1
In a frypan, heat a little oil (if needed)
and start to fry the
mushrooms and onion.

Step 2
In a bowl, add the
chick peas and slightly
mash. Stir through the
cheese and Mrs Rogers
Low and Slow BBQ Rub.
Add to the pan and stir
every now and then.
Serve.
 #MRSROGERSNZ

These Cheese and Herb Waffles are surprisingly light and very easy to make. If you don’t have a waffle
maker simply fry them in a frying pan because we don’t want you to miss out on these. They are perfect for
a quick school holiday lunch and even for in the lunch box.

INGREDIENTS
2 large Eggs
1 1/2 cups Milk
100ml Vegetable Oil
2 cups Flour
1/2 cup Grated Cheese
1 tsp Mrs Rogers Sea Salt Fine
1 Tbsp Mrs Rogers Classic Kiwi BBQ Rub

METHOD
Step 1
In a food processor, blend the eggs, milk and oil. Add the rest of the ingredients and blend together. Let the
dough sit for 30 minutes.

Step 2
Heat your waffle maker and cook the waffles until slightly crispy and golden. Serve warm.
Mrs Rogers South Seas
Salmon
If you have a smoker, this recipe couldn't be easier! Sprinkle
Mrs Rogers South Seas Fish Rub on a Salmon fillet, cover and leave in
the fridge for 3-4 hours (longer if you wish the flavours to more fully
infuse into the fillet - up to 24 hours).

When ready to cook, pre-heat your smoker to 80°C and then place
your fillets into the smoker. Smoke the fillet for 1-3 hours or until the
internal temperature of the thickest part of the fillet registers 60°C.
We used the Traeger Pro 780 for this recipe, and the results were
exceptional.

Slice, serve and enjoy.

#MRSROGERSNZ