Ketchup According to Bree is made the way ketchup should be, using old fashioned homestyle methods and is so utterly delicious and full of flavour, you’ll be hooked from the very first bite!
Totally natural with no hidden nasties or artificial preservatives, Bree’s vegan ketchups are also 100% gluten free.
Perfect as a quick and easy marinade for meat or tofu, or an all-natural recipe flavour base. Go ahead, just try to pick your favourite…
SMOKED KETCHUP According to Bree
Slowly and gently cold smoked using real fruitwood chips, resistance from this smoky ketchup is futile.
The perfect all-rounder, this ketchup adds a depth of flavour to any meat or meal. Use liberally, whenever the fancy takes you!
Recipe: Smoked Chicken with Collard Greens - Serves 4 (pictured)
8 freerange Chicken Thighs
250mls SMOKED KETCHUP According to Bree
1 bunch Kale (or other hearty green such as Chard or Silverbeet)
3 whole Spring Onions
1 bunch Dill
1 bunch Coriander
75mls of Red Wine Vinegar
Lemon wedges to serve
* Marinate the thighs in the Smoked Ketchup for 30 minutes.
* Heat a non-stick fry pan over a high heat and grill the chicken for 3-5 minutes on both sides until cooked through and caramelized.
* Finely chop the kale and spring onions. Heat 1 tbs of oil in a large pan and add the kale, spring onions and herbs. Cook until wilted and add the vinegar. Season well with salt and pepper.
* Serve the Grilled chicken with the collard greens and a wedge of lemon.
Recipe: Smoked Pulled Pork - Serves 6
2kg boned Pork Shoulder
250mls SMOKED KETCHUP According to Bree
* Pre-heat your fan-forced oven to 160°c
* Place the pork into a snug fitting roasting tray and evenly pour over the Smoked Ketchup. Lay a sheet of baking paper over the pork and then triple wrap with aluminium foil so no steam escapes. Cook for 6 hours.
* After 6 hours, remove from the oven and unwrap. Pull the pork into large chunks, stirring well into the pan juices and serve with your favourite sides.
CHILLI KETCHUP According to Bree
This ketchup is not for the faint hearted. Perfect for those who love a little kick with their ketchup!
Serve it alongside your favourite cut of meat, on top of eggs or as an easy marinade for finger licken’ chicken.
Recipe: Chilli Pork & Bean Tacos - Serves 4 (pictured)
500gms Pork Mince
250mls CHILLI KETCHUP According to Bree
400gm tin Kidney Beans, drained and rinsed
* Heat a non-stick fry pan over a high heat and add the pork mince. Cook stirring to break up the meat for 5 minutes or until browned and starting to caramelize.
* Add the Chilli Ketchup and the kidney beans, cook for a further minute to heat through and serve in tortillas with your favourite accompaniments.
Recipe: Buffalo Chicken Wings with Ranch Sauce - Serves 4
2kgs Chicken Wings
250mls CHILLI KETCHUP According to Bree
250mls Sour Cream
1tbs Mild American Mustard
1tbs finely chopped fresh Dill
* Marinate the wings in the Chilli Ketchup for at least 1 hour.
* Pre-heat your oven to 180°c fan-forced. Line a tray with baking paper. Lay the wings in a single layer on the tray and bake for 1 hour, turning halfway through cooking.
* Mix together the sour cream, mustard and dill, season well with salt and pepper. Once the wings are cooked, serve with the ranch sauce.
CURRY KETCHUP According to Bree
With just a hint of heat, this spiced ketchup will take your taste buds on a journey to somewhere exotic.
This is the perfect partner to bacon and eggs, or a deliciously different classic hotdog or burger.
Recipe: Vegan Kale, Chickpea & Lentil Curry - Serves 4 (pictured)
220gms shredded Kale Leaves
400gm tin Chickpeas, drained and rinsed
400gm tin Lentils, drained and rinsed
250mls CURRY KETCHUP According to Bree
270mls Coconut Cream
Spring Onions and Coriander to serve
* Stir the Curry Ketchup and coconut cream together in a medium saucepan. Bring to the boil and then add the shredded kale.
* Simmer for a further 3 minutes until the kale is wilted and then stir through the chickpeas and lentils. Cook for a further minute until hot and then serve immediately garnished with a scattering of sliced spring onions and coriander leaves.
Recipe: Curry Tray Baked Chicken - Serves 4
1kg Chicken Drumsticks
250mls CURRY KETCHUP According to Bree
250mls Chopped Tinned Tomatoes
4 large All-Purpose Potatoes, skin on
1 large Red Onion, thickly sliced
Fresh mint leaves and Natural Yoghurt to serve
* Pre-heat your oven to 180°c fan-forced.
* Cut the potatoes into large wedges and lay in the base of a baking dish with the onions. Arrange the drumsticks over the vegetables.
*Stir the Curry Ketchup and tinned tomatoes together in a jug.
* Evenly pour the ketchup tomatoes over the entire tray and then season well with salt and pepper. Bake uncovered for 1 hour. Serve immediately with a scattering of fresh mint and a dollop of natural yoghurt.
