Cooking suggestions
From the freeze to the plate
For ease and convenience in today's busy environment, Darshan is the simple 'ready to serve' Savoury solution for every meal.
Darshan products are fully cooked and come 'ready to eat'. Just reheating as recommended. Direct from freezer for just 15-25 minutes (depending on product) in a hot oven is all it takes to serve Darshan products
Darshan Savoury Rolls
Are ideal as a part of a meal. Try a couple of beef or chicken rolls with a green salad and rice on the side for a quick but nourishing meal.
Darshan mini Savoury rolls, Samosas, or Curry Puffs are great finger foods for any occasions... as a snack ... with cocktails ... for general entertaining ..., or try them with your favorite sauce or dip.
Those looking for a more exotic meal with Darshan Savoury Rolls should try one of our favorite recipes.
A Flavourshum Treat for Two 
One Packet of Darshan Savoury Beef (or Chicken) Rolls 410g
- 250g fresh or frozen peas
- 1 small cucumber
- 2 green shallots, chopped
- 125g cherry tomatoes
- 1 table spoon Oliver Oil
- 1 dessert spoon white vinegar
- 1 dessert spoon chopped mint
- 1/2 clove garlic crushed
- Pre-heat oven to 180ˇăC, place Darshan Savoury Rolls on an oven tray in centre of oven and heat for 20-25 minutes (until heated right through)
- Scrape and wash sweet potatoes well. If they are large, cut in halves and quarters to size. Boil potatoes in a sauce pan with enough water until tender, drain. Toss over the fire (stir-fry) for a couple of minutes
- Boil, steam or microwave peas until tender; drain, rinse under cold water; drain. Cut cucumber in half lengthways, remove seeds, and slice cucumber thinly. Combine peas, cucumber, shallots, and quartered tomatoes in bowl. Combine oil, vinegar mint and garlic in a jar and shake well to form the dressing. Pour dressing over salad in bowl
Serve potions of sweet potato and salad with three heated Darshan Savoury Rolls on each plate.
Pork Info/Cooking Suggestions
Pork Shoulder/Boston Butt
Cut from the shoulder, the Boston Butt is the meat of choice for North Carolina and Southern-styler barbeque
Cooking advice: Its high fat content helps it stay moist during prolonged cooking. It's also good roasted in the oven. A typical pork shoulder weighs 5 to 8 lbs.
Fresh Ham
This cut comes from the rear leg (more preciselly the thigh)of the pig.
Cooking advice: Another cut popular with barbeque buffs. This is a good alternative for people who want to pit roast a whole pig, but don't have a large enough grill.
Pork Loin
One of the most appealing cuts for today's healthy-conscious eaters. A lean, 2 to 4 lbs. cylinder of delicate white meat and almost pure protein.
Cooking advice: Best cook by oven roasting or spit roasting, but don't overcook it as it has a tendency to dry out. Pork loin is often sliced crosswise to make pork loin chops.
Pork Tenderloin
A slender, tapered cylindrical roast considered by many people to be the pig's cut of choice. Very tender and richly flavored.
Cooking advice: Cook by grilling, sauteeing or roasting.
Baby Back Ribs
Tender, meating, generously marbled ribs cut close to the back bone.Cooking advice: Great for baking, braising, and, of course, smoking and grilling.
If you need more info about cooking advice, please visit Darshan.
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