Recipes

NIBBLES & STARTERS
Dipping Bread
Choose your favourite bread and roughly tear, slice or chop into bite size pieces. Onto a platter, place one or more small bowls. Choose your favourite oils & vinegars to either mix or serve separately in each bowl. Surround bowls with bread pieces and serve. Try heating the bread pieces for an even more sumptuous experience
Bruschetta
Into a bowl place some chopped fresh tomatoes and diced spanish onion. Drizzle over some caramelized balsamic vinegar, toss lightly and set aside to marinate. Roughly chop some fresh large basil leaves, set aside and pick small leaves to keep as garnish. Char grill or toast slices of italian style bread e.g. pana casa, focaccia. Whilst toast is still hot, brush with garlic infused EVOO & place onto a large serving platter. Lightly toss chopped basil leaves through tomatoes, onions & vinegar mixture. Spoon over warm garlic toast. Sprinkle small basil leaves over platter to garnish. For an added touch of flavour, sprinkle shaved parmesan also you’re your bruschetta segments for that rustic look.
 
Hommus with a Twist
Drizzle some Lime Infused EVOO over a bowl of fresh hommus. Serve with some crispy lavosh breads, roughly torn pita bread, crispy vegetables or part of a traditional mizzi platter, with fresh olives. For even more of a twist, try using Lime infused oil!
 
PASTA
Garlic, Chilli & Fresh Rocket
In a small saucepan add ¼ cup of garlic infused EVOO & ¼ teaspoon of dried chilli flakes. Gently warm to a low simmer the oil & chilli on the lowest heat – do not allow oil to boil. Roast ½ cup of pine nuts in a moderate oven. Whilst oil is warming, cook ½ packet of dried spaghetti. Drain spaghetti, return pasta to saucepan & toss through warmed oil, roasted pine nuts, fresh rocket and shaved parmesan. Serve as a side dish to chicken schnitzel or add some pan-seared chorizo sausage for a gutsy main meal. Serves 2 (main meals).
Infused Lemon Myrtle, Asparagus & Parmesan
To hot drained pasta, add a generous amount of lemon myrtle oil, freshly cooked asparagus, shaved parmesan and toasted pine nuts. Toss well, serve as a warm salad or add some chunks of cooked chicken for a main meal.
 
SEAFOOD
BBQ King Prawns
Into a bowl mix together some caramelised balsamic vinegar and garlic EVOO. Remove heads and peel some raw green king prawns, leaving the tail ends attached. Add prawns to marinade, cover and place into fridge for 1 – 2 hours before BBQ starts. Cook prawns quickly (1 – 2 minutes each side) on hot BBQ. Serve on small fresh leafy green salads or just simply place on a platter in the middle of the table for people to pick at – great finger food. Note: Only minimal cooking is required as vinegar will partially cook prawns during marinating time.
Lime Infused Salmon Steaks
Generously rub some lime infused EVOO or any other citrus oil over salmon or you favourite fish, add fresh herbs and seasonings to taste. BBQ or steam for a wonderfully aromatic succulent dish.
 
MEAT & POULTRY
Lemon Roasted Chicken
Place ½ fresh lemon & sprig of rosemary inside a raw chicken. Season chicken to taste and roast in oven. Approx 20 minutes before your roast is ready, brush chicken with lemon oil to create a wonderful citrus taste and crispy golden skin.
Marinated Spare Ribs
Whisk caramelized balsamic vinegar & mandarin oil together. Brush over spare ribs and marinate over night. Slow roast ribs in oven or on BBQ. Brush ribs with marinade during cooking.
 
SALADS & SIDE DISHES
Roasted Kumara (sweet potato) & Feta Cheese Salad
Lightly brush some bite size chunks of Kumara with EVOO of kumara in a moderate oven until golden brown. Spread baby English spinach over a wide bowl or platter. Spread roasted kumara evenly over spinach, followed by crumbled feta cheese and toasted pine nuts. Drizzle caramelised balsamic vinegar over salad before serving.
Roasted Whole Beetroot
Make a large square of Foil and place peeled raw beetroot in centre. Fold up corners to create a parcel and add a splash of Olive Oil and a good Splash of Caramelised Balsamic Vinegar. Close parcel, cook in oven on tray at 175°C for 2 hours. Delicious.
   
Tomato & Buffalo Mozzarella Salad
Slice tomatoes and Buffalo Mozzarella cheese. Alternately place tomato and cheese slices in rows on a platter. Drizzle balsamic vinegar over tomato & cheese. Sprinkle with basil leaves.
Creamy Garlic Mash Potatoes
Replace your butter with garlic infused EVOO for a wonderfully healthy creamy aromatic mash !
 
DESSERT
Balsamic Strawberries
Chop fresh strawberries, place into a bowl, drizzle over caramelized balsamic vinegar and lightly toss. Refrigerate for 1 hour. Lightly toss again before serving. Serve with vanilla ice-cream or as a fabulous sweet but tart topping for your favourite pavlova!