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Grape Leaves Stuffed with Rice
Serves 8
Onion 500 g
Olive oil 200 mI
Rice 250 g
Currants 80 g
Pine nuts 2 tablespoons
Mint (or snipped dill) 4 tablespoons
Salt and pepper
Grape (vine) leaves 50 or 60 fresh leaves or 1 x 500 g tin
Lemon 1
Method:
Chop the onions and brown in a fry pan in half the olive oil. Add the rice and fry lightly for 5 min. to absorb the oil, then add the currants, pine nuts, mint (or dill), salt and pepper. Add one and a half cups of hot water to the mixture and allow to cook for 5 min.
Remove from the heat and allow to cool.
If fresh grape leaves are used, soak them in water for 3 min. If they are tinned, wash them with cold water and drain.
Arrange the leaves on a flat surface with the shiny side down and the tip facing you. Place a heaped teaspoon of mixture on each leaf and shape it into a crosswise sausage; fold the left and right edges of the leaf inwards towards the filling and do the same with the top and bottom but without compressing the rice too much as it needs room to swell. Continue making even sausage shapes and pack them closely in layers in a casserole dish.
Sprinkle the lemon juice over the stuffed leaves, pour over the rest of the olive oil and 1 glass of hot water.
Place a plate on top of the leaves so they do not come undone and bake in a low oven for 1 hr. Allow them to cool in the casserole dish and serve cold as an entree.
Thanks to Island Olive Grove Tasmania
BELLATA GOLD
LINGUINE THAI PRAWN BALLS
1 pkt (375grams) Bellata Gold Plain Linguini
200g green King Prawns pealed and chopped
80g bean shoots
1 bunch Coriander. Leaves and roots, roughly chopped
1 bunch Basil, roughly chopped
50g peanuts, roughly chopped
1 tbsp grated ginger
2 Kaffir lime leaves finely sliced
4tbsp seafood curry paste
3 free range eggs
150g rice flour
Vegetable Oil for deep frying
Method
Cook Bellata Gold Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.
Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'deurve served with tooth picks and roasted chilli jam dipping sauce.
Note: To add more character to the Thai Prawn Balls you could substitute the plain linguine with Bellata Gold Hot Chilli Linguine.
TANDOORI CHICKEN WITH BELLATA GOLD CORIANDER TAGLIATELLE
Thank you to James from the Narrabri Golf Club for sharing his recipe
200 grams chicken fillet
2 t Tandoori paste Marinade
2 t Shallots
1 Garlic clove
½ t fresh chilli (optional)
½ cup fresh cream
200 g Bellata Gold Coriander Tagliatelle
Olive Oil (Bohena or Gwydir Grove)
Method
Blanch paste (10 minutes in boiling water).
Refresh under cold water.
Slice the chicken into thin strips. Marinate in Tandoori
Saute in hot Olive Oil then place into bowl. Put aside
Boil water (salted optional) and cook Bellata Gold Coriander Tagliatelle for 8 minutes or until al dente.
Heat a clean fry pan – Saute shallots, garlic & fresh chilli.
Add cream cooked pasta and chicken to the fry pan
Reduce and then serve. Serves 2
SEAFOOD & SCALLOPS WITH BELLATA GOLD HOT CHILLI LINGUINE
Thank you to James from the Narrabri Golf Club for sharing his recipe
100 g Scallops
150 g of Seafood (mixed)
30 G Snow Peas
30 g English Spinach
1 Lime
1 Garlic Clove
1 t Coriander
¼ Spanish onion Chopped finely
¼ Soy Sauce
50 g Butter
200 g Bellata Gold Hot Chilli Linguine
Method
Cook Bellata Gold Chilli Linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.
Refresh under cold water.
Using a Frypan or Wok - Saute spanish onion and garlic. Add scallops and seafood. Add butter, lime juice and Soya Sauce. Add snow peas, English spinach and coriander.
Place the Bellata Gold Hot Chilli Linguine into the ingredients and stir through.
Cook for 2 minutes then serve.
Serves 2
GOAN CUISINE - Eggplant Kasaundi
As dressings, chunky or blended, to be drizzled or dotted on, eg. Beef entrees or mains.
As part of an onion base for Pilafs
To impart a distinctive flavour to stews, ragouts, braised dishes, eg. for lamb shanks and braised beef dishes.
As shortcuts in cooking dishes that require spicing up, such as yellow split peas, stir-fries.
To give soups a distinctive flavour and serve as a garnish as well (used per portion to service during plating up):
On buttermilk sambar, brown lentil, mulligatawny, oxtail or black-eyed bean soup – one tablespoon of EGGPLANT KASAUNDI and a sprig of fresh coriander.
As accompaniment to entrees or mains.
An appetising filling in sandwiches, a savoury dip and a versatile accompaniment to cold meats, roast, pasta, rice and other meals
Olive Oil recipes and other great ideas brought to you by the Australian Olive Oil Association website.
Contrary to popular belief, olive oil is ideal for deep and shallow frying, in fact it is more suitable than most other fats and oils.
Grill or toast thick slices of crusty bread, rub garlic or very ripe tomato and drizzle with olive oil.
Drizzle olive oil on baked potatoes and sprinkle with grated Parmesan cheese or chopped fresh herbs.
Make a quick easy salad dressing or marinade. Just whisk together 3 tablespoons olive oil, 1 tablespoon wine vinegar, salt and pepper to taste and perhaps chopped fresh herbs, garlic or onion.
Bake low calorie potato chips the easy way. Cut unpeeled potatoes into thick slices and arrange them in one layer on a baking sheet. Lightly brush the slices with olive oil. Sprinkle with salt and bake in a preheated 230 degree Celsius oven for 12-15 minutes until crisp.
Brush sliced vegetables such as eggplant, zucchini and red capsicum with a full flavoured olive oil, season and sprinkle with fresh herbs - thyme, oregano, parsley or rosemary - and bake in a preheated 180 degree Celsius oven until tender.
Use light flavoured olive oil in drop scone and waffle batter. It is also very good in fruit cakes and fruit muffins.
Toss hot or cold vegetables with 2 tablespoons of olive oil, freshly ground black pepper and a squeeze of lemon juice.
Keep a cruet of fresh olive oil on your dining table to sprinkle vegetables, soups, stews and pasta dishes for added flavour.
Make a sauce with olive oil. Boil chicken, veal or fish stock and thicken it by adding a steady stream of olive oil; simmer and season with 2-3 tablespoons of wine, pepper and fresh herbs.
Pop corn in olive oil and drizzle some extra olive oil over the top of the popped corn.
Olive Oil Classifications
There are three main types of olive oil found on Australian supermarket shelves. Look carefully at the labels as they are not necessarily arranged together and different types of the same brand may have very similar labels.
Extra Light
This is a refined oil which is very light in colour, odour and taste. It is suitable for making cakes, biscuits, pastry, desserts and other foods where you require very little olive flavour. It is not light in kilojoules having the same number as the other types of olive oil, 485kj (115 calories) per tablespoon. This oil is a good starting point if you want only a hint of olive taste.
Olive Oil
This is the middle of the range oil which can be used as an all purpose oil in salad dressings, sauteing, stir frying and deep frying. This is sometimes called 100% Pure olive oil but that term is being used less and less. This oil is actually a blend of refined oil with some virgin oil and has a mild olive flavour.
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Extra Virgin
“THE BEST” This oil is the top of the range in terms of health benefits
Food Symphony
Rice Paper Rolls with Prawns and Chillis in Lime & Tequila Syrup
With cucumber dipping sauce
1 pkt 16 cm rice paper, 1 carrot 1 bunch Vietnamese mint, 1 spring onion,
50 gm glass noodles, 16 cooked King prawns (peeled and deveined), 1 jar Chillis in Lime & Tequila syrup, 1 small Lebanese cucumber, 500 mls Japanese rice Vinegar, 1 tsp fish sauce
Pour boiling water over noodles soak for 10 mins, drain well, add fish sauce & 1 tbsp of fish sauce & 1 tbsp Chilli syrup. Julienne carrot and spring onion, pick mint, cut chillis into thin strips retaining one. Soak individual sheets of rice paper in warm water until soft, lay on tea towels on a bench and pat dry. Place one prawn, small amount of noodles, carrot, spring onion and chilli strips onto rice paper, fold in sides and roll firmly, placing Vietnamese mint on the last roll to allow it to be visible when rolled.
For dipping sauce peel and remove seeds from Cucumber, dice finely with remaining chilli and combine Lime & Tequila Syrup and rice vinegar (Serves 4)
Chilled Avocado Soup with Chillis in Lime & Tequila Syrup
2 avocadoes, 400 ml milk, 200 ml sour cream, 200 ml natural yoghurt, 300 ml orange juice grated zest of 1 lemon, dash of Tabasco sauce, 2-3 chopped Chillis & Lime Tequila syrup, pinch of salt and white pepper, 5-6 chives chopped
Peel avocado, place all ingredients (except chillis and chives) into food processor or blender and puree until smooth. Chill in fridge until required. Chop chillis, mix in some syrup and drizzle over soup when finally serving, finish with chives. (Serves 5)
Spicy Mango Chutney
For cheese plates.
An ideal savoury accompaniment to entrees or mains (Roast lamb, pork, duck, turkey, squab, quail or pheasant, meat loaf, kebabs, curries, spicy chicken dishes and rice).
Add to sour cream or cream cheese and use as a dip.
Delicious in sandwiches, flat bread, wraps and savoury pastries.
Mandala Grove
Lime Honey Avocado Vinaigrette
400 mls Champagne Vinegar
2 lemons – juiced
2 Limes – juiced
150 ml Leatherwood Honey
100 mls Mandala Grove Pure Gold
Pressed avocado oil
Sea Salt
Cracked Pepper to taste
100 gm Red Onion
50 gm Red Capsicum – finely diced
50 gm Yellow Capsicum – finely diced
Whisk all ingredients together until well – blended
Olive Marinade
100 gm Pitted Olive
1 whole bulb of Garlic
1 Spanish Onion
20 gm Mixed Italian Herbs
400 ml Balsamic Vinegar
200 ml Mandala Grove Pure Gold
Pressed Avocado Oil
2 tb Brown Sugar
Slice garlic bulb in half and add sliced onion, sugar,
balsamic vinegar, Italian herbs, and avocado oil to
A pot and bring to a simmer. Then add olives and
Leave overnight to marinate.
Gwyder Grove
Triple Cheese & Olive Muffins
1 cup self raising flour
½ tsp bicarb soda
¼ tsp cayenne pepper
¼ tsp salt
2 eggs
1¼ cups milk
3 tbsp Gwydir Grove Mountain Pepper olive oil
4 shallots finely chopped
2 tbsp finely grated Mozzarella cheese
2 tbsp finely grated parmesan cheese
2 tbsp finely grated Cheddar cheese
12 Gwydir Grove Kalamata olives – pitted & sliced.
Preheat oven to 220°C.
Lightly oil 10 holes (1/3 cup) muffin pan. Combine flour, soda, cayenne pepper & salt in bowl.
In separate bowl whisk eggs, oil, milk, shallots & olives.
Make a well in the flour and pour in the egg mixture. Stir until just combined.
Divide ½ the batter among the prepared holes
top with combined cheeses, then remaining batter.
Bake for 20 minutes or until muffins have risen well and are firm to touch.
Pasta with Roasted Tomatoes, Olives and Herbs
400g Bellata Gold Pasta (spaghetti or fettuccini)
80 ml Gwydir Grove Bush Herb olive oil
2 cups oven roasted semi dried tomatoes
2 shallots, thinly sliced
2 crushed garlic cloves
1 red chilli, finely chopped
2 cups Gwydir Grove Manzanillo olives
½ cup white wine
¼ cup chopped parsley
¼ cup finely chopped oregano
½ cup fetta cheese
salt & pepper to taste.
Cook pasta in boiling water until al dente.
Heat olive oil in a heavy based pan to medium heat.
Add shallots, garlic, chilli and olives.
Cook for 5 minutes stirring frequently.
Add wine and increase heat. Cook until wine evaporates.
Drain pasta, return to pan and add tomatoes, olive mixture, herbs and cheese.
Toss gently over heat and season to taste.
Dipping sauce
2 cups water
1 cup sugar
¼ cup rice wine vinegar
5 tbsp fish sauce
1 green & 1 red capsicum diced very finely
2 tbsp sliced ginger
1 tbsp soy sauce
2 tbsp Gwydir grove Lemon Myrtle olive oil
2 tbsp corn flour.
Mix all ingredients and store in refrigerator. Ideal for a dipping sauce for prawns, vegetables and chicken pieces.
SIMPLY GREEN TOMATOES
- SIMPLE STUFFED PUMPKIN RECIPE...
(Serves approx 15-20)
CHOP FINELY: Then combine and microwave for 2 minutes on high.
1 Medium brown onion
3 Rashes of bacon
2 Tablespoons Simply Green Tomatoes
ADD: And mix together with the microwave mixture.
3 Cups seasond breadcrumbs
2 Cups of grated cheese
300ml of cream
210g creamed corn
100g pine nuts (browned in oven
CUT: Small circle for lid out of pumpkin.
SCOOP: Seeds and stringy flesh out of centre of lid.
FILL: Pumpkin cavity with stuffing.
REPLACE: Lid and bake in slow to moderate oven approx 2 hrs or until soft to touch.
SIMPLE DIP or SPREAD...
Ingredients:
2 tablespoons SIMPLY GREEN TOMATOES (drained)*
1 cup Light Cream Cheese
Method:
Blend the above until smooth. (Chop the SIMPLY GREEN TOMATOES finely if a blender is unavailable). Use as a dip or place in a piping bag and place small amounts on crackers and garnish. Use as a spread on sandwiches.
The reserved extra virgin olive oil can be used for shallow pan frying chicken, fish, steak or use as a salad dressing.
This recipe is quick and easy and SO tasty.
SIMPLE NIBBLE MUSHROOMS...
Ingredients:
10 medium sized field mushrooms
10 slices of SIMPLY GREEN TOMATOES
1 tablespoon of feta or tasty cheese
1 tablespoon of breadcrumbs
Method:
Remove stems from mushrooms and wipe outer with a damp cloth. Place one slice of SIMPLY GREEN TOMATOES in the cavity of each mushroom. Crumble a little cheese over tomato slice and sprinkle the tops with breadcrumbs and place the mushrooms on a griller tray. Grill slowly until the mushrooms are a little tender and the topping is lightly browned.
SIMPLE OVEN BAKED VEGETABLE...
Ingredients:
6 meduim potatoes (alternatively use sweet potatoes)
4 tablespoons SIMPLY GREEN TOMATOES (drained).
Method:
Peel potatoes and thinly slcie into rounds. Drain and reserve* the oil from the SIMPLY GREEN TOMATOES. Mix the potatoes and SIMPLY GREEN TOMATOES together, place in baking dish and bake in moderate oven for 20-30 minutes.
Can add favourite toppings, grated tasty cheese (befoe cooking).
The reserved extra virgin olive oil can be used for shallow pan frying chicken, fish, steak or use as salad dressing.
A tasty, low cholesterol vegetable dish.
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