Recipes
GATEAU AU VIN BLANC – WHITE WINE CAKE with OLIVE OIL:
Quick, easy and delicious………
Ingredients:
2 large eggs
200 grams Caster Sugar
80mls Barfold Olives Extra Virgin Olive Oil – either Estate
Blend or James Selection or Barfold Olives Lemon Infused or Lemon Myrtle Infused Extra Virgin Olive Oil
100mls White Wine (any good white wine as long as it is not too sweet!)
200 grams Self-raising Flour
Beat together, either by hand or in food processor, the eggs and caster sugar until pale and creamy.
Add olive oil and then the white wine, and mix gently together.
Sift self-raising flour and fold or stir gently into egg mixture – don’t beat!
Pour into oiled and floured loaf or ring tin. Bake in moderate oven (180 deg. C) for approx. 30-mins. or until cake is cooked. It should have risen enough to have split and be nicely golden.
Cool in tin on rack for 5 minutes before unmoulding. Serve cold or just warm with thick cream, your favourite jam or just by itself.
MEDITERRANEAN ROASTED VEGETABLE CASSEROLE:
A delicious BBQ side dish!! Or to accompany your Sunday roast!
Ingredients:
2 large onions thickly sliced
6 medium zucchini – sliced ½ cm thick
1/4 cup Barfold Olives extra virgin olive oil – Estate Blend or James Selection (or for a stronger flavour, use Barfold Olives Garlic Infused or Chilli Infused Extra Virgin Olive Oil)
1/4 cup plain flour
4 medium tomatoes – cut into wedges
1/2 large red capsicum – cut into 2cm squares
1/2 large green capsicum – cut into 2cm squares
1 cup whole Barfold Olives green or black herbed olives
1/2 cup pine nuts – optional
1/3 cup finely chopped fresh basil
1 desertspoon dried basil
1/4 cup balsamic vinegar or cider vinegar
Salt and ground black pepper – to taste.
Saute onion and zucchini in the olive oil for 10-15 minutes on medium heat until slightly tender and browned a little – be careful not to burn! Turn into wide, shallow baking dish.
Sprinkle very lightly and evenly with the plain flour.
Arrange capsicum and tomato on top and bake uncovered for 20-minutes at 200C.
Add salt and ground black pepper – to taste.
Top with olives and basil, then pine nuts [optional] and bake another 10-minutes.
Drizzle evenly with vinegar before serving.
EASY CHICKEN, BACON AND PEA RISOTTO:
Inspired by Nigel…
Ingredients:
1 tbs Barfold Estate Blend Extra Virgin Olive Oil
30g Butter
1 large onion, diced
500g chicken thigh fillets, cut into strips
4-6 rashers of bacon
2 cups arborio rice
1 cup peas (fresh or frozen)
4 cups chicken stock (either home-made or ready-made liquid stock, availabe in 1ltr packs at the supermarket)
1 cup white wine (add more if required)
1/3 cup parmesan cheese plus extra for shavings
fresh parsley and coriander, chopped
1 tsp ground coriander seeds
freshly cracked pepper
Heat olive oil and butter in a large, heavy base pan or pot.
Add onion, bacon and chicken and cook for five minutes on medium to high heat.
Stir in rice and cook for another 5 minutes, taking care that the rice doesn’t burn or stick.
Add all of the chicken stock, wine and the ground coriander and simmer, stirring continuously, until rice is tender (approx. 30 minutes), adding more wine if risotto gets too dry.
When almost ready, add peas and and cook for another 5 minutes.
Stir in ground parmesan and parsley (keeping some aside for garnish).
Serve and garnish with remaining parsley, coriander, shaved parmesan and lots of freshly cracked pepper.
SOY POTATOES:
Great for BBQs!
Ingredients:
2kgs small new potatoes – washed & scrubbed
2 cloves garlic – crushed
3 tablespoons dark soy sauce
3 tablespoons Barfold Olives James Selection Extra Virgin Olive Oil.
4 sprigs parsley (curly or Italian) – chopped
Boil small new potatoes/chats in their jackets until just cooked – so their jackets don’t split!
Drain water and place in large salad bowl.
Put soy sauce, olive oil, and crushed garlic in a jar.
Shake until mixed thoroughly and pour over hot potatoes.
Gently mix and sprinkle with parsley.
CHILLI CHOP CHOP
A spicy-tangy condiment for pre-dinner nibblies.
Ingredients:
6-8 medium hot chillies such as Cayenne or Serrano – finely chopped.
1-2 cloves of garlic, crushed
3 tbsp Barfold Olives Estate Blend Extra Virgin Olive Oil
1 ½ tbsp white balsamic Vinegar (or plain white vinegar)
1 tsp fresh basil, chopped
½ tsp salt
freshly ground pepper to taste
Mix all ingredients. Serve with water crackers, slices of salami, prosciutto, cheese…
ZUCCHINI BREAD
A delicious loaf to use up those fresh zucchinis from your garden!
Ingredients:
1 cup olive oil
2 cups sugar
3 eggs – beaten
2 cups grated zucchini
2 cups plain flour
1 cup chopped walnuts
½ teaspoon baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
2-3 teaspoons cinnamon
2 teaspoons vanilla essence
Blend oil, sugar and beaten eggs together.
Add grated zucchini and mix well.
Sift dry ingredients and add to mixture.
Stir in walnuts, add vanilla essence and mix well.
Pour into 2 loaf tins and bake in moderate oven (350 deg. F/175 deg. C) for 50 minutes, until loaf springs back to touch.
TOMATO PASSATA/SAUCE/PUREE:
Ingredients:
1kg ripe red tomatoes – washed
1 small onion – finely chopped
2 tablespoons of Barfold Olives James Selection Extra Virgin Olive Oil.
Slice tomatoes in half and cook in large saucepan for 10 minutes over medium heat.
Then puree tomatoes through a sieve or a food mill, discarding skins and seeds.
Heat olive oil in large saucepan and cook onions until clear but not brown.
Add puree and simmer, stirring occasionally for approx. 30-minutes or until thick.
Flavour with salt and ground pepper. For a bitey flavour, add a little chilli to taste.
Any flavouring such as garlic, basil can be added towards the end of cooking.
This is great tomato sauce for pasta, and will keep in the refrigerator for up to a week in an airtight container or frozen for three months.
HOME PICKLING GREEK STYLE:
The following is a traditional method of pickling green or black (ripe) olives using salt.
Take selected olives and wash olives in fresh water. Soak olives in a food grade container with a solution of 1:10, salt (coarse or cooking salt) to fresh water. Keep olives submerged, this can be achieved by using a clean plate or having container filled to just below the surface of the containers lid.
Replace solution every day for approximately 12 days for green olives and approximately 10 days for black olives. A good test of readiness is to taste the fruit and test for bitterness. A slight bitterness is acceptable.
Once fruit is ready measure quantity of solution and prepare preserving brine. Place quantity of warm water and salt in a pan at a rate of 10 to 1. Bring the brine to a boil and allow to cool. Place drained olives in jars and pour cooled brine over them until all fruit is covered. Place a small amount of olive oil to seal the surface. Seal with lids.
Olives will store for in excess of 12 months in a cool cupboard or similar.
When you are ready to eat olives, remove from preserving solution and soak in fresh water for approx 24hrs. If still excessively salty renew fresh water and soak for further 24hrs.
When ready olives can be eaten as is or with combinations of grated garlic, basil, oregano, mixed herbs, chopped onion, chilli, capsicum olive oil and/or lemon juice.