Gnocchi with Peas, Baby Spinach, Parmesan & Lemon
Pesto:
- 1 bunch basil
- 20 grams grated reggiano cheese
- ½ clove garlic
- 1 tablespoon roasted pinenuts
- 125 ml Kyneton Basil infused Extra Virgin Olive Oil
- Maldon Sea Salt
- Milled black pepper
Place all ingredients in blender until fine paste consistency. Alternatively, can be done by using mortar and pestle
Ingredients:
- 500 gr Gnocchi
- 1 ½ cup peas
- Handful baby spinach
- 1 tablespoon roasted pinenuts
- 125 gr Ricotta cheese
- 1 lemon
- Grated reggiano cheese
Method:
- Cook peas in boiling water.
- Add pre cooked gnocchi to warm through
- Drain peas and gnocchi in colander
- Add to pan with a handful of baby spinach
- Add 1 tablespoon pinenuts and 3 tablespoons of pesto
- Stir through and mix
- Finish with ricotta and freshly squeezed juice of one lemon
- Place in serving bowl and finish with freshly grated reggiano and a drizzle of Kyneton Basil infused Extra Virgin Olive Oil
Cauliflower Risotto
Ingredients:
- 1 head - Cauliflower, ¾ grated, ¼ cut into tiny florets (blanched)
- 1 each - Onion
- 1 knob - Butter
- 1 kg - Carnaroli rice
- 1 cup - White wine
- 3 lt - Chicken stock
- 200 gms - Grated parmesan
Method:
- Gently fry the onion and grated cauliflower in the butter until soft
- Add the rice and continue to fry for a few minutes
- Add the wine
- Now add the hot stock and cook in the normal risotto to ¾ cooked using the method of absorption
- Cool the risotto on trays
- When the risotto has cooled , reheat the risotto with some chicken stock, florets and finish with butter and parmesan
Wood Grilled Minute Steak Of Salmon with Cauliflower Cheese Risotto
Ingredients:
- 180 grams - Salmon cut on an acute angle
- 100 grams - Cauliflower risotto
- 5 each - Baby capers
- 3 leaves - Flat leaf (Italian) parsely torn
- Maldon Sea Salt
- Milled black pepper
- Kyneton Lemon Infused Extra Virgin Olive Oil
Method:
- Season the salmon, brush with lemon infused olive oil and cook very quickly on the grill
- Heat the risotto and finish with a knob of butter (see Risotto recepie below)
- Spoon a flat layer of risotto on a warm plate covering the inner circle then lay the salmon on top, sprinkle the parsely and capers over, drizzle with lemon infused olive oil and finish with a twist of pepper and some sea salt.
Tomato Jam
Ingredients:
- 15 Tomatoes, cored
- 1 Onion, finely diced
- 10 Cloves Garlic
- 2 Large Knobs Ginger, peeled and chopped
- 400ml Kyneton Extra Virgin Olive Oil
- 1 tblspn Fennel Seeds, Roasted and Ground
- 1 tspn Cumin Seeds, Roasted and Ground
- 6 tblspn Palm Sugar
- 4 tblspn Fish Sauce
- 6 tblspn Red Wine Vinegar
Method:
- Place tomatoes in a moderate oven for 30 mins. Remove and put them through a food mill/processor and put aside
- Puree the onions, garlic and ginger with 100mls of Kyneton Extra Virgin Olive Oil
- Add the ground fennel and cumin to the onion puree
- Heat a heavy based pan, add the remaining Olive Oil
- Add the Onion Paste and cook over a low heat for 30 minutes or until the mixture caramelises
- Add Palm Sugar to the pan and allow this to caramelise
- Add the fish sauce and reduce slightly
- Add the Tomatoes, stir and cook slowly for 2 hours or so until the jam is thick, spicy and sweet with no liquid
- Store in a preserving jar for up to 2 weeks (or freeze for up to 2 months)
Grilled Salmon With Pesto and Mixed Seafood
Ingredients:
- 1 per person – Salmon Fillets
- Mixture of Seafood as desired – Mussels, Clams, Scallops, Prawns, etc.,
- Lemon Wedges
- 1 Serve of Basil Pesto Sauce (per existing recipe on webpage)
- 20ml Kyneton Extra Virgin Olive Oil
- Extra Kyneton Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil for drizzling (if desired for finishing)
Method:
- Heat a heavy based pan brushed with olive oil, sear the salmon fillets on both sides and allow to rest. (Do not over cook Salmon as it becomes very dry)
- Brush the selected mixture of seafood with Kyneton Extra Virgin Olive Oil and sear quickly on both sides of each item.
- Drizzle the Basil Pesto Sauce at the base of a platter arrange the Seafood Mixture on top of the sauce.
- Finish by placing the Salmon Fillets on top with a squeeze of Lemon Juice.
- If desired - drizzle Kyneton Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil before serving.
Aioli
Ingredients:
- 250ml Kyneton Extra Virgin Olive Oil
- 3 per person – Garlic Cloves
- 1 per person – tsp Salt
- 3 per person – Egg Yolks
- Juice of half a Lemon per person
Method:
- Crush the garlic and salt together in a mortar and pestle
- Whisk in the egg yolks, add the lemon juice
- Continue whisking whilst adding the olive oil to emulsify.
- Drizzle Over Cooked Meats and or vegetables & Salads
Grilled Chicken with Potatoes, Tomato Jam and Aioli
Ingredients:
- 1 for each person - Chicken Breast Fillets
- 2 for each person - Southern Gold Potatoes ( Boiled and Peeled)
- 3 for each person - Green Olives
- 3 for each person - Black Olives
Method:
- Season Chicken Fillets to taste
- Heat Kyneton Olive Oil in a heavy based pan (preferably oven proof)
- Sear the chicken on both sides and add potatoes toss quickly
- Place pan into a moderate oven to complete cooking the chicken
- Once the chicken is cooked through allow to stand for 5 minutes ( this will relax the meat and the juices will be retained)
- Spread mixed lettuce leaves or roquette leaves on to a plate
- Sit the potatoes and sliced chicken breast on top of salad and drizzle with Aioli
Marinade - Ideal for bbq chicken or bbq fish
Ingredients:
- 100ml Kyneton Extra Virgin Olive Oil
- 1 each Birds eye chilli, chopped finely
- 1 tspn Freshly chopped parsley
- 1 clove Crushed garlic
- 1 each Zest of lemon
Method:
- Mix all the ingredients with the Kyneton Olive Oil and brush the marinade over the fish/chicken.
- Season the fish/chicken well with salt and milled black pepper and cook on the bbq
- Once the fish/chicken is cooked squeeze the lemon juice over
Basil Pesto
Ingredients:
- 2 Clove of garlic
- 30gm Pine Nuts
- 4 bunches Basil (picked, washed)
- 40gm Parmesan (grated)
- 100ml Kyneton Extra Virgin Olive Oil
Method:
- Lightly saute pine nuts, then blend with garlic and a little of the oil.
- Add the basil, continue blending, gradually adding the rest of the oil.
- Last add the parmesan cheese, depending on what you reusing it for Also seasoning.
Sauce Aioli
Ingredients:
- 4 cloves of Garlic
- 1 tspn Potato, mashed pinch salt
- 100ml Kyneton Extra Virgin Olive Oil
- salt and pepper and a goodsqueeze of lemon
Method:
- Crush the garlic with the back of knife with the sale
- Transfer this to a bowl and incorporate the potato
- Add Kyneton Extra Virgin Olive Oil as you would mayonnaise so that it emulsifies
- Finish with lemon juice and check for seasoning
Caesars Salad Dressing
Ingredients:
- 2 cloves of Garlic, peeled and crushed
- 2 each Anchovy fillets
- 2 each Egg yolks
- 3 tblspns balsamic vinegar
- 200ml Kyneton Extra Virgin Olive Oil
- 100gms Parmesan cheese,finely grated
- Salt and freshly milled pepper
Method:
- Put the eggs into a mixer with all the ingredients except the oil
- Turn the mixer on and pour the Kyneton Extra Virgin Olive Oil in slowly to form an emulsion
- Season to taste
Kyneton Caesars Salad Dressing
Ingredients:
2 cloves of Garlic, peeled and crushed
2 each Anchovy fillets
2 each Egg yolks
3 tblspns balsamic vinegar
200ml Kyneton Extra Virgin Olive Oil
100gms Parmesan cheese,finely grated
Salt and freshly milled pepper
Method:
Put the eggs into a mixer with all the ingredients except the oil
Turn the mixer on and pour the Kyneton Extra Virgin Olive Oil in slowly to form an emulsion
Season to taste
Zucchini & Walnut Cake
Ingredients:
- 3 Eggs
- 2 & 1/4 Cups Sugar
- 3 tspns vanilla essence
- 2/3 cup Kyneton Extra Virgin Olive Oil
- 2 cups grated zucchini
- 3 cups plain flour
- ¼ tspn baking powder
- 1 tspn salt
- 1 tspn bi-carbonate of soda
- 3 tspns cinnamon powder
- 1 cup chopped walnuts
Cooking Instructions:
- Pre-heat oven to 180c, line baking tin with baking paper or cooking spray.
- Beat eggs until creamy, add sugar, vanilla & Kyneton Extra Virgin Olive Oil
- Beat until thick and almost mousse like.
- Stir in grated zucchini, sifted flour, baking powder, salt, bi-carbonate of soda and cinnamon.
- Fold chopped walnuts into zucchini mixture.
- Bake for 1-1/2 hours or when a skewer inserted into the middle of the cake comes out clean.
- Ensure that you don’t overcook. This cake should be soft and moist.
- Enjoy
Creamed Polenta with Roasted Vegetables
Ingredients:
- Polenta (instructions will vary according to package)
- 1 tablespoon Kyneton Extra Virgin Olive Oil
- 1- 2 cloves crushed garlic
- 1 cup quick-cooking polenta
- 3 cups vegetable stock
- 1/4 cups cream
- 1 tblspn pesto or fresh herbs (as desired)
Cooking Instructions:
- Heat oil and crushed garlic in a non stick frying pan until it bubbles.
- Add polenta and 2 cups of stock.
- Stir until smooth - simmer for 5 - 10 minutes.
- Add more stock until it resembles creamy mashed potatoes.
- Beat in pesto, cream and salt and pepper to taste.
Roasted Vegetables:
- For the roasted vegetables you can use any of the following:
- Pumpkin, Parsnips & Potatoes, cut into -1cm slices
- Zucchini (unpeeled) cut diagonally
- Flat Mushrooms, stems cut level with their caps
- Onion cut into quarters
- Eggplant, cut into 1cm slices
- Green Yellow or Red Peppers\Capsicums, quartered and seeds removed.
Cooking Instructions:
- Brush vegetables with Kyneton Extra Virgin Olive Oil ( you can flavour the oil with a crushed clove of garlic or pesto if you wish)
- Roast vegetables on a medium BBQ grill or stovetop cast iron grill pan or in a 220C oven in a heavy based roasting dish for 15 - 20 minutes turning the vegetables constantly.
- Take soft vegetables out first eg: Mushrooms, Capsicums & Zucchini.
- Once all vegetables are grilled/baked place over polenta with parmesan cheese and a drizzle of Kyneton Extra Virgin Olive Oil mixed with a little pesto (if desired).
- Enjoy!
Fetta, Rocket, Cherry Tomato & Nonna’s Crushed Olive Salad
Ingredients:
- 150g reduced fat fetta cheese
- 1 bunch rocket lettuce
- 1 small punnet (200g) cherry tomatoes
- 3 tablespoons "Nonna's" Crushed Olives
- 3 green shallots
- 6-8 basil leaves, torn
Dressing:
- 2 tablespoons balsamic vinegar
- 1/4 cup Kyneton Extra Virgin Olive Oil
- 1 clove garlic - crushed salt and freshly cracked pepper to taste
Cooking Instructions:
- Crumble the fetta cheese and set aside
- Wash and tear rocket lettuce
- Slice the shallots.
- Wash and halve the cherry tomatoes
- Line the bottom of a platter or shallow bowl with lettuce.
- Place tomatoes, fetta and "Nonna's" Crushed Olives, basil leaves and sliced shallots in a bowl and mix gently until well combined.
- Scatter over lettuce.
- Place all ingredients for the dressing in a jar and shake vigorously
- Pour the dressing over the salad and enjoy!
* This is a great salad to serve with grilled fish fillets drizzled with Kyneton Extra Virgin Olive Oil and lemon pepper.
Garlic Prawns & Fettucine
Ingredients:
- 250g spinach fettucine
- 500g green prawns, shelled and de-veined
- 4 cloves garlic - crushed
- 1/4 cup Kyneton Extra Virgin Olive Oil
- salt and freshly ground pepper
- 3 tablespoons fresh parsley - chopped finely
Cooking Instructions:
- Bring a large saucepan of salted water to the boil, add the fettucine and cook as per instructions on the packet. Drain and toss in 1 tblsp Kyneton Extra Virgin Olive Oil.
- Preheat hot plate on BBQ, stove top grill or heavy frying pan\wok to moderate-high.
- Mix the remaining Kyneton Extra Virgin Olive Oil and crushed garlic in a large bowl.
- Shell and de-vein the prawns leaving the tails on. Toss through the marinade (garlic\oil) and stand for ten minutes or so.
- Turn the prawns, oil and garlic on to the BBQ hot plate, griller or heavy frying pan\wok and sear for 3 minutes or so.
- Toss with the cooked fettucine and parsley.
- Arrange on a platter.
- Serve immediately with fresh crusty bread.
- Enjoy!