Telegraph Hill Hemp Dukkah Crusted Halloumi with Bulghur Wheat Tabbouleh September 24, 2019 12:01

Telegraph Hill Hemp Dukkah Crusted Halloumi with Bulghur Wheat Tabbouleh

Vegetarian

This wonderful recipe came from https://www.onyourplate.co.nz a Hawke's Bay Food box service, where the ingredients are sourced locally. And more importantly they have used some of our products!  

Prep Time 20 minutes Cook Time 15 minutes
For 2          For 4
1                    2          Halloumi
25g               50g       Telegraph Hill Hemp Seed Dukkah
1Tbps           2Tbps   Extra virgin olive oil
                                  Salt and pepper
                                  Chilli Flakes - optional
The Salad
3/4c              1 1/2c   Bulghur Wheat
3/4c              1 1/2c   Boiling water
                                  salt and pepper
0.5               1            Lemon Zest and Juice
20g               40g       Curly Parsley
4                   8           Tomatoes
150g            300g      Green Beans
1                  2            Garlic Cloves
                                  Wraps or Pita Pockets
                                  Yoghurt, Mayo or Sour Cream

1. The halloumi… Take the cheese out of the packaging and pat dry with a paper towel. Slice into 1cm strips. Lightly coat with olive oil, season with salt, pepper,  chilli flakes (if using) and coat well with the dukkah.
2.The tabbouleh… Add the bulghur wheat, zest of the lemon and a pinch of salt and pepper to a bowl. Pour over the boiling water and cover tightly. Set aside to cook for 10 minutes.
3. Heat up a frying pan to a high heat. Chop the beans into 1-2cm lengths. Quickly fry with a little olive with the sliced garlic until the beans have char marks, but still crunchy, set aside. 
4.Chop up the tomatoes and finely chop the parsley.
5. When the bulghur wheat is tender, fluff up with a fork then mix through the beans, tomatoes and parsley. Dress the salad with a drizzle of extra virgin olive oil and a squeeze of lemon.
6.The halloumi: Heat the frying pan up again to a high heat with 2-3T of olive oil.  Fry the halloumi for a minute on each side until crispy and golden.
7.To finish: Serve the beautiful halloumi in wraps, pita pockets or on its own with a big spoonful of tabbouleh and a dollop of yoghurt or sour cream.
8.  Serve, Eat, Enjoy!

Lamb & Hemp Seed Dukkah September 24, 2019 11:20

Hemp Seed Dukkah Crusted lamb with Quinoa and Tabbouleh                                        

Gluten Free

This wonderful recipe came from https://www.onyourplate.co.nz a Hawke's Bay Food box service, where the ingredients are sourced locally.  And more importantly they have used some of our products! 

Prep Time 20 minutes Cook Time 20 minutes

For 2             For 4                    

400g             800g     Lamb Leg Steaks
25g               50g       Telegraph Hill Hemp Seed Dukkah
1T                 2T         Telegraph Hill Extra virgin olive oil
                                  Salt and pepper
                                  Chilli Flakes - optional

The Salad
1/2c              1c         Quinoa
3/4c              1 1/2c   Boiling water
                                  salt and pepper
1/2               1            Lemon Zest and Juice
20g              40g        Curly Parsley
4                   8           Tomatoes
150g             300g    Green Beans
1                   2          Garlic Cloves
                                 Wraps or Pita Pockets
                                  Yoghurt, Mayo or Sour Cream

1. The lamb… Take the lamb out of the packaging and pat dry with a paper towel.  Slice into 2cm strips. Lightly coat with olive oil, season with salt, pepper, chilli flakes (if using) and coat well with the dukkah.
2. The tabbouleh… Place the quinoa, water and a sprinkle of salt, pepper and zest of the lemon into a small pot and bring to the boil. Cover and turn the heat down to low. Cook for 10-15 minutes until all the water has been absorbed, then fluff it up with a fork and pop into a bowl.
3. Heat up a frying pan to a high heat. Chop the beans into 1-2cm lengths. Quickly fry with a little olive with the sliced garlic until the beans have char marks, but still crunchy, set aside.
4. Chop up the tomatoes and finely chop the parsley.
5. Mix the beans, tomatoes and parsley through the quinoa. Dress the salad with a drizzle of extra virgin olive oil and a squeeze of lemon.
6. The lamb… Heat the frying pan up again to a med-high heat with 2-3T of olive oil. Fry the lamb for 3 minutes on each side until crispy and golden.
7. To finish… Serve the beautiful lamb in wraps, pita pockets or on its own with a big spoonful of tabbouleh and a dollop of yoghurt or sour cream.
8. Serve, Eat, Enjoy!

Chia seed bread, Avocado, Goat feta and Telegraph Hill Olive Dukkah September 5, 2019 15:09

2x slices Chia Seed Bread
Avocado
Goat Feta
Telegraph Hill Olive Dukkah

Spread the avocado onto your 2 slices of Chia Seed Bread, break up the Goat feta and place onto of the avocado and then sprinkle with Telegraph Hill Olive Dukkah.

Fig & Olive Tapenade August 29, 2019 14:44

Next time you need to make an appetizer for a party, dinner party, or date night in, give this fig and olive tapenade a shot! It might just become your favourite too.

1 cup chopped dried figs
1/2 cup water
1 tbsp Extra Virgin olive oil
2 tbsp Telegraph Hill balsamic vinegar
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1/4 tsp cayenne pepper
2/3 cup pitted/chopped Telegraph Hill Kalamata olives
2 garlic cloves, minced
Salt and pepper to taste
Olive oil for brushing
2 loaves French bread
1/3 cup chopped walnuts
8 oz cream cheese or goat cheese

Instructions
Combine figs and water in a small saucepan. Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Remove from heat.
In a medium bowl, combine fig mixture, olive oil, vinegar, rosemary, thyme, cayenne pepper, olives, and garlic. Mix well, and season with salt and pepper to taste. Refrigerate for at least 4 hours or overnight.
Preheat oven to 375 degrees. Set cheese out to soften. Slice bread diagonally into half-inch slices. Arrange on a rimmed baking pan, brush with olive oil, and sprinkle with kosher salt. Bake bread for 8-12 minutes or until toasty.

To assemble crostini: Spread bread with cheese, top with tapenade, and sprinkle with chopped walnuts. Garnish with fresh rosemary.
To serve cheese-ball style: Shape cheese into a round. Top with tapenade and sprinkle with chopped walnuts. Garnish with fresh rosemary. Serve bread on the side so people can assemble their own.

Note
You can also serve this cheese-ball style with crackers on the side instead of bread for an even easier appetizer.
For a finer texture, pulse the finished tapenade in a food processor until it reaches your desired consistency.

Lamb Cutlets with Pumpkin Seed Pesto and Beans July 11, 2019 16:52

Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes.

Ingredients
4x lamb cutlets
A splash Telegraph Hill Olive Oil
2 tbsp sherry vinegar
400g tin cannellini beans
½ red onion, finely chopped
12x baby plum tomatoes, quartered
3 tbsp Telegraph Hill Pumpkin Seed Pesto
A handful of rocket

Method
STEP 1 Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.

STEP 2 Gently heat the beans and their liquid in a small pan then drain well and tip into a bowl. Add the onion, tomatoes, pesto and another tbsp of sherry vinegar, and toss.

STEP 3 Heat a griddle pan over a high heat. Cook the lamb cutlets for 2-3 minutes each side, depending on the thickness, then rest for 5 minutes. Stir the rocket through the beans and serve with the lamb.

Green Bean, Orange and Tapenade salad July 11, 2019 16:36

Easy summer Salad

Ingredients
200g green beans, trimmed
1 tbsp Telegraph Hill Extra Virgin Olive Oil
½ lemon, juiced
1 orange, peeled and segmented
Crusty bread warmed, to serve (optional)
Telegraph Hill Tapenade

Cook the beans in a pan of boiling salted water for 3 minutes, drain, then plunge immediately into a bowl of iced water. Once cold, drain really well.

Toss the beans in the olive oil, lemon juice and some seasoning. Pile the beans high onto two plates, scatter over the orange segments and then add a few spoonful’s of tapenade. Sprinkle over some thyme leaves before serving with warm bread, if you like.

Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream July 11, 2019 16:29

Oven roasted summer carrots & onions
500 g (approx. 8 large) carrots
4 onions, shallots or red onions
2 tbsp Extra Virgin olive oil
1 tbsp Telegraph Hill Turmeric & Black Pepper Drizzle
Sea salt and black pepper
Telegraph Hill Hemp Seed Dukkah

Preheat the oven to 200°C / 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender.

Herby Quinoa
1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked)
1 large handful flat leave parsley
A generous drizzle of Extra Virgin olive oil
2 tbsp lemon juice
Sea salt & black pepper

Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper.

Feta & Yogurt Cream
150 g feta cheese
1 cup / 250 ml plain yogurt
Sea salt & black pepper

Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside.
Assembling:
Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.

Pumpkin Seed Pesto Pappardelle July 11, 2019 15:52

Super Easy Recipe: Instead of using your classic pine nut pesto, use Pumpkin Seed Pesto and toss through long ribbons of pappardelle.

Ingredients
Telegraph Hill Pumpkin Seed Pesto
1x packet of Pappardelle Pasta

Cook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.
Toss the pasta with the pesto, using 2 tbsp of cooking water to loosen if a little dry. Divide between 2 warm plates to serve.

Salmon with Pesto Crust July 11, 2019 15:44

This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal.

Ingredients
4 salmon, skinless fillets
4-6 tbsp Telegraph Hill Pumpkin Seed Pesto
3 tbsp Telegraph Hill Roasted Dukkah
3 tbsp parmesan finely grated
Telegraph Hill Extra Virgin Olive Oil
300g Green beans

STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down.

STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over.

STEP 3 Drizzle with a little oil then bake for 10 minutes.

STEP 4 Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.

Beet Wellington April 29, 2019 16:08

INGREDIENTS

• ½ cup Telegraph Hill Olive Dukkah
• 4 medium-large (the same size!) beetroots
• Telegraph Hill Extra Virgin Olive Oil
• 10 shallots, finely diced
• 8 garlic cloves, finely diced
• 1 kg button mushrooms
• 500 g (weight assumes leaves only) spinach
• ¼ cup white wine
• ½ cup breadcrumbs
• 1 sheet frozen vegan puff pastry
• Telegraph Hill Olive Zing

METHOD

FILLINGS

1. Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
2. Peel the beetroots, and brush with olive oil and sprinkle with 2 tsp Olive Zing. Place on a baking tray and put into the hot oven for about 1 hour (until the beetroots can be easily pierced with a knife).
3. Heat up 3 tbsp of olive oil in a heavy base pan. Add finely chopped shallots to the hot oil (you want them to sizzle once added to the pan). Fry on a low heat stirring from time to time, until lightly browned. Add garlic and fry it off for a few minutes until soft and fragrant. Finely chop your mushrooms (you can also use a food processor) while you’re frying the shallots and garlic.
4. Now, remove one third of the shallot and garlic mixture and set aside. Add finely chopped up mushrooms into the pan and coat in the shallot and garlic mixture. Cook mushrooms on a medium heat until all the water evaporates.
5. Add wine to the pan and allow it to cook out. Season the mushroom mixture with some of the Olive Zing. Let it cool. Ensure that this mixture isn’t excessively moist, drain if necessary.
6. Wilt spinach in a warmed-up pan with a lid. Once wilted, allow it to cool completely. Once cool squeeze all the water out of the spinach using your hands or a muslin cloth. Go over the spinach twice or even three times to ensure that it is as dry as possible. Place spinach in a large bowl, season with Olive Zing. Add shallot and garlic mixture you’ve set aside, ¼ cup of breadcrumbs and the Olive Dukkah.

ASSEMBLY

1. Line a baking tray with a fresh sheet of baking paper and heat up the oven to 200° C.
2. Flour the baking paper very lightly and place a defrosted sheet of puff pastry on it. The pastry should be about three times as wide as your beetroot about 15cm longer than all four of them lined up.
3. Scatter the extra breadcrumbs over 1/3 the width of the pastry, 5cm away from one edge
4. Start the stack by making a long rectangle with the spinach mixture. Press it down well with your hands so that it is tightly packed. Place four roasted beetroots in a long row over the spinach. For more stability, you may want to skewer all the beetroots together with a long wooden skewer, which you can pull out after cutting into the Wellington. Now mold the mushroom mixture over the beetroots.
5. Fold the pastry over the filling as tightly as you can – make sure the pastry is tightly wrapped around the filling. Seal it together with the 5cm margin you left on the side. If there is too much overlap, trim the excess. Wrap the pastry at both ends like you would wrap a present. Make shallow cuts on the top of the Wellington with a sharp knife. Brush Olive oil all over the Wellington and sprinkle the top with Olive Zing
6. Make three small holes in the pastry (on the side where the seam is) to ensure steam can escape during baking and the pastry does not burst. Bake for about 60 minutes, until golden.

Make 1 large Beet Wellington, enough for 4 people.

Dukkah Chicken Bowl November 23, 2018 13:03

Ingredients:

Dukkah Chicken Bowl

• 4 medium free range chicken breast fillets, trimmed
• 1/4 cup extra virgin olive oil medium intensity
• 1/4 cup Telegraph Hill Olive Dukkah
• 2 cups brown rice & quinoa
• 1 medium avocado
• 1 tablespoon lemon juice
• 2 Lebanese cucumbers, roughly chopped
• 250g mini roma tomatoes, halved lengthways
• 1/3 cup roasted almonds, roughly chopped
• Mint leaves, pomegranate seeds and lemon wedges, to serve

Dukkah Yoghurt Dressing

• 1/2 cup Greek-style natural yoghurt
• 1 tablespoon Telegraph Hill Dukkah Butter
• 2 tablespoons lemon juice

Method:

Dukkah Chicken Bowl

1. Brush chicken on both sides with 2 tablespoons oil and press dukkah onto the chicken.
2. Heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Add chicken and cook, for 5-6 minutes on each side until cooked through. Transfer to a board to cool.
3. Cook the rice and quinoa following packet instructions. Set aside to cool.
4. Peel and slice avocado lengthways and drizzle with lemon juice. Set aside.
5. Make Dukkah yoghurt dressing.
6. Slice cooled chicken into 1cm-thick strips. Dividing ingredients, arrange the chicken, rice & quinoa, cucumbers, tomatoes, avocado and almonds in shallow serving bowls. Scatter with mint and pomegranate seeds. Serve with Dukkah yoghurt and lemon wedges.

Dukkah Yoghurt Dressing

1. Combine all ingredients in a bowl. Season with salt and pepper. Mix until smooth.

recipe adapted from https://myfoodbook.com.au

Dukkah Yoghurt Dressing November 23, 2018 12:51

This simple combination is delicious with Chicken.

• 1/2 cup Greek-style natural yoghurt
• 1 tablespoon Telegraph Hill Dukkah Butter
• 2 tablespoons lemon juice

Dukkah Crusted Fish October 18, 2018 16:46

Broccoli Gado Gado - An Indonesian twist on a classic winter green August 17, 2018 15:52

Broccoli Gado Gado 

2 tsp soy sauce

2 tbsp Telegraph Hill Dukkah Butter

Water to loosen

1 medium broccoli

Handful of toasted almonds, cashews or peanuts to garnish

Method

Blanch broccoli in boiling water till just cooked, remove and drain.

In a small bowl mix soy sauce, dukkah butter and a dash of water till smooth.

In a large bowl, add blanched broccoli and stir through dukkah butter paste.

Top with toasted nuts.

This recipe would work with any seasonal green vegetable - Try steamed green beans, wilted cabbage or grilled courgettes.

How to use: Olive Tapenade April 19, 2018 14:47

This delicious Tapenade is made from sun-ripened Hawke’s Bay olives.

Try some of our favourite recipe ideas…

• Mix the tapenade with hummus and place on pita bread
• Spread on crackers, pita chips, crackers, or bread
• Stuff Portobello mushrooms with the tapenade
• Mix it in with some pasta, polenta, or gnocchi
• Enjoy with some fresh veggies- carrots, celery, etc
• Make a mixed plate of hummus, pita bread, falafel and olive tapenade
• Add on a pizza in the place of sauce
• Use as a sandwich spread. Add a little mayo to make it more creamy
• Scoop a little on the top of a Greek salad
• Make a cold pasta salad with veggies and use the tapenade as the dressing with lemon juice
• Spread on a bagel for breakfast
• Add it to your avocado toast
• Add to bread dough and bake for an amazing olive loaf
• Put together some mini-sandwich appetizers, with sandwich bread or wraps, cream cheese or mayo, olive tapenade, roasted red peppers and red onion
• Stuff the olive tapenade inside Peppadew peppers, with a little bit of cream cheese or on their own

Tip: Tapenade contains olive oil which will solidify in the fridge
so mix prior to use. Always use a clean utensil and don’t put back any uneaten product.

How to use: Manuka Smoked Tomato Pesto April 19, 2018 14:40

How to use: Olive Salt & Olive Zing April 19, 2018 12:32

A wonderful full flavoured seasoning, Olive Salt and Olive Zing has a lot of uses in the kitchen.

Try some of our favourite recipe ideas…

• Sprinkled over fresh cut tomatoes on toast
• Sprinkle over pasta with a little grated pecorino cheese
• Bake fish sprinkled with Olive Salt or Olive Zing
and a glug of olive oil
• Mix with a little fresh crushed garlic and rub into toasted
bread for a delicious bruschetta to serve with pate, antipasta and meat
• Sprinkle over steamed green beans or other vegetables
and salads
• Roasted potato salad with a little Olive Salt or Olive Zing, sliced fried chorizo, rocket leaves and boiled eggs

How to use: Olive Powder April 19, 2018 12:25

How to use: Marinated Figs April 19, 2018 12:16

How to use: Manuka Smoke Balsamic Salt April 19, 2018 11:53

A subtle smoky seasoning with a burst of balsamic, Manuka Smoke Balsamic Salt immediately enriches the simplest dishes.

Try some of our favourite recipe ideas…

• Sprinkled over sliced ripe tomatoes and olive oil
• Finish fillet steak with a dusting of Manuka Smoke Balsamic Salt
• Throw over eggs cooked anyway you like!
• Dust on creamy avocado and toasted ciabatta. Finish with a drizzle of olive oil
• Season your favourite meat dishes, ahead of cooking, to add a smoky zing
• Pan roast brussel sprouts with red onion, orange zest and maple syrup. Add Manuka Smoke Balsamic Salt on serving.

How to use: Dukkah - Roasted or Olive April 19, 2018 11:34

• Mix with breadcrumbs to crumb fish fillets, then shallow fry in Extra Virgin Olive Oil

• Sprinkle over lasagne before cooking 

• Add 1 – 2 Tbsp to green salads 

• Sauté cabbage or silver beet in a little water, drain and add Extra Virgin Olive Oil and Dukkah 

• Use as a delicious dipping mix. Dip crusty bread into Extra Virgin Olive Oil and then Roasted or Olive Dukkah 

• Sprinkle to decorate a cheese platter. Especially delicious with the Telegraph Hill Cheese Stack (recipe available) 

• Mix with steamed or roasted vegetables and toss in Extra Virgin Olive Oil.

How to use: Drunken Prunes April 19, 2018 11:19

• Serve as a sweet with ice cream, cream caramel, cakes or custards 

• Serve with brie on a cheese platter 

• Add to savoury dishes for unique flavour 

• Wrap with bacon or prosciutto for delicious ‘Devils on Horseback’ 

• Add to Muesli for breakfast  

• Chop and sprinkle through salads

Baba Ganoush (Sort of....) April 17, 2018 12:24

• 3 x medium size egg plants ( Aubergine )
• 100ml of EVO Roast garlic or 100ml EVO and 1tsp minced garlic
• 4 tablespoons lemon juice
• 4 tablespoons dukkah butter
• Salt to taste

1. Cook your egg plant, this can be done in two ways.

• Either on the BBQ for 30-40 minutes until the egg plant is well charred and very soft OR In a hot oven (210 deg) in a covered tray for 1 hour until very soft

1. Once your eggplant is soft take it out of the bbq or oven and place in a bowl and cover tightly with cling film and leave for 20minutes.
2. Cut eggplants in half length ways and scoop out the centre. Gently squeeze out the excess liquid and discard the liquid
3. Place all the ingredients except the olive oil into a food processor. Blitz for 30 seconds, scrape the sides down then slowly pour the olive oil in a steady stream while blitzing. Your baba ganoush should be nice and creamy.

 Will keep covered in the fridge for 4 days

Dukkah Butter Hummus April 17, 2018 12:23

Fresh Olive Pasta March 11, 2016 16:19

• 125 g flour
• 1 whole egg
• 15 mil oil
• 15 mil milk
• 2 tbsp olive powder

I made this with my children, it was fun and they ate the whole lot!

Recipe creation of Kent Baddeley @ Ten Twenty Four

Cheese Stack using Date Olive & Orange Relish or Festival Relish June 23, 2014 15:05