Condiments Recipes

Beet Wellington April 29, 2019 16:08

INGREDIENTS

  • ½ cup Telegraph Hill Olive Dukkah
  • 4 medium-large (the same size!) beetroots
  • 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
  • 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

A satisfying option with maximum sustenance.

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

Dukkah Crusted Fish October 18, 2018 16:46

Telegraph Hill Dukkah Crusted Fish
Simple and quick Dukkah Crusted Fish recipe.  Watch the video.

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…

• Spread on a pizza base and top with feta and smoked
tomatoes
• Palmiers. Use ready rolled flaky pastry sheets and spread with Tapenade. Fold sheet into the center several times, or roll tightly. Slice and bake in a hot oven. Serve warm
• Spread on to flattened chicken breast or thigh coated with spinach and red peppers. Roll before baking
• Coat or stuff a piece of beef, marinade then bake
• Serve with cheese board and crackers

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

Manuka Smoked Tomato Pesto is full of flavour and spice.

Try some of our favourite recipe ideas…

• Stir through spaghetti and serve with parmesan and a squeeze of lime
• Swirl through pin wheel scones
• Use as a dip on platters or spread on crostini and serve with cheese
• Dollop a teaspoon into a bowl of hot soup
• Stir into homemade bread for flavour and colour
• Use in a baguette or bagel with avocado and bacon for a lunchtime with a difference
• Mix with roasted vegetables and toss in Extra Virgin Olive Oil.


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

Olive powder is a versatile ingredient and seasoning to use for adding depth of flavour to a variety of dishes.

Try some of our favourite recipe ideas…

• Mix 2 teaspoons per cup of breadcrumbs when crumbing meat
• Stir through pasta sauces just prior to serving
• Roll cheese logs in a combination of chopped fresh herbs and Telegraph Hill Olive powder
• Use as a rub for meats
• Mix Olive powder through stuffing for roast meats
• Use as a dressing sprinkled over fish, meat, vegetables or salads prior to serving
• Sprinkle a teaspoon of Olive powder over hot tomato soup

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

Made with Telegraph Hill’s original Balsamic Drizzle, these Marinated Figs will deliver a lovely addition to your dish.

Try some of our favourite recipe ideas…

• Serve over ice cream
• Use as a cake topping with the drizzle as a sauce
• Combine on a platter with blue cheese
• Wrap in bacon or prosciutto and grill
• Slice and Sprinkle through salads with the drizzle and Extra Virgin Olive Oil
• Add to savoury tagine or spicy rice dishes
• Massage back to its fig shape and use as a garnish for Pork fillets.

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

A delicious mix of ground roasted nuts and spices.
 
Try some of our favourite recipe ideas…

 

  • Sprinkle over lasagne before cooking 

  • Add 1 – 2 Tbsp to green salads 


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

Try some of our favourite recipe ideas…

 

  • 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 

  • Add to Muesli for breakfast  

  • Chop and sprinkle through salads


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

  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

Deceptively simple - Telegraph Hill Dukkah Butter Hummus

Fresh Olive Pasta March 11, 2016 16:19

Fresh Olive Pasta Telegraph Hill

  • 125 g flour
  • 1 whole egg
  • 15 mil oil
  • 15 mil milk
  • 2 tbsp olive powder
Mix all knead lightly / rest covered 1/2 hour, watch the olive powder reconstitute.
Squeeze through pasta machine
Cook in plenty of boiling water

 

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

A fantastic looking, easy, delicious way to entertain with guests!