Pickled Mushrooms March 12, 2020 16:48

• 500g Mushrooms
• ¼ cup Telegraph Hill Extra Virgin Olive oil
• 4 sprigs rosemary
• 4 cloves garlic
• Salt and pepper to taste
• 2 Tbls Fresh chopped parsley
• ¼ cup Telegraph Hill Manuka smoked balsamic drizzle.

1.  Blanche mushrooms in a large pot of boiling salted water for 3 minutes until tender.
2. Combine all the other ingredients and mix the mushrooms through
3. Place in an air tight container or jar and refrigerate overnight or for up to 3 days.

You can you a mixture of any sort of mushrooms but Swiss brown or white button work well, if you are using large mushroom just cut  them in strips or quarters and if you’re using wild mushrooms make sure you’re knowledgeable about what you are using. As my friend used to tell me “All wild mushrooms are edible, but some are only edible once”.

Turmeric Seeds March 12, 2020 16:45

• ½ Cup chopped nuts of your choice (cashews are my favourite)
• ¼ Cup Pumpkin seeds ( NZ ones are far superior to the Chinese ones for this)
• ¼ Cup sunflower seeds
• 2 tbls Poppy Seeds
• 2 tsp Fennel Seeds
• Telegraph Hill extra virgin olive oil
• 4 tbls Telegraph Hill Turmeric Black pepper drizzle

1. Heat 2 table spoons of Telegraph Hill extra virgin olive oil in a large frying pan until warm but not smoking.
2. Add the seeds and nuts and continue to stir over a medium heat. If you are using NZ pumpkin seeds they may pop and jump in the frying pan so be careful and you may need a lid.
3. After 4 minutes your seeds and nuts should be nicely toasted and most of the oil absorbed.
4. Remove from heat and add the Turmeric and Black Pepper Drizzle.
5. Stir and leave to cool.

Great to have on hand for a huge number of things. Try on breakfast cereals or oats as a tasty alternative to sugar, sprinkle on soups for some added flavour or serve on yoghurt with extra Telegraph Hill Turmeric black pepper drizzle as a condiment for spicy foods (goes great with peri peri sauce) or just as a snack.

Summer Berry Pudding March 12, 2020 16:43

• 1100g fresh mixed berries (strawberries, blackberries, red currents, black currents, raspberries and boysenberries and my usual combination raided from the garden if I can beat the birds to them)
• 100ml Telegraph Hill Cabernet Drizzle
• 10 Slices slightly stale white bread.

1. Place the Telegraph Hill Cabernet drizzle in a large shallow saucepan or frying pan and warm to just below boiling.
2. Add the berries stir gently for 2-3 minutes. The fruit should be largely still whole. (I leave the strawberries out of this step and add them in afterwards, I’m not a fan of cooked strawberry’s taste but I suspect that’s just my personal preference.)
3. Sieve the berry/ Cabernet drizzle mixture and keep the juice and the berries
4. Line 1-1 ½ litre bowl with glad wrap, leave plenty hanging over the sides.
5. Cut the crusts of the bread. Leave 3 whole, cut 6 in half on a slight angle to give you pieces that look like triangles that are missing their point and leave the last one to patch any holes that you end with
6. Dip the whole piece of bread in the juice for a couple of seconds so it’s just coated, to long and it will be too hard to work with.
7. Place this at the bottom of the lined bowl in the middle
8. Next coat one of the tip-less triangles in the juice and place the widest part slightly over lapping the first piece of bread.
9. Repeat with the rest of the bread alternating the way up you place the triangles in, wide part at the bottom of the bowl, narrow part at the bottom etc (think building a berry igloo upside down)
10. Trim of any excess as you go and keep this along with the remaining 2 whole slices of bread to cover the top (which will end up being the bottom) of the pudding.

• Spoon the berries into the bread lined bowl then cover the bottom with the remaining bread.
• Fold the excess glad wrap over the top, if you need to add an extra piece and place a plate on top that just fits inside the bowl.
• Place a weight on top, place on a tray in the fridge overnight.
• Pour off the excess juice, remove the plate, peel away the glad wrap and turn out onto a serving plate with the help of the glad wrap.

Easy to make ahead of time if you have company coming and looks super impressive. Makes great use of the abundance of berries available during summer. Works well (or even better) with slightly over ripe “seconds” you can often find in the local fruit shops.

Asian Style Slaw with Hemp Seed, Sesame & Ginger Dressing March 12, 2020 16:40

• 6 cups of shredded seasonal vegetables. White cabbage, red cabbage, capsicums, carrot, red onion, spring onion, leeks, snow peas, pea shots, bean sprouts, Brussels sprouts
• 1 cup chopped herbs (mint, parsley or coriander)
• 1 cup Telegraph Hill Hemp seed, sesame and ginger dressing.

1. Chop the vegetable as finely as possible with a knife or mandolin (watch your fingertips)
2. Combine all ingredients and serve.

Limited only by what vegetables you have on hand and your imagination. Quick and simple to make and no cooking required. Great as a salad by itself or use in wraps, tacos or burgers.

Telegraph Hill Ranch Dressing March 12, 2020 16:20

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tbls fresh herbs chopped ( one or all of these parsley, dill, thyme)
• 3/4c Telegraph Hill Wasabi Vinaigrette

1. Super easy to make. Chop the herbs and combine with the rest of the ingredients. Job done.

Ranch dressing is huge in North America. Use it as a dressing on everything from baked potatoes, salads to sweetcorn. Or use it as a dipping sauce for chicken wings, kebabs or grilled prawns.

Peri Peri Sauce (Better than Nando's) March 12, 2020 16:07

• 4 red capsicums, halved and seeds removed (or a jar/can of roasted red peppers)
• 8 cloves of garlic or 8 tsp of minced garlic
• 4 tsp smoked paprika
• 1 red onion ( cut in quarters )
• 1 c lemon juice
• 10 chilies (more or less to taste)
• ½ c Red wine vinegar
• ½ c Extra virgin olive oil

1.  Roast the capsicums, garlic, red onion and chilies in the oven @180 min until soft, 20-30 min depending on your oven.
2. Remove from the oven and add to a saucepan (including juices from the roasting tray) along with all the other ingredients except the olive oil and simmer for 20 min.
3. Blitz until smooth in a blender or using a stick blender do the same in sauce pan, once smooth slowly pour in the olive oil while blitzing.
4. Leave to cool and salt and pepper to taste.

This sauce is great; more depth of flavour than most hot sauces and more than enough kick for most people. Great on chicken, ribs or pizza.

Beetroot Pickled Eggs March 12, 2020 15:58

• 12 Hard Boiled Eggs
• Telegraph Hill Beetroot and Apple Drizzle
• ½ Cup Telegraph Hill Wasabi Vinaigrette
• Chopped herbs for garnish (dill, parsley or chives)

1.  Hard boil the eggs and then peel them. This, oddly enough is something a lot of people struggle with. Run the eggs under cold water immediately after they are cooked and when they are cool enough to handle start peeling them. The warmer they are the easier they will be to peel.
2. Completely cover the eggs in Telegraph Hill Beetroot and Apple Drizzle and place in a cover container in the fridge.
3. Leave for 16-36 hours, 16 hours will give you a nice pink edge to the eggs and 36 will be almost completely pink
4. Remove the eggs and cut in half length ways
5. Scoop out the yolk and combine with the Telegraph Hill Wasabi Vinaigrette
6. Spoon or Pipe the yolk mixture back into the eggs, garnish with chopped herbs and serve

Most food from the 1970's and 1980's deserves to stay there. This twist on the more traditional curried eggs however still is worthy of its place at any BBQ

Cabernet Poached Pears February 28, 2020 12:46

Ingredients

• 6 pears, Not over ripe
• 2 cups Telegraph Hill Cabernet Drizzle
• 2 cup Water
• 2x Vanilla pod (or Vanilla extract or paste)
• 3x Star Anise pieces whole

  Peel the pears. You can remove the cores with an apple corer which will reduce the cooking time slightly or leave the cores in to remove later or leave the pears whole

1. Place the pears into a medium sized saucepan and cover with the liquids and spices.
2. Bring to a gentle simmer and cook for approximately 1 hour, depending on ripeness of the pears.
3. If the pears float in the liquid weigh them down with a lid from a pot smaller than the one you are cooking in.

You can keep the pears in the syrup for a couple of weeks or reuse the liquid to poach your next batch of pears. Serve with ice cream, whipped cream, mascarpone and of course extra Telegraph Hill Cabernet drizzle.

Avocado, Olive Leaf & Chia Seed Salad December 20, 2019 10:27

Combine the couscous, lemon zest in bowl add 1 ½ cups boiling water & cover (or as per your cuscus cooking instructions).

Cut the beans and slice the garlic, fry in EVOO for 2 minutes until just browned but still crunchy.

Combine the beans, garlic, parsley and lemon juice with the couscous.

Serve with sliced avocado and a good drizzle of Olive Leaf & Chia Seed Vinaigrette

Avocado, Olive Leaf & Chia Seed Salad December 20, 2019 10:27

Combine the couscous, lemon zest in bowl add 1 ½ cups boiling water & cover (or as per your cuscus cooking instructions).

Cut the beans and slice the garlic, fry in EVOO for 2 minutes until just browned but still crunchy.

Combine the beans, garlic, parsley and lemon juice with the couscous.

Serve with sliced avocado and a good drizzle of Olive Leaf & Chia Seed Vinaigrette

Avocado, Olive Leaf & Chia Seed Salad December 20, 2019 10:27

Combine the couscous, lemon zest in bowl add 1 ½ cups boiling water & cover (or as per your cuscus cooking instructions).

Cut the beans and slice the garlic, fry in EVOO for 2 minutes until just browned but still crunchy.

Combine the beans, garlic, parsley and lemon juice with the couscous.

Serve with sliced avocado and a good drizzle of Olive Leaf & Chia Seed Vinaigrette

Avocado, Olive Leaf & Chia Seed Salad December 20, 2019 10:27

Combine the couscous, lemon zest in bowl add 1 ½ cups boiling water & cover (or as per your cuscus cooking instructions).

Cut the beans and slice the garlic, fry in EVOO for 2 minutes until just browned but still crunchy.

Combine the beans, garlic, parsley and lemon juice with the couscous.

Serve with sliced avocado and a good drizzle of Olive Leaf & Chia Seed Vinaigrette

Herby Picnic Potato Salad with Beet, Kale, Apple & Chickpeas July 11, 2019 16:04

Coarse Herb Vinaigrette
3 tbsp pickled capers
2 spring onions or green onions
2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery)
2 tbsp Telegraph Hill Beetroot & Apple Cider Drizzle
1/3 cup Extra Virgin Olive Oil
sea salt and black pepper, to taste

2 apples, diced
3 celery stalks (save the top greens for the vinaigrette), finely diced
2 leaves kale, chard or spinach, chopped
1 can (400 g) cooked chickpeas, rinsed

Put the potatoes in a large pot, cover them with water and bring the water to a boil. Boil for 12-15 minutes until they are cooked through but not falling apart – just until you can easily pierce a sharp knife through the center. Drain and set aside to cool.

In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette.

Quarter the potatoes and collect them in a larger mixing bowl. Pour the vinaigrette over the just-cooled potatoes and gently toss to coat. It will look like a lot of dressing, but the potatoes soak it up as they sit.

Stir celery, apples, kale and chickpeas into the potatoes. Taste for salt and pepper. Serve at room temperature.

Chicken Avocado Caprese Salad May 29, 2019 13:54

Ingredients

Marinade/Dressing:

• 1/4 cup (60ml) Telegraph Hill Balsamic Drizzle
• 2 tablespoons (30ml) Telegraph Hill Extra Virgin Olive Oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

Instructions

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of Extra Virgin Olive Oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Notes *Boneless, skinless chicken breasts can be used instead of thighs

Roasted Brussels Sprouts With Bacon, Pecans, and Turmeric & Black Pepper Drizzle Recipe March 28, 2019 15:09

These Brussels sprouts are roasted until golden and caramelized, then doused in Turmeric & Black Pepper Drizzle and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.

Ingredients

• 1/2 cup pecans
• 6 slices bacon
• 1kg Brussels sprouts, halved (stems and ragged outer leaves removed)
• 3 tablespoons Telegraph Hill extra virgin olive oil
• 1 teaspoon (4g) Salt
• ½ teaspoon Black Pepper
• 3 1/2 tablespoons Telegraph Hill Turmeric & Black Pepper Drizzle

 Adjust oven rack to center position and preheat oven to 176°C, line a baking tray with tin foil.

Place pecans on prepared baking tray and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to cutting board and chop coarsely. Set aside.

Increase oven temperature to 200°C. Lay the bacon strips out flat on the same foil-lined baking tray, leaving space in between so they don't overlap. Roast until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and discard foil. When bacon is cool, finely chop.

Increase oven temperature to 220°C. Line baking tray with fresh tin foil; Toss Brussels sprouts with rendered bacon fat, olive oil, salt, and pepper, directly on baking sheet. Roast, stirring midway through to promote even browning, until Brussels sprouts are tender and caramelized, about 20 minutes. Add Turmeric & Black Pepper Drizzle and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish. Right before serving, top with chopped pecans (Alternatively use Hemp Seed Dukkah) and bacon. Serve hot or room temperature.

• Serves 4-6
• Prep & cooking time 45min

Poached Eggs with Manuka Smoke infused Balsamic Drizzle November 8, 2018 16:19

Sunday breakfasts are better with this simple drizzle.

Slow poach your eggs in water with vinegar added to keep the egg 'together like in a cafe'.

Take the egg out of the water and lay it on a folded paper towel to dry it.

Place on toast and drizzle with Manuka Smoke infused Balsamic Drizzle and Extra Virgin Olive Oil.

Scordalia ( classic Greek dish that goes with anything ) August 22, 2018 11:56

• 1 large potato peeled and boiled
• ½ loaf of white bread with the crusts removed
• ¾ cup flaked olive and garlic dressing
• EVOO

1.  Soak the bread in water for 15 seconds and then squeeze the excess moisture out and place into a food processor.
2. Add you boiled potato and flaked olive and garlic dressing
3. Process with 30 seconds or until smooth.
4. Drizzle on top with EVOO

Serve as a dip with crackers and raw vegetables or warm gently and use as a sauce for chicken or fish

How to use: Wasabi Vinaigrette April 19, 2018 14:53

The Wasabi Vinaigrette is a smooth and versatile Asian dressing with a peppery finish.

How to use: Manuka Smoke infused Balsamic Drizzle April 19, 2018 12:02

Telegraph Hill’s original Balsamic Drizzle balanced with distinctive Manuka smoke will deliver real flavour to your dish.

Try some of our favourite recipe ideas…

• Drizzle over BBQ steak for authentic smoke flavour
• Splash over strong cheddar cheese & serve on crackers
• Marinate mushrooms & serve on a platter
• Use as a marinade for aubergines
• Splash a little on frittatas, pizza, eggs & risotto
• Add 1 tablespoon to sauces, especially Telegraph Hill Puttanesca Sauce, ketchup & baked beans
• Pour 2 tablespoons over salmon, allow to marinate and serve on crostini or crackers
• Make a steak sauce with equal parts Tapenade & Seedy Mustard

How to use: Golden Balsamic Drizzle April 19, 2018 11:41

How to use: Cabernet Drizzle April 19, 2018 09:51

Made from Hawke's Bay Cabernet, this drizzle has been slowly reduced with sugar, giving it an irresistible sweet Cabernet flavour.   

• A marinade for steak, fish, venison or pork

• Add to onions, peppers or mushrooms when sautéing 

• Drizzle over lamb, venison or chicken after cooking 

• Pour over berries, fruit, cakes, ice cream or puddings 

• Dress risotto just before serving 

• Use as decoration for beautiful presentation on the edge

       of your serving plate 

• Use as a dressing for salads. Beautiful with chicken and Camembert salad

Tip: Best kept at room temperature to prevent crystallization.    

7 ways to use Balsamic Drizzle April 19, 2018 09:30

This is a concentrated Balsamic Reduction.  This drizzle has been slowly reduced with brown sugar giving an irresistible caramelised flavour.

Try some of our favourite recipe ideas…

• Drizzle over fresh strawberries, peaches, cherries, boysenberries, raspberries or a combination of berries and serve with ice cream, cream or yoghurt.
• Beautiful mixed with Extra Virgin Olive Oil and drizzled over a fresh green salad.  
• Drizzle over tomato halves and slow bake at 90°C for 2 hours.  Worth waiting for. 
• Mix 1-2 Tbsp with roast vegetables.
• Use as a marinade for chicken, beef or lamb.
• Splash a little on cheesecake.
• Pour 2 Tbsp over smoked salmon, allow to marinate and serve on crostini or crackers.

Peach, Halloumi and Smoked Balsamic Salad January 30, 2018 15:47

Seasonal Autumn Side Dish - Luxurious Golden Balsamic Cabbage + Bacon May 31, 2016 09:22

Ingredients 

1/4 Green cabbage (finely sliced)

1 Rasher bacon (sliced)

2 tsp Condimentum Seedy Mustard

Juice of an orange (a bitter orange works best)

The same amount of Golden Balsamic Drizzle as your orange juice

2 tsp Medium Intensity Premium Extra Virgin Olive Oil

Method

Fry bacon in olive oil till cooked.

Place cabbage in a colander and pour boiling water over it.

For fresh crisp cabbage set aside and add to pan at the last minute.

For soft caramelized cabbage add to fry pan with cooked bacon on a low heat for a further 20 mins.

Combine the freshly squeezed orange juice with an equal amount of golden balsamic drizzle, then add the mustard and mix well.

Pour over cabbage and bacon before serving

Smokey Pork Spare Ribs April 26, 2016 15:58

Ingredients

• 700g Pork ribs
• 100mls Telegraph Hill Manuka Smoke infused Balsamic Drizzle
• 100mls Telegraph Hill Traditional Olives brine (eat the olives while cooking this recipe)

Carefully Slice the pork ribs along the side of every second bone, so that you are left with a nice wedge of meat on each side of the bone you will cook.  Discard the bare bones.

Combine the ribs, olive brine and Manuka Smoke infused Balsamic Drizzle in a heavy pot and gently slow simmer until tender.  Place ribs on an oven tray, reduce remaining sauce until sticky and brush onto ribs.  Finish for 5 minutes under grill for super sticky ribs.  Watch they don't burn!

Garnish with sesame seeds.

Poached Eggs with Manuka Smoke Infused Balsamic Drizzle February 3, 2016 16:11

Poach your eggs any way you like, I like to use lots of water with vinegar, it helps the eggs to look like restaurant eggs!

Toast some ciabatta, place your eggs on top and drizzle with Extra Virgin Olive Oil and Manuka Smoked Balsamic Drizzle

Season with Salt & Pepper and some Basil or Parsley.

Enjoy!

Mustard Balsamic Baked Chicken March 27, 2014 13:46

You can use any cut of chicken for this recipe, and bake some vegetables alongside for a super easy meal.  The bonus of not many dishes makes me smile every time I make it!

Ingredients

• 8 boneless chicken thighs
• 1 tbsp. Seedy Mustard
• 1/4 cup of Balsamic Drizzle or Double Oaked Balsamic Vinegar
• 1/2 cup of olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. fresh rosemary, minced
• 1 garlic clove, minced
• Sea salt and freshly ground black pepper to taste

Preparation

1. In a bowl, combine the Seedy Mustard, Balsamic Drizzle / Vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper.
2. Slowly pour the olive oil in with the mixture while whisking.
3. Place the chicken in a marinating container (glass or plastic; don’t use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes.
4. Preheat your oven to 375 F.
5. Transfer the chicken to a baking dish and empty the remaining sauce on top.
6. Place in the oven and bake for 1 hour or until the chicken is cooked.
7. Serve with roasted vegetables.

Credit to the creators of this recipe: Recipe adapted from www.paleoleap.com

Wasabi, Potato & Apple Salad January 29, 2014 09:19

This recipe created by Lyn Potter & published on the Breeze Website. Wasabi, Potato & Apple Salad

This potato and apple salad is great for a barbecue. It was inspired by a traditional Dutch recipe which is flavoured with a mustardy mayonnaise. I substituted Telegraph Hill Wasabi Vinaigrette which is locally produced. The wasabi in this dressing gives it an appealing Asian twist and a slightly peppery finish. We like it best while still warm, but it can also be stored in the fridge for a day or so.

Ingredients

• 500 gm of potatoes
• 3 hardboiled eggs 
• 3 medium size red skinned crisp sweet apples 
• 1 spring onion (white part only) 
• 3-4 tablespoons of Telegraph Hill Wasabi Vinaigrette
• The juice of up to half a lemon
• A pinch of salt

Method

1. Boil the peeled potatoes until they are tender. When cool enough to handle cut them into chunks.
2. Wash the apples and dice.
3. Peel and chop the hardboiled eggs.
4. Slice the white part of the spring onion finely.
5. Mix all of these gently together in a salad bowl.
6. Stir the Wasabi Vinaigrette in. Sharpen the flavour with a tablespoon of lemon juice. Keep tasting and adding up to the juice of half the lemon depending on how sweet/tart the apples are. Season to taste with salt.

Recipe and photograph by Lyn Potter. Read more from Lyn at http://focussedonfood.blogspot.co.nz/

- See more at: http://www.thebreeze.co.nz/Potato-Apple-Wasabi-Salad/tabid/1131/articleID/7262/Default.aspx#sthash.HKzpXJFh.dpuf

Wasabi Vinaigrette Ceviche January 29, 2014 09:08

This recipe created by Lyn Potter, and links to her blog post. Wasabi Vinaigrette Ceviche 

Ingredients:

• 200 gm of freshly caught kahawai ( which had been filleted)
• 1/2 long sweet red pepper ( seeds removed and cubed)
• 1/4 red onion ( finely chopped)
• 1 large tomato (deseeded, the juice squeezed out and chopped)
• The juice of 1 lemon 
• Corn scraped from 1 cooked cob 
• 3 tablespoons of Telegraph Hill Wasabi Vinaigrette
• Chopped coriander to garnish
• A cos lettuce leaf to line each bowl (optional)

Technique

1. Marinate the fish in the juice of 2 lemons for at least 1 hour.
2. The fish should change to an opaque white as it is "cooked" by the lemon juice.
3. Drain the lemon juice off and then mix the fish with all the other ingredients.
4. Leave in the fridge for a further hour ( or longer) to allow the flavour of wasabi vinaigrette to mingle with the other ingredients.
5. Line each bowl with a cos lettuce leaf.
6. Add the ceviche.
7. Garnish with chopped coriander.

Variation: Add some cubes of avocado just before serving.

Recipe and photograph by Lyn Potter. Read more from Lyn at http://focussedonfood.blogspot.co.nz/ - 

Simple Steak Sauce July 10, 2013 12:24

A dollop of Olive Tapenade

A good glug of Manuka Smoke infused Balsamic Drizzle

Mix these two with a spoon using ratios to your desired consistency, I use about equal amounts of each, and drizzle this onto your steak.   I've always loved recipes like this, using the 'precise' measurements of a dollop and a glug!  

Enjoy your creative time in the kitchen!