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

1 cup couscous
300g green beans
4 garlic cloves
Lemon zest & juice
30g parsley
1 avocado
Olive Leaf & Chia Seed Vinaigrette

 

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

1 cup couscous
300g green beans
4 garlic cloves
Lemon zest & juice
30g parsley
1 avocado
Olive Leaf & Chia Seed Vinaigrette

 

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

1 cup couscous
300g green beans
4 garlic cloves
Lemon zest & juice
30g parsley
1 avocado
Olive Leaf & Chia Seed Vinaigrette

 

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

1 cup couscous
300g green beans
4 garlic cloves
Lemon zest & juice
30g parsley
1 avocado
Olive Leaf & Chia Seed Vinaigrette

 

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.

Try some of our favourite recipe ideas…

• Dipping sauce for calamari, cray fish or fish cakes
• Coat steamed or baked fish prior to serving
• Toss into rice, potato or pasta salads
• Drizzle over pan fried or barbecued prawns
• Use as a dressing for steamed vegetables
• Pour over avocados for extra flavour
• Great on fresh green salads and coleslaw
• A quick sauce for stir fry
• Dress canned salmon and serve with green salad
• Fantastic on potato

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

Reduced and infused white balsamic vinegar. This drizzle has a delicate balsamic flavour with bold sage and oregano finish.

Try some of our favourite recipe ideas…
• Use as a star ingredient on prawns, crayfish, pork and feta
• Use as a marinade for duck dishes
• Use as a seasoning agent to finish pasta sauces
• Drizzle over tomato halves and slow bake at 90°C for 2 hours. Worth waiting for
• Drizzle on roasted vegetables for the last 5 minutes of roasting
• Shake a vinaigrette with 1/3 Golden Balsamic 2/3 Extra Virgin Olive Oil, mustard, garlic, and salt
• Combine with bacon, orange juice, seedy mustard & cabbage for a luxurious side dish

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.   

Try some of our favourite recipe ideas…

 

• 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

Delicious Peach Haloumi and Manuka Smoke infused Balsamic Drizzle salad

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!