Drizzles & Vinaigrettes Recipes

Smokey Pork Spare Ribs April 26, 2016 15:58

Telegraph Hill Smokey Ribs 

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 03, 2016 16:11

Poached Eggs with Balsamic Drizzle Telegraph Hill

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

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!


7 ways to use Balsamic Drizzle February 21, 2013 12:35

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.