3 Tablespoons Lakelands Olives Basil Crush Extra Virgin Olive Oil
4 x 250g each beef sirloin steaks, trimmed
Sea Salt & Freshly Ground Pepper
500g truss cherry tomatoes
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RECIPES & IDEAS The success and simplicity of these recipes relies on the quality and freshness of the ingredients. We always recommend using organic and seasonal produce when possible. Our award-winning biodynamic organic Extra Virgin Olive Oils and Olives are full of flavour and naturally delicious.
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Starters |
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Main
Courses |
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Salads/Vegetable Dishes
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Dips/Dressings
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Desserts/Baking
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Ingredients 24 best quality scallops, roe removed 1/3 Cup Lakelands Olives Mandarin Crush Extra Virgin Olive Oil 2 Tablespoons Lakelands Olives Ginger Crush Extra Virgin Olive Oil Sea Salt & Freshly Ground Pepper
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Pre-heat BBQ plate to high for 20 minutes. Pat scallops dry to remove any water. Combine ginger and mandarin oils and liberally brush the scallops. Season with salt. Brush the hot BBQ with a little extra oil. BBQ scallops for 20-30 seconds per side and remove to a warm plate. Season to taste with freshly ground pepper. Serve scallops on a bed of fresh rocket leaves and drizzle with remaining ginger & mandarin oil. Serves 6.
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Ingredients 600gm cooked medium king prawns, peeled, tails removed 1 punnet (250gm) red grape tomatoes, halved 1 punnet (250gm) yellow grape tomatoes, halved 1 large avocado, stone removed, cut into cubes tossed with the juice of 1/2 lemon 1 small bunch chives, cut into 2cm lengths 1/2 cup fresh parsley, chopped 2- 3 heads of endive, bottoms removed, carefully separated & washed.
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Dressing 2 Tablespoons Lakelands Olives Basil Crush Extra Virgin Olive Oil 2 Tablespoons White Balsamic Vinegar Sea Salt & Freshly Ground Pepper to taste To make the dressing, place oil and vinegar in a screwtop jar and shake well to combine. Season to taste. Place the tomatoes, avocado and herbs in a bowl, then add half the dressing and toss to coat. Arrange spoonfuls of the salad into individual endive leaves, top with the prawns and drizzle with the remaining dressing. Serves 4.
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Ingredients 2.5KG Scotch Fillet (Butt) of Pork or rolled shoulder 3-4 Pink Lady or in season Apples, coarsely chopped. 4-5 Sprigs of fresh Rosemary 1 large red onion, roughly sliced 125gm Lakelands Olives Sun Dried Olives 200ml of dry white wine, Chardonnay or similar 80ml Lakelands Olives Special Reserve Extra Virgin Olive Oil Sea Salt & Freshly Ground Pepper
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Pre-heat oven to 230ºC. Place onions, apples and sun dried olives in the lined base of a large roasting tin. Remove leaves from rosemary and crush gently in your hands to release aroma and oils. Add the leaves and bare stalks to the pan along with the white wine. Add half the Extra Virgin olive oil and toss to combine. Place pork on top of this mixture and drizzle with remaining Extra Virgin olive oil. Season well with salt and pepper. Place pork in the oven and immediately reduce the heat to 200ºC for 20-25 minutes. Reduce heat to 160ºC for a further 1 ½ to 2 hours, basting the pork well, once or twice with the cooking juices. Remove pork from oven, place on a warm plate and cover well with foil and then several tea towels and rest in a warm place for 15-20 minutes. Slice thickly and serve with the roasted apples, olives and pan juices, steamed greens and roasted potatoes. Also delicious served with soft creamy polenta and pan wilted spinach. Serves 4.
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Ingredients 1 x 2-2.5KG Whole Fresh Chicken 2 Tablespoons Lakelands Olives Mandarin Crush Extra Virgin Olive Oil, plus extra to drizzle 1 Tablespoon soy sauce or tamari 2 teaspoon chinese five-spice powder 1 teaspoon ground ginger 1/4 teaspoon black pepper 2 teaspoons honey
2-3 small mandarins, sliced, skin-on to serve
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Butterfly whole chicken by removing back bone and pressing firmly, breast-side down, against your kitchen board. Alternatively, have your butcher do this. Make a few slash marks with a sharp knife in the legs. Prepare the marinade by combining all other ingredients in small bowl. Rub onto both sides of the chicken making sure to cover every part. Cover and refrigerate for 2-3 hours. Remove chicken from the fridge and allow to come to room temperature. Meanwhile, pre-heat your BBQ to high for 20 minutes. Place the chicken skin side down on the BBQ and cook for 8-10 minutes. Turn and continue to cook for another 8-10 minutes. If your BBQ has a hood, reduce heat to medium-low and place chicken skin side up in a heat proof tray or on some foil. Cover and continue to cook for a further 10-15 minutes or until cooked through but still juicy. Alternatively, wrap in foil or place in a heat proof tray and finish in a 160°C oven for 15 minutes or until cooked through but still juicy. Serve on top of sliced mandarins with steamed pak choy or a green salad. Drizzle the chicken with a little extra Mandarin Crush just before serving.
Serves 4.
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Aussie Steaks with Basil Crush & Tomatoes |
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Ingredients
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Rub both sides steaks with most of the basil oil. Allow to marinate for 20-30 minutes. Season with salt & pepper. Meanwhile, preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Meanwhile, gently rub or brush the tomatoes with the remaining basil oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender. Serve steaks with tomatoes. Serves 4. Variations: Rump steak (250g per person) and scotch fillet (200g per person) are suitable alternatives to sirloin for this recipe.
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| Simple Tomato Salad | |
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Ingredients 6-8 fresh ripe tomatoes (approx. 1 per person) 1 large red onion, finely sliced 1 small bunch fresh parsley, roughly chopped or torn 60ml Lakelands Olives Frantoio or Basil Crush Extra Virgin Olive Oil Sea Salt & Freshly Ground Pepper
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Select ripe but firm tomatoes; they should be fragrant and fruity. Slice tomatoes thickly and arrange in a single layer on a large serving plate. Scatter over the thinly sliced red onion and parsley. Splash over the Frantoio or Basil Crush olive oil and season to taste with salt & freshly ground pepper. Serves 6-8 as a side dish.
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Ingredients 250g pasta (tiny shells are best but any small pasta will be fine) 2 x 250g punnets cherry tomatoes 3 cloves garlic ½ small cucumber 1 bunch chives ½ bunch basil 125gm Lakelands Harvest Selection Olives Natural,de-stoned and chopped 4 Tbs white wine vinegar 7 Tbs Lakelands Olives Basil Crush Extra Virgin Olive Oil Sea salt & Freshly Ground Pepper
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Bring a large pan of salted water to the boil. Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain. Put the garlic to one side for the dressing. Put the pasta in a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and pound in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste and toss to combine. Serves 4.
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Ingredients 1kg (about 6) desiree potatoes, unpeeled & cut into large chunks 125gm Lakelands Harvest Selection Olives Biodynamic Herb,de-stoned and chopped 1 bunch chives, finely chopped 1/2 cup fresh parsley, roughly chopped 1/2 cup fresh mint leaves, chopped Mayonnaise 2 egg yolks 1 tbs Dijon mustard, or to taste 1 tbs fresh lemon juice 1 garlic clove, roughly chopped 125ml (1/2 cup) Lakelands Olives Frantoio or Basil Crush Extra Virgin Olive Oil Salt & freshly ground black pepper
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Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.To make the mayonnaise, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add oil in a thin, steady steam and process until thick and pale. Taste and season with salt and pepper, and add a little extra mustard, if desired.Place potatoes in a large bowl and add the olives and herbs. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.Serves 6.
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Ingredients 125gm Lakelands Olives Harvest Selection Table Olives Natural, de-stoned. 3 Tbs of capers, rinsed 2 anchovy fillets (or more to taste) 2 garlic cloves, peeled 125ml Lakelands Olives Special Reserve Extra Virgin Olive Oil 1 small bunch parsley, chopped
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Place all ingredients in a food processor and pulse to a coarse paste. DO NOT OVER PROCESS; texture is just as important as taste! Spoon onto slices of crusty baguette or sourdough or use as a dip. Also delicious spooned over grilled fish or chicken.
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Ingredients 250ml Lakelands Olives Special Reserve Extra Virgin Olive Oil 100ml Verjuice 2 tsp Dijon mustard 2 Tbs honey Sea Salt & Freshly Ground Pepper
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Whisk or shake all ingredients together to combine. Keep in the fridge. Use with salad leaves, steamed potatoes, char grilled vegetables, cooked pasta, poultry, fish, meats, raw vegetables, EVERYTHING!
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Ingredients 600gm canned chickpeas, drained & rinsed 3 garlic cloves, crushed 100ml Lakelands Olives Mandarin or Frantoio Extra Virgin Olive Oil 2 Tbs Tahini paste 1 tsp cumin seeds Juice of 1 lemon 60ml water
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Process first 6 ingredients in a food processor. Add water and process again until smooth. Serve with toasted Turkish bread, raw vegetables and crackers.
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Ingredients 150g good-quality dark chocolate, roughly chopped 1/2 cup (125ml) Lakelands Olives Special Reserve Extra Virgin Olive Oil 4 eggs, separated 125g caster sugar 1 tbs Frangelico or favourite liquer (optional) Whipped cream, to serve
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Place the chocolate in a bowl over a pan over simmering water (making sure bowl doesn't touch water). When the chocolate has melted, slowly stir in the olive oil. Remove from heat. Place egg yolks and half the sugar in the bowl of an electric mixer and beat until pale and thick, then add the chocolate mixture and Frangelico (if using) and combine. In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form, slowly adding remaining sugar. Using a large metal spoon or spatula, gently fold egg whites into chocolate mixture. Spoon into individual bowls or cups and chill for at least 4 hours or overnight. Serve topped with whipped cream.
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