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Crumbed Olives

 

Crumbed Olives

These delicious morsels are the perfect accompaniment to your at home aperitif. Or make a batch ahead and share with friends when picnicking! Serve with Ortiz anchovies and our creamy mayonnaise on the side.
Course Appetisers
Cuisine Italian

Ingredients
  

Instructions
 

  • You will need three shallow bowls for dipping and dredging the olives. Place plain flour into one bowl. Add whisked egg & milk to the second bowl and add panko crumbs, into the third bowl.
  • Dredge olives in the flour and dip the floured olives into the whisked egg mixture. Next, dip olives into the panko crumb mixture, pressing into the crumbs to cover evenly. Repeat with the remainder of olives until all are coated.
  • Heat vegetable oil in a small saucepan over a medium to hot heat. Fry each of the olives until coating is crisp & golden, it will literally take seconds. Remove from the oil and drain olives on paper towel.

To Serve

  • Serve crumbed olives with a tin of anchovies and mayonnaise on the side. Wrap olive with anchovy and dip into mayonnaise to eat.

Video

Keyword anchovies, olives, snack
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Oaxacan Cheese Fritters

 

Oaxacan Cheese Fritters

These delicious Oaxacan Cheese Fritters showcase Queso Oaxaca. Oaxaca is a fresh, traditional Mexican-style cheese made from cow milk. It is mild and creamy and has a salty-sour tang and is perfect when fried to a crisp and served alongside a fresh salsa.
Course Main Dish
Cuisine Mexican

Ingredients
  

Salsa

  • 1 cup black beans
  • 1 cup sweet corn kernels
  • 1 cup cherry tomatoes halved
  • 1/2 red onion diced
  • 1/2 avocado diced

Oaxaca Fritters

  • Oaxaca cheese cut into thick slices
  • 1/2 cup plain flour
  • 2 Kangaroo Island Free Range Eggs whisked
  • 2 cups panko crumbs
  • 1 tbsp Tasman Smoked Sea Salt
  • 1 tbsp PONS Sweet Paprika Flakes
  • vegetable oil to fry cheese

To Serve

  • fresh coriander leaves for garnish
  • 1 lemon cut into wedges

Instructions
 

Salsa

  • Combine beans, corn kernels, avocado, cherry tomatoes and red onion in a small serving bowl. Gently mix together until ingredients are evenly combined and set aside.

Fritters

  • Preheat oven to 150C or a low heat.
  • You will need three shallow bowls for dipping and dredging the cheese. Place plain flour into one bowl. Add whisked eggs to the second bowl and add panko crumbs, salt and paprika flake (seasonings) into the third bowl.
  • Dredge Oaxaca cheese slices in the flour and dip the floured cheese slice into the whisked egg mixture.
  • Next, dip cheese slices into the panko crumb mixture, pressing into the crumbs to cover evenly. Repeat with the remainder of cheese until all the slices are coated. Set aside in the fridge, until you're ready to cook.
  • Heat vegetable oil in a shallow frying pan over a medium to hot heat. Pan fry each of the cheese slices until coating is crisp and golden and the filling starts to ooze.
  • Rest fritters on a tray lined with kitchen paper and place into the warmed oven, whilst you cook the remainder of the cheese.

To Serve

  • Serve fritters hot from the oven, with salsa on the side. Garnish with fresh lemon wedges and coriander leaves before serving.

Video

Keyword Cheese, fritters, salsa
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Niçoise Salad

 

Niçoise Salad

This simple Niçoise salad showcases some of our all time favourites. You will need Ortiz Ventresca Tuna Belly, our Empeltre Olives, PONS Green EVOO and Forvm Cabernet Sauvignon Vinegar. Add a side of your favourite greens to turn any meal an occasion.
Course Salad
Cuisine French

Ingredients
  

  • Ortiz Ventresca Tuna
  • 4-5 small cocktail potatoes steamed & halved
  • 3 tbsp Simon Johnson Empeltre Olives
  • 1 lebanese cucumber sliced
  • 1 cup green beans blanched
  • 3 cherry tomatoes halved
  • 4 radish with stems halved
  • 2 hard boiled eggs
  • Tasman Sea Salt
  • 3 tbsp PONS Green EVOO
  • 2 tbsp Forvm Cabernet Saugivnon 8 Year Aged Vinegar
  • 2 tbsp freshly chopped herbs parsley or basil etc, for garnish

Instructions
 

  • Drain tuna, discarding oil from the tin and arrange tuna in a serving bowl. Add the halved cocktail potatoes and empeltre olives.
  • Arrange green beans, radishes, cucumber, cherry tomatoes and boiled egg alongside the tuna and potatoes etc.
  • Make a dressing on the side using olive oil and vinegar. Season salad greens with sea salt.
  • Finally, garnish salad with some chopped herbs before eating.

Video

Keyword Fresh, Nicoise, Salad, Tuna
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Slow Cooked Honey Jalapeño Beef Ribs with Corn Tortillas

Slow Cooked Jalapeño Beef Ribs with Corn Tortillas

Recipe by: Simon Johnson
Be the Life of the Party with this Dillicious sauce, made to smother tender beef ribs with it’s notes of Jalepeño & honey. Best served alongside La Tortilleria White Corn tortillas for a delicious Fiesta at home.

Ingredients
  

Slow Cooked Honey Jalapeño Beef Ribs

  • 1.5-1.8kg beef ribs, bone in
  • salt & pepper to season
  • 4-5 garlic cloves
  • Dillicious Life of the Party sauce Honey Jalepeño flavour

To Serve

Instructions
 

  • Preheat oven to 200C. Line crock pot with foil, add whole garlic cloves
  • Season underside of ribs with a generous pinch of salt and pepper and lay beef ribs carefully on top of foil inside the crock pot
  • Smother ribs with honey jalepeño sauce and add lid to cover tightly
  • Cook ribs in the oven for 2 hours on high heat. Check ribs after this time and reduce heat to 150C. Remove lid to allow ribs to caramelise and continue to cook for a further hour/or until ribs are tender and falling off the bone. Time for cooking is approximately 3 hours depending on the heat of your oven
  • Serve meat shredded in white corn tortillas, with fresh coriander leaves, green chillies, lime wedges and shredded cabbage. Serve SIMON JOHNSON Chipotle Mayonnaise on the side

Video

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Sticky Hot Mango Chicken

Sticky Hot Mango Chicken

This Sticky Hot Mango Chicken by Tracklements proves that Mango chutney isn’t just for curry – this low input meal is not only out of this world, it won’t have you slaving over a hot stove either!

Ingredients
  

  • 4 chicken thighs skin on
  • salt and pepper to season
  • 1 brown onion finely chopped
  • 1 garlic clove crushed
  • 1 jar Tracklements Mango & Chilli Chutney
  • 1 tbsp worcestershire sauce
  • 200g Tribehou Crème Fraîche
  • fresh lime wedges to serve
  • steamed rice to serve

Instructions
 

  • Heat oven to 200C.
  • Season the chicken thighs with salt and pepper and heat a little oil in a frying pan over a medium-high heat.
  • Place chicken skin side down in the pan until the skin is golden. Remove from the pan and arrange in an oven proof dish skin side up.
  • Lower the heat under the frying pan and soften onion and garlic for 5-8 mins. Stir in chutney, Worcestershire sauce, crème fraiche and stir.
  • Spoon the chutney mixture over the chicken and cook on middle shelf in the oven for 30 minutes or until the chicken is cooked through.
  • Serve with steamed rice and a wedge of fresh lime.
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Pork Escabeche

Pork Escabeche

It's fiesta time! This Pork Escabeche makes good use of Dillicious Fiesta del Escabeche sauce with thick cut pork rashers, served alongside a fresh vibrant salad, PONS Guindillas peppers and La Tortilleria Totopos. This is the perfect dish to enjoy as the weather warms up.

Ingredients
  

Pork Escabeche

  • 1 kg thick cut pork rashers
  • 150ml Dillicious Fiesta del Escabeche Sauce
  • 1 cup red cabbage sliced
  • 100g fresh corn kernels approx. 1 corn cob
  • 0.5 spanish onion diced
  • salt & pepper to taste

To Serve

  • PONS Guindillas Peppers
  • La Tortilleria Totopos to serve
  • few tbsp grated cheese your choice of grated Manchego or Oaxacan (Mexican Cheese)
  • fresh coriander for garnish

Instructions
 

Pork Escabeche

  • Marinate pork rashers in the Escabeche sauce and set aside for 2-3 hours, (or ideally overnight) in the fridge.
  • Preheat oven to 200C on fan force setting.
  • Prep remainder of fresh ingredients during this time and set aside for the salad to assemble later.
  • Transfer pork rashers to a baking tray and cook in the oven for 40 mins. Check pork after 40 mins and reduce heat to 170C for an additional 25 mins. The pork fat should have rendered by this stage and the rashers will have caramelised.

To serve

  • Cut approximately half the pork rashers into cubes, arrange pork on a sharing platter with whole rashers and cubed pork at the centre.
  • Layer Totopos around the edges of the pork and fill the platter with sliced cabbage, corn, diced onion and fresh coriander. Season with a little salt & pepper to taste.
  • Chop a few of the Guindillas peppers and scatter them over the salad, or serve additional peppers on the side if preferred.
  • Lastly garnish salad with some cheese sprinkled over the top and serve.
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Brillat Savarin Baked Cheesecake with Ivoire 35%

Brillat Savarin Baked Cheesecake with Ivoire 35%

Need some home baking inspiration! We had fun creating this amazing cheesecake with The Studd Siblings showcasing Valrhona Ivoire 35% it makes for an intensely creamy cheesecake, highlighted with milky white chocolate and the beautiful lactic flavours of Will Studd triple cream Brillat Savarin. We crowned it with Agrimontania Amarene. Recipe created for Simon Johnson by @baker_jones 

Ingredients
  

Base

  • 200g sweet biscuits
  • 120g Le Conquerant unsalted butter melted
  • 65g desiccated coconut

Filling

  • 200g Will Studd Brillat-Savarin (Triple Cream Cheese) softened to room temperature
  • 500g cream cheese softened to room temperature
  • 200ml Tribehou Crème Fraîche
  • 130g white sugar
  • 3 Kangaroo Island Egg Yolks
  • 1.5tsp Nielsen Massey Vanilla Bean Paste Madagascar Bourbon
  • 65g Valrhona Chocolate Feves Ivoire 35% melt chocolate in the microwave until smooth

To serve

  • Agrimontana Amarene Cherries in Syrup

Instructions
 

Base

  • Finely crush biscuits and coconut in a food processor. Add the melted butter and pulse until all the ingredients come together to resemble a fine crumb.
  • Empty cheesecake base mixture into a 20cm spring form cake tin. Press together to form a firm base. Place tin in fridge for 30 minutes to rest.

Filling

  • Preheat oven to 160C on fan bake setting.
  • Place all ingredients, except the Valrhona Ivoire 35% Chocolate, into a bowl and mix until smooth.
  • Pour cheesecake filling on top of cheesecake base and gently swirl melted chocolate through the cheesecake filling.
  • Bake for 50-60 minutes on 160 degrees, remove from the oven and allow cheesecake to cool to room temperature.
  • Rest cheesecake in refrigerator for a minimum of 4 hours before serving. For best results, rest overnight if possible.
  • Serve cheesecake with Amarene cherries on top.
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Pappa al Pomodoro

Papa al Pomodoro

This delicious Tuscan soup makes use of ripe fresh tomatoes from Monjardin Organic and highlights the new season Joseph Olive Oil 2021 from Primo Estate. Best made with day old bread, it’s a comforting meal of delicious proportions!

Ingredients
  

  • 660g Monjardin Organic Tomatoes
  • Joseph First Run 2021
  • 2-3 cloves fresh garlic
  • Cravero Parmigianno Reggiano
  • 1 cup day old sourdough bread remove all the crust and cut into big chunks
  • freshly hand-picked basil to garnish
  • salt & freshly cracked pepper to taste
  • fresh chilli optional

Instructions
 

  • In a large pot put plenty of EVOO and the sliced garlic. Saute garlic over a gentle heat to soften, but not to brown it.
  • Add the whole peeled tomatoes with all the liquid and continue to cook to reduce the liquid. Lightly break-up the whole tomatoes to release their liquid.
  • Remove from the heat and add enough of the bread to soak up the liquid.
  • Add plenty of EVOO and the hand-picked fresh basil.
  • Serve immediately with a good handful of freshly grated Reggiano and fresh chilli (if using).

Video

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Chocolate Self Saucing Pudding

Chocolate Self Saucing Pudding

Embrace the warmth of this self saucing chocolate pudding. Made better with Valrhona Guanaja 70% chocolate & cocoa powder, Norohy Vanilla and Will Studd Le Conquerant butter. One serving will not be enough!
Course Dessert

Ingredients
  

Chocolate Self Saucing Pudding

  • 0.5 cup Valrhona Guanaja 70% Chocolate Feves
  • 125g Le Conquerant unsalted butter
  • 1 Norohy Vanilla Pod split and seeds scraped
  • 1.5 cups brown sugar
  • Pinch of Tasman Sea Salt
  • 2 Kangaroo Island Eggs lightly whisked
  • 0.5 cup full cream milk
  • 0.3 cup Valrhona Cocoa Powder
  • 1 cup self raising flour

Sauce

  • 2 tbsp brown sugar
  • 1.5 cups Freshly boiled water

To Serve

  • icing sugar
  • Meander Valley Double Cream

Instructions
 

  • Preheat oven to 180C on fan force setting, grease a shallow pudding dish and set aside.
  • In a mixing bowl, melt butter and chocolate in the microwave for approximately a minute. Stir until mixture is smooth and glossy.
  • Add scraped vanilla seeds, brown sugar and a pinch of sea salt to the chocolate mixture and stir to combine. Add eggs, milk and continue to mix until a light batter forms.
  • Add the cocoa powder and self raising flour to the chocolate mixture and stir until all the ingredients are incorporated and pudding batter is smooth.
  • Pour batter into the pre-greased pudding dish. Sprinkle 2 tbsp of brown sugar evenly over the top of the pudding batter and gently pour the freshly boiled water over the top of the batter. You can do this over the back of a tablespoon to allow for a more even flow of the water on top.
  • Carefully place pudding dish into the oven and bake for 22-25 mins. Once baked, the pudding should still have a little jiggle in the top.
  • Remove from oven and allow pudding to rest for 5 mins. Dust with icing sugar and serve pudding whilst warm with double cream on the side.
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Triple Chocolate Fudge Cookies

Triple Chocolate Fudge Cookies

These Triple Chocolate Fudge Cookies are our ultimate stay-at-home baking goals. Made with Valrhona Guanaja 70%, Manjari 64% and Ivoire 35% they make the every day an indulgence.
Course Dessert

Ingredients
  

  • 4 Kangaroo Island Eggs
  • 1.5 cups brown sugar
  • 0.5 cup white sugar
  • 1 Norohy Vanilla Bean split and scrape the seeds, set aside
  • 125g Le Conquerant unsalted butter melted
  • 1 cup Valrhona Guanaja 70% Chocolate Feves
  • 2 cups plain flour
  • 0.3 cup Valrhona Cocoa Powder
  • 1 tsp Tasman Sea Salt
  • 1 cup Valrhona Manjari 64% Chocolate Feves chopped roughly
  • 1 cup Valrhona Ivoire 35% Chocolate Feves chopped roughly

Instructions
 

  • Preheat oven to 180C. Line 2 large baking trays with baking paper and set aside.
  • In a large mixing bowl beat eggs, sugar and vanilla seeds together until light and fluffy.
  • In a mixing bowl melt the butter & Guanaja 70% chocolate in a microwave, this will take approximately a minute. Stir until mixture is smooth and glossy.
  • Add flour, cocoa powder and sea salt to the melted chocolate mixture, add in the chopped Manjari 64% & Ivoire 35% chocolate feves and mix to form the cookie dough.
  • Using 2 tablespoons, drop a spoonful of cookie dough onto the lined baking tray being sure to space them apart approx. 5-7 cm to allow room for the cookies to spread.
  • Bake each tray for 8-10 mins in the oven. Remove after 8-10 minutes they will be liquid in the centre. For a fudgy texture allow cookies to continue cooling on the tray, for 5 minutes.
  • Set cookies aside on a baking rack afterwards and repeat steps with remainder of the cookie dough until all the mixture is baked.
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Passionfruit Delicious Pudding

Passionfruit Delicious Pudding

This light & fluffy delicious pudding showcases Summer ripened passionfruit from Ponthier. Ponthier Purees are 100% natural all fruit purees made with the finest seasonal fruits. Created 70 years ago, today Maison Ponthier exports to 65 countries all over the world.
Course Dessert

Ingredients
  

  • 1.5 cups PONTHIER Passionfruit purée
  • 1/3 cup 
melted butter we suggest Lescure or Le Conquerant
  • 2/3 cup 

granulated sugar
  • 2/3 cup white sugar
  • 3 Kangaroo Island Eggs separate yolks from the whites
  • 1/2 cup self raising flour
  • icing sugar to garnish
  • Tribehou Crème Fraîche to serve
  • You will need a medium sized heat proof pudding dish

Instructions
 

  • Preheat oven to 180C on fan force setting.
  • Grease pudding dish with butter, add a 1/2 cup of passionfruit purée to base of the dish and set aside.
  • Mix melted butter, sugar and egg yolks in a bowl, stirring as you go to create a smooth batter.
  • Add remainder of passionfruit purée, along with the flour and mix again until smooth and all the ingredients are combined.
  • Whisk egg whites to the soft peak stage. Gently fold the passionfruit batter through the egg whites a little at a time, mixing lightly to keep as much volume in the batter as possible.
  • Spoon batter into the pudding dish over the passionfruit puree and smooth batter out gently with the back of a spoon.
  • Bake pudding in the oven for 25mins, until pudding is golden on top.
  • Dust with icing sugar and serve pudding whilst warm with a dollop of creme fraiche. (Optional) serve additional passionfruit purée on the side.
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Caviar & Waffles

 

Caviar & Waffles

Elevate the humble waffle with a delicious upgrade of caviar, potato & chives, or take it to the next level with Nortindal Squid ink for that wow factor! Choose from our delicious varieties on offer, including Black Pearl White Sturgeon caviar, Salmon Roe, ARS Italica Classic Oscietra and more. Finish your waffles with an extra luxe touch of Tribehou Crème Fraîche and chives to turn this meal into an celebration.
Course Appetisers, Finger Food

Ingredients
  

Potato & Chive Waffles

  • 75g Lescure Unsalted Butter melted
  • 3 Kangaroo Island Eggs lightly beaten
  • 1.5 cups full cream milk
  • 1/2 tsp Tasman Sea Salt
  • 1 cup cold mashed potato
  • 3 tbsp fresh chives chopped
  • 2.5 cups self raising flour

Squid Ink waffles

  • 75g Lescure Unsalted Butter melted
  • 3 Kangaroo Island Eggs lightly beaten
  • 1.5 cups full cream milk
  • 2 tbsp Nortindal Squid Ink
  • 2.5 cups self raising flour

To Serve

  • Your choice of Caviar Black Pearl White Sterling, Beluga, Salmon Roe & ARS Italica Oscietra,
  • Tribehou Crème Fraîche
  • fresh chives chopped

Instructions
 

Potato & Chive Waffles

  • In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
  • Add sea salt, mashed potato and chives, stirring as you go. Add flour a little at a time and mix to form the waffle batter.
  • Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
  • Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.

Squid Ink Waffles

  • In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
  • Add squid ink to the mixture stirring as you go to incorporate the colour into the batter evenly. Add flour a little at a time and mix to form the waffle batter.
  • Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
  • Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.

To Serve

  • Serve waffles warm with a generous dollop of Tribehou Crème Fraîche and a quenelle of caviar on top. Garnish with chopped chives prior to serving.

Video

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Baked Artichoke Dip

Baked Artichoke Dip

This creamy baked artichoke dip is an all round crowd pleaser. Made with preserved artichokes from @conservaselnavarrico it has a deliciously creamy base of our SIMON JOHNSON Mayonnaise and Cravero Parmigiano Reggiano. This dip is the perfect invitation to indulge in a cosy bowl of comfort food, during the Winter months.⁠
Course Appetisers

Ingredients
  

Baked Artichoke Dip

  • 660g El Navarrico Artichokes
  • 1 Garlic clove grated
  • 1 cup SIMON JOHNSON Mayonnaise
  • 1 cup Cravero Parmigiano Reggiano grated
  • Salt & Pepper
  • 1/4 cup breadcrumbs

To serve

  • SIMON JOHNSON Linguette
  • sliced bread

Instructions
 

  • Preheat oven to 180C
  • Drain brine from the artichokes and discard liquid. Place artichokes into a medium size mixing bowl and add the grated garlic.
  • Add mayonnaise, grated Parmigiano Reggiano and stir to combine. Season with a little salt and pepper to taste.
  • Spoon artichoke mixture into an oven proof baking dish and sprinkle with breadcrumbs. Bake in the oven for 30-40 mins until the cheese is bubbling and the breadcrumbs are golden on top.
  • Serve immediately with linguette & bread on the side.
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Leek Tart

Leek Tart

This fine leek tart showcases these beautiful Spanish leeks from El Navarrico. Paired with crisp buttery pastry and layered on a luxurious dijon cream, it’s perfect for a light lunch and makes any meal an occasion.
Course Main Dish

Ingredients
  

  • 660g El Navarrico Leeks
  • 150g Mauri Formaggi Mascarpone
  • 3 tbsp Tracklements Dijon Mustard
  • ready made frozen puff pastry sheets standard size 24cm x 24cm
  • 75g Will Studd Le Conquerant Butter
  • Salt & pepper to taste
  • fresh thyme

Instructions
 

  • Preheat oven to 200C on fan force setting. Line a medium sized baking tray with baking paper and set aside.
  • Drain the brine from the leeks and discard liquid, place leeks onto a plate.
  • Mix mascarpone and dijon mustard in a small mixing bowl, add more mustard to taste, if required.
  • Dot half the butter between the frozen pastry sheets, place onto lined baking tray. Spread a generous amount of the mascarpone mixture over the top leaving a few centimetres around the edges. Arrange leeks over the dijon cream.
  • Fold the edges of the pastry and crimp to decorate with a fork.
  • Season with salt & pepper and dot leeks with a little additional butter if using.
  • Bake in the oven for 25-30 mins on a high heat, to allow liquid to evaporate and for leeks to caramelise. Reduce heat to 180C and continue to cook for a further 20 mins in the oven. Base of tart should be crisp and golden, whilst the majority of liquid should have evaporated.
  • Garnish tart with a few thyme sprigs prior to serving and serve warm.
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Smoky Chilli Baked Beans

Smoky Chilli Baked Beans

Tracklements Smoky Chilli Sauce adds a good kick to these home-style baked beans. With flavours of Smoked Chipotle and Scotch Bonnet Chillies, it delivers a hot, sweet and sour combo. With these delicious white Plancheta beans from El Navarrico, it's the perfect make-ahead recipe for those lazy brunch dates at home as the weather cools down...
Course Main Dish

Ingredients
  

  • 325g El Navarrico Plancheta Beans
  • 200g speck or Guanciale cubed
  • 2 dried bay leaves
  • 4 garlic cloves sliced
  • 1 cup Simon Johnson Passata
  • 5 fresh thyme
  • 1 brown onion halved
  • 230ml Tracklements Smoky Chilli Sauce 
  • 250 ml boiled water plus more as required
  • 1-2 tbsp Tasman Sea Salt plus more to taste
  • cracked black pepper to taste
  • 2 tbsp La Chinata Sweet Paprika
  • flat leaf parsley to serve

Instructions
 

  • In a large saucepan, place beans with the cubed speck, bay leaves & thyme. Add halved brown onion and sliced garlic. Cover with the smoky chilli sauce, passata & water. Add sea salt, cracked black pepper and paprika. 
  • Stir well to combine ingredients and cook on a medium to high heat for 20 mins until warmed through. Check beans and adjust with a little more water, if required.
  • Check seasoning and adjust to taste with additional salt & pepper, garnish with parsley prior to serving.
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Slow Cooked Pickle Brine Ham Hock

Slow Cooked Pickle Brine Ham Hock

Fight food waste with this recipe for our Pickle Brine Ham Hock. Made for pickle lovers, it's a delicious dish of smoky ham, zingy Dillicious Straight Up Garlic Pickles & brine, lentils and a bit of comfort... Perfect for those lazy days.
Course Main Dish

Ingredients
  

Pickle brine ham hock

  • 1 smoked ham hock approx 1kg - 1.2kg
  • 750g Dillicious Pickle Garlic Chips with brine reserved
  • 1 whole garlic bulb with the top sliced off
  • 1 small onion peeled and whole
  • 3 dried bay leaves
  • 1 large celery stick roughly chopped
  • 1&1/2 cups dried green lentils washed and rinsed
  • Tasman Sea Salt & cracked pepper

To serve

  • crusty bread to serve
  • flat leaf parsley to garnish (optional)

Instructions
 

  • Set slow cooker to high heat, add smoked ham hock, garlic bulb, onion, bay leaves and chopped celery.
  • Add reserved pickle brine and approximately half of the garlic pickle chips. If needed, top up with lukewarm water to just cover the pork hock.
  • Allow ham hock to cook for 2-3 hours in brine liquid, turning occasionally.
  • After 3 hours add the dried green lentils and continue to slow cook until lentils are tender, for approximately 2 more hours, season to taste with sea salt & cracked pepper if using.
  • Serve ham hock with lentils and some crusty bread, garnish with flat leaf parsley if using.
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Cheese Fondue

Cheese Fondue

The word fondue is derived from the French word "fondre" which means, “melt". Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal, Tilsit, Beaufort, Fontina...etc. Make this as the weather cools down for the ultimate change-of-seasons, indulgence.
Course Appetisers

Ingredients
  

  • 1 garlic clove whole
  • 250ml dry white wine
  • 350g Emmental cubed
  • 400g Comté cubed
  • 300g L’Artisan Mountain Man rind removed and cubed
  • 2tsp kirsch optional
  • bread to serve & dip

Instructions
 

  • Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.
  • Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.
  • Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.
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Patatas Bravas

Patatas Bravas

We love this take on the classic Patatas Bravas. With smoky hot paprika flakes from Pons, alongside generous dollops of our SIMON JOHNSON chipotle mayonnaise, this is a sure fire hit to make any meal memorable!
Course Appetisers, Main Dish

Ingredients
  

  • 1 Kg cocktail potatoes
  • Joseph First Run Olive Oil
  • 3-4 Tbsp Pons Hot Paprika Flakes
  • Tasman Sea Salt
  • SIMON JOHNSON Chipotle Mayonnaise
  • parsley to garnish

Instructions
 

  • Preheat oven to 200C
  • Cut and quarter potatoes and place on a large baking tray.
  • Drizzle with olive oil and season with paprika flakes and sea salt, to taste.
  • Roast potatoes in a hot oven for 35-40 mins, until potatoes are crispy, brown & golden.
  • Serve with generous dollops of chipotle mayonnaise on top and garnish with parsley.
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Tomato Tarte with Goats Cheese

Tomato Tartin with Goats Cheese

Imagine fresh ripe tomatoes baked with crispy buttery party and the creamiest of goats cheese. This Tomato Tartin will bring the ultimate Summer vibes to your table.
Course Main Dish

Ingredients
  

  • 1 sheet Puff Pastry
  • 2 Tomatoes sliced into 1/2 cm discs
  • 2 Tbsp Le Conquerant Demi Sel Butter
  • Tasman Sea Salt
  • Holy Goat Skyla sliced into 1 cm discs
  • Colonna EVOO
  • Fresh herbs to garnish parely, chervil or thyme

Instructions
 

  • Preheat oven to 200C
  • Using a dinner plate cut a round disc in the pastry and discard any edges. Place on a baking sheet/tray and set aside
  • Starting from the centre, fan the tomato slices from the middle working your way out the edges of the pastry. Leave a 2-3 cm gap at the edges.
  • Gently fold the 2-3cm edge of the pasty into the tart, crimping with your fingers as you go. Dot the butter over the pastry edges, tomatoes and season with salt to taste.
  • Bake tart in the oven for 25 mins, or until the edges and base are crisp and golden brown.
  • Garnish tart whilst still warm with goats cheese discs in the centre, drizzle with some olive oil and fresh herbs before serving.
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Simple Ramen

Simple Ramen

This quick & easy ramen dish brings together the flavours of Aneto Chicken Broth, Yamato Raw Soy Sauce and Colonna Chilli Oil to make a satisfying meal in minutes.
Course Main Dish

Ingredients
  

Ramen

  • 500g fresh ramen noodles
  • Tasman Sea Salt
  • 1L Aneto Chicken Broth
  • 2 spring onion stalks save the bulbs for soup
  • 3 tbsp Yamato Soy Sauce Raw
  • 200g enoki mushrooms
  • 200g shemeji mushrooms

To serve

  • black or white sesame seeds
  • 2 Spring onion stems chopped
  • shredded seaweed
  • Colonna Chilli Oil

Instructions
 

  • Bring a large pot of salted water to boil and cook ramen noodles for 2 mins, being sure they retain their chewy al dente texture. Drain off any excess water and set aside.
  • Heat the broth in a large saucepan, over a gentle heat. Add the spring onion stalks to the pot, along with 3 tablespoons of soy sauce. Bring soup to a gentle simmer.
  • Gently poach shemeji mushrooms in the simmering broth for a couple of minutes.
  • Divide noodles between bowls and ladle broth over the top along with shemeji mushrooms and garnish with enoki mushrooms.
  • Add chopped spring onion, sesame seeds, shredded seaweed and finish with a few drops of chilli oil on top of the broth.
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Chilli Jam Pork Stir Fry

Chilli Jam Pork Stir Fry

This fragrant fresh chilli jam from Tracklements adds a delicious warmth to this easy pork stir fry. It makes a great weeknight dinner for when you're short on time, but still need to impress.
Course Main Dish

Ingredients
  

  • 3-4 Tbsp Tracklements Fresh Chilli Jam adjust to preferred spice level
  • 500g Pork Mince
  • 1 cup Green beans trim ends and halve beans
  • 1 cup fresh basil leaves picked and roughly torn
  • Simon Johnson fried shallots
  • steamed rice to serve

Instructions
 

  • Warm fresh chilli jam in fry pan over a gentle heat until fragrant.
  • Add pork mince and turn heat up to high, stir fry pork for 5 mins until mince has browned through.
  • Add green beans and cook for a further few minutes, take pan off heat and add fresh basil leaves.
  • Serve with steamed rice and top stir fry with fried shallots just before serving.