Category: Entrée

Avocado with cashew and parmesan crust, served with Euro Style Spiced Beetroot Finishing Vinegar and virgin olive oil.

on by adminin Entrée, Recipes

Difficulty:  Easy
Time:  15 minutes
Serves:   2

Ingredients:

  • 1 large avocado
  • 25g cashew nuts
  • 25gm parmesan cheese
  • 15 g baby rocket leaves
  • 30 ml Euro Style Spiced Beetroot Finishing Vinegar
  • 30 ml Extra Virgin Olive Oil
  • twist of black pepper

Method:

  • Chop cashew nuts to a medium corse texture
  • Grate the parmesan cheese over the cashew and mix lightly
  • Add 10 ml of olive oil and the rocket to a bowl and mix/ toss lightly, season with a twist of black pepper
  • Cut the avocado in half, remove the stone and peel each half
  • Spread the cheese and nut mix on a plate and gently press the cut side of the avocado down on to the mixture to ensure the mix sticks to the cut surface
  • While the avocado is cut side down cut a small thin slice of the avocado to form a flat surface which will act as the base when its on the plate. (refer to the image if you are not sure)
  • Lift the avocado onto the centre of the serving plate and place on its flat base with the nut side up.
  • Fill the cavity with a nest of rocket leaves.
  • Drizzle the vinegar and oil around the avocado.
  • Use a twist of black pepper on the plate and leaves as a garnish.

Alternatives

  • Add finely sliced prosciutto ham ribbons around the outside of the plate
  • Fill the cavity with the oil and vinegar and scatter the rocket around the plate.
  • Serve with croutons

Oysters with Habanero Chilli Hot Drops

on by adminin Appetisers, Entrée, Recipes

Difficulty:  Easy
Time:  5 minutes
Serves:   Between 1 and 12

Ingredients:

  • 12 fresh opened oysters
  • 1 x 125g Umami Clam Garnishing Pearls
  • 1 x 100ml bottle Habanero Chilli Hot Drops
  • Cracked black pepper

Method:

  • Loosen each oyster with a spoon
  • Try to keep any liquid in the oyster
  • Rest each oyster on a mound of rock salt or local fresh seaweed
  • Top each with a ¼ teaspoon of Umami Clam Garnishing Pearls
  • Twist a small amount of black pepper over each oyster
  • Place one or two drops of Habanero Chilli Hot Drops on top of the Garnishing Pearls

Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

on by adminin Entrée, Main course, Recipes

Difficulty:  Easy
Time:  10 minutes
Serves:   1

Ingredients:

  • 2 extra large eggs chilled
  • 1 x 125g Red Capsicum Garnishing Pearls
  • 1 x 265 Red Pepper Finishing Vinegar
  • 1 thick slice of sour dough bread
  • 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”
  • Picked soft green herbs like tarragon, chives, or parsley

Method:

  • Fill a small pot 100ml deep and bring to the boil,                                                                            
  • Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres
  • Toast the bread to medium golden brown and drizzle with EV olive oil
  • Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.
  • Crack and lower each egg into the water and leave undisturbed for 2.5 minutes
  • Place the toast onto warm plate
  • Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast
  • If not, return to water for another 30 seconds
  • Repeat with other eggs if you have cooked more than one egg.
  • Top with the Red Capsicum Garnishing Pearls and the herbs
  • Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

* Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.