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Recipes

 

Dukkah


Oven roast a cup of almonds or hazelnuts.  If using hazelnuts, shake them in a colander after roasting to remove any loose bits of skin.  Dry roast in a large saucepan half a cup each of coriander seeds, cumin seeds and sesame seeds: the aromas will rise and the cumin and sesame seeds will colour.  Grind all ingredients together with a teaspoon of salt in the food-processor until the mixture is a coarse  powder which cakes slightly around the edges of the bowl.  Serve on a plate with chunks of crusty bread in a basket and Broken Hill Gourmet Products premium olive oil for dipping.

 

Fresh Tomatoes


Slice 2 or 3 very ripe beef-heart type tomatoes.  Arrange them on a platter in rows alternating with fine slices of Spanish (red) onions.  Sprinkle on a little brown sugar and ground pepper, followed by a sharp Wine Vinegar and your favourite Broken Hill Gourmet Products premium outback olive oil.  Garnish with freshly-shredded basil leaves and serve as a salad on its own or with antipasto.

 

Alfresco Tomato Sauce


Pan-fry a large handful of pistachio nuts and a few whole garlic cloves.  Peel and seed eight ripe Roma tomatoes.  Blend all together with some Basil leave (tips are best) and two tablespoons of Broken Hill Gourmet Products premium outback olive oil.  Add a little salt and pepper, let the nuts soften into the sauce for about an hour in the fridge.  Pour this sauce  at room temperature or lightly pan-heated with veal stock over freshly cooked pasta, and serve with freshly grated Parmesan Cheese.

 

Light Herb Pasta


Into a pan pour about four table spoons of Broken Hill Gourmet Products premium outback olive oil.  Lightly heat some fresh leaves of Sage, Majoram and Thyme.  When the leaves begin to fry, the oil will have absorbed their fragrance.  Take out the leaves and replace with freshly cooked large pasta shells.  Turn them over until the oil has covered them, then serve with cheese and pepper.

 

Breakfast Roast Tomatoes

Take some Roma tomatoes and leave them by the window in a brown paper bag until fully ripe.  Slice lengthwise, sprinkle with salt, cracked pepper and a few drops or Broken Hill Gourmet Products olive oil. Place under the griller on high heat until the flesh is softened and some caramelized black patches appear on the surface.  Put them aside in a dish or cooking tray until needed: they hold their heat well.  If you prepare too many in the morning, they will slowly become richer and more complex in flavour during the day (no refrigeration needed) for you lunch or evening meal.

 

Eggplant Lasagne


Take one large eggplant and slice it lengthways (to get the largest thinnest possible slices).  Salt the slices and soak them in cold water for twenty minutes.  Dip them in beaten eggs and a light flour before pan frying them in Broken Hill Gourmet Products premium outback olive oil.

Layer the fried eggplant alternately between pieces of lasagne and pistachio sauce above.  Upon the third layer, place some blanched English spinach and bechamel sauce, followed by your favourite cheese.  Oven roast for Forty minutes at 200 degrees C.  Serve after standing for ten minutes.

 

 

 

 
 

 

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