SERVES 4 as entree or for grazing
2 medium yellow capsicum
2 medium red capsicum
1 TBS Great Southern Groves EVOO
1 cup Great Southern Groves olives
1 TBS aged red wine vinegar
16 slices prosciutto or Jamon
200g goats feta
¼ cup basil pesto (or basil oil)*
¼ cup Great Southern Groves EVOO
*note - Basil Pesto recipe available on our website
Preheat oven to 200C.
Rub clean capsicums with 1 tablespoon olive oil.
Place on a baking tray in the oven and roast, turning every 10 minutes, until soft to touch and colouring on the outside.
Remove capsicums to a sealed plastic bag to sweat and cool before peeling and removing the seeds.
Slice capsicum flesh into 1cm thin strips and set aside.
Mix pesto with EVOO and set aside.
Toss olives and capsicums together in a bowl with the red wine vinegar and season with black pepper.
To serve (as individual serves or as a platter)
Lay out the prosciutto gently on one side of the plate/platter keeping some movement in it.
Add the olives and roasted capsicum across the plate/platter.
Crumble or dot pieces of the feta through the dish.
Finish with the basil pesto and extra oil as desired.
Serve with fresh crusty bread
300g caster sugar
Zest 2 lemons
3 large free range eggs
300ml Great Southern Groves EVOO
300ml full cream milk
75ml lemon juice
200g plain flour (or plain gluten-free flour)
100g desiccated coconut
100g almond meal
4 tsp baking powder
Preheat oven to 180C.
Rub lemon zest into the sugar.
Add eggs to the sugar and zest.
Beat until thick and creamy.
Add oil, milk and lemon juice and combine gently.
Whisk the dry ingredients together.
Fold through the wet mix until just combined.
Pour into a lined 20cm round spring form cake tin and bake for 40 minutes or until a skewer comes out of the center clean.
Dust with icing sugar or finish with lemon icing.
Decorate with berries, nuts or fresh flowers.
Lemon Icing: Combine 2 cups of icing sugar with the juice of one lemon. Whisk until smooth and pour over cooled cake.
1 cup of fresh podded broad beans (or frozen if out of season)
1 cup basil leaves (removed from stems and washed)
1 clove of garlic
1/4 cup pine nuts
3/4 cup grated Parmesan cheese
3/4 cup Great Southern Groves Extra Virgin Olive Oil
Extra EVOO for storage
Place broad beans in pot of boiling water. Cook for only 3 minutes of until beans are floating. Remove and quickly place in icy water to stop them cooking.
Drain and remove outer skins.
Place basil, broad beans, pine nuts, garlic and Parmesan into a food processor and blend until relatively smooth. Pour in Extra Virgin Olive Oil until it looks creamy and smooth.
This pesto can be enjoyed in so many dishes:
Pasta with oven roasted tomatoes
Spread on toast with scrambled or poached eggs
As a dip with crackers and vegetable sticks
Spring Pasta Salad... see our recipe.
IMPORTANT STORAGE INFORMATION
Fresh pesto must always be kept in the fridge or the freezer. Extra Virgin Olive Oil can be kept on the shelf in its natural state but as soon as you introduce fresh herbs or vegetables it must be kept in the fridge or freezer.
Fridge - 5-7 days.
Freezer - 3 months
Pour a little olive oil over the top of our Pesto to stop it oxidizing and going brown.
It tastes so good, It won't last that long...
2 cups plain flour
4 tsp baking powder
1 TBS caster sugar
1/4 cup Great Southern Groves Extra Virgin Olive Oil
1/3 cup milk
1/4 warm water
Preheat oven to 200oC fan forced
Sift all dry ingredients into mixing bowl.
Measure all wet ingredients into separate jug or bowl including egg. Whisk until combined.
Add wet ingredients into dry and mix together with butter knife until just combined. Add a little more flour or milk depending on your mix to get the consistency just right. Don't over mix.
Tip mixture onto a lightly floured surface. Gently flatten the dough to roughly 3cm thickness. The less you handle your dough, the lighter and fluffier your scones will be.
Cut out scones with a 5cm biscuit or scone cutter.
Place on greased baking tray with only a 1cm gap between. Brush with a little milk and bake for 10-12 minutes. Scones should be browned on top and sound hollow when you tap them.
Serve with butter, jam and cream. For those a little more health conscious, try serving your scones with Greek Yogurt instead of the cream (only 1/3 of the fat).
1. Always mix your scones with a butter knife not a spoon - Nannas tip for perfect light scones
2. Handle the dough as little and lightly as possible to keep all the air in.
3. Don't twist your cutter. Twisting the cutter tends to make the scones rise lop-sided.
1 1/2 cup SR Flour
1 cup plain flour
1 cup brown sugar
1/2 tsp cinnamon
1 TBS powdered ginger
1 tsp bi carb soda
2 eggs lightly beaten
3/4 cup milk
1 cup golden syrup
1/2 Cooladerra Farm Extra Virgin Olive Oil
Preheat oven to 170oC
Place all dry ingredients into bowl using sifter.
Combine Extra Virgin Olive Oil, eggs and golden syrup. Mix together well.
Add wet ingredients to dry ingredients and mix well.
Pour mixture into greased and lined 22cm spring form pan.
Bake in oven for 1 hour and 15 minutes. Test with skewer after 1 hour.
Rest for 10 minutes before turning onto rack to cool.
Can be eaten warmed with ice cream or cream for desserts.
3/4 cup Great Southern Groves Olive Oil
3/4 cup icing sugar
1 tsp lemon rind
2 cups plain flour
1/4 cup unsalted, shelled pistachios chopped roughly
3 TBS lemon juice (about 1 lemon)
1 1/12 cup icing sugar
Preheat oven to 150 (fan forced)
Put olive oil and lemon rind in food processor and blend for 1-2 minutes. Add icing sugar and blend for a further 2 minutes. It will looks smooth and creamy.
Place flour into a bowl. Pour in the olive oil mixture, making sure to scrape out all of the contents of the food processor bowl. Mix well until the dough forms a soft ball.
Press dough into a 18cm spring form cake pan, smoothing the top flat with a spoon.
Place in fridge to firm up for 30 minutes.
After 30 minutes, remove pan from the fridge. With a sharp knife, score the base with a sharp knife into wedges... we did 16. Prick each wedge with a fork.
Place in the oven and bake for 45-50 minutes.
Once baked, allow to cool in the pan. Carefully remove from pan, place on a chopping board and cut along lines previously made with a sharp knife. The base is quite crumbly so be careful.
To make the topping, combine icing sugar and lemon juice until smooth. Take cooled biscuit wedges and dip the top into the icing mixture, allowing excess to drip off. Place on cooling rack (with baking paper underneath to catch drips). sprinkle with chopped pistachios. Repeat until all wedges are iced and topped with nuts. Allow to set.
NOTE: If you are allergic to nuts, replace pistachios with shredded coconut or leave plain.
1 x 400gm can of Butter Beans drained and rinsed
1/4 cup Cooladerra Farm Extra Virgin Olive Oil (plus extra for dressing)
Juice of one large lemon
1/4 cup flat leaf parsley roughly chopped
1 small clove of garlic peeled and crushed
Salt to taste
Place all ingredients into food processor or blender and process until really smooth.
Spoon out onto plate or bowl and then top with more Extra Virgin Olive Oil.
This recipe can be easily altered to taste. If you like garlic or lemon add a little more.
Serve with toasted flour tortillas cut into wedges, corn chips or cut of vegetables such as carrot, cauliflower or broccoli.
3 rashers of bacon chopped finely
1/2 spanish onion chopped finely
125g can of sweet corn kernels drained
2 cups grated cheddar or tasty cheese
1 3/4 cups SR flour
1 1/2 cups milk
1 large egg whisked
2 TBS Cooladerra Farm Extra Virgin Olive Oil plus extra for greasing.
Preheat oven to 200oC. Grease two, 24 hole mini muffin trays with olive oil using a pastry brush or grease proof paper. (no patty cake liners are needed)
Sift flour in a large mixing bowl. Add cheese and stir well. Add bacon, onion and corn.
Add milk, egg and olive oil.
Stir to combine all ingredients.
Once all ingredients are well combined, spoon into muffin tray. Muffin holes should be filled to top.
This recipe will fill almost two trays. You can cook all at once or in batches.
Bake for 15 minutes or until golden brown on top and spring back when pressed.
NOTE: these muffins are great as a snack or put into school lunch boxes. Once cooked, they can also be frozen and taken out when needed. Warm a little in the microwave or place in oven. YUM!
1 medium sweet potato cubed (1cm)
Extra Virgin Olive Oil
½ lime juiced
450g porterhouse or scotch fillet steak
1/2 packet taco seasoning mix
400g can red kidney beans drained and rinsed
310g can corn kernels drained
4 spring onions finely sliced
1 avocado diced (1cm) – leave out if you want salad to keep a few days
½ punnet of cherry tomatoes halved or 2 tomatoes diced
½ large continental cucumber - seeds removed and diced
1 small bag of baby spinach or 2 handfuls
½ cup chopped fresh coriander
Preheat oven to 200oC. Place sweet potato in roasting pan with extra virgin olive oil and roast for 25 minutes shaking pan occasionally – or until nicely browned. Allow to cool.
Meanwhile, preheat BBQ. Sprinkle steak with taco seasoning mix and place on well oiled plate or grill. Cook to liking and set aside to rest once cooked. I would recommend medium rare as the juices from resting the meat becomes part of your salad dressing
Place cooked sweet potato, kidney beans, corn, onions, avocado, tomato, cucumber, spinach and coriander into bowl. Squeeze over the lime juice and drizzle over a generous amount of Extra Virgin Olive Oil.
Slice the beef thinly and add to salad mix warm, with resting juices. Mix in gently to salad mix toss.