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Ruby Vegetable Bake with Wasabi Vinaigrette

Beetroot and Rhubarb Grill

SERVES:

Serves 4 – 6

INGREDIENTS:

4 stalks rhubarb
2 medium beetroot
1 medium red onion
2 tablespoons Alfa One Rice Bran Oil

Wasabi Vinaigrette
¼ cup Alfa One Rice Bran Oil
2 tablespoons white vinegar
1 -2 teaspoons prepared wasabi
½ teaspoon sugar
½ teaspoon salt

INSTRUCTIONS:

Trim the rhubarb stalks and cut into 7cm lengths. Peel the beetroot and cut into 2cm cubes. Peel the red onion, cut in half lengthwise and cut into thick slices. Place the oil in a roasting dish. Add the beetroot and red onion and toss to coat in oil. Bake at 190 degrees C for 15 minutes. Remove from the oven and turn the vegetables. Add the rhubarb to the pan, turning to coat in the oil. Cook for a further 15 minutes or until the vegetables are cooked. Toss through the Wasabi Vinaigrette and serve hot or warm.

Wasabi Vinaigrette
Mix or shake the Alfa One Rice Bran Oil, vinegar, wasabi to taste, sugar and salt together until combined.

Delicious Button Mushrooms

Have you see us in your local supermarket or at a community event serving up delicious mushrooms? Here is the quick recipe that we use to please the crowds.

SERVES:

Serves 4 as a side dish

INGREDIENTS:

2 Tbsp Alfa One Rice Bran Oil
14-18 Small Button Mushrooms (washed)
1 Tbsp Crushed Garlic
1 Tbsp Crushed Ginger
2 Tbsp White Balsamic Vinegar
1 1/2 Tbsp Oyster Sauce

INSTRUCTIONS:

Heat Alfa One Oil in frying pan. Add 14-18 Mushrooms to frying pan and mix on high heat for 2 minutes. Add ginger and garlic and sauté for 1 additional minute.
Add two tablespoons white balsamic vinegar and toss in wok on high heat for a further minute. Add oyster sauce and a good splash of water and heat through for a further 2 minutes.

Serve mushrooms in serving bowl with tooth picks.

Snapper with Salsa Verde

 

 

 

 

 

 

 

 

SERVINGS:

Serves 4 

INGREDIENTS:

4 fillets snapper
Alfa One Rice Bran Oil

Salsa Verde:
½ cup firmly packed basil leaves
½ cup parsley florets
2 tablespoons drained capers
1 clove garlic
¼ cup Alfa One Rice Bran Oil
2 tablespoons soft bread crumbs
1 tablespoon lemon juice
Salt and pepper
Three to four anchovy fillets can be added to the Salsa Verde with the herbs if wished.

INSTRUCTIONS:

Cut the fish into serving sized pieces. Heat the oil in a frying pan and cook the fish until lightly golden and just cooked. Cooking time will depend on the thickness of the fish. Serve with Salsa Verde.

Salsa Verde
Place the basil leaves, parsley and capers in a food processor. Crush and peel the garlic and add to the herbs. Process until the herbs are roughly chopped. Slowly pour the oil down the feed tube of the processor until combined.

Mix in the breadcrumbs and lemon juice. Season to taste with salt and pepper.

Summer Berry Custard Slices

 

 

 

 

 

 

 

 

SERVINGS:

Serves 4

INGREDIENTS:

4 sheets filo pastry
2 tablespoons Alfa One Rice Bran Oil
2 cups fresh or frozen mixed berries
600g pack readymade thick custard
Icing sugar

INSTRUCTIONS:

Remove filo pastry from the pack and unfold on the bench, smoothing the pastry out gently with your hands.

Place a sheet of filo on a baking paper lined oven tray. Brush with oil. Top with another sheet and repeat the oil brushing until the fourth sheet. Brush half the last sheet with oil then fold in half from the short side. Trim edges to neaten.

Cut the stacked filo into 8 rectangles. Bake at 190 degrees C for 6 minutes or until golden. Leave to cool. Stored in an airtight container they will last for several weeks, if not using immediately.

To Serve
Mix the berries into the custard. There is no need to thaw the frozen berries.

Place a filo stack on each of four serving plates. Divide this custard mixture evenly among the four filo stacks, spreading to the edges as evenly as possible. Top with another filo stack. Sprinkle with icing sugar and serve.

Sensational Beer Battered Fish and Chips with Tartare Sauce

SERVINGS:

Serves 4 – 6

INGREDIENTS:

Tartare Sauce
1 egg yolk
1 tablespoon white vinegar
1 teaspoon prepared mustard
½ cup Alfa One Rice Bran Oil
2 tablespoons chopped drained capers
2 tablespoons finely chopped red onion
2 tablespoons finely chopped gherkins
1 tablespoon lemon juice

Beer Batter
¼ cup rice flour
½ cup cornflour
1 teaspoon Hansells Baking Powder
½ teaspoon salt
1 egg white
½ cup good flavoured beer

6 large potatoes suitable for frying
4 large fish fillets
Alfa One Rice Bran Oil

INSTRUCTIONS:

Tartare Sauce
Mix the egg yolk, vinegar and mustard together in a food processor or a bowl. With the food processor motor running, slowly add the oil in a thin steady stream until the mixture is thick or slowly whisk the oil in if not using a food processor.
Mix the mayonnaise, capers, onion, gherkins and lemon juice together. Set aside until required.

Beer Batter
Mix the rice flour, cornflour, baking powder and salt together. Beat the egg white until soft peaks form. Mix the beer into the dry ingredients until smooth then fold in the egg white until combined.

Scrub the potatoes. Cut into 1 cm wide chips. Cut fish into serving sized pieces.

Heat enough Alfa One Rice Bran Oil to cover the food being cooked in a deep pan until it starts to shimmer.

Dip the chips in the batter, draining off excess batter. Cook in the hot oil until golden and tender, taking care as you put them into the oil that the oil does not bubble up over the sides of the pan.

Keep warm while cooking the fish.
Dip the fish into the batter to coat each piece. Drop into the hot oil and cook until golden and cooked. The cooking time will depend on the thickness of the fish.

Chocolate Mousse

 

 

 

 

 

 

 

 

SERVINGS:

Serves 4

This dessert is best served at room temperature. The chocolate used will determine the sweetness of the mousse. The darker the chocolate, the less sweet the mousse.

INGREDIENTS:

200g dark chocolate
3 avocados
3 tablespoons Alfa One Rice Bran Oil

INSTRUCTIONS:

Melt the chocolate in the microwave or over hot water. Puree the avocado flesh in a blender with the oil. Alternatively, mash the avocado and pass through a coarse sieve. Mix in the oil.

Mix the avocado mixture and melted chocolate together until combined. Divide the mixture among four small serving dishes.

Best served immediately. Alternatively refrigerate until required.

Tip: An avocado is ripe when the stem end flicks out easily. Do not squeeze the fruit as it will bruise.

Beetroot, feta and pistachio muffin slice

Beetroot, feta and pistachio muffin slice

INGREDIENTS:

1 red onion
2 tablespoons Alfa One Rice Bran Oil
450g can baby beetroot
2 cups flour
4 teaspoons Baking Powder
½ teaspoon salt
2 eggs
¼ cup Alfa One Rice Bran Oil
1¼ cups milk
100g feta cheese
½ cup chopped pistachio nuts

INSTRUCTIONS:

Peel the onion and chop finely. Heat the first measure of oil in a frying pan and sauté the onion for 5 minutes or until clear, not coloured.

Drain the beetroot and cut into halves or quarters depending on the size of the beetroot.

Sift the flour, baking powder and salt into a bowl. Make a well in the centre. Beat the eggs and oil together. Add the onion. Mix into the milk. Pour into the dry ingredients and mix quickly until the dry ingredients are just wet.

Pour the mixture into a baking paper bottom lined 20 x 30 cm sponge roll tin. Arrange the beetroot over the mixture. Crumble over the feta and sprinkle with the chopped nuts.

Bake at 190 degrees C for 30 minutes or until lightly golden and cooked.

Serve warm or cold, cut into pieces to suit the serving occasion.

Wonton wrappers with seared tuna and aioli

SERVINGS:

Serves 4

INGREDIENTS:

Aioli
2 egg yolks
2 tablespoons white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 large clove garlic
¾ cup Alfa One Rice Bran Oil
1 tablespoon lemon juice

8 wonton wrappers
¼ cup Alfa One Rice Bran Oil
4 pieces fresh tuna
Garlic salt

Cooked asparagus or small salad greens

INSTRUCTIONS:

Aioli
Place the egg yolks, vinegar, mustard and salt into a food processor. Crush and peel the garlic and add to the processor. Process until the garlic is chopped. With the motor running, slowly add the oil in a thin, steady stream down the feed tube. When the oil is all added and the aioli is thick, mix in the lemon juice.

Alternatively, crush, peel and finely chop the garlic. Whisk the egg yolks, vinegar, mustard and salt together until combined. Slowly add the oil a little at a time, whisking to incorporate each addition before adding more. Don’t be tempted to add too much oil at once as the mayo will split. When the mayonnaise is thick, add the garlic and lemon juice to complete the aioli.

Refrigerate until ready to serve.

Cut 4 of the wonton wrappers into 0.5cm strips.

Heat the oil in a frying pan and cook the wonton strips a few at a time until just golden. Cook the remaining 4 wonton wrappers one at a time in the hot oil until golden and crisp, turning to cook both sides. Drain on absorbent paper and set aside until ready to serve.

Sprinkle the tuna with garlic salt. Heat the pan the wonton wrappers were cooked in, adding more oil if necessary and cook the tuna for about 2 minutes each side. Cooking time will depend on the thickness of the tuna. The tuna should still be pink inside and will continue to cook slightly once removed from the pan.

To Serve

For each serving, place a cooked wonton wrapper on a plate. Arrange cooked asparagus or salad greens on the wrapper, top with a piece of tuna, a spoonful of aioli and a quarter of the cooked wonton strips.

Salt and Spice Squid Rings with Wasabi Mayonnaise

SERVINGS

Serves 3-4

INGREDIENTS

Salt and Spice Mix
1 teaspoon chilli flakes
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
¼ cup rock salt

Wasabi Mayonnaise
1 egg yolk
1 tablespoon white vinegar
½ cup Alfa One Rice Bran Oil
1 teaspoon wasabi paste

1kg pack frozen squid rings
¼ cup cornflour
Alfa One Rice Bran Oil

INSTRUCTIONS

Salt and Spice Mix

Place the chilli flakes, cumin, fennel, coriander seeds and peppercorns in a small food processor or mortar and pestle. Grind until coarsely broken up. Add the salt and continue to grind until the salt and spices are finely ground. Store in an airtight container until ready to use.

Wasabi Mayonnaise

Mix the egg yolk and vinegar together in a food processor or bowl. With the food processor motor running, slowly add the oil in a thin steady stream until the mayo is thick or slowly whisk the oil in if not using a food processor. Mix in the wasabi paste until combined.

Toss the frozen squid rings in the cornflour to coat.

Heat enough oil in a wok or deep pan to deep fry the squid rings a few at a time, cooking for about 2 minutes until golden and just cooked. Drain on absorbent paper. Sprinkle over the salt and spice mix and serve with Wasabi Mayonnaise.

Butter Chicken

Use a prepared Butter Chicken dry spice mix for this recipe if wished. Do not replace with a prepared Butter Chicken Sauce as this will contain cholesterol containing milk fat.

Healthy Butter Chicken

Ingredients

1 kg skinned and boned chicken thighs
1 tablespoon Alfa One Spread
2 teaspoons garam masala
1 teaspoon paprika
2 teaspoons ground coriander
¼ teaspoon chilli powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon grated root ginger
425g can tomato puree
¼ cup hot water
¼ cup Alfa One Spread
½ cup plain unsweetened yoghurt
2 tablespoons cornflour
1 tablespoon lemon juice
Salt

Instructions

Cut the chicken into quarters. Melt the first measure of Alfa One Spread in a saucepan large enough to cook all the ingredients. Add the spices and cook for 30 seconds or until the spices smell fragrant. Add the chicken and cook for a further minute making sure the spices do not burn. Add the tomato puree. Use the hot water to wash out the tomato puree can. Add to the chicken. Cover and cook over a low heat for 1 hour. Melt the second measure of Alfa One Spread. Whisk into the yoghurt with the cornflour until smooth. Mix into the chicken mixture. Bring to the boil. Reduce heat and simmer for 5 minutes. Mix in the lemon juice and season with salt.  Serve with steamed rice, garnished with fresh coriander or mint.

Serves 6

 

Gold Grocers Award

Alfa One Rice Bran Oil has scooped the Gold Award for cooking aids in the annual Grocer Food and Drink awards in London 2011.

Alfa One Rice Bran Oil appeal was tested by Cambridge Market Research and was also assessed by an expert panel for innovation, packaging and presentation, and product performance.

Alfa One Rice Bran Oil won gold by being a healthy oil with no cholesterol combined with good looking packaging.

Palm Oil

Many table spreads contain palm oil, often listed as ‘vegetable oil’ in the ingredients list. Palm oil is generally sourced from unsustainable resources, most commonly in Indonesia and Malaysia. Because of this, palm oil harvesting is linked to the destruction of the environment in these areas, and the destruction of parts of the related eco-systems. The decline in numbers of native Orang-Utan, for example, has been linked to the destruction of their habitats due to palm oil harvesting.

Unlike other spreads Alfa One spread is produced using only rice bran oil, and is not mixed with palm oil or other vegetable oils.  The oil is mixed with natural butter flavour a little salt, and an emulsifier to bind it together. Alfa One spread contain NO PALM oil.

The rice is also harvested from crops which are 100% GM free.

Lemon and Blueberry Cake

This scrumptious cake uses Alfa One Rice Bran Oil, lemon and blueberries to create a treat for the whole family.

lemon and blueberry cake

INGREDIENTS:

200ml Alfa One Rice Bran Oil
1 cup sugar
3 eggs
2 teaspoons grated lemon rind
2 cups fresh or frozen blueberries
2 cups flour
2 teaspoons baking powder
1/4 cup lemon juice
1/4 cup milk
Icing sugar for dusting

INSTRUCTIONS:

Mix the Alfa One Rice Bran Oil, sugar, eggs and lemon rind together until combined. If using frozen blueberries, thaw and dry them using a paper towel. Mix the blueberries with 1/2 cup of the measured flour. Mix into the oil mixture.

Sift in the remaining flour and baking powder and mix to combine with the milk and lemon juice. Beat with a wooden spoon until well combined.

Pour into a baking paper bottom lined 20cm round cake tin, or equivalent capacity fancy cake tin. If using a fluted edged cake tin, grease the flutes well with oil. Bake at 180 degrees C (350F) for 1-1 1/4 hours or until an inserted skewer comes out clean.

Cover with a tea towel and leave for 10 minutes before turning out onto a cooling rack.

Serve dusted with icing sugar.

5 Minute Chocolate Mug Cake

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

5 Minute Chocolate Mug Cake

SERVING SIZE:

2

INGREDIENTS:

4 tablespoons  flour
4 tablespoons  sugar
2 tablespoons  cocoa
1 egg
3  tablespoons milk
3 tablespoons Alfa One Rice Bran Oil
3 tablespoons chocolate chips (optional)
A small splash of  vanilla extract
1 large coffee  mug

INSTRUCTIONS:

Add dry ingredients to mug, and mix well. Add  the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the  chocolate chips (if using) and vanilla extract, and mix  again.

Put your mug in the microwave and cook for  3 minutes at 1000 watts (high). The cake will rise over the top of the  mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.