Fennel salad with Pink Peppercorns

SERVES:

Serves 4 – 6

INGREDIENTS:

This Fennel Salad looks and tastes great when garnished with pomegranate seeds instead of pink peppercorns.

1 fennel bulb
1 small red onion
2 oranges
¼ cup pomegranate seeds if available

Dressing
1 teaspoon drained pink peppercorns in brine
¼ cup Alfa One Rice Bran Oil
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard

INSTRUCTIONS:

Trim the root end of the fennel. Slice the bulb very finely. A mandolin is good for this. Peel the onion. Cut in half lengthwise and slice finely. Peel the rind and pith from the oranges and cut into segments. Use a paring knife to cut between the membranes of the orange segments. Save the juice that comes from doing this. Toss the fennel and red onion in the dressing and arrange on a serving platter. Arrange the orange segments around the fennel. Pour over the saved juice. Top with pomegranate seeds if using. Garnish with a piece of fennel top and serve remaining dressing with the salad.

Dressing
Crush the pink peppercorns. Whisk or shake the peppercorns, Alfa One Rice Bran Oil, vinegar and mustard together.

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.

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.

Baby Tomato and Basil Bread Tart

Very easy tart that looks and tastes fantastic

Serving size

Serves 4 – 6

Ingredients:

1 Pane Toscano Classic Ciabatta Bread
Alfa One Rice Bran Oil Spread or Alfa One Rice Bran Oil
250g cherry tomatoes
Salt
Cracked Black Pepper
Alfa One Rice Bran Oil
Fresh basil leaves

SERVING SUGGESTION

If you are a cheese fan, try sprinkling these with a little grated mozzarella or some shaved parmesan before cooking.

INSTRUCTIONS:

Cut around the top of the ciabatta 1cm from the edge and to within ½ cm from the base. Carefully cut the top out of the bread to make a shell.

Spread the cut side of the shell generously or brush with Alfa One Rice Bran Oil. Place on an oven tray and bake at 190 degrees C for 10 minutes or until lightly golden.

Cut tomatoes in half and arrange in the bread shell. Sprinkle with salt and black pepper.

Drizzle with rice bran Alfa One Rice Bran Oil and bake at 180 degrees C (350F) for 10 minutes.

Serve warm scattered with torn basil leaves and cut into slices.

Mushroom Stuffed Yorkshire Puddings

These make ideal finger food – more than a mouthful

Serving Size

Makes 12

Ingredients:

12 Small Yorkshire Puddings
500g button brown mushrooms
1 onion
2 cloves garlic
3 tablespoons Alfa One Rice Bran Oil
2 tablespoons chopped parsley
1 teaspoon dried thyme
2 tablespoons cornflour
1 cup water
Salt
Ground Black Pepper

Instructions:

Place Yorkshire Puddings on an oven tray.Wipe mushrooms and trim stalks if necessary. Cut mushrooms into thick slices. Peel onion and chop finely. Crush, peel and finely chop garlic.

Heat Alfa One Rice Bran Oil in a frying pan and saute onion and garlic for 5 minutes or until clear. Add mushrooms and saute for 3 – 4 minutes. Add parsley and thyme to pan. Mix cornflour to a smooth paste with a little of the measured water.

Pour remaining water into pan, stirring to remove pan residue. Pour in cornflour paste and stir until mixture boil and thickens. Season with salt and pepper. Use to fill Yorkshire Puddings.

When ready to serve, heat filled Yorkshire Puddings at 180 degrees C for 5 minutes.

SERVING SUGGESTION:

Other fillings can be used for this recipe…

Smoked fish in white sauce, prawns in mayo, or smoked salmon in horseradish aioil can be added to heated Yorkshire Puddings.

Coconut Pancakes with Asian Filling

Great party food

SERVING SIZE:

Makes about 40

INGREDIENTS:

1 bottle Pancake mix
400ml can coconut milk
½ cup water
Alfa One Rice Bran Oil Spray
1 lettuce
Chinese barbequed pork or cooked chicken
Char siu or sweet chilli sauce
Snow pea sprouts

INSTRUCTIONS:

Pour coconut milk and water into pancake bottle and shake.

Heat a frying pan and spray with Alfa One Rice Bran Oil Spray. Make pancakes by pouring pancake mix into the hot pan. Make each pancake 6 – 8 cm in diameter. Spread in a circular motion with a knife to form a thin pancake.

Alternatively cook on the barbecue hotplate. Turn each pancake to cook the other side.

Stack pancakes until ready to fill.

Finely shred lettuce. Place a little lettuce, some pork or chicken, some char siu or sweet chilli sauce and snow pea sprouts on one side of each pancake. Fold bottom edge of pancake over base of filling then roll pancake tightly to enclose filling, securing with a toothpick if necessary. Chill until ready to serve.

Spicy Coconut Prawns with Thai Dipping Sauce

spicy-coconut-prawnsINGREDIENTS:

1 egg white
¼ cup rice flour
¼ cup desiccated coconut
½ teaspoon Coconut Essence
1 teaspoon Mild Curry Powder
¼ cup prepared Greek Style Yoghurt
1 tablespoon water
1 tablespoon Lime fruit juice syrup
2 tablespoons Alfa One Rice Bran Oil
30 raw prawns, tail on, head off

Thai dipping Sauce:
¼ cup Lime fruit juice syrup
½ teaspoon prepared minced chili
1 tablespoon Thai fish sauce
1 tablespoon chopped fresh coriander

INSTRUCTIONS:

Beat egg white until foamy.

Mix in rice flour, coconut, coconut essence, curry powder, yoghurt, water and lime fruit juice syrup together.

Heat oil on barbecue hotplate or in a frying pan.

Dip prawns in Real Yoghurt mixture and cook until golden and crisp, turning halfway through cooking.

Thai dipping Sauce:

Mix lime fruit juice syrup, chili, fish sauce and coriander together.

Beetroot Dip with Crusty Focaccia Dippers

A bright coloured dip that is sure to impress.

beetroot-dip

SERVING SIZE:

Makes about 2 cups

INGREDIENTS:

Beetroot Dip:
410g can chunky beetroot
½ teaspoon fresh thyme leaves
1 cup prepared Creamy Greek Yoghurt
1 teaspoon lemon juice
¼ teaspoon White Pepper
Salt

Crusty Focaccia Dippers:
1 Focaccia Bread
Alfa One Rice Bran Oil

INSTRUCTIONS:

Beetroot Dip: Drain beetroot and chop finely. Mix beetroot, thyme, Real Yoghurt, lemon juice and pepper together. Season to taste with salt. Place in a serving bowl. Serve with Crusty Focaccia Dippers.

Crusty Focaccia Dippers: Cut focaccia in half lengthwise then into thin strips. Brush both sides of the bread with Alfa One Rice Bran Oil. Bake at 200 degrees C (390F) for 10 minutes or until golden and crisp.

Beef Koftas

A Tasty BBQ Option.beef-koftas

SERVING SIZE:

Serves 4 – 6

INGREDIENTS:

12 skewers
¼ cup crunchy peanut butter
2 teaspoons Madras Curry Powder
500g Quality Mark lean beef mince
2 tablespoons chopped fresh mint
¼ teaspoon Ground Black Pepper
½ teaspoon salt
1 egg
Alfa One Rice Bran Oil Spray
Relish

INSTRUCTIONS:

Soak skewers in water.  Soften peanut butter in the microwave on High for 30 seconds or stand in a bowl over hot water.

Mix peanut butter, curry powder, mince, mint, pepper, salt and egg together until combined.

Shape ¼ cup of mixture into torpedo shapes and push a skewer through the centre lengthwise.

Spray a barbecue hot plate with Alfa One Rice Bran Oil Spray and cook koftas over medium heat for 10 minutes or until golden and cooked.

Serve with your favourite relish.