Courgettes with lemon dressing

SERVES:

Serves 4 – 6

INGREDIENTS:

¼ cup Alfa One Rice Bran Oil
1 tablespoon shredded or grated lemon rind
3 tablespoons lemon juice
2 cloves garlic
2 – 3 medium courgettes
2 tablespoons chopped, fresh oregano
Salt
Freshly ground black pepper

INSTRUCTIONS:

Mix Alfa One Rice Bran Oil, lemon rind and lemon juice together in a bowl. Crush, peel and finely chop the garlic. Trim and finely slice the courgettes. A mandolin is good for this. Mix the garlic, courgettes and oregano into the bowl, tossing to coat. Season just before serving. Decorate your plate with courgette flowers.

Quick Mushroom Soup with Croutons

SERVES:

Serves 2

INGREDIENTS:

1 onion
2 cloves garlic
250g brown mushrooms
3 tablespoons Alfa One Rice Bran Oil
1 teaspoon chopped, fresh thyme leaves
2 cups vegetable stock
 
Croutons:
1 cup stale, cubed bread such as ciabatta
3 tablespoons Alfa One Rice Bran Oil

INSTRUCTIONS:

Peel the onion and chop finely. Crush, peel and chop the garlic. Wipe the mushrooms with a damp cloth to clean. Slice mushrooms. Heat oil in a medium saucepan. Saute onion and garlic for 5 minutes or until clear. Add mushrooms and sauté for 5 minutes. Add thyme and stock to pan. Bring to the boil. Reduce heat and simmer for 5 minutes. Blend or process with a stick blender, blender or food processor. Serve garnished with croutons and fresh thyme.

Croutons
Heat the Alfa One Rice Bran Oil in a frying pan. Add the bread cubes and cook over a medium heat, turning the cubes as they brown, until they are golden on all sides.

Drain on a paper towel.

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.

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.

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.

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.

Thai Dressing

This Thai-style dressing is delicious over fish or to spice up a salad.thai dressing

INGREDIENTS:

1.5 squeezed limes
1 green chilli, chopped
1/4 cup coriander
1/2 cup coconut cream
1 strip lime peel
2 cloves garlic, crushed
2 t fish sauce
200ml Alfa One Rice Bran Oil

INSTRUCTIONS:

Mix all ingredients except the Alfa One Rice Bran Oil together in a tall container. Using a hand held mixer, start blending and slowly add the oil.
Serve chilled.

Muesli

Use any combination of wholegrain flakes for this recipe, depending on your preferences. Don’t forget the benefit of oats in removing cholesterol from the body when substituting with alternative grains.

Alfa One Muesli

Ingredients:

2 cups rolled oats
1 cup wholegrain oats
1 cup wholegrain rice flakes
1 cup slivered almonds
½ cup sunflower seeds
½ cup liquid honey
½ cup Alfa One Oil
½ cup oat bran
2 cups baking bran

Instructions:

Mix the rolled and wholegrain oats, rice flakes, almonds, sunflower seeds, honey and Alfa One Rice Bran Oil together until well combined and evenly coated. Mix in the oat bran and baking bran.  Spread in a roasting dish. Bake at 180 degrees C for 15 – 20 minutes or until golden. Turn the mixture over halfway through cooking. Leave until cold before storing in an airtight container.

Crumble Topping

Serving Size:

Serves 4

Ingredients:

420g can apple slices
1 cup Homemade Muesli (above)
¼ teaspoon ground cloves
¼ cup flour
½ cup Alfa One Spread

Place the apple slices in an ovenproof dish. Mix the muesli, cloves and flour together. Melt the Alfa One Spread and mix into the dry ingredients. Spread over the apples. Bake at 180 degrees C for 20 minutes or until the apples are heated through.

Lemon Chicken Risotto

A delicious risotto recipe without cream or dairy. Fresh fish can be substituted for chicken in this recipe, replacing the tarragon with fresh dill if wished.

SERVING SUGGESTION:

Serves 4

INSTRUCTIONS:

1 onion
2 cloves garlic
¼ cup Alfa One Oil
1½ cups Arborio rice
About 6 cups boiling chicken stock
½ cup lemon juice
1 tablespoon grated lemon rind
3 tablespoons chopped fresh tarragon
250g chicken tenderloins
Lemon slices to garnish

INSTRUCTIONS:

Peel the onion and chop finely. Crush, peel and finely chop the garlic. Heat the oil in a large, deep frying pan and sauté the onion and garlic for 5 minutes until clear. Add the rice and mix to coat in the oil. Cook until the rice looks an opaque, solid white. Add the chicken stock to the pan a cup at a time, cooking, stirring until the stock has almost disappeared before adding more. After 4 cups of stock have been added, add the lemon juice and rind, tarragon and chicken. Mix in then add the remaining stock a half a cup at a time until the chicken is cooked and the risotto moist and creamy.  Serve garnished with lemon slices.

Sesame Soy Dressing

This delicious dressing complements salads nicely.sesame-soy

INGREDIENTS:

1/4 cup soy sauce
1 t sesame oil
1 t grated root ginger
2 cloves crushed garlic
1/4 cup water
250ml Alfa One Rice Bran Oil
Roasted sesame seeds

INSTRUCTIONS:

Mix all ingredients except the Alfa One Rice Bran Oil and sesame seeds together in a tall container. Using a hand-held mixer start blending and slowly add the oil. Add the sesame seeds when finished mixing. Serve chilled.

Alfa One Vinaigrette

This easy recipe makes a light and flavoursome vinaigrette.alfa one vinaigrette

INGREDIENTS:

1 shallot
1 clove garlic
1/4 cup white vinegar
4 sprigs parsley
3/4 cup Alfa One Rice Bran Oil
1 teaspoon prepared mustard
2 tablespoons lemon juice
1/4 teaspoon salt

INSTRUCTIONS:

Peel the shallot and slice thinly. Crush and peel garlic. Put all ingredients into a jar with a screw-top lid. Shake well, then set aside for the flavours to infuse before use.

Makes one cup.

Thai Style Chicken Skewers

thai chicken skewers

INGREDIENTS:

1 tablespoon fish sauce
3 tablespoons Alfa One Rice Bran Oil
2 teaspoons grated fresh ginger
1 tablespoon soy sauce
600g Chicken breast or thighs, skinned
Red, Green and Yellow Capsicums

INSTRUCTIONS:

Mix all marinade ingredients together. Cut chicken into 2cm cubes, cover with marinade and leave 1 hour (or overnight in the fridge). De seed capsicums and cut into 2cm pieces. Thread chicken cubes and capsicum onto skewers. BBQ, grill or fry for around 3 minutes each side until cooked through, basting with remaining marinade.