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BRUISED CITRUS OIL
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BRUISED CITRUS OIL
Ingredients
½ Lemon as wedges skin left on
1 whole Lime as wedges skin left on
250ml Rylstone Extra virgin Olive Oil
Method
Wash the Lemon and lime before cutting. Place the thick cut lemon and lime wedges in a deep oven proof bowl, as you only want the oil to come halfway up the bowl, for ease of moving.
Add the olive oil and place on flat tray in slow oven at about 100 deg centigrade. Leave for 30-45 mins. Be careful when removing the oven proof dish off the tray in the oven.
Cool, strain the oil and refrigerate to use when necessary. This beautiful citrus oil lasts 5-7 days in the fridge. It will go solid in the fridge but spoon it out as required. It’s delicious!
You can leave the citrus in the oil if you wish.
GRILLED PEAR SALAD
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GRILLED PEAR SALAD
Ingredients
Serves 4
4 BeurreBosc pears
¼ cup250ml Rylstone Extra virgin Olive Oil
¼ cup red wine vinegar
1 tablespoon vino cotto
4 handfuls mixed salad leaves (rocket, mache, oak leaf lettuce, witlof, radicchio)
100g shaved parmesan
60g walnut halves, toasted
Method
Slice each pear into 6 slices lengthways and brush with a little olive oil. Place on a hot grill plate for approx 3 minutes each side.
Dressing: Whisk Rylstone Extra Virgin olive oil, red wine vinegar and vino cotto, season with salt and pepper.
To assemble: place salad leaves into bowls, top with pears, parmesan and walnuts. Pour over dressing.
PROSCIUTTO, FENNEL AND GOATS CURD ON OLIVE BREAD
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PROSCIUTTO, FENNEL AND GOATS CURD ON OLIVE BREAD
Ingredients
Serves 2
1 fennel bulb, finely sliced (if you have a mandolin this is ideal)
Juice of ½ lemon
1 cup mixed salad leaves
150gm goats curd
4 slices olive bread, toasted
8 slices prosciutto
Rylstone Extra virgin Olive Oil to drizzle
Method
Combine sliced fennel with lemon juice. Divide fennel, salad leaves and goats curd between slices of olive bread. Top with prosciutto and drizzle with oil.
MARINATED BUFFALO MOZZARELLA, WITH WARM POACHED CHICKEN AND VINE-RIPENED TOMATOES
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MARINATED BUFFALO MOZZARELLA, WITH WARM POACHED CHICKEN AND VINE-RIPENED TOMATOES
Ingredients
Serves 4 2 cups chicken stock or water 2 x 200g chicken breast fillets 250g buffalo mozzarella 4 zucchini, brush with Rylstone Extra virgin Olive Oil 350g vine-ripened tomatoes, cut into wedges, brushed with olive oil Marinade 1 teaspoon fennel seeds, dry-roasted, crushed grated zest and juice of a lemon ¼ bunch of basil and oregano, chopped, plus extra leaves for garnish 3 tablespoons Rylstone Cudgegong Extra virgin Olive Oil 2 garlic cloves, crushed Marinade: 1 teaspoon fennel seeds, dry-roasted, crushed grated zest and juice of a lemon 1/4 bunch of basil and oregano, chopped, plus extra leaves for garnish 3 tablespoons Rylstone Cudgegong extra virgin olive oil 2 garlic cloves, crushedMethod
Bring stock to a boil in a medium pot. Reduce heat to simmer and add chicken and cook for 8 minutes. Remove pot from heat and stand for 20 minutes, covered. Combine marinade ingredients. Pull mozzarella apart into pieces and pour over half the marinade. Set aside for 10 minutes. Heat a grill pan over medium high heat and grill zucchini and tomatoes and until lightly charred. To serve slice the chicken and combine with tomatoes and mozzarella. Pour over remaining marinade, extra basil and oregano leaves.
EASTERN OIL
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EASTERN OIL
Ingredients
6 StarAnise
6 cardamons seeds broken
Peppercorns
Kaffir Lime Leaves
Springs mint Leaves
250 mls Rylstone Extra virgin Olive Oil
Method
Place all in a deep oven proof bowl, as you only want the oil to come halfway up the bowl, for ease of moving.
Add the olive oil and place oven proof bowl on flat tray in slow oven at about 100 deg centigrade. Leave for 30-45 mins. Be careful when removing the bowl of oil from the oven.
Cool, and refrigerate with all ingredients to use when necessary. This beautiful eastern oil lasts 5-7 days in the fridge. It will go solid in the fridge but spoon it out as required with or without the other ingredients. It’s delicious!
VODKA CURED SALMON
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VODKA CURED SALMON
Ingredients
¼ cup sea salt flakes
½ teaspoon black peppercorns
1 teaspoon pink peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon juniper berries
Zest from 1 lime
¼ cup vodka
400g salmon fillet, pin-boned (ask your fishmonger to do this for you)
Method
Place salt, sugar, peppercorns, coriander, cumin and juniper berries into a food processor and pulse until lightly crushed or use a mortar and pestle. Place spice mixture into a glass or ceramic dish, add vodka and grated lime. Mix to combine and add salmon, turning to coat all of salmon.
Refrigerate the salmon skin-side down overnight or several hours and turn. Leave for another couple of hours for a light cure or another day for a more intense flavour, turning every 12 hours.
Drain salmon from marinade and slice finely onto platter. Drizzle with Rylstone extra virgin olive oil and serve with cucumber ribbons, lime slices, coriander, mint or dill.
You can also serve with rye bread and spread with crème fraiche or mustard mayonnaise.
FRUIT TARTS WITH MASCAPONE CREAM
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FRUIT TARTS WITH MASCAPONE CREAM
Ingredients
1 cup (150g) self raising flour
¼ cup almond meal
½ cup (110g) caster sugar
1/3 cup (80mls) Rylstone Crooked River Extra virgin Olive Oil
¼ cup (125ml) milk
½ cup (125ml) thickened cream
3 eggs
1 teaspoon vanilla essence, sliced fruit fresh or tinned
(kiwi/mango/strawberries/apricots/peaches/apples)
¼ cup flaked almonds apricotjam to glaze icing sugar to dust
150ml thickened cream
150ml mascarpone
½ teaspoon vanilla essence
Method
Preheat oven to 180 C. Grease six 12cm tart tins or ovenproof dishes.
Combine flour, almond meal, caster sugar. Whisk together oil, milk, cream, eggs and vanilla. Fold wet ingredients into dry until well combined. Divide mixture between tart tins and place sliced fruit of your choice on top. Sprinkle with almonds. Bake for 30 minutes. Glaze with warmed apricot jam and dust with icing sugar. Whisk together cream, mascarpone and vanilla. Serve warm.
PRAWN AND SALSA VERDE ON TOASTED CIABATTA
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PRAWN AND SALSA VERDE ON TOASTED CIABATTA
Ingredients
Serves 2
2 tablespoons Rylstone Cudgegong Extra Virgin Olive Oil
1 clove garlic, crushed
12 green prawns, peeled and deveined
2 Ciabatta rolls, halved, brushed with a little Rylstone olive oil, toasted and rubbed with half garlic clove when still warm
Salsa Verde
1 cup parsley
1 cup dill
1 cup rocket
2 tablespoons capers
4 anchovy fillets
2 garlic cloves
1 tablespoon white wine vinegar
150gm Rylstone Cudgegong extra virgin olive oil
1 teaspoon Dijon mustard
Method
Heat the olive oil overin a large non-stick frying pan over and cook the prawns with the garlic for approx 1 minute each side.
For the salsa Verde place parsley, dill, rocket, capers, anchovies, garlic, vinegar and oil into a food processor and pulse until roughly chopped.
(Salsa Verde will keep up to 1 week in the refrigerator in an airtight container).
Place a couple of tablespoons of Salsa Verde onto each half roll. Top with prawns and season.
Drizzle with a little extra Rylstone oil.
ROASTED GARLIC OIL WITH THYME
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ROASTED GARLIC OIL WITH THYME
Ingredients
Large whole Garlic
Sprigs thyme
250 mls Rylstone Extra Virgin Olive Oil
Method
Cut the whole garlic in half horizontally so all the small cloves stay attached and are open to the oil. Add thyme and Rylstone olive oil. Place all in a deep oven proof bowl, as you only want the oil to come halfway up the bowl, for ease of moving.
Add the olive oil and place on flat tray in slow oven at about 100 deg centigrade. Leave for 30-45 mins. Be careful when removing the oven proof dish with oil from the oven.
Cool, and refrigerate with all ingredients to use when necessary. This beautiful garlic oil lasts 5-7 days in the fridge. It will go solid in the fridge but spoon it out as required with the garlic pieces. It’s delicious!
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