Recipes - Chef's Delight

Black Olive & Eggplant Potatoes

Preparation and Cooking time 40 - 45mins

Serves 4

Ingredients

• 170g Black Olive & Eggplant Tapenade
• 4 Large Baking Potatoes

Steps

1. Preheat oven to 200^oC and grease a baking tray.
2. Cut potatoes in half length-wise and then slice diagonally into 5mm slices, keeping slices together.
3. Place each half potato on baking tray carefully fanning slices.
4. Evenly spread Black Olive & Eggplant Tapenade over potatoes and bake for 30 minutes or until browned and tender.
5. Serve immediately on its own or as and accompaniment to a meat dish.

Note: Black olive & Eggplant is delicious as a filling for Jaffles accompanied by fetta or ricotta cheese

Coriander Chicken & Vegetables

Preparation and Cooking time 15 - 20mins

Serves 4

Ingredients

• 170g Coriander Pesto (one small tub)
• 500g Chicken Fillet
• 4 Mushrooms
• 1/2 Onion
• 1 Green Capsicum
• 1 Red Capsicum
• 1 tblspn Oil

Steps

1. Cut chicken into strips, slice mushrooms, slice onion and julienne red and green peppers.
2. Heat oil in a non-stick pan add chicken and cook in a medium heat until sealed.
3. Add vegetables and cook for 5 minutes, gently stirring occasionally.
4. Add the Coriander Pesto and simmer for a further 3 minutes.
5. Serve on a bed of steamed rice.

Note: Substitute chicken with trim lamb for an equally delicious result.

Eggplant & Capsicum Couscous

Preparation and Cooking time 15 - 20mins

Serves 2 - 4

Ingredients

• 170g Eggplant & Capsicum Pesto
• 1 cup Couscous
• 1 Red Capsicum
• 1 Onion
• 200g Mushrooms
• 1 tblspn Butter

Steps

1. Finely chop onion, capsicum and mushrooms.
2. Cook couscous according to packet directions.
3. While couscous is standing, sauté onion, mushrooms and capsicum.
4. Add sautéed vegetables to couscous and return to the stove.
5. Toss through butter and Eggplant & Capsicum Pesto removing from stove once warmed through.
6. Serve immediately on its own or as and accompaniment to a meat dish.

Note: Be adventurous with any other of your favourite vegetables

Mini Pizzas

Preparation and Cooking time 10 - 15mins

Serves 6

Ingredients

• 170g Semi Dried Tomato Tapenade
• 1 Packet English Muffins
• 200g Tasty Cheese
• Favourite Toppings

Steps

1. Preheat oven to 200^oC and grease a baking tray.
2. Slice muffins in half.
3. Spread with Semi Dried Tomato Tapenade.
4. Top with tasty cheese and favourite topping.
5. Place on baking tray and cook for 6 to 8 minutes or until cheese has melted.

Note: Ideal for snack, picnics or lunch boxes.

Olive & Tomato Pasta

Preparation and Cooking time 10 - 15mins

Serves 4

Ingredients

• 170g Olive & Tomato Pesto (one small tub)
• 500g of your choice of Pasta
• Grated Parmesan

Steps

1. Cook pasta according to packet directions.
2. Drain cooked pasta in a colander and return to warm pan.
3. Add the Olive & Tomato Pesto and toss through the Pasta.
4. Divide pasta equally between 4 individual serving bowls.
5. Sprinkle top with Parmesan cheese.

Note: If you wish to make it a spicy meat dish just cook bacon pieces and add sliced fresh chilli.

Salmon Risotto with Dill & Chives

Preparation and Cooking time 30 - 35mins

Serves 4

Ingredients

• 170g Dill Chives & Anchovies Pesto
• 500g Salmon
• 3 1/2 cups Water
• 2 cups Arborio Rice
• 1 cup White Wine
• 1 tblspn Butter
• 1 tblspn Oil
• 1 Onion
• Grated Parmesan
• Fresh Dill

Steps

1. Heat oil and butter in non-stick pan and saute chopped onion, add rice and stir to coat.
2. Add wine and simmer stirring until absorbed.
3. Continue by adding boiled water a cup at a time, stirring until water is absorbed each time.
4. With the last 1/2 cup of water add the salmon cut into strips and simmer over heat for 5 minutes or until salmon is tender.
5. Add Dill Chives & Anchovies Pesto in the last minute of cooking stirring continuously.
6. Mix in grated parmesan, and a knob of butter if desired, and top with some fresh dill.