Flat Bread with Salad by Tiaan November 06, 2015
200g bread flour
approx. 100ml water, depends on the flour
lug of B-well canola oil
1. Combine all the ingredients and knead into a dough. Let it rest for a couple of minutes while you prepare the toppings.
You can be very creative with this. It can be anything from left over meat and roasted vegetables to fresh tomatoes and mozzarella cheese. But please be creative.
1. Divide the dough into balls, the size depends on the pan you will be using.
2. Roll out with a rolling pin or wine bottle, using a bit of flour to prevent them from sticking, until about 2mm thick.
3. Preheat a flat frying pan to a medium heat and dry fry one bread at a time.
4. You can do about 3 minutes a side also depending.
5. Remove from the pan and transfer to a wooden board. Top with the toppings and drizzle with a little bit of B-well canola infused with lemon.
Courgette Rostis by Tiaan November 06, 2015
1 packet of baby marrows/courgettes, coarsely grated
2 tbs cake flour
salt and pepper to taste
250ml B-well creamy mayo
Juice and rind of 1 lemon
1. Combine the courgette, egg, flour and seasoning. Do not over mix as the gluten will form and the röstis will be tough.
2. Combine the mayo, rind, juice and parsley in a small dipping bowl.
3. Preheat a frying pan, using a little bit of oil to fry table spoons full of the mix. 4. Fry about 2 minutes per side until light brown and cooked.
5. Remove onto some kitchen paper to remove the excess oil.
Now serve with the mayo as a light starter or snack.
Green Vegetable Tempura by Tiaan November 05, 2015
500ml of soda water
1 cup of ﬂour
salt and pepper
100g ﬁne grean beans
100g of asparagus
100g of tenderstem brocoli
100g of mangetout
2 cups of canola oil For the soya and olive sauce
Ingredients for soya and olive sauce:
100g packet of pitted green olives
half a cup of soy sauce
1 teaspoon of ﬁsh sauce
1 birdseye chili
handful of chopped coriander and basil
2 cloves of garlic grated
rind and juice of one lemon
half a cup of B-well Grape Seed oil
1. Gently mix the ﬂour and soda water together, it should have the consistency of thick cream season with salt and pepper
2. Heat the oil in a sauce pan and once hot gently dip the vegetables and fry in the oil till golden brown drain on kitchen toweling paper
3. Place all the ingredients for the sauce in a food processor and blend.
4. Heat the grape seed oil in a small pan and add the rest of the ingredients and heat through, pour into a bowl and use as a dipping sauce.
5. Garnish with ground black pepper and fresh herbs
Fantastic Green Genie Salad by Justin Bonello November 04, 2015
1 Whole medium-sized butternut
5-6 garlic cloves – peeled
drizzle of B-well canola olive oil blend
4-5 medium-sized beetroots
palm full of pine nuts
small palm full of sesame seeds
small palm full of pumpkin seeds
handful of smooth Danish feta cut into smallish chunks
double handful of watercress
double handful of rocket
drizzle of balsamic glaze
1. Peel the butternut, cut it in half, scoop out the seeds and cut it into cubes about 1 cm x 1 cm.
2. Chuck them on to a baking tray with the garlic, drizzle with B-well canola olive oil blend and roast in the oven at 180°C until the garlic is soft and the butternut cubes start caramelising and browning at the edges.
3. Take the garlic and butternut out of the oven and let them cool down. While the butternut and garlic are in the oven, wash and then boil the beetroot for about 40 minutes. It should be cooked but still crunchy (think al dente).
4. Cut off the tips, remove the skins and cut it into quarters and then into smallish chunks. In a non-stick pan, dry toast the pine nuts and all the seeds and until they’re brown and start trying to jump out of the pan.
»Finally, slice the roasted garlic finely and then toss all the ingredients in a salad bowl. Drizzle with B-well canola olive oil blend and balsamic glaze and toss with your hands to get the goodies all mixed up. EAT!
Beautiful Salsa Verde by Justin Bonello November 04, 2015
Juice of ½ lemon
1 garlic clove, finely chopped
3 Tbsp (45ml) capers
Gherkin, finely chopped
1 handfuls flat leaf parsley, finely chopped
Handful basil, finely chopped
Handful mint, finely chopped
1 Tbsp (15ml) Dijon mustard
1/4 cup (45ml) red wine vinegar
2/5 cup (100ml) Bwell Olive oil blend
1. Mash lemon juice and anchovies with a pestle and mortar.
2. Finely chop the garlic, capers, gherkin, anchovies, parsley, basil and mint and stir through the paste.
3. Whisk the mustard, red wine vinegar and Bwell oil together with the ingredients and season with milled pepper. There is no need to add salt the capers and anchovies add the salty seasoning.
TIP: Using a stick blender or processor blend all the ingredients except the oil together before stirring through.
For the rest:
Serve salsa verde with grilled fish or meat or even toss through a salad.