Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors.

Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors.

Home » Recipe

Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors.

Pistachio, mint and lime pesto with Willow Creek Olive Estate’s Lemon Flavoured Olive Oil served with grilled chicken, fish, and boerewors.

It goes perfectly with whatever you have planned for this weekend.

Chef Mynhardt

SERVINGS

6-8 people

PREP TIME

15 minutes

COOK TIME

45 minutes

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Recipe

INGREDIENTS

Pistachio pesto
  • 200 g Montagu raw pistachio kernels
  • 1 large handful of fresh mint leaves, about 60g
  • Zest and juice of 2 limes
  • 50 g Grated parmesan cheese
  • Willow Creek Lemon flavoured olive oil
  • Salt and pepper to taste
To serve
  • 1 BBQ sauce marinated flattened chicken
  • 3 small sea breams or any other large white fish that can be cooked on the braai, ask your fish monger to gut and scale the fish for you
  • 1 kg Boerewors,

INSTRUCTIONS

Pistachio pesto
  1. Oven Temperature: 180 degrees Celsius
  2. Place the pistachios on a baking tray and toast on 180 degrees Celsius for 5-10 minutes.
  3. Place the pistachios in a food processor and blend until it looks like very fine green breadcrumbs.
  4. Add the mint, lime zest and juice and cheese and blend until combined.
  5. While the machine is running, add some olive oil until it forms a paste. You can add more or less depending on how thick you like your pesto.
  6. Season to taste and keep refrigerated until your meat is ready.
To serve
  1. Grill your chicken, fish and boerewors to your liking.
  2. Serve the pesto with the meats and fish.
  3. The smokey flavour of the meats and fish go very well with the flavour of the pistachio, mint and lime.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Lemon Flavoured Extra Virgin Olive Oil

R69.90

The Lemon Flavoured Extra Virgin Olive Oil is a light and refreshing oil. The tangy profile is perfectly balanced with a sweet and zesty undertone.

WILLOW CREEK OLIVE ESTATE

Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Home » Recipe

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

The time when the excitement of the first press is hanging in the air, figs, and pomegranates are ripening on the trees – and you unmistakably know it is Harvest Season!

To celebrate we are baking a Schiacciata, an authentic Italian grape harvest bread traditionally served with anchovies and olive oil, and a delicious pear tart tatin.

Chef Mynhardt

SERVINGS

4 people

PREP TIME

30 minutes

COOK TIME

45 minutes

Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Recipe

INGREDIENTS

Schiacciata bread
  • 1 kg SASKO white bread flour
  • 10 grams yeast (1 sachet)
  • 30 ml salt
  • 30 ml sugar
  • 650 ml lukewarm water
  • 250 grams Seedless red grapes
  • A few rosemary sprigs
  • Some Maldon salt and Willow Creek blood orange flavoured olive oil for serving
Roasted pork and apricots
  • 1,5 kg pork fillet or kassler chops – you can also use pork espetadas
  • Willow Creek blood orange flavoured olive oil
  • 30 ml Hinds steak and chop spice
  • 30 ml Hinds Paprika
  • Salt and pepper to taste
  • 2 tins Rhodes Quality apricot halves
  • 1 cup cream
Pear tart tatin
  • 2 tins Rhodes Quality pear halves, drained
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup Butter
  • 10 ml lemon juice
  • 5 ml salt
  • 1 packet Magpie Puff pastry,

INSTRUCTIONS

Schiacciata bread

    1. Mix the flour, yeast, salt, and sugar together in a stand mixer with a dough hook.
    2. Slowly add the water and mix until combined.
    3. Increase the speed and knead the dough until smooth and elastic.
    4. Leave to rise in an oiled bowl until double in size.
    5. Divide the dough into 12 and roll it into balls.
    6. Stuff each dough ball with a few grapes and place the balls in a large prepared pot.
    7. Put more grapes in between the balls and on top of the dough.
    8. Stud the dough with the rosemary and let the dough rise until double in size.
    9. Bake in a 180 degree oven for 30-45 minutes or until golden brown and cooked.
    10. Serve with some maldon salt and olive oil.

Roasted pork and apricots

    1. Mix the pork with the steak and chop spice, paprika, and a little olive oil.
    2. Season to taste and place on an oven tray.
    3. Roast for 15 minutes at 200 degrees Celsius or until browned.
    4. Add the apricots with the syrup and roast for another 15 minutes or until the sauce begins to caramelise.
    5. Add the cream and roast until the sauce has thickened.

Pear tart tatin

  1. Place the sugar, water, lemon juice, and salt in a saucepan and bring to a slow boil.
  2. Cook until the sugar starts to turn into a caramel colour.
  3. Add the butter and stir with a wooden spoon until combined.
  4. Pour the caramel sauce into a prepared round oven dish. Cool down.
  5. Arrange the pear halves on top of the caramel.
  6. Roll out the puff pastry and cut it out according to the size of the oven dish.
  7. Cut a few slits into the pastry and bake for 15-20 minutes at 200 degrees Celsius or until bubbling and golden brown.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Blood Orange Flavoured Extra Virgin Olive Oil

R69.90

Delicate Extra Virgin Olive Oil with natural Blood Orange flavouring

WILLOW CREEK OLIVE ESTATE

Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

Picnic Snacks

Picnic Snacks

Home » Recipe

Picnic Snacks | Pigs In A Blanket | Sriracha Chicken And Baby Spinach Roti’s | Corn, Mint And Cucumber Salad With Mustard Dressing | Curried Hake Empanadas With Sweet Chilli Peach Sauce | Crunchies

Summer is in full swing and we are celebrating it with some Summery Picnic Magic! Soaking up the sun and adding Vitamin D to the mix right now is good advice! Our picnic snacks are easy to prepare and great for the whole family and all the kids still on holiday to enjoy. Pigs in a blanket, spicy chicken roti’s, corn and cucumber salad, and curried hake empanadas.

Chef Mynhardt

SERVINGS

6-8 people

PREP TIME

30 minutes

COOK TIME

45 minutes

Summer is in full swing and we are celebrating it with some Summery Picnic Magic! Soaking up the sun and adding Vitamin D to the mix right now is good advice! Our picnic snacks are easy to prepare and great for the whole family and all the kids still on holiday to enjoy. Pigs in a blanket, spicy chicken roti’s, corn and cucumber salad and curried hake empanadas
Schiacciata bread with roasted pork and apricots served with a pear tart tatin.

Recipe

INGREDIENTS

Pigs in a blanket
  • 1 packet Magpie puff pastry, rolled out and cut into 12 squares
  • 500 grams Boerewors, cut into 12 pieces
  • 1 egg, beaten with a splash of water
Sriracha chicken and baby spinach roti’s
  • 1 packet Magpie roti’s, cooked according to package instructions
  • 1 whole roasted chicken, meat removed and shredded
  • 50 ml sriracha sauce
  • 300 ml mayo
  • Some Hinds black pepper
  • 200 grams baby spinach leaves, washed and dried
Corn, mint and cucumber salad with mustard dressing
  • 2 tins Rhodes quality sweetcorn in brine
  • 1 cucumber deseeded and cubed
  • A handful of mint, washed chopped and chopped
  • 50 ml White wine vinegar
  • 150 ml Willow Creek Persian Lime flavoured Olive Oil
  • Zest and juice of 1 lemon
  • 15 ml whole grain mustard
  • Salt and pepper to taste
Curried hake empanadas with sweet chilli peach sauce
  • 500 grams hake fillets, chopped into cubes
  • 1 onion, finely chopped
  • 4 Garlic cloves, peeled and minced
  • 15 ml Fresh grated ginger
  • 30 ml Pakco roasted masala curry powder
  • 1 tin Rhodes quality chopped tomatoes
  • Salt, pepper and sugar to taste
  • 1 packet Magpie shortcrust pastry
  • 1 tin Rhodes quality peach slices
  • 1 cup sweet chilli sauce
  • Some Willow Creek Jalapeno flavoured olive oil for frying
Crunchies
  • 170 grams Butter
  • 45 ml golden syrup
  • 5 ml Bicarbonate of soda
  • 100 grams White sugar
  • 50 grams brown sugar
  • 5 ml salt
  • 1 cup desiccated coconut
  • 1 1/2 cups oats
  • 1 1/4 cups SASKO cake flour
  • 5 ml Hinds ground cinnamon
  • 5 ml Hinds ground ginger
  • Some melted chocolate to drizzle over the crunchies

    INSTRUCTIONS

    Pigs in a blanket
    1. Brush each pastry square with some egg and place the boerewors pieces on top, corner to corner so that it forms a diamond shape.
    2. Fold the other 2 corners together and make sure they stick to each other.
    3. Brush with some more egg and bake for 15-20 minutes on 190 degrees Celsius or until the boerewors is cooked and the pastry is golden brown.
    Sriracha chicken and baby spinach roti’s
    1. Mix the chicken, sriracha, mayo and pepper together.
    2. Fill each roti with the chicken mix and some of the baby spinach.
    3. Roll up tight and place in the fridge until you are ready to serve.
    Corn, mint and cucumber salad with mustard dressing
    1. Mix the corn, cucumber and mint together and keep aside.
    2. Mix the vinegar, olive oil, lemon zest and juice and mustard together and season to taste.
    3. Pour over the salad, mix and serve.
    Curried hake empanadas with sweet chilli peach sauce
    1. Heat some oil in a pan and add the onion, garlic and ginger and fry for 5 minutes.
    2. Add the curry powder and fry for another 5 minutes.
    3. Add the hake and tinned tomato and cook through until the hake is cooked. The filling shouldn’t be too runny.
    4. Season with salt, pepper and sugar and cool down completely.
    5. Place some of the filling onto each pastry disc and fold closed.
    6. Press closed with a fork and brush with some beaten egg.
    7. Bake for 15-20 minutes on 190 degrees Celsius or until golden brown.
    8. Place the tinned peach slices in a saucepan and bring to a boil.
    9. Puree with a stick blender and add the sweet chilli sauce and cook on a low heat until sticky.
    10. Serve with the empanadas.
    Crunchies
    1. Place the butter, syrup, white sugar, brown sugar and salt in a saucepan and melt together.
    2. Add the bicarb and mix through.
    3. Mix the coconut, oats, flour and spices together and add the wet ingredients.
    4. Mix until combined and pour into a prepared baking dish.
    5. Bake for 20-25 minutes on 170 degrees Celsius. Cool down.
    6. Cut into squares and drizzle with some melted chocolate.
    Willow Creek blood orange flavoured olive oil

    Willow Creek Olive Estate

    Persian Lime Flavoured Extra Virgin Olive Oil

    R69.90

    Delicate Extra Virgin Olive Oil with natural Persian Lime flavouring

    Willow Creek blood orange flavoured olive oil

    Willow Creek Olive Estate

    Jalapeño Flavoured Extra Virgin Olive Oil

    R69.90

    Delicate Extra Virgin Olive Oil with natural Jalapeño flavouring

    WILLOW CREEK OLIVE ESTATE

    Product Range

    Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

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