Recipes

Pesto:

• 1 bunch basil
• 20 grams grated reggiano cheese
• ½ clove garlic
• 1 tablespoon roasted pinenuts
• 125 ml Kyneton Basil infused Extra Virgin Olive Oil
• Maldon Sea Salt
• Milled black pepper

Place all ingredients in blender until fine paste consistency. Alternatively, can be done by using mortar and pestle

Ingredients:

• 500 gr  Gnocchi
• 1 ½ cup peas
• Handful baby spinach
• 1 tablespoon roasted pinenuts
• 125 gr Ricotta cheese
• 1 lemon
• Grated reggiano cheese

Method:

• Cook peas in boiling water.
• Add pre cooked gnocchi to warm through
• Drain peas and gnocchi in colander
• Add to pan with a handful of baby spinach
• Add 1 tablespoon pinenuts and 3 tablespoons of pesto
• Stir through and mix
• Finish with ricotta and freshly squeezed juice of one lemon
• Place in serving bowl and finish with freshly grated reggiano and a drizzle of Kyneton Basil infused Extra Virgin Olive Oil

Ingredients:

• 1 head – Cauliflower, ¾ grated, ¼ cut into tiny florets (blanched)
• 1 each – Onion
• 1 knob – Butter
• 1 kg – Carnaroli rice
• 1 cup – White wine
• 3 lt – Chicken stock
• 200 gms – Grated parmesan

Method:

• Gently fry the onion and grated cauliflower in the butter until soft
• Add the rice and continue to fry for a few minutes
• Add the wine
• Now add the hot stock and cook in the normal risotto to ¾ cooked using the method of absorption
• Cool the risotto on trays
• When the risotto has cooled , reheat the risotto with some chicken stock, florets and finish with butter and parmesan

Ingredients:

• 180 grams – Salmon cut on an acute angle
• 100 grams – Cauliflower risotto
• 5 each – Baby capers
• 3 leaves – Flat leaf (Italian) parsely torn
• Maldon Sea Salt
• Milled black pepper
• Kyneton Lemon Infused Extra Virgin Olive Oil

Method:

• Season the salmon, brush with lemon infused olive oil and cook very quickly on the grill
• Heat the risotto and finish with a knob of butter (see Risotto recepie below)
• Spoon a flat layer of risotto on a warm plate covering the inner circle then lay the salmon on top, sprinkle the parsely and capers over, drizzle with lemon infused olive oil and finish with a twist of pepper and some sea salt.

Ingredients:

• 15 Tomatoes, cored
• 1 Onion, finely diced
• 10 Cloves Garlic
• 2 Large Knobs Ginger, peeled and chopped
• 400ml Kyneton Extra Virgin Olive Oil
• 1 tblspn Fennel Seeds, Roasted and Ground
• 1 tspn Cumin Seeds, Roasted and Ground
• 6 tblspn Palm Sugar
• 4 tblspn Fish Sauce
• 6 tblspn Red Wine Vinegar

Method:

• Place tomatoes in a moderate oven for 30 mins. Remove and put them through a food mill/processor and put aside
• Puree the onions, garlic and ginger with 100mls of Kyneton Extra Virgin Olive Oil
• Add the ground fennel and cumin to the onion puree
• Heat a heavy based pan, add the remaining Olive Oil
• Add the Onion Paste and cook over a low heat for 30 minutes or until the mixture caramelises
• Add Palm Sugar to the pan and allow this to caramelise
• Add the fish sauce and reduce slightly
• Add the Tomatoes, stir and cook slowly for 2 hours or so until the jam is thick, spicy and sweet with no liquid
• Store in a preserving jar for up to 2 weeks (or freeze for up to 2 months)

Ingredients:

• 1 per person – Salmon Fillets
• Mixture of Seafood as desired – Mussels, Clams, Scallops, Prawns, etc.,
• Lemon Wedges
• 1 Serve of Basil Pesto Sauce (per existing recipe on webpage)
• 20ml Kyneton Extra Virgin Olive Oil
• Extra Kyneton Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil for drizzling (if desired for finishing)

Method:

• Heat a heavy based pan brushed with olive oil, sear the salmon fillets on both sides and allow to rest. (Do not over cook Salmon as it becomes very dry)
• Brush the selected mixture of seafood with Kyneton Extra Virgin Olive Oil and sear quickly on both sides of each item.
• Drizzle the Basil Pesto Sauce at the base of a platter arrange the Seafood Mixture on top of the sauce.
• Finish by placing the Salmon Fillets on top with a squeeze of Lemon Juice.
• If desired – drizzle Kyneton Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil before serving.

Ingredients:

• 250ml Kyneton Extra Virgin Olive Oil
• 3 per person – Garlic Cloves
• 1 per person – tsp Salt
• 3 per person – Egg Yolks
• Juice of half a Lemon per person

Method:

• Crush the garlic and salt together in a mortar and pestle
• Whisk in the egg yolks, add the lemon juice
• Continue whisking whilst adding the olive oil to emulsify.
• Drizzle Over Cooked Meats and or vegetables & Salads

Ingredients:

• 1 for each person – Chicken Breast Fillets
• 2 for each person – Southern Gold Potatoes ( Boiled and Peeled)
• 3 for each person – Green Olives
• 3 for each person – Black Olives

Method:

• Season Chicken Fillets to taste
• Heat Kyneton Olive Oil in a heavy based pan (preferably oven proof)
• Sear the chicken on both sides and add potatoes toss quickly
• Place pan into a moderate oven to complete cooking the chicken
• Once the chicken is cooked through allow to stand for 5 minutes ( this will relax the meat and the juices will be retained)
• Spread mixed lettuce leaves or roquette leaves on to a plate
• Sit the potatoes and sliced chicken breast on top of salad and drizzle with Aioli

Ingredients:

• 100ml Kyneton Extra Virgin Olive Oil
• 1 each Birds eye chilli, chopped finely
• 1 tspn Freshly chopped parsley
• 1 clove Crushed garlic
• 1 each Zest of lemon

Method:

• Mix all the ingredients with the Kyneton Olive Oil and brush the marinade over the fish/chicken.
• Season the fish/chicken well with salt and milled black pepper and cook on the bbq
• Once the fish/chicken is cooked squeeze the lemon juice over

Ingredients:

• 2 Clove of garlic
• 30gm Pine Nuts
• 4 bunches Basil (picked, washed)
• 40gm Parmesan (grated)
• 100ml Kyneton Extra Virgin Olive Oil

Method:

• Lightly saute pine nuts, then blend with garlic and a little of the oil.
• Add the basil, continue blending, gradually adding the rest of the oil.
• Last add the parmesan cheese, depending on what you reusing it for Also seasoning.

Ingredients:

• 4 cloves of Garlic
• 1 tspn Potato, mashed pinch salt
• 100ml Kyneton Extra Virgin Olive Oil
• salt and pepper and a goodsqueeze of lemon

Method:

• Crush the garlic with the back of knife with the sale
• Transfer this to a bowl and incorporate the potato
• Add Kyneton Extra Virgin Olive Oil as you would mayonnaise so that it emulsifies
• Finish with lemon juice and check for seasoning

Ingredients:

• 2 cloves of Garlic, peeled and crushed
• 2 each Anchovy fillets
• 2 each Egg yolks
• 3 tblspns balsamic vinegar
• 200ml Kyneton Extra Virgin Olive Oil
• 100gms Parmesan cheese,finely grated
• Salt and freshly milled pepper

Method:

• Put the eggs into a mixer with all the ingredients except the oil
• Turn the mixer on and pour the Kyneton Extra Virgin Olive Oil in slowly to form an emulsion
• Season to taste

Ingredients:

2 cloves of Garlic, peeled and crushed
2 each Anchovy fillets
2 each Egg yolks
3 tblspns balsamic vinegar
200ml Kyneton Extra Virgin Olive Oil
100gms Parmesan cheese,finely grated
Salt and freshly milled pepper

Method:

Put the eggs into a mixer with all the ingredients except the oil
Turn the mixer on and pour the Kyneton Extra Virgin Olive Oil in slowly to form an emulsion
Season to taste

Ingredients:

• 3 Eggs
• 2 & 1/4 Cups Sugar
• 3 tspns vanilla essence
• 2/3 cup Kyneton Extra Virgin Olive Oil
• 2 cups grated zucchini
• 3 cups plain flour
• ¼ tspn baking powder
• 1 tspn salt
• 1 tspn bi-carbonate of soda
• 3 tspns cinnamon powder
• 1 cup chopped walnuts

Cooking Instructions:

• Pre-heat oven to 180c, line baking tin with baking paper or cooking spray.
• Beat eggs until creamy, add sugar, vanilla & Kyneton Extra Virgin Olive Oil
• Beat until thick and almost mousse like.
• Stir in grated zucchini, sifted flour, baking powder, salt, bi-carbonate of soda and cinnamon.
• Fold chopped walnuts into zucchini mixture.
• Bake for 1-1/2 hours or when a skewer inserted into the middle of the cake comes out clean.
• Ensure that you don’t overcook. This cake should be soft and moist.
• Enjoy

Ingredients:

• Polenta (instructions will vary according to package)
• 1 tablespoon Kyneton Extra Virgin Olive Oil
• 1- 2 cloves crushed garlic
• 1 cup quick-cooking polenta
• 3 cups vegetable stock
• 1/4 cups cream
• 1 tblspn pesto or fresh herbs (as desired)

Cooking Instructions:

• Heat oil and crushed garlic in a non stick frying pan until it bubbles.
• Add polenta and 2 cups of stock.
• Stir until smooth – simmer for 5 – 10 minutes.
• Add more stock until it resembles creamy mashed potatoes.
• Beat in pesto, cream and salt and pepper to taste.

Roasted Vegetables:

• For the roasted vegetables you can use any of the following:
• Pumpkin, Parsnips & Potatoes, cut into -1cm slices
• Zucchini (unpeeled) cut diagonally
• Flat Mushrooms, stems cut level with their caps
• Onion cut into quarters
• Eggplant, cut into 1cm slices
• Green Yellow or Red PeppersCapsicums, quartered and seeds removed.

Cooking Instructions:

• Brush vegetables with Kyneton Extra Virgin Olive Oil ( you can flavour the oil with a crushed clove of garlic or pesto if you wish)
• Roast vegetables on a medium BBQ grill or stovetop cast iron grill pan or in a 220C oven in a heavy based roasting dish for 15 – 20 minutes turning the vegetables constantly.
• Take soft vegetables out first eg: Mushrooms, Capsicums & Zucchini.
• Once all vegetables are grilled/baked place over polenta with parmesan cheese and a drizzle of Kyneton Extra Virgin Olive Oil mixed with a little pesto (if desired).
• Enjoy!

• Ingredients:
  • 150g reduced fat fetta cheese
  • 1 bunch rocket lettuce
  • 1 small punnet (200g) cherry tomatoes
  • 3 tablespoons “Nonna’s” Crushed Olives
  • 3 green shallots
  • 6-8 basil leaves, torn

  Dressing:

  • 2 tablespoons balsamic vinegar
  • 1/4 cup Kyneton Extra Virgin Olive Oil
  • 1 clove garlic – crushed salt and freshly cracked pepper to taste

  Cooking Instructions:

  • Crumble the fetta cheese and set aside
  • Wash and tear rocket lettuce
  • Slice the shallots.
  • Wash and halve the cherry tomatoes
  • Line the bottom of a platter or shallow bowl with lettuce.
  • Place tomatoes, fetta and “Nonna’s” Crushed Olives, basil leaves and sliced shallots in a bowl and mix gently until well combined.
  • Scatter over lettuce.
  • Place all ingredients for the dressing in a jar and shake vigorously
  • Pour the dressing over the salad and enjoy!

  * This is a great salad to serve with grilled fish fillets drizzled with Kyneton Extra Virgin Olive Oil and lemon pepper.

Ingredients:

• 250g spinach fettucine
• 500g green prawns, shelled and de-veined
• 4 cloves garlic – crushed
• 1/4 cup Kyneton Extra Virgin Olive Oil
• salt and freshly ground pepper
• 3 tablespoons fresh parsley – chopped finely

Cooking Instructions:

1. Bring a large saucepan of salted water to the boil, add the fettucine and cook as per instructions on the packet. Drain and toss in 1 tblsp Kyneton Extra Virgin Olive Oil.
2. Preheat hot plate on BBQ, stove top grill or heavy frying panwok to moderate-high.
3. Mix the remaining Kyneton Extra Virgin Olive Oil and crushed garlic in a large bowl.
4. Shell and de-vein the prawns leaving the tails on. Toss through the marinade (garlicoil) and stand for ten minutes or so.
5. Turn the prawns, oil and garlic on to the BBQ hot plate, griller or heavy frying panwok and sear for 3 minutes or so.
6. Toss with the cooked fettucine and parsley.
7. Arrange on a platter.
8. Serve immediately with fresh crusty bread.
9. Enjoy!