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Hummus

Ingredients

2 c cooked chickpeas
3 cloves chopped garlic
2 t ground cumin
2 T Tahini (ground sesame seeds) optional
Pinch cayenne pepper
¼ c foodies for food lovers Extra Virgin Olive Oil with a dash of garlic
2 T lemon juice
Salt and freshly ground pepper to taste

Method

Blend together in the food processor until nice and smooth. If it is too dry, add a small quantity of water to give a smooth, thick consistency.

This hummus will keep for 4- 5 days in the fridge and also can be frozen. Enjoy!

  • Foodiesnz Admin

Lemon and Olive Oil Marinade

Ingredients

2 t Balsamic vinegar

1/2 c Lemon juice

1/2 c foodies for food lovers Extra Virgin Olive Oil

1 t Garlic powder

1/2 t Ginger, ground

1 t Oregano, dried

1 t Sea salt

1/2 t Turmeric

Method

Add the lemon juice, olive oil, and balsamic vinegar to a medium sized bowl. With a fork or whisk, beat the three ingredients together.

Add the rest of the ingredients and whisk them into the lemon-oil mixture until they are evenly combined.

Store in an airtight container and shake before use. Enjoy as a delicious salad dressing or meat marinade.

  • Foodiesnz Admin

Butterfish fillets with a fresh Karengo salsa

Ingredients

Butter and foodies for food lovers Extra Virgin Olive Oil for frying
6 Butter fish Fillets
foodies for food lovers Flaky Sea Salt
Pepper

Salsa
8 tomatoes, finely chopped
½ telegraph cucumber, finely chopped
1 red onion, finely chopped
2 T small capers
Handful flat parsley leaves
2 T Pacific Harvest Karengo fronds
2 T balsamic vinegar
150ml extra virgin olive oil
1 t dried chilli flakes
Juice of one lime

Method

Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.

Pat the fish dry with paper towels and then season the fillets with a little flaky sea salt and pepper.

Melt the butter in a fry pan on a low heat.  Once the butter is melted, add the oil and turn up to a medium heat.  Carefully lay the fish fillets in to the pan. Cook the fillets on both sides, turning once, until the flesh turns just white.

Serve the fish with a generous helping of the salsa spooned on top.

Salsa recipe and photo provided by Louise M. Fawcett of Pacific Harvest.

  • Foodiesnz Admin

Basil Infused Olive Oil

 

Let the oil infuse for one week or more as It keeps tasting better with time.