Recipes

Homemade Hummus with Crunchy Dukkah Topping

You’ll Need: 400g can chickpeas, rinsed and drained 60ml fresh lemon juice 60ml tahini 1 clove garlic 30ml Vasse Virgin Mild & Delicate Extra Virgin Olive Oil ½ teaspoon ground cumin Salt 50g Vasse Virgin Bush Tomato Dukkah Vasse Virgin Chilli Pressed EVOO Method: Place the chickpeas, lemon juice, tahini, garlic, olive oil and cumin in a food processer and process on high speed until combined and smooth. Add a...

Pull-Apart Christmas Tree with Basil EVOO and Sundried Tomato & Chilli Pesto

Ingredients: 1 lb. refrigerated Pizza Dough Egg wash (1 egg whisked with 1 tbsp water) 7 Mozzarella sticks 1/4 cup melted Butter 1/2 cup thinly grated Parmesan 2 tbsp Vasse Virgin Basil Pressed Extra Virgin Olive Oil 1 tbsp chopped Parsley 1 tbsp chopped Rosemary Vasse Virgin Sundried Tomato & Chilli Pesto (warmed for serving)   Method: Preheat the oven to 230 degrees celsius. Line a large baking tray with parchment...

Lobster Salad

Ingredients: • 200gm Lobster tail, cooked and cut into large cubes 200gm Double Brie, cubed 200gm Cherry Tomatoes, halved 1 large Avocado, cubed 1 bunch Rocket 1 handful Basil leaves Vasse Virgin Extra Virgin Olive Oil Vasse Virgin Sweet and Mild Chilli Sauce Cracked Salt and Pepper   Method: Simply combine all of the above ingredients in a large bowl and mix gently. Season with salt and pepper to taste. Enjoy!...

Chickpea and Tomato Minestrone

Ingredients: 1 Tbsp Vasse Virgin Extra Virgin Olive Oil 1 medium sized Onion, chopped 2 Celery stalks, chopped 2 Carrots, chopped 3 cloves of Garlic, minced 2 Tbsp Vasse Virgin Sundried Tomato and Chilli Pesto 28 oz can of diced Tomatoes 1 cup Vasse Virgin Conchiglie 1 bunch Swiss chard, stems and leaves chopped 1 can Chickpeas, drained and washed Salt and Pepper and Parmesan for garnish 4 cup Vegetable...

Butterflied Leg of Lamb with Rosemary and Balsamic Vinegar

Ingredients: 1 leg of Lamb, deboned and butterflied 2 sticks of Rosemary, leaves picked 3 cloves of Garlic, peeled 1 tbsp Vasse Virgin Extra Virgin Olive Oil 3 tbsp Vasse Virgin Chilli Balsamic Vinegar Zest of 1 Lemon Sea Salt and ground White Pepper   Method: Preheat oven to 190 degrees. In a mortar and pestle, pound the garlic with rosemary and some salt until it breaks down. Add in...

Cabbage, Pea and Mint Salad

Ingredients: 500gm Cabbage, finely shredded 12 slices Panchetta 1 cup loosely packed Mint, torn 1 long Red Chilli, deseeded, finely chopped 100ml Vasse Virgin Extra Virgin Olive Oil 150gm Peas, fresh or frozen 150gm Radishes, thinly sliced rounds 1 cup loosely packed Parsley leaves, torn 60gm Parmesan, finely grated 50ml Lemon juice Cracked White Pepper and Sea Salt   Method: Blanch the peas in a pot of boiling salted water...

Half Shell Scallops with Chilli Jam

Ingredients: Scallops in their half shell Tomatoes Shallots Fresh Lime Spring Onions, finely sliced Vasse Virgin Chilli Jam   Method: Peel and segment the limes, reserving all the juices in a bowl. Add the finely sliced shallots and spring onions, and mix together with the tomatoes. Place a small amount of the chilli jam on top of each scallop and place under a warm grill. The jam will caramelise slightly as...

Chilli Dukkah Flatbread

Ingredients: 2 tbsp Vasse Virgin Extra Virgin Olive Oil 175gm packet Flatbread wraps 4 tbsp Vasse Virgin Chilli Dukkah   Method: Preheat oven to 180 degrees. Place the wraps in a single layer onto two large baking trays. Brush the wraps with the olive oil and sprinkle over the chilli dukkah. Bake in the oven for 5-8 minutes or until crisp. Set the flatbread aside to cool slightly before breaking it apart...

Stuffed Portobello Mushrooms

Ingredients: 4 large Portobello Mushrooms 1 Garlic clove, diced 1/4 Zucchini, diced 1/4 Red Capsicum, diced Feta cheese, diced Salt and Pepper to taste 2 tsp Vasse Virgin Sundried Tomato and Chilli Pesto   Method: Remove the mushroom stalks and dice up, then add to the diced zucchini, capsicum and garlic. Spread a generous amount of the sundried tomato and chilli pesto into the cup (or gills) of each mushroom....