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Triple Cheese & Olive Muffins
1 cup self raising flour
½ tsp bicarb soda
¼ tsp cayenne pepper
¼ tsp salt
2 eggs
1¼ cups milk
3 tbsp Gwydir Grove Mountain Pepper Olive Oil
4 shallots finely chopped
2 tbsp finely grated Mozzarella cheese
2 tbsp finely grated parmesan cheese
2 tbsp finely grated Cheddar cheese
12 Gwydir Grove Kalamata Olives pitted & sliced.
1: Preheat oven to 220°C.
2: Lightly oil 10 holes (1/3 cup) muffin pan.
3: Combine flour, soda, cayenne pepper & salt in bowl.
4: In separate bowl whisk eggs, oil, milk, shallots & olives.
5: Make a well in the flour and pour in the egg mixture.
6: Stir until just combined.
7: Divide ½ the batter among the prepared holes top with combined cheeses, then remaining batter.
8: Bake for 20 minutes or until muffins have risen well and are firm to touch.
Pasta with Roasted Tomatoes,
Olives and Herbs
400g Bellata Gold Pasta ( spaghetti or fettuccini )
80 ml Gwydir Grove Bush Herb Olive Oil
2 cups oven roasted semi dried tomatoes
2 shallots, thinly sliced
2 crushed garlic cloves
1 red chilli, finely chopped
2 cups Gwydir Grove Manzanillo Olives
½ cup white wine
¼ cup chopped parsley
¼ cup finely chopped oregano
½ cup fetta cheese salt & pepper to taste.
1: Cook pasta in boiling water until al dente.
2: Heat olive oil in a heavy based pan to medium heat. Add shallots, garlic, chilli and olives.
3: Cook for 5 minutes stirring frequently. Add wine and increase heat. Cook until wine evaporates.
4: Drain pasta, return to pan and add tomatoes, olive mixture, herbs and cheese. Toss gently over heat and season to taste.
Dipping sauce
2 cups water
1 cup sugar
¼ cup rice wine vinegar
5 tbsp fish sauce
1 green & 1 red capsicum diced very finely
2 tbsp sliced ginger
1 tbsp soy sauce
2 tbsp Gwydir Grove Lemon Myrtle Olive Oil
2 tbsp corn flour.
1: Mix all ingredients and store in refrigerator. Ideal for prawns, vegetables and chicken pieces.
Chicken Potato Pie
800g chicken breast
6 large potatoes
1 cup Gwydir Grove Extra Virgin Olive Oil
2 cloves garlic, chopped finely
3 tbsp fresh coriander
1 tbsp Olives of Beaulieu Harissa
1 onion, finely chopped
1/3 cup white wine
1 tbsp chicken stock
2 tbsp water / milk.
salt to taste
1: Slice chicken breast lengthways in 60mm lengths, 10-12 mm thick, place in bowl.
2: Add half a cup Gwydir Grove Extra Virgin Olive Oil, garlic, 1.5 tablespoons coriander and the Harissa to the chicken pieces.
3: Stir and leave to marinade for at least 1 hour.
4: Cut up potatoes, place in saucepan with water and boil till soft. Mash with half a cup olive oil, coriander and onion until a stiff consistency. Put aside.
5: In a hot pan, brown chicken pieces then place in oven proof dish, mix chicken stock and wine, pour over chicken pieces.
6: Spread potato mix over chicken pieces, firm down to remove all air, use fork to pattern top, bake in hot oven (200°C) for around 40 minutes or until the top browns slightly. Serves 8.
Pork Fillets with Blood Orange Oil
800 g fillet of pork (or 2 x 400g)
2 blood oranges
1 tsp ground ginger
1 tsp ground cinnamon
50g chopped almonds
30g small capers
5 tbsp Gwydir Grove Blood Orange Oil
1 cup vegetable stock
1 crushed clove of garlic, freshly ground black pepper and ¼ tsp Murray River pink salt flakes.
1: Mix ginger, cinnamon, pepper and salt. Pat onto fillets.
2: Heat orange oil and garlic in a large pan. Brown fillets on both sides.
3: Add stock, almonds and capers. Cook over low heat for 15 mins (or until meat is cooked) turning regularly.
4: Peel and slice oranges into rounds.
5: Cut fillets into 1.5 cm slices and alternate with sliced oranges.
6: Drizzle with pan juices.
Serves 4.
Variations: Can be used with chicken thigh fillets.
Blood Orange and Carrot Salad
400g grated carrots
2 blood oranges
1 tsp cumin seeds
1 tsp ground cinnamon
1 tsp raw sugar
juice of 1 lemon
4 tbsp Gwydir Grove Blood Orange Oil
freshly ground black pepper
¼ tsp Murray River pink salt flakes
20 chopped mint leaves.
1: Cut oranges into a bowl with the grated carrots.
2: Mix all other ingredients and stir through the
carrots and oranges.
3: Top with extra mint leaves
Christmas Fruit Cake
(Adapted from Janelle Bloom)
½ cup sweet sherry, port or sweet rum
2/3 cup Gwydir Grove Family Oil
750g dried fruit (currants, sultanas, raisins, cranberries, figs; chopped)
1 ½ cups firmly packed brown sugar
3 eggs
1 ½ cups plain flour
¾ teaspoon baking powder
2 teaspoons ground nutmeg
For Glaze: 2 tablespoons golden syrup 1 tablespoon sweet sherry, sweet rum or brandy
1: Preheat oven to 150C. Grease & line base & sides of square cake tin (6cm deep & 19cm wide)
2: Gently heat the alcohol and Gwydir Grove olive oil in a heavy base saucepan for 5 minutes until it boils. Add the fruit. Cook & stir occasionally or until fruit is warm.
3: Pour mixture into large mixing bowl and mix in the brown sugar. Set aside for 15 minutes to cool slightly
4: Add eggs one at a time & mix well. Sift flour, baking powder & nutmeg together. Gently stir into the fruit mixture.
5: Spoon mixture into cake tin & smooth the surface. Bake for 1 hour 20 minutes (up to 1 ½ hours) until skewer comes out clear.
6: Glaze: Place golden syrup & alcohol in a small saucepan & heat over medium heat. Cook 1-2 minutes until hot. Brush the warm glaze over the warm cake. Cool in tin then take out.
Chairman's Pizza Recipe
Make this delicious low cost Pizza. The mix of ingredients is left to your imagination.
- Good quality Lebanese Flat Bread - either wheat based, or gluten free.
- 7 Tablespoons Gwydir Grove Extra Virgin Olive Oil
- 3 Tablespoons good Italian style Tomato Paste
- Some of the following fillings: Pitted and sliced Gwydir Grove Olives. Anchovies, Mushroom, Ham, Raw bacon pieces (with fat removed), Pepperoni, Salami, Sliced ripe Tomato, Pineapple, Capsicum, Shredded Mozzarella Cheese, Shredded Light Cheese, Sliced Jalapenos, Thin slices of Eggplant, Brown or White Onions. Herbs: Basil, Oregano
1: Place Lebanese bread on a tray. Tray does not require oiling. Spread 3 tablespoons Gwydir Grove olive oil over the bread.
2: Spread 3 tablespoons of tomato paste over oiled bread, mixing with surplus oil. Place chopped ingredients of your choice over the bread.
3: If using cheese, spread shredded cheese over ingredients, or, over the tomato paste before placing your ingredients - it’s your choice.
4: Drizzle 4 tablespoons of Gwydir Grove olive oil over the ingredients.
5: Pre-heat the oven to 220C using a grilling or top element. Cook for approximately 5 - 8 minutes, depending on depth of ingredients. Do not place the Pizza too close to the heating element. If cheese is used on top, cook until melted cheese has lightly browned.
This recipe gives a very healthy and nutritious Pizza, and requires
minimum preparation.
Gwydir Grove Pate with Mushrooms
Great for a snack or as an entree.
- 4 Field Mushrooms
- 4 tablespoons of tomato paste
- 4 tablespoons of Gwydir Grove Pate
- 50 g Goats Fetta
1: Wash the mushrooms and remove stalks.
2: Spread a layer of tomato paste on the underside of the mushroom. Do this again with the pate.
3: Place fetta on top.
4: Either microwave for 1-2 minutes or grill for a few minutes.
Hummingbird cake
1 ½ cups plain flour
1 cup castor sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
3 eggs
2/3 cup Gwydir Grove Family Extra Virgin Olive Oil
½ cup chopped walnuts
3 bananas, very ripe
½ cup tinned crushed pineapple with juice
1: Preheat the oven to 180° C (160° C fan-forced). Grease and line cake tin.
2: In a bowl, combine the flour, sugar, cinnamon and baking soda. Whisk the eggs and then add to the flour mixture.
3: Add Gwydir Grove Family Extra Virgin Olive Oil, walnuts and pineapple.
4: Mash the bananas with a fork and add to the other ingredients. Stir with a wooden spoon until combined.
5: Pour into prepared tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. Allow to cool on a wire rack.
6: To make icing, beat together 100g of room temperature cream cheese, 1 cup of icing sugar and a dash of pure vanilla essence until light and fluffy.
Olive pasta frittata
250g spaghetti
2 tablespoons Gwydir Grove Extra Virgin Olive Oil
1 red onion halved and sliced
1 clove of garlic crushed
3/4 cup semi-dried tomatoes chopped roughly
3/4 cup Gwydir Grove Manzanillo or Kalmata Olives pitted and quartered lengthways
100 g of fetta crumbled
1/4 basil shredded
1 cup finely grated parmesan
8 eggs
1: Cook the spaghetti according to the instructions. Drain and rinse with cold water and set aside.
2: In an oven-proof frying pan, heat the oil and add the onion and garlic and cook until the onion softens.
3: In a bowl combine the remaining ingredients and mix well. Add to the onions and garlic and arrange the ingredients evenly in the pan. Whisk the eggs and pour evenly over the pasta mixture.
4: Cook until the eggs set, then place the pan under a preheated grill and cook until golden.
5: Serve wedges of the frittata with a green salad dressed with Gwydir Grove Extra Virgin Olive oil and balsamic vinegar.
Fresh Lime agrumato dressing
250 ml Gwydir Grove Fresh Lime Agrumato oil
50 ml red wine vinegar
pinch of Murray River salt flakes
ground black pepper
Whisk together and store in a jar. Drizzle over salad leaves or seafood.
Family carrot cake
2 cups brown sugar
2 tsp cinnamon
2 cups self raising flour
2 tsp bicarb soda
1 tsp salt
3 cups grated carrot
1 cup chopped pecan nuts
4 eggs
250 ml Gwydir Grove Family oil
1: Mix the dry ingredients. Beat together the oil and eggs. Add to dry ingredients and mix together well.
2: Pour into a large greased baking tin. Bake at 180*C for 1 hour. Turn out on to a wire rack.
3: When cool ice with: 200g cream cheese; 1 tsp soft butter; 2 tsp vanilla essence and enough icing sugar to make a good consistency.
Mountain Pepper and herb vinaigrette
Enjoy this light and refreshing dressing with salads, over steamed vegetables or with seafood.
2 tablespoons seeded mustard
2 lemons juiced
120ml tomato juice
1/2 a red onion finely sliced
150ml Gwydir Grove Mountain Pepper Oil
1 tablespoon of basil leaves finely sliced
1 tablespoon fresh tarragon chopped
Salt and pepper to taste
1: Whisk the mustard and lemon juice in a small bowl. Then whisk in all the other ingredients except the basil and tarragon.
2: Season well at the this stage.
3: Add the fresh herbs before serving.
Gwydir Olives P/L, 35 Brissett Street, Inverell NSW. | ph: 02 6721 2727 | Fax: 02 6721 2728 |
