Recipes

ELEVATE YOUR DISHES WITH THE REFINED ADDITION OF A VIRIDIS GROVE INFUSED OIL

LEMON – LIME – GARLIC – CHILLI – ROSEMARY – BASIL – FENNEL

Remember that only a very small amount of infused oil is needed for each use, so a bottle lasts a long time.

Drizzle lemon or lime infused oil over grilled or smoked salmon just before service. 

Smashed avocado on toast takes on a new dimension when a drizzle of chilli or lemon infused oil is added just before consuming.

Mash potatoes with lemon, chilli or garlic infused oil. You’ll never use butter for that purpose again. 

Rosemary infused oil drizzled over lamb dishes before service, and fennel infused oil over roast pork, along side the apple sauce. Not only does it taste good, it aids digestion of the pork.

Caprese salads, bruschetta and even a simple tomato sandwich, come alive with a few drops of basil infused oil.

RECIPES FROM BARBARA’S KITCHEN TO YOUR PLATE

Thai Kumara Soup

1 kilo (approx.) purple skinned Kumara
large knob butter
1 med onion
2 cloves garlic
1 tsp curry powder
4 cups vegetable or chicken stock
salt and pepper
Viridis Grove Chilli infused olive oil
450 ml can thick coconut cream

Peel and slice onions and crush garlic. Peel kumara and place in bowl of water with a little lemon juice added to prevent browning.

Melt butter in large pot. Cook onions and garlic on gentle heat till soft. Don’t allow to get brown. Add curry powder and mix. 

Drain kumara and cut into smaller pieces. Add to pot and stir well.  Cook for a few minutes then add stock. Turn onto a higher heat and bring to the boil. 

When kumara is cooked through take off heat and let cool a little. Blend with a stick blender or liquidiser. Don’t worry if it is quite thick. Put back in pot and add enough coconut cream to make a creamy pouring consistency. Keep a little of the cream to garnish.  Add salt and pepper to taste and reheat, but DON’T BOIL. 

Serve in warmed bowls. Drizzled with a swirl of coconut cream and another one of Chilli infused olive oil. 

Have the bottle of oil on the table for those who want a spicier taste.


Salmon with Lemon Infused Olive Oil

1 piece fresh salmon per person
2 lemons
fine sea salt
Viridis Grove Lemon infused olive oil
Salad ingredients
Freshly ground Black pepper

Extra lemon wedges for garnish

Place salmon pieces skin side down on shallow dish. Sprinkle flesh with salt and grated zest from one lemon. Then drizzle the juice from that lemon over the flesh, followed by a little of the oil.

Put in frig for at least an hour. Can be up to 8 hours.

Before cooking the salmon prepare a green salad. I like to pick a variety of ingredients fresh from the garden and arrange them attractively on each plate, otherwise use whatever you have. 

Heat a little oil in a pan and place each piece of salmon in hot pan, flesh side down. When partly cooked through turn over. Press down with a fish slice at the beginning, to keep flat. 

Take out of pan while slightly underdone as the salmon will keep cooking off the heat for a few minutes. Place flesh side up beside salad on each plate. Quickly grate zest of second lemon over salmon. Then cracked pepper. Squeeze the juice from the lemon over the salad and the salmon, then drizzle the Lemon infused olive oil over the whole lot. Garnish with Lemon wedge.

OLIVE OIL GROWN & PRESSED IN NZ

Viridis Grove is in Katikati in the beautiful Bay of Plenty.

Call to arrange a visit to the Olive Grove.

Telephone: 027 549 1467