Recipes from:
  Lakelands Olives

Method-
Roughly chop all of the vegetables into large cubes, toss with garlic, salt & olive oil, and place in a roasting dish. Bake in a medium oven for about 40 minutes or until cooked through, well combined and tomatoes saucy.

Place all of the pesto ingredients together in a food processor & process into a paste. (This will be more than you need but will be handy in the fridge.)

Sear the lamb in a hot pan with the olive oil for a few minutes on each side. Set aside to rest for a few minutes. Slice the meat into pieces diagonally, across the grain.

Pile the vegetables into a large serving platter, top with lamb and then top with pesto.

Serve at once.

Yield: 4 Servings

Kim’s Seared Chilli Pepper Beef with Garlic Potatoes & Asparagus

Marinate 1-1/4 to 1-1/2 pounds of rump steak with two tablespoons Lakelands Olives Organic Extra Virgin Manzanillo Olive Oil, 2/3 cup good quality red wine, freshly cracked coarse black pepper, salt flakes & one teaspoon dried chlli flakes (or to taste).

In a roasting dish, combine 1-1/4 pound halved small potatoes, 5 or 6 roughly sliced cloves of garlic, pinch salt flakes, one large sliced red onion and ½ cup Lakelands Olives organic Extra Virgin Manzanillo Olive Oil. Cook at 425 degrees for approximately 40 minutes or until soft and golden brown, turning occasionally.

Remove the beef from the marinade and sear in a lightly oiled hot pan for a few minutes on each side or until done to your likeness. Set aside in a warm place for a few minutes.

Blanch 3/4 pound fresh green asparagus spears by immersing in boiling water for one minute, drain quickly and toss with a little Lakelands Olive Oil.

Place the pan the steak was cooked in back over heat & add the remaining marinade, cook quickly until syrupy and well combined.

To compile slice the beef on the diagonal & place on top of the potatoes, pile the asparagus on top of that & drizzle the sauce over.

Yield: 4 Servings

Kim’s Easy Caramelized “Pumpkin & Onion Damper”

1/2 pound pumpkin, roughly chopped
1 large onion, sliced
1 tablespoon brown sugar or honey
1 teaspoon nutmeg
2 tablespoons Lakelands Olives’ organic Extra Virgin Correggiola olive oil

Combine all of the above in a roasting dish and roast in a moderate oven for about 30 minutes or until cooked.

Now combine the following ingredients-
4 cups self raising flour (or 4 cups plain flour & 4 teaspoons baking powder)
1 teaspoon salt
1 teaspoon fresh rosemary leaves
Cooled pumpkin mixture from above
1/2 cup water
4 tablespoons Lakelands Olives’ organic Extra Virgin Correggiola Olive Oil

Method-
Bring together into a soft ball (if too dry add a little more water or if too wet a little more flour) and shape into one large, or smaller loaves. Mark the top with slashes or a decorative pattern and dust with a little extra flour.
Bake in a preheated 375 degrees oven for about 30 minutes or until golden brown.

Nicole’s Olive Herb Bread Rolls

1-1/3 lb. flour
1 cube yeast
a pinch of sugar
3/4 cup lukewarm milk
2 white onions
2 organic tomatoes
1 tsp oregano
1 tsp thyme
1 tsp salt
2 eggs
5 ounces black olives
5 tablespoons Lakelands Olives Special Reserve Olive Oil

Method-
Pre-heat the oven to 400 degrees.

Mix the flour, yeast, sugar and milk together, and leave covered for 15 minutes.

Peel and chop the onions and finely simmer in 1 tablespoon of the olive oil.

Pour hot water over the tomatoes, peel tomatoes, take the seeds out, chop them into cubes, and simmer them with the onions

Spice everything with salt, pepper, oregano and thyme and leave to cool.

Add one tsp of salt, 2 eggs, and 4 tablespoons of the olive oil. Knead thoroughly and allow dough to rise for 20 minutes.

Finely chop the olives, and mix them with the herb-tomato mix under the dough.

Put baking paper on the pan, form the mixture into 15 – 20 balls, and bake them on the middle rack of the oven for 25 minutes.

Best if eaten warm!

Robert Holden’s Terrine of Eggplant, Ricotta & Capsicum

(Robert Holden is one of the most famous chefs in Australia)

Lakelands Frantoio Olive Oil
1 medium sized eggplant
1 – 2 large capsicums
14 - 16 ounces of ricotta cheese
1 lightly beaten egg yolk
2 ounces plain yogurt
1/5 cup of cream
1 teaspoon oregano

Method-
Preheat oven to 350 degrees.

Slice eggplant into thin slices.

In a large pot, bring a quart of water to a boil, with a teaspoon of salt.

Blanch the eggplant for 3 minutes until it has softened, then dry it well on absorbent paper.

Seed and cut the capsicum into broad strips, brush this lightly with Lakelands Frantoio Olive Oil.

Place on an oven tray, and bake for about an hour, turning it so it chars and blisters.

Cool the capsicum when finished, and peal it.

Combine the ricotta, egg yolk, cream and the oregano, season with salt and pepper, then mix well.

Lightly oil an oblong loaf tin, and place the eggplant slices along the bottom and sides. Don’t overlap – but fill the gaps with small pieces to make an eggplant mosaic.

Pour in 1/3 of the ricotta mixture, and smooth the surface.

Top this with Capsicum strips.

Cover this with another layer of ricotta.

Repeat this two more times.

Cover the top with the remaining eggplant.

Place the tin in a baking dish, and pour in enough boiling water to reach 2/3 of the way up the sides of the loaf tin.

Bake this at 300 degrees for 1 ½ to 2 hours, or until a metal skewer inserted comes out clean.

Remove from the oven, and allow to cool in the tin.

Refrigerate overnight.

Carefully run a knife around the sides and invert in onto a serving platter.

The terrine should cut easily into slices with a sharp, serrated knife. It looks very colorful with rocket and tomato salad, and tastes terrific!

You can indulge further by making a capsicum, pepper and olive oil sauce in the blender!

The secret, of course, lies in the superior quality of the Lakelands Olive Oil!