Thaw the frozen sheet of puff pastry and cut it in half
Spread a layer of olive paste onto it, just as you would on a sandwich
Sprinkle caper berries over it (plus anything else you like, eg chopped pickled halapenos!)
Roll it up into a long log
Repeat a few times and put them into the freezer for an hour (optional, it just helps to cut them nicely)
Preheat the over very hot (>220deg)
Remomve the logs from the freezer and brush a little milk on top/outside of them
Slice the logs 1mm thick
Lay them on an oiled baking tray
Sprinkle parmesan cheese on top of each slice
Cook for 10-15 minutes
Optional - allow to dry but not overcook for 15 minutes in a cool oven (50deg-75deg)
100g breadcrumbs
2 cloves
1 lemon juice and rind
1 egg lightly beaten
1 teaspoon dijon mustard
2 tablespoons olive paste
1 bunch fresh parsely
Black pepper
Salt not needed
Mix all in a bowl with hands, make a ball and stuff into chicken before roasting normally. We put some Rosnay olive oil and black pepper on top of the chicken before roasting in a tray. Once the chook is cooked slowly pour most of the fat off the pan juices and add some water and a pinch of flour and warm the pan on a flame to make the gravy. Strain the gravy into a jug.
I normally cook the vegetables seperately on another tray.
Ever wondered what creative things you can do with our olives or olive paste? Well finally here are some of Florence's recipes. Tell us what you think - or share your own creativity in the comments!
Pour a glass of wine into a small saucepan (and share some with chef). Simmer for 5 minutes to remove alcohol, then add cream and olive paste. Stir and pour over chops and oven roasted vegetables.1 cup Rosnay olives (pitted).
Rosnay Shanks
Serves 4
2 spanish onions, chopped fine
1 pinch of sea or river salt
3 garlic cloves, chopped fine
1 tbsp fresh ginger, grated
1/2 cup Rosnay olives
1/4 tsp of pepper
4 organic tomatoes, halved
6 organic lamb shanks (join the Chop Club here!)
2 bottles Rosnay Triple Blend
1-2 perserved lemons, chopped
1/2 bunch fresh parsley
150g broad beans
Fry onion, add salt and garlic, work in ginger, tumeric and pepper. Fry tomatoes and shanks on both sides in a heavy pot, and cover with 1 bottle of wine. Add olives, lemon, parsley and broad beans. Cook another 15mins. Transfer shanks to serving dish with veges and reduce pot juice to half its volume. Pour sauce over lamb. Serve with brown rice, green salad, and the other bottle of Triple Blend!
Spread 1.5 tablespoons of paste across a sheet of pastry, and then sprinkle 1 tablespoon of cheese on each sheet. Roll up and store in fridge. As needed, slice rolls into 1cm lengths, and medium roast until brown.
Rosnay Sangria
Healthy Party Tip: Organic Sangria is way better than Ready-To-Drink soft drink and spirits. And if the fruits organic, you'll be amazed how much of it gets slurped up from the bottom of the glasses -besides the fewer hangovers!
Makes approx 15 std drinks
3 cups diced seasonal organic fruit
2 bottles Rosnay red wine
750ml organic orange juice
750ml soda water
1/3 cup sugar
3 cups ice cubes
Soak fruit overnight in wine, in fridge. Combine all ingredients before serving. Adjust sugar and ice to taste. Using a quality organic juice such as Douglas Park we have found there is no need for sugar, but if you do, try Daabon Organic Mountain raw organic sugar or rapadura. Whilst plugging suppliers, I must mention Back to Eden and Eco Farms, if you are in Sydney and want to order organic juicing fruit bulk for large volumes of Sangria.
Olive Bread
200grams mashed potato
500grams bread flour
1 cup organic olive oil
200ml water
20grams yeast
1 tbsp sugar
100ml warm water
Allow yeast, sugar and water to form a sponge, then mix with other ingredients. Knead. Put in a warm place until doubled. Knead lightly, allow to double again. Bake at 210 degrees for 40-50 minutes on oiled pans.
What other great recipes do you have for our olives, or organic food generally?
Olive harvest was in mid May. We harvested about 9 tonnes of oil olives, over half of which was contracted and leaving us with only about 600 litres of olive oil. We had a tough season, but we are not the only ones. The crop in many parts of Australia is said (by our harvest contractor) to be half last year's. No solid figures, but that made us feel better about our own yield, which is down 30% on last year. Our oil yield (litres of oil per kg of fruit) was also down.
So, we are having to tell our valued olive oil customers that they are on allocation for the oil that we will be blending and bottling this week. If you want to be sure of getting some oil, contact us ASAP!
The kalamatas were also down about 50%, at about 5 tonnes total harvest. On a positive note, the fruit is riper than last year and much of it is bigger. They are now bedded down in Murray River Salt brine, pickling away slowly. Last year's fruit has been selling well and most recently won Silver in the 2010 National Table Olive Awards.
Why the low yield? Most pundits blame the drought and the hellish weather we had during flowering last spring. Others say it could be good old biannual bearing. Either way, it is a year for quality not quantity. We just hope the drought will end soon, with much needed rain to replenish the soil reserves and a less hot and windy flowering period next spring...
Simplicity, balance, fullness and earthiness are some words that come to mind, when enjoying and digesting a bowl of Judith Kennedy’s cauliflower soup with truffle oil. First make the stock - Roast, onion, leek, potato, Carrot, celery and any other favourite roasting vegetables in Rosnay Olive Oil for 30 minutes in a hot oven. Remove the browned vegies and tip into a saucepan of hot to warm water. Add black pepper and sea salt and simmer for 2 hours. Strain the liquid – It should be light brown, fairly thick and drops of olive floating on top. Tip in plenty of flowerets of cauliflower and boil steadily until the caulie is soft. Cool down before blending or you will break the glass of the blender! Now it’s ready to serve in nice wide bowls. Drizzle a little truffle scented oil over the top. Pour a glass of Rosnay wine and sit back and enjoy! The first thing you might think about is the much-touted truffle oil and how difficult it can be to really taste something upfront, especially in the relatively every-day truffle-infused oil. Then you notice the fullness and balance of the cauliflower soup, without any strong highlights or spice. As you get half way through the bowl the two begin to work together into a full-flavoured but rustic balance. The rest is lost in conversation. I must try this at home! After saying this I can’t help but plug a book in which you can find this recipe, whose authors are old friends from opposite parts of my life. Judith Kennedy, known to have many pursuits in the culinary, vinophile, cultural spheres, is the chef and co-author, and I had the pleasure of this soup from her very kitchen tonight, along with some family wines - they were also amazing. Matthew Squires is here too, who I know from uni days 15 years ago as a very chilled-out guy who I went to yoga class with once or twice but who now runs his own Sydney physio practice and helped Judith and many others to great health. He is the phsio, co-author ever-impressive demonstrator of his yoga-inspired exercises. I don’t know about getting up early for yoga, but I do know that the soup was superb. I can’t wait to get into the rest of this book, as it’s all in bite size practical snippets, which is about all most of us can handle these busy days. The plug: http://www.rescuemeonline.com or from the Rosnay Cellar door - I’m getting a few spare copies just for you!
