Hummus Ingredients: 250g canned Chickpeas 1/4c hulled Tahini 1/4c Lemon juice 1 garlic clove, minced 2-3tbsp Blu Estate Reserve Quality EVOO 3-5tbsp chickpea liquid Sumac Salt to taste Method: Drain...
Baked Spinach & Ricotta Patties Ingredients: 250g Baby Spinach leaves 250g Ricotta 40g Pecorino, grated Blu Estate Reserve Quality EVOO 50g (approx.) breadcrumbs 1 large garlic clove, whole Salt & Pepper to taste Optional: 2-3...
BBQ Pork Cutlets in Salmoriglio Ingredients: 6 Pork Cutlet Handful of fresh Parsley finely chopped 1 garlic clove, thinly sliced Juice of 1 Lemon ¼ -½ cup Blu Estate’s Reserve Quality EVOO Salt & Pepper ...
HERBED ROAST PORK Ingredients: 1.2kg Roast Pork Loin Butterflied Handful of fresh parsley 5g fresh Sage leaves 5g fresh Thyme leaves 1 large Garlic clove 1-2 large Spring Onions Salt & Pepper bluestateevoo...
OVEN-ROASTED ASPARAGUS Ingredients: 2 bunches Asparagus Blu Estate’s Garlic Infused EVOO Salt & Pepper Method: Snap the bottoms from the asparagus and add to a lined baking tray. Drizzle with Blu Estate’s...
PUMPKIN & SAGE PASTA Serves: 4-6 Ingredients: 500g Trofie Pasta 600g Pumpkin, peeled & cubed Blu Estate’s Garlic Infused EVOO Salt & Pepper To Blend: ½ cup Water For the Sauce: 3...
