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Recipes

 

 

Club Sandwich

Ingredients:

- 0.5 OZ CHICKEN FILLET
- 6 TBSP. SINGLE ESTATE EVOO
- 2 TBSP. SMOKY BBQ MIX
- 4 THICK SLICES OF BACON
- 1 LARGE TOMATO
- 1⁄4 CUCUMBER
- 1 HARDBOILED EGG
- 3 THICK SLICES OF WHITE BREAD
- 2 OZ SALAD MIX
- 2 TBSP. ROASTED PINE NUTS
- 3 TBSP. CLUB SANDWICH SAUCE
- PEPPER AND SALT

 

Preparation:

Pre-heat the oven to 350°F. Rub the chicken fillet with 3 tbsp. olive oil then sprinkle with Smoky BBQ Mix. Add a generous pinch of salt. Place onto an oven dish, and roast in the oven for 20-25 minutes.

Place the sliced bacon onto a parchment paper-lined oven tray, and bake alongside the chicken fillet for the final 15 minutes whilst turning the bacon halfway through. Allow the bacon to cool. Once the chicken has cooled, slice evenly along with the tomato and cucumber. Peel, and slice the egg. Toast the bread in a griddle pan with 1 tbsp. of EVOO per slice. Allow to cool slightly before constructing the sandwich.

To assemble, place a slice of bread on a chopping board and spread a tbsp of Club Sandwich Sauce, then add some salad mix and the sliced cucumber. Next, add the sliced chicken and another tbsp. of Club Sandwich Sauce. Sprinkle with roasted pine nuts. Add the second slice of bread and salad mix, using it as a bed for the sliced tomato and egg, then spread on a tbsp. of Club Sandwich Sauce. Place the bacon on top, and season with salt and pepper. Add the third (and final) slice of bread. Cut the final product in half, holding the individual halves together with toothpicks.

Tip: Try our new Hamburger Skewers as well instead of toothpicks!


Spicy Tuna Wraps

Ingredients:

- 7 OUNCES FRESH TUNA
- SEA SALT
- LEMON & WHITE PEPPER SEASONING
- 1/2 LIME, ZESTED
- 4 TBSP. MANGO CHILI SAUCE
- 1 AVOCADO
- 1 MANGO
- 1/4 ICEBERG LETTUCE
- 2 TBSP. LEMON OLIVE OIL
- 4 WHEAT TORTILLAS
- 6 VINE RIPENED TOMATOES, DE-SEEDED AND CHOPPED
- CILANTRO LEAVES, MINCED
- 1 RED ONION, THINLY SLICED
- 1 TBSP. CABERNET SAUVIGNON WINE VINEGAR
- 2 TBSP. ARBEQUINA EXTRA VIRGIN OLIVE OIL

 

Preparation:

Cut the tuna into 1⁄4 inch cubes. Season the tuna with sea salt and Lemon & White Pepper Seasoning. Zest the lime and mix the zest with the Mango Chili Sauce. Remove the peel of the mango and avocado and cut both into the same small cubes as the tuna. Mix the cubes of tuna, mango and avocado with Lemon Olive Oil.

Shred the iceberg lettuce and add to the mix of Mango Chili Sauce. Spread some of this mix on a wheat tortilla and put the tuna, avocado and mango cubes on top.

Mix the red onion, tomatoes and cilantro with the Cabernet Sauvignon Wine Vinegar and Atlas Olive Oil to make a salsa. Cut the tuna wraps in half and serve with the tomato salsa.


Pepper Steak Sandwich

Ingredients:

- 14 OZ SIRLOIN, RIBEYE OR STEAK
- FOUR SEASONS PEPPER
- 8 TBSP STEAK SANDWICH SAUCE
- 12 PCS POMODORO DELLA MAMMA
- 8 SLICES OF CIABATTA BREAD
- SEA SALT
- 1⁄2 LEMON
- 2 HEADS BABY ROMAINE
- 1 BUNCH SPRING ONIONS
- 4 TBSP FRIED ONIONS

 

Preparation:

Preheat the barbecue to about 400 °F.

Pat the pieces of steak dry with a paper towel and encrust the meat all around with a generous amount of Four Seasons Pepper. Don’t be shy with the pepper, after all this is called a pepper steak. Season with salt to taste.

Allow the Pomodoro della Mamma to drain completely. In the meantime, remove the leaves from the baby romaine and cut the spring onions into thin rings.

Fry your peppered steak all around at high heat until the core has reached an internal temperature of 120 °F (48 °C) for rare (130 °F for medium rare). Leave the steak to rest on a plate for at least five minutes.

Grill the slices of ciabatta bread on the barbecue and cover all the slices with a tablespoon of Steak Sandwich Sauce. Slice the steak as thin as possible and drizzle the slices with lemon juice.

Spread some of the baby romaine leaves across the bread and top with the pepper steak slices. Spread the Pomodoro della Mamma onto the meat and sprinkle with the fried onions and sliced spring onions. Place another slice of bread on top (with the sauced side facing down) and ta-dah! Your delicious steak sandwiches are ready.


Japanese Noodle Salad

Ingredients:

- 4 TBSP. ROASTED SESAME DRESSING
- 10 OZ (300 G) SHIITAKE MUSHROOMS
- 1.75 OZ (50 G) NOODLES
- 1⁄2 LARGE CARROT
- 5 1⁄2 OZ (150 G) BOK CHOY
- 3 1⁄2 OZ (100 G) TOFU
- 1 TBSP. ROASTED SESAME OIL
- 2 TBSP. TAMARI
- PEANUTS
- SPIRALIZER VEGETABLE SLICER
- Mason Jar

 

Preparation:

Wash all the fresh ingredients. Cut the base off the shiitake stalks and cut them into quarters. Heat the shiitakes for 5 minutes in a dry pan until they have just softened.

Use the Spiralizer Vegetable Slicer to spiralize the carrot. Cook the noodles according to the instructions on the pack. Cut the bok choy into thin strips, then cube the tofu. Heat some Roasted Sesame Oil in a frying pan, then fry the tofu for a couple of minutes. Add 2 tablespoons of tamari, turn down the heat and allow the tofu to caramelize in the tamari.

Add 4 tablespoons of Roasted Sesame Dressing to the glass jar then fill it up in the following order: noodles, bok choy, shiitakes, carrot, tofu, then top with a handful of peanuts.

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