Leanne Chinnery
Fresh scallops sauteed in roasted garlic olive oil & butter
INGREDIENTS 500gm. sea scallops (about 15 scallops). ½ teaspoon kosher salt ¼ teaspoon black pepper ¼ teaspoon garlic powder 1 tablespoon unsalted butter 1 tablespoon roasted garlic infused olive oil INSTRUCTIONS Rinse the scallops and pat them dry with paper towels. Sprinkle them with kosher salt, pepper and garlic powder. Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes. Add the scallops in a single layer, making sure they don't touch each other. Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature,...
Leanne Chinnery
A delicious treat, try this Italian lemon and olive oil pound cake with natural yogurt.
ITALIAN LEMON & OLIVE OIL POUND CAKE INGREDIENTS 1 cup all-purpose flour 1 tsp. baking powder ½ tsp. kosher salt 2 large eggs ½ cup granulated sugar Finely grated zest of 2 lemons 1/3 cup extra virgin olive oil 1 ½ tablespoons whole milk ¾ cup ricotta cheese (can substitute Greek yogurt) ¼ cup fresh lemon juice, strained 3 ½ tablespoons unsalted butter, melted LEMON GLAZE: 1 cup powdered sugar 1 ½ tablespoons fresh lemon juice INSTRUCTIONS Preheat the oven to 165 C. Line the bottom of 23 x 11 cm loaf pan with parchment paper, butter the pan and...
Leanne Chinnery
Avocado toast with radish and Divinity pomegranate balsamic vinegar.
A millennial breakfast classic. Hearty bread toasted until just crisp, creamy mashed avocado, thinly sliced radishes, Italian parsley, rock salt and to top it all off, a pomegranate balsamic drizzle. It’s a great combo! How to Make the Best Avocado Toast 1) Pick great avocados You want ripe but not over-ripe Hass avocados. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest. 2) Buy good...
Leanne Chinnery
Garlicky lamb with a balsamic reduction marinade & Mediterranean salsa.
Garlicky lamb chops or butterfly marinated in our pomegranate balsamic vinegar and topped with crushed mint, cranberry and pomegranate seed salsa! Simply delicious METHOD Mix all the marinade ingredients together. Pour half of the marinade over the lamb. Set aside the other half and keep it for the salsa later. Allow the meat to marinate for at least 20 mins, or if you have more time, overnight. INGREDIENTS Your choice of butterflied leg of lamb or lamb chopsFor the marinade:½ cup Divinity pomegranate balsamic reduction2 tablespoons Divinity olive oil2 tablespoons lemon juice1 teaspoon sugar4 clove's garlic, thinly slicedPinch of sea saltFreshly...
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