<![CDATA[Vetro - Recipes]]>Wed, 06 Dec 2017 18:41:46 +1300EditMySite<![CDATA[Quinoa Salad]]>Fri, 20 Jan 2017 01:25:47 GMThttp://www.vetro.co.nz/recipes/quinoa-salad
​INGREDIENTS:
1 cup quinoa
2 cups water
¼ cup lemon juice
2 Tblsp Extra Virgin Oilve Oil
¼ cup chopped mint
½ cup chopped parsley
Salt and pepper to taste
Red peppers, sliced
2 tomatoes, chopped
2-3 tsp ground cumin
INSTRUCTIONS:
Put water on and bring to boil. Rinse quinoa in sieve under cold water, then “plop” into boiling water. Cook as for rice, simmer for 10 minutes, then take off heat and let stand for 5 minutes. Fluff up with a fork and cool in a bowl. When cool add lemon juice, olive oil, mint, parsley, salt and pepper, red peppers and tomatoes.Mix well, then add ground cumin.
]]><![CDATA[How to use Smoked Paprika]]>Fri, 20 Jan 2017 01:22:16 GMThttp://www.vetro.co.nz/recipes/how-to-use-smoked-paprika
  • Goes well with red and orange vegetables, red peppers, tomatoes, pumpkin, carrots and kumara. 
    Sprinkle a little over these vegetables before roasting.
  • Fantastic in pumpkin, tomato, kumara and carrot soups add 1 or 2 tsp.
  • Great in hummus, just add 1 tsp.
  • Add 1 tsp to creamy mashed pumpkin, kumara or potatoes.
  • Enhances white or cheese sauces with a couple of pinches.
  • Use as a dry spice rub or dust chicken breasts, pork chops, lamb or steaks. 
    Rub smoked paprika into flesh, season with salt and pepper and cook in usual way.
  • For a great smokey flavour add 1 tsp smoked paprika through home made pasta sauce and toss through cooked pasta.
  • Add a pinch or 2 to scrambled eggs or other egg based dishes, omelettes, frittatas etc.
  • Mix together 2 tsp smoked paprika, 1 clove garlic, 2 Tblspn olive oil, finely grated zest and juice of 1 orange, salt and pepper and use to marinade meat overnight. 
    Can be used with chicken, lamb, beef, fish even vegetables.
]]><![CDATA[How to use Pomegranate Molasses]]>Fri, 20 Jan 2017 01:20:31 GMThttp://www.vetro.co.nz/recipes/how-to-use-pomegranate-molasses
  • Mix a 1 Tbsp into yoghurt to use as a marinade for chicken or lamb.
  • Season duck with the above marinade, it balances the fatty flavours.
  • Add it to soups.
  • Jazz up gravy for a roast of beef.
  • Make a walnut dip by pureeing toasted walnuts spreadable cream cheese, garlic and a dash of pomegranate.
  • Add a spoonful or 2 to a chicken or lamb casserole.
  • Toss baby carrots or panfried courgettes in a dash of pomegranate molasses, the grated rind of an orange and plenty of pepper.
]]><![CDATA[Israeli Couscous]]>Fri, 20 Jan 2017 01:19:15 GMThttp://www.vetro.co.nz/recipes/israeli-couscous
INGREDIENTS:
2 Tblsp Extra Virgin Olive Oil
1 onion, diced
1 cup Israeli Couscous
2 cups chicken stock
1 Tblsp Extra Virgin Olive Oil, extra
2 garlic cloves, chopped
Salt and pepper
INSTRUCTIONS:
Caramelise the onion in the first measure of oil over a medium heat. Add the couscous and toss until golden.Add the stock and simmer for 10 minutes, then take off the heat and let the couscous absorb the last of the liquid, approximately 5 minutes. Season with salt and pepper, add extra oil and garlic to taste.

This is great with winter dishes as a base for casseroles, Lamb shanks or Osso Buco, or great in the summer made into a salad with salad vegetables and lemon juice.
]]><![CDATA[French Green Lentils Side Dish]]>Fri, 20 Jan 2017 01:17:53 GMThttp://www.vetro.co.nz/recipes/french-green-lentils-side-dish
INGREDIENTS:
1 cup French Green Lentils
2 cups chicken, beef or vegetable broth
2 Tbsp butter
Salt and pepper to taste
INSTRUCTIONS:
To prepare the lentils, rinse and place with broth in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, or until liquid has been absorbed and desired tenderness is reached. Remove from heat and stir in the butter, add salt and pepper to taste. Serve hot. Use as a vegetable side dish or as a bed for meat, fish or poultry.

VARIATION:
Saute 2 quartered and sliced leeks in ¼ cup of olive oil. Mix into cooked lentils and season with salt and pepper to taste.
]]><![CDATA[Duck Liver Pate]]>Fri, 20 Jan 2017 01:16:23 GMThttp://www.vetro.co.nz/recipes/duck-liver-pate
INGREDIENTS:
500g duck liver, chicken or turkey
1oz butter
2 Tblsp brandy
2 Tblsp port or madeira
1 clove garlic
Salt and pepper
Thyme
2oz extra butter
Clean duck or pork dripping
Clean livers carefully, making sure that bile bag is removed. Melt 1oz butter in a pan, add whole livers, and let them cook gently for 5 minutes. They must remain pink inside. Take livers out and place in processor, meanwhile to the butter in the pan, add brandy and let it bubble, then add port or madeira and cook another minute. Add garlic, salt, pepper and thyme to the livers and process until smooth. Pour in butter mixture from the pan plus the extra butter and mix thoroughly to a paste. Put into an earthenware terrine in which it will come within ½ inch of the top. In clean pan melt pure duck or pork fat, pour through a strainer onto the pate so that it is completely sealed. (1/4inch covering).
Cover with foil and store in fridge
]]><![CDATA[Balsamic Roasted Beetroot, Walnut and Goats Cheese Salad]]>Fri, 20 Jan 2017 01:14:54 GMThttp://www.vetro.co.nz/recipes/balsamic-roasted-beetroot-walnut-and-goats-cheese-salad
INGREDIENTS:
1 bag rocket
15-20 baby beetroot
Cooking balsamic
120g Walnuts
Soft French goats cheese
Good balsamic vinegar and extra virgin oilive oil for dressing
INSTRUCTIONS:
Peel and trim beetroot, toss with balsamic and olive oil and place in oven at 180. Cook beetroot until soft and caramelized, this does take a while. Let the balsamic cool slightly the toss with rocket and good quality balsamic and extra virgin olive oil. Sprinkle with toasted walnuts and crumble goats cheese over top.
]]><![CDATA[Stuffed Spanish Peaches]]>Fri, 20 Jan 2017 01:13:39 GMThttp://www.vetro.co.nz/recipes/stuffed-spanish-peaches
INGREDIENTS:
1 tin Spanish Peaches
100g Mascarpone
100g Ricotta
50g slivered almonds
2t icing sugar
1t Vanilla essence
INSTRUCTIONS:
Drain peach halves and place on a baking tray.

Mix all ingredients above and spoon into peaches, bake for about 5 minutes at 180.

Serve by themselves or with icecream or custard, or add on the side of french toast.
]]><![CDATA[Braised Bulgur Wheat]]>Fri, 20 Jan 2017 01:11:25 GMThttp://www.vetro.co.nz/recipes/braised-bulgur-wheat
INGREDIENTS:
2 cups coarse bulgur wheat
2 cups stock (any stock can be used)
Sprig of rosemary or other fresh herbs
Salt and pepper
2 Tblsp Extra Virgin Olive Oil
1 clove garlic, chopped
INSTRUCTIONS:
Into an oven dish put bulgur wheat and add stock and herbs with dash of salt and pepper, cover with foil and bake in moderate oven (150 deg) for approximately 2 hours, checking and stirring twice during cooking time.

Take out of oven and mix in E.V oil, salt and pepper to taste, remove herbs and add chopped garlic.

This dish can be used instead of potatoes with casseroles or other winter dishes.
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