Crispy Lemon Pepper Potato Rounds

Crispy Lemon Pepper Potato Rounds

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

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Ingredients

  • 500-600g baby potatoes, cut into thin rounds
  • The Good Oil NZ Extra Virgin Rapeseed Oil
  • 2 tsp lemon pepper seasoning

Method

Preheat oven to 220°C. Toss potato rounds on two trays, make sure they are in a single layer. Drizzle with The Good Oil.

Season with salt and toss with lemon pepper seasoning.

Cook for 30 minutes.

Serve in conjunction with our crispy fish burgers & home-made tartare sauce.

Crispy Lemon Pepper Potato Rounds

Crispy Fish Burgers with Homemade Tartare Sauce

crispy-fish-tartar-sauce

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

18 minutes

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Ingredients

  • ¼ cup flour mixed with 1tsp salt
  • 1 egg
  • ¼ cup milk
  • 1 cup panko breadcrumbs
  • 500-600g boneless, skinless white fish fillets
  • 4 tbsp The Good Oil Extra Virgin Rapeseed Oil
  • Homemade tartare sauce
  • Coleslaw
  • 4 briouche burger buns

Method

Place flour and salt in a bowl, whisk egg and milk together in a second bowl.

Add breadcrumbs to a third bowl.

Season fish and cut in halves.

Coat fish in flour mixture, followed by the egg mixture and lastly the breadcrumbs. Set aside on a clean board.

Heat 2 tbsp of The Good Oil Extra Virgin Rapeseed Oil in a large fry-pan (preferably non-stick). Add half the fish and cook for about 2 minutes, each side, or until golden and cooked through.

Drain on paper towels. Wipe pan clean, add the remaining oil and cook remaining fish as per above directions.

Toast burger buns in oven for about 5 minutes, fill the buns with coleslaw, fish and pre-made tartare sauce.

We used a store-bought coleslaw and dressed it with a little lemon juice and The Good Oil High Oleic Sunflower Oil.

Serve with Crispy Lemon Pepper Potato Rounds.

crispy-fish-tartar-sauce

Homemade Tartare Sauce

homemade-tartar-sauce

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

12 minutes

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Ingredients

  • 1 whole free range egg
  • 1 free range egg yolk
  • 1 garlic clove
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt
  • ¼ – ½ tsp honey
  • 1 – 1 ¼ cups The Good Oil
  • 2 tbsp gherkins, chopped
  • 1 tbsp capers, chopped
  • 1 lemon – zest & juice
  • 1-2 tbsp fresh dill, chopped

Method

Blend all ingredients, except oil and lemon juice in a food processor for about 1 minute until well combined and frothy.

Keep the blender running on a low speed then drip the oil in slowly (pouring the oil from a measuring jug is easier). Make sure you allow each addition to incorporate into the egg mixture before adding more. As more oil is incorporated you can add the oil a little more quickly, working up to a slow stream. You will see the mixture begin to thicken.

Add lemon juice, zest, gherkins, capers and dill, pulse to combine. Don’t blend as you want to keep the tartare chunky.

Season to taste with salt & pepper.

Delicious dolloped in our crispy fish burgers and served with crispy lemon pepper potato rounds.

homemade tartar sauce

Rosemary & Rock Salt Pizza Bread

rosemary and rock salt pizza bread

Difficulty

Difficulty

Easy

Serves

Serves

4-6 people

Cooking time

Cooking time

24 minutes

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Ingredients

  • 1 cup warm water
  • 1 tsp sugar or honey
  • 1 tsp active dried yeast
  • 2 ½ cups high-grade flour, plus a little extra for kneading
  • ½ tsp salt
  • 2 tbsp The Good Oil Extra Virgin Rapeseed Oil
  • 2 tsp fresh rosemary leaves, chopped
  • 2 cloves garlic, roughly chopped

Method

Preheat 230°C. Preheat two pizza stones or oven trays.

Put the warm water and sugar or honey in a large bowl and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place until the yeast has dissolved and the mixture is frothy – about ten minutes.

Combine flour, and salt in a large mixing bowl. Pour the yeast mixture and The Good Oil over the flour mixture and mix well until evenly combined, work to form a soft, smooth dough.

Lightly flour a clean surface and knead the dough for about five minutes, until smooth and elastic. Shape into a round ball, transfer to a lightly oiled bowl and rub a little bit of The Good Oil over the top. Cover with a clean towel and leave to rise in a warm place until it has doubled in size – about 40 minutes.

When dough has risen, turn out onto a lightly floured surface. Divide in half.

Roll each piece of dough into a round pizza bread base, using a lightly floured rolling pin or an empty The Good Oil bottle!

Roll the dough starting from the centre of the dough and rolling outward. Turning the base when needed, adding a little more flour if it starts to stick.

Place each base onto a piece of baking paper, so it is easy to transfer to the preheated pizza stones or trays.

Brush The Good Oil evenly over each base, sprinkle with rosemary, garlic and rock salt.

Place in oven, one at a time and cook for 12-15 minutes until golden and crispy. You could use fan bake for better results.

Allow to cool for about 5 minutes before slicing. Serve with marinated olives and your favourite dips.

rosemary and rock salt pizza bread

Coffee & Spice Cake

The Good Canterbury A and P Show Orange Cake

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

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Ingredients

  • 1 cup brown sugar
  • 2 eggs
  • ¾ cup of The Good Oil
  • 2 tsp vanilla essence
  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp ground cardamom (optional)
  • ½ tsp salt
  • 2 tbsp instant coffee powder dissolved in 2 tsp of water
  • 250g yoghurt
  • ¼ cup lemon juice

Icing

  • 175g softened butter
  • 1 ½ cups of sifted icing sugar
  • 1 tsp instant coffee dissolved in a little bit of water
  • ½ tsp cinnamon
  • Pinch of salt

Method

With an electric beater, beat the eggs and sugar until light, fluffy and doubled in size (about 4 minutes). Then drizzle in The Good Oil as you continue beating.

Add vanilla and beat well.

Add half of the flour and half of yoghurt and coffee. Add the remainder.

Stir in lemon juice.

Pour into lined tin and bake for about 30-40 minutes at 170C.

Top with cinnamon and coffee icing.

Rapeseed and Raspberry Sponge Cake

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

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Ingredients

  • 150g caster sugar
  • 3 eggs
  • ½ cup of The Good Oil
  • 175g self-raising flour
  • Zest of 1 lemon
  • 1 cup of raspberries – fresh or frozen (do not thaw)

Method

Beat sugar and eggs using an electric beater until light, fluffy and doubled in size (about 4 minutes).

Then drizzle in the oil as you continue beating.

Sift flour, add zest to the flour and carefully fold into the egg mix.

Spread the mixture into a lined tin.

Sprinkle the raspberries.

Cook 180°C for 30 minutes.

The Canterbury A&P Show Orange Cake

The Canterbury A&P Show Orange Cake

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

45 minutes

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Ingredients

  • 1 whole orange (we recommend a seedless NZ navel orange)
  • 1 cup sugar
  • 125g The Good Oil
  • 2 eggs
  • 1 ½ cups flour
  • 2 tsp baking flour
  • ½ cup milk

Method

Wash the orange and cut into quarters.

Remove any pips and place the flesh and peel into a food processor.

Add sugar and process until smooth.

Add The Good Oil along with the eggs and process to combine.

Sift flour and baking powder and add to the processor with the milk.

Pulse the processor to just combine.

Pour batter into a baking paper lined 20cm square pan.

Bake 180C for 35 minutes. Or until the cake springs back when lightly touched.

Tastes even more delicious served with whipped cream which has had marmalade folded through it. Sweeten cream with a little sugar if required.

The Canterbury A&P Show Orange Cake

The Good Oil Kids, Good Chocolate Cupcakes

The Good Oil Kids, Good Chocolate Cupcakes

Difficulty

Difficulty

Medium

Serves

Serves

5 people

Cooking time

Cooking time

50 minutes

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Ingredients

  • ¾ + 2 tbsp plain flour
  • ¼ cup + 2 tbsp cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • ½ cup milk
  • ¼ cup of The Good Oil
  • 1 tsp vanilla
  • ½ cup boiling water

Berry Icing

  • 375g berry flavoured icing sugar
  • 2-3 tbsp boiling water
  • 50g butter, softened

Method

Line a 12 hole muffin tray with muffin cases.

Sift the dry ingredients into a large bowl, then add both sugars and stir in.

Add the egg and milk and mix until combined.

Then very slowly drizzle The Good Oil into the batter and mix until well combined.

Tip – Be sure to slowly drizzle the oil in, don’t dump it. The batter will be runny. Pour the batter into a measuring cup and pour evenly into each paper case until ¾ filled.

Bake at 180°C for 20 minutes.

The Good Oil Kids, Good Chocolate Cupcakes

Lemon Zing Muffins

The Good Lemon Zing Muffins

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

1 hour

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Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup (8 ounces) lemon or vanilla yoghurt
  • 1 egg
  • ¼ cup of The Good Oil
  • 1 to 2 tbsp grated lemon peel
  • 1 tbsp lemon juice
  • ½ cup sweetened shredded coconut

Topping

  • ¼ cup lemon juice
  • 3 tbsp water
  • ¼ cup sugar
  • ¼ cup sweetened shredded coconut, toasted

Method

Combine dry ingredients in a large bowl.

In a small bowl beat the yoghurt and egg, then drizzle in The Good Oil in slowly as you continue beating. Add the lemon peel and juice continue beating until smooth.

Stir into dry ingredients, just until moistened. Fold in the coconut.

Fill paper-lined muffin cups to two-thirds full. Bake at 200°C for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut.

Using a toothpick, poke 6-8 holes in each muffin.

Spoon the coconut mixture over muffins.

Serve warm, enjoy.

Note: if you would prefer less Zing in your muffins, alter the topping recipe so that it has more water than lemon juice.

The Good Lemon Zing Muffins

Roast Vege Pie with an Easy Good Oil Pastry

The Good Roast Vege Pie with an Easy Good Oil Pastry

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

2 hours

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Ingredients

  • 150g smoked salmon pieces
  • 12 small asparagus spears (if large cut in two).
  • 2 medium onions finely sliced
  • 4 tbsp The Good Oil
  • 2 tbsp balsamic vinegar
  • 4 eggs
  • ¾ cup cream
  • 1 tbsp fresh herbs (e.g. dill) optional

Pastry base

  • ¾ cup self-raising flour
  • ¾ cup plain flour
  • ¼ cup The Good Oil
  • ¼ cup lukewarm water
  • Pinch of salt – optional

Method

In blender, or by hand, mix water and The Good Oil into flour until just combined. Wrap in cling film and chill for 1-2 hours.

Heat 2 tbsp of The Good Oil in pan, add onions and a pinch of salt. Cook gently until well softened and golden. Add balsamic and cook for 5 minutes. Cool.

Coat asparagus in 2 tbsp of the The Good Oil. Cook gently in a pan for about 5 minutes. Until just cooked but still with some crunch. Season with salt and pepper.

Roll out the pastry and line a 24cm loose bottom dish.

Cover the base with onion and arrange asparagus evenly over the top. Cover with the salmon pieces.

Beat eggs and cream, add herbs. Pour over the onions, asparagus and salmon.

Cook at 180C for about 25 minutes, or until the top is brown and egg mix set.

The Good Roast Vege Pie with an Easy Good Oil Pastry