Method

In a food processor, combine basil, garlic and nuts. Pulse together until everything is roughly chopped.

Scrape down the sides and add Parmesan and a little oil at a time, pulsing until combined.

Leave as much texture as you like. Season to taste with salt and pepper.

Method

Preheat oven to 190°C. Line an oven tray with baking paper.

Use a bread knife to cut bread into 1-2cm sized cubes or tear for a more rustic crouton. Place bread on prepared tray and drizzle with The Good Oil.

Toss until well coated and season with salt & pepper. Arrange bread in a single layer so pieces are not overlapping or touching. Bake for 5 minutes then remove tray and toss or stir.

Return to oven and bake for a further 5 minutes or until golden & crispy. Keep an eye on them as every oven is different, they may need another 5 minutes or so.

When croutons are cooked to your liking, remove from the oven and leave to cool on a tray. Add croutons to our Caesar salad or your favourite salad recipe. If not using right away, store for a few days in an airtight container.

Method

Dressing:
Blend all ingredients, except oil, lemon juice and Parmesan in a food processor for about 1 minute until well combined and frothy. Keep the blender running on low speed, then drip the oil in slowly (pouring the oil from a squeeze bottle or 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 and parmesan to taste. Season with salt & pepper.

Salad:
Cook bacon in a hot pan with The Good Oil and allow to cool.

Separate lettuce leaves, rinse and dry. Lay on a serving platter.

Top with rashers of crispy bacon and shavings of Parmesan. Sprinkle with (previously prepared) croutons. Drizzle with (previously prepared) Caesar dressing and enjoy.

Method

Preheat oven to 180°C.

Step 1
Heat butter and 3 tbsp The Good Oil in a large flame-proof, oven-proof dish with a lid, on medium-high heat. If you don’t have one, just use a pot and transfer mix to an oven-proof casserole dish with a lid in step 4. Add the onion and garlic and cook for about 5 minutes until soft. Add rice and toast, stirring constantly to coat in the oil for 1-2 minutes, until semi translucent.

Step 2
Add wine and stir continuously until evaporated, about 1 minute (skip this step if you do not want to use wine).

Step 3
Add the pumpkin and stir to coat well. Pour over stock and stir to combine. Let the liquid warm up and take it off the heat, just as it comes to a simmer.

Step 4
Put the lid on or cover tightly with foil if you don’t have a lid, or if using a pot, transfer to an oven-proof dish with a lid or foil.

Step 5
Place in the oven and cook for about 25 minutes, until rice is just tender. If rice is still not cooked add ¼ cup water/stock, stir and return to oven, covered for 5 more minutes.

Step 6
Once cooked, stir through Parmesan cheese until pumpkin becomes creamy. Stir through lemon zest and juice and season to taste.

Crispy Sage
While risotto cooks, melt butter and 2 tbsp The Good Oil in a small frying pan on medium-high heat. Once it foams add the sage leaves, a few at a time and stir gently to coat. Fry for about 30 seconds, until the oil stops bubbling around the leaves. If leaves start to turn brown turn the heat down to medium. Remove straight away and drain on a paper towel. The leaves will crisp up once removed from the hot butter/oil while they cool down. Reserve sage butter/oil to serve.

Crispy Pancetta
Heat 1 tbsp The Good Oil in a large frying pan on medium-high heat. Add pancetta and cook for 4-5 minutes each side until crispy. Drain on a paper towel.

Serve risotto in bowls sprinkled with crispy pancetta and sage and drizzled with brown butter oil. Sprinkle with Parmesan cheese.

Tips – use bacon if you’d prefer instead of pancetta. Leave sage off for little ones. When your risotto is perfectly cooked, the grains should be soft with a slight amount of bite to them with near-like porridge consistency.

Enjoy!

Method

Preheat oven to 220°C. Line an oven tray with baking paper. Cut each tortilla into 8 triangle wedges. If you keep them round in a stack you can cut all four at the same time.

Toss tortilla chips with The Good Oil and smoked paprika on the lined oven tray and season with salt and pepper. Lay out in a single layer. You may find you need two trays depending on how many tortilla chips you want to make.

Place in oven and cook for about 5 minutes, then turn each tortilla chip, return to oven and cook for 4-5 minutes further until golden and crispy. Keep an eye on these, depending on the strength of your oven they can crisp up quite quickly. Let chips cool before serving.

Yellow Tomato Salsa

In a medium sized bowl, whisk together lime juice, garlic, vinegar, and The Good Oil. Add tomatoes, capsicum, onion, coriander and cumin seeds (if using) and toss well to combine. Season and serve with homemade tortilla chips and sour cream and/or guacamole.

Double the recipe if serving a crowd!

Method

Put the warm water and sugar or hone 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 10 minutes.

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

Lightly flour a clean surface and knead the dough for about 5 minutes, until smooth and elastic. Shape into a round ball, then transfer to a lightly oiled bowl and rub a little 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. Cut into 3 or 4 even pieces (depending on whether you want to make 3 thick or 4 thin pizzas). If you don’t want to use all the dough, just place in an airtight container with a lid and freeze.

Roll each piece of dough into a round pizza base, using a lightly floured rolling pin. We didn’t have one, so we used an empty The Good Oil bottle and it worked a treat!

Roll the dough starting from the centre of the dough and rolling outward. Turning the base when needed and adding a little more flour if it starts to stick. We made our bases pretty thick, but if you prefer a thinner base, just keep rolling until it’s a little thinner.

Makes: 3 large thick and soft pizza bases or 4 thin and crispy pizza bases.

Use in conjunction with our Pizza Sauce & Pizza Margherita!

Method

Heat The Good Oil in a medium saucepan or deep frypan over medium heat. Cook onion and garlic with a pinch of salt for about 4 minutes until soft.

Add tomato paste and wine (if using) and cook stirring for about 2 minutes. Stir in crushed tomatoes, dried herbs and sugar.

Bring to a gentle simmer and cook, uncovered, on a low-medium heat for about 15 minutes, until thickened and reduced. Stir occasionally. Stir through balsamic vinegar and season to taste.

The longer it cooks, the more flavour it will develop.

Allow to cool before spreading on bases.

Note: makes enough for two pizza bases. Use in conjunction with our Homemade Pizza Dough and Margherita Pizza.

Method

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

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

Combine the garlic with The Good Oil, then brush onto each base. Spread each base with about ¾ – 1 cup of pizza sauce, then top with ¼ cup of the grated cheese. Place slices of fresh mozzarella evenly across bases to pizza stones or trays. Use a fish slice to help with this if needed.

Place in oven and cook for 12-15 minutes until base is golden and crispy and the cheese is bubbling. Swapping trays halfway through for even cooking. You could use a fan bake for better results.

Allow to cool for about 5 minutes before eating, as the sauce and cheese will be piping hot.

Just before serving, top with fresh basil leaves and enjoy!

Method

Combine all vinaigrette ingredients in a jar with a lid. Shake until combined. If you don’t have a jar, whisk in a bowl.

Lay all salad ingredients attractively on a platter and drizzle with vinaigrette.

Note: if you have the BBQ out you could grill your peaches. Heat BBQ grill to medium high. Brush peaches well with The Good Oil and season. Cook peaches, on oiled grates for 1-2 minutes each side, until well charred.