Bakery on Main

GRANOLA FRUIT CRISP

• Topping – 2 cups of your favourite Bakery On Main Granola
• Fillings – 4–6 cups of peeled and sliced fresh fruit - ¼ cup Florida crystals or other dry sugar - 1 tsp cinnamon
• Instructions – Toss filling ingredients together and layer into baking dish, Layer granola on top and bake at 350 degrees for 20-30 minutes or until fruit is soft . Serve warm . - Toss filling ingredients together and layer into baking dish, Layer granola on top and bake at 350 degrees for 20-30 minutes or until fruit is soft . Serve warm .

CHOCOLATE ALMOND TORTS ( Vegan )

This recipe is re-printed from Ken Bergeron’s Professional Vegetarian Cooking Book

Crust – 4oz Almonds – 1.5 cups of Bakery On Main Granola – 2tsp Maple syrup – 2tsp Apple juice – 1.5 tsp Almond Extract

Instructions – Grind Almonds and granola in a food processor . Add next three ingredients; work with hands until well combined. Press evenly into 9” spring form pan, add filling and chill.

Filling – 1lb 2oz Chocolate Chips – 3pkgs, 12.3 oz extra Firm Silken Tofu – 2tsp Maple Syrup – 0.5 teaspoons of Almond Flavoring – 0.5 teaspoon of vanilla.

Instructions – Melt chocolate chips over a double boiler until smooth . Process tofu very briefly , add syrup and flavouring and process until smooth . Add chocolate and process until smooth . Fill crust with chocolate tofu filling . Chill and serve .

Dandaragan estates

Warm Rosemary Olives

Description:
Crunchy Australian table olives are delicious when served warmed as an eat anytime of the day snack. The following recipe is quick, easy and tastes great.

Chef: Dandaragan

Comments:
A great way to combine the fresh taste of premium olives with an ultra premium olive oil.

Ingredients:

• 500g black and green crunchy olives
• 2 cloves fresh crushed garlic
• 2 tblspn Dandaragan Estate EVOO fruity
• 2 sprigs fresh rosemary ... best if your rosemary is as garden fresh as possible
• 2 red chillies
• freshly cracked black pepper
• 1/2 lemon ... sliced

No. Serves: 2

Cooking Instructions:

• Heat oil up to medium heat in fry pan, add garlic and cook lightly.
• Add rosemary, stripped from the stalk, olives, sliced chilli, lemon slices and season with black pepper. Toss in pan until warmed through.
• Serve in a white bowl with some crusty bread for dipping

White rocks veal rump

Description:
Vince Gareffa (self proclaimed Prince of Flesh ) and one of Perths most colourful butchers is a passionate promoter of Western Australian meats, notably the world class White Rocks veal. This recipe uses a slice of white rocks veal rump simply grilled and seasoned then drizzled with a fruity extra virgin olive oil. More and more chefs are discovering the joys of simply drizzling foods with premium EVOO instead of making complex and rich sauces. Use a heavy based griddle pan to create a lovely criss-cross grill effect on the steak.

Chef: Dandaragan

Ingredients:

• 4 veal or beef rump steaks 200g
• Good splash Dandaragan Estate EVOO fruity
• Sea salt
• Fresh ground black pepper

No. Serves: 2

Cooking Instructions:

• Heat your BBQ , fry pan or griddle pan to medium high heat.
• Lightly oil pan with EVOO then add steak, searing one side for around 2 minutes.
• Season and turn steak, cooking a further 2 minutes.
• Meat is more tender if left to ‘rest’ for a few minutes before serving.
• Place steak on top of a creamy mash or roasted vegetables.
• Drizzle with EVOO to finish.

Big Don’s tapenade

Description:
Tapenade is one of those delicious savoury dishes that can be eaten any time of the day or night. Originating from France, tapenade forms a staple part of the French diet and is affectionately called Provencal caviar. It can be flavoured with garlic, bay, thyme mustard and some folk even add a splash of rum or Cognac.

Chef: Don Hancey

Comments: Traditionally tapenade is made in a mortar and pestle and this is a fine way of preparing the dish if you have the time. This method gives you a more chunky textural feel and is very yummy. For those with little time to spare use your kitchen whiz or blender. You can make the mix as fine as you like although I prefer it to be a tad chunky.

Ingredients:

• 150g olives best quality pitted Kalamatta olives
• 60g capers rinsed in cold water
• 2 large garlic cloves, crushed
• 6 to 8 anchovies
• A few fresh picked thyme leaves
• Dandaragan Estate EVOO fruity to bind
• Handful of Italian parsley
• Squirt of fresh lemon juice
• Salt and pepper to taste

No. Serves: 2

Cooking Instructions:

• Put all ingredients except EVOO into kitchen whiz and pulse .
• Slowly add EVOO to bind
• Once ready serve with only the freshest veggies and bread.

Fasta pasta

Description:
Olive oil and pasta enjoy a happy partnership, some say a marriage made in heaven. Olive oil mixed through hot pasta provides a wicked foundation for any dish. Always use a premium EVOO though as the added taste makes all the difference.

Chef: Lisette Monsello

Comments: The following simple recipe is quick to prepare and easy to cook. Create your own dish by adding in some fresh mushrooms, snow peas or asparagus.

Ingredients:

• 400g spaghetti
• 4 whole cloves garlic, squashed, unpeeled
• 4 whole red chillis, fanned open
• 6 tbspns Dandaragan Estate EVOO fruity
• 4 sprigs of sage
• 2 tbspns flat leaf parsley chopped
• 1tbspn fresh cut basil leaf

No. Serves: 2

Cooking Instructions:

• Saut he chilli, sage and EVOO over a mild heat. This allows the flavours to come out without burning the garlic or oil.
• Cook the spaghetti in plenty of salted boiling water.
• Drain the pasta. Add the herbs, salt and pepper to the pan and then the pasta. Toss together to create a Pasta guaranteed to make you Fasta!
• Saut?he chilli, sage and EVOO over a mild heat. This allows the flavours to come out without burning the garlic or oil.
• Cook the spaghetti in plenty of salted boiling water.
• Drain the pasta. Add the herbs, salt and pepper to the pan and then the pasta. Toss together to create a Pasta guaranteed to make you Fasta!
• Saut?he chilli, sage and EVOO over a mild heat. This allows the flavours to come out without burning the garlic or oil.
• Cook the spaghetti in plenty of salted boiling water
• Drain the pasta. Add the herbs, salt and pepper to the pan and then the pasta. Toss together to create a Pasta guaranteed to make you Fasta!

Pan fried snapper

Description:
When cooking fish things should remain light and simple so the actual fish flavours are enhanced, not disguised.

Chef: Dandaragan

Comments: There is no better way to enjoy fish and most seafood than by simply steaming or grilling then drizzling with a little premium EVOO.

Ingredients:

• 4 fillets of snapper, around 150g each
• Good splash of EVOO
• Sea salt
• Lime or lemon

No. Serves: 2

Cooking Instructions:

• heat a large frying pan to medium hot, add a film of EVOO and put fish skin side down.
• Cook for about 2 minutes, season then flip fillet over.
• Cook a further 2 minutes, season and squirt with a little fresh lime or lemon juice.
• Take from pan, arrange on white plate with steamed green beans and drizzle with EVOO to finish

West Australian yabbies

Description:
These delicious fresh water farmed crustaceans have a delicate flavour and lend themselves to simple cooking techniques. Simply steaming yabbies, then peeling and eating them warm drizzled with premium EVOO is one very easy way. Or make a salad with crisp greens and cooked yabbies served with a vinaigrette of EVOO, lime juice and honey.

Chef: Dandaragan

Comments: wok’d yabbies

Ingredients:

• 2 dozen yabbies cooked and peeled, tail on
• 2 cloves garlic
• Good splash Dandaragan Estate EVOO Mild
• 1 hot chilli
• Sea salt
• Coriander leaves

No. Serves: 2

Cooking Instructions:

• Add a splash of mild EVOO to a hot wok or large frypan, toss in yabbies, garlic and chilli.
• Season and cook through for only a minute or two, add coriander and serve.
• Add a splash of mild EVOO to a hot wok or large frypan, toss in yabbies, garlic and chilli
• Season and cook through for only a minute or two, add coriander and serve.

Yoghurt cheese dip (labne)

Description:
Of middle-eastern Mediterranean origin, labne is so simple to prepare yet looks and tastes stunning. Perfect for a spring and summer BBQ as an appetiser.

Chef: Russell Blaike, Must Wine bar Perth Ingredients:

• 200g labne
• 1 tspn sumac
• Pinch sea salt
• 1 tspn fresh picked thyme leaves
• 12 or more pitted Kalamatta olives
• Generous splash of Dandaragan Estate EVOO fruity
• freshly ground black pepper
• Lots of Turkish flat bread (toasted or BBQ?d to serve with dish)

No. Serves: 2

Cooking Instructions:

• Spread the labne on a large white plate in a circular motion about 1/2cm thick. It should cover the plate entirely.
• There should be plenty of troughs and peaks to capture the EVOO you are about to drizzle over the dish.
• Sprinkle generously with sumac, thyme leaves, sea salt, pitted olives and black pepper.
• Finish with a generous drizzle of EVOO
• Spread the labne on a large white plate in a circular motion about 1/2cm thick. It should cover the plate entirely.
• There should be plenty of troughs and peaks to capture the EVOO you are about to drizzle over the dish.
• Sprinkle generously with sumac, thyme leaves, sea salt, pitted olives and black pepper.
• Finish with a generous drizzle of EVOO.

Basil pesto

Description:
Pesto is a delicious basil based sauce that is a perfect partner for pasta, seafod, poultry and lamb or simply as a dip with fresh vegetables. Substitute coriander for basil, or walnuts, almonds, peanuts for pine nuts to create your own unique blend. A big dollop of pesto stirred through fresh cooked pasta is heaven. I always keep a pot of fresh pesto handy as it makes the perfect base for many simple meals.

Chef: Dandaragan

Ingredients:

• 4 large cloves garlic
• 150g fresh basil
• ½ cup pine nuts
• ½ cup grated parmesan
• ½ - 1 cup Dandaragan Estate EVOO fruity
• Squeeze of lemon juice
• Sea salt to taste

No. Serves: 2

Cooking Instructions:

• Put garlic, basil and pine nuts into a food processor, process until well chopped
• Add the grated parmesan and ½ cup EVOO and process, slowly adding remainder of EVOO until the paste has a smooth consistency.
• Season to taste and transfer to airtight containers.
• Top with extra olive oil to prevent the top of the pesto from browning.

Asparagus with poached egg and parmigiano

Description:
New season asparagus stands alone as a premium seasonal dish. However, combine it with a premium EVOO, free range eggs and intense parmesan and the result is extraordinary!

Chef: Dandaragan

Ingredients:

• 2 bunches asparagus
• 4 free range eggs
• 80g shaved parmigiano
• Dash of Dandaragan Estate EVOO mild
• 1 tspn balsamic vinegar
• Sea salt and black pepper

No. Serves: 2

Cooking Instructions:

• Trim asparagus taking off ?stalky? bottom.
• Lightly oil a grill pan with EVOO and char grill asparagus on all sides. Takes approx 2 minutes.
• Take asparagus from pan, drain and divide onto 4 white plates.
• “De glaze” bottom of pan with balsamic vinegar and a little more EVOO, and drizzle sauce over the asparagus.
• Simmer some salted water and lightly poach eggs.
• Place one poached egg on top of each asparagus plate.
• Garnish with shaved parmesan cheese

Roasted West Australian beef tenderloin

Description:
This dish is a simple seared and ovenroasted fllet of beef served over seasonal vegetables drizzled using premium EVOO to finish. The fruity flavours of the EVOO marry well with the rich juices of the meat and vegetables. Other cuts like sirloin and rump can be substituted instead of the fillet.

Chef: Don Hancey

Ingredients:

• 2kg portion of tenderloin (fillet)
• Splash Dandaragan Estate EVOO fruity
• 4 carrots
• 6 stalks celery
• 12 shallots or button onions
• Sea salt
• Black pepper
• Rsemary from garden

No. Serves: 2

Cooking Instructions:

• Heat a griddle pan or baking tray over medium heat, add a splash of EVOO and sear meat on all sides. Takes approx 2 minutes a side. Season with salt and pepper.
• Place beef fillet on top of mirepoix of vegetables, add rosemary, drizzle with a little EVOO and place in pre heated over 200C.
• Mirepoix is a rough chopped selection of vegetables that are put under roasts to prevent the bottom of the joint from drying out or burning. The vegetables also impart their own special flavours and juices.
• The cut and size of meat will determine cooking time. A 2kg long fillet will only take around 30 minutes to cook. The secret is not to overcook and dry the meat juices out.
• Allow for meat to ?rest? for a couple of minutes to tenderise. I always allow for the fact that the meat will continue to cook for a couple minutes once its out of the oven.

Roasted autumn vegetable salad

Description:
Vibrantly coloured winter and spring vegetables make up this healthy and stylish dish that can be eaten warm as a starter, or with your favourite roast or simply as a summer salad. The essence of the dish lies in all the tasty olive oil pan juices.

Chef: Don Hancey

Ingredients:

• 2 yellow capsicums / peppers
• 2 heads garlic
• 2 red capsicums
• 1 green capsicum
• 1 sweet potato
• 1 butternut pumpkin
• 2 red onions (Spanish)
• Bunch vine ripened tomatoes
• 4 parsnips
• 150ml (a generous slurp) Dandaragan Estate EVOO fruity sea salt
• Fresh cracked black pepper

No. Serves: 2

Cooking Instructions:

• Cut pumpkin and sweet potato into approx 2.5cm discs or chunks. Cut onions in half leaving skin on. Cut capsicums in half lengthways, slicing through the stems. Discard pith and seeds. Cut top off garlic, leaving skin on.
• Place all vegetables in a large bowl and pour over olive oil using your hands lightly to toss vegetables through the olive oil. Add sea salt and pepper to taste.
• Tip vegetables into a large baking or roasting tray and roast in pre-heated oven at 240C for approx 30 minutes. Vegies will turn a gorgeous wrinkled colour when ready.

Strawberries in Vanilla Infused Mild EVOO

Description:
A simple but unlikely stunner!

The wonderful vanilla pod flavours infuses the mild EVOO which is beautifully balanced out with tangy lime zest. EVOO is not an obvious ingredient to combine with strawberries but the result is amazing. It is important to choose a mild EVOO to ensure the olive flavour compliments the dish. Stronger EVOOs may overpower the strawberry and vanilla flavours

Chef: Dandargan

Ingredients:

• 2 to 3 punnets premium strawberries, washed and hulled
• 3 tablespoons Dandaragan Estate EVOO mild
• 2 vanilla pods
• 1 lime
• 40g castor sugar

No. Serves: 2

Cooking Instructions:

• Split the vanilla pod, scrape out the seeds and put all into a small saucepan with EVOO.
• Warm the oil on low heat for 5 minutes, remove and cool.
• Add grated zest from the lime to the sugar, squirt with fresh lime juice and mix into the strawberries.
• Pour the cool EVOO over strawberries and toss gently
• Serve in a stylish glass like a martini with some vanilla pod for garnish.