Bolognese-stuffed eggplants

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Bolognese-stuffed eggplants

Course

Main Dish

Servings

Ingredients

Bolognese Sauce

• 2 tablespoons Jingilli Extra Virgin Olive Oil
• 2 medium brown onions, finely chopped
• 3 garlic cloves, crushed
• 1 large carrot, finely chopped
• 1 large red capsicum, finely chopped
• 2 celery stalks, finely chopped
• 750 g beef mince
• 2 x 400 g cans diced tomatoes
• 3/4 cup beef stock
• 2 tablespoons tomato paste

Eggplant

• 4 x 500 g eggplants
• 2/3 cup shredded fresh basil leaves
• 50 ml Jingilli Extra Virgin Olive Oil
• 1 cup grated parmesan
• Small fresh basil leaves, to serve

Course Main Dish Servings Ingredients Bolognese Sauce 2 tablespoons Jingilli Extra Virgin Olive Oil 2 medium brown onions, finely chopped 3 garlic cloves, crushed 1 large carrot, finely chopped 1 large red capsicum, finely chopped 2 celery stalks, finely chopped 750 g beef mince 2 x 400 g cans diced tomatoes 3/4 cup beef stock 2 tablespoons tomato paste Eggplant 4 x 500 g eggplants 2/3 cup shredded fresh basil leaves 50 ml Jingilli Extra Virgin Olive Oil 1 cup grated parmesan Small fresh basil leaves, to serve

Instructions

1. Step 1: Make Bolognese sauce: Heat Jingilli Extra Virgin Olive Oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum and celery. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
2. Step 2: Add tomatoes, stock and paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened.
3. Step 3: Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Cover all over with Jingilli Extra Virgin Olive Oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.
4. Step 4: Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.
5. Step 5: Combine Bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon Bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.

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Zucchini, Bacon and Fetta Spaghetti

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Zucchini, Bacon and Fetta Spaghetti

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 375 g dried spaghetti
• 2 tablespoons Jingilli Extra Virgin Olive Oil (see note)
• 125 g shortcut bacon rashers, trimmed, cut into 1cm-thick strips
• 2 garlic cloves, thinly sliced
• 4 zucchini, cut into thin ribbons
• 1 cup fresh flat-leaf parsley leaves
• 100 g fetta, crumbled

Course Main Dish Cuisine Italian Servings Ingredients 375 g dried spaghetti 2 tablespoons Jingilli Extra Virgin Olive Oil (see note) 125 g shortcut bacon rashers, trimmed, cut into 1cm-thick strips 2 garlic cloves, thinly sliced 4 zucchini, cut into thin ribbons 1 cup fresh flat-leaf parsley leaves 100 g fetta, crumbled

Instructions

1. Step 1: Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
2. Step 2: Heat Jingilli Extra Virgin Olive Oil in a large, deep frying pan over medium- high heat. Add bacon. Cook for 3 to 4 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add zucchini. Cook, tossing, for 3 to 4 minutes or until tender.
3. Step 3: Add pasta and 1/4 cup cooking liquid to zucchini mixture in pan. Toss for 2 minutes or until heated through. Add parsley and fetta. Season with salt and pepper. Gently toss to combine. Serve.

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Superb Pumpkin Soup with Parmesan Croutons

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Superb Pumpkin Soup with Parmesan Croutons

Course

Main Dish

Servings

Ingredients

Soup

• 2 red onions
• 2 carrots
• 4 garlic cloves
• 2 stalks celery
• 2 sprigs fresh rosemary
• 1/2 to 1 fresh red chilli, to taste
• 2 kg pumpkin
• Jingilli Extra Virgin Olive Oil
• 16 fresh sage leaves
• Sea salt
• Freshly ground black pepper
• 2 l chicken or vegetable stock, preferably organic

Croutons

• 16 slices ciabatta bread
• Jingilli Extra Virgin Olive Oil
• Parmesan, for grating

Course Main Dish Servings Ingredients Soup 2 red onions 2 carrots 4 garlic cloves 2 stalks celery 2 sprigs fresh rosemary 1/2 to 1 fresh red chilli, to taste 2 kg pumpkin Jingilli Extra Virgin Olive Oil 16 fresh sage leaves Sea salt Freshly ground black pepper 2 l chicken or vegetable stock, preferably organic Croutons 16 slices ciabatta bread Jingilli Extra Virgin Olive Oil Parmesan, for grating

Instructions

1. Step 1: Peel and chop the red onions, carrots and garlic. Trim and chop the celery. Pick rosemary leaves and discard the stalks. Deseed and finely chop the chilli. Carefully halve the pumpkin lengthways, scoop out the seeds with a spoon and cut into chunks.
2. Step 2: Put a saucepan on a medium heat and add a couple of lugs of Jingilli Extra Virgin Olive Oil.
3. Step 3: Add the sage leaves and fry for around 30 seconds or until dark green and crisp.
4. Step 4: Quickly remove them with a slotted spoon to a bowl lined with absorbent paper – you’ll use these for sprinkling over at the end.
5. Step 5: Put the pan of oil back on the heat and add the onion, carrot, garlic, celery, rosemary leaves, chilli and a good pinch of salt and pepper. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are sweet and soft. Add the pumpkin and the stock to the pan and bring to the boil, reduce the heat and simmer for around 30 minutes.
6. Step 6: While the soup is cooking, make your croutons. Cut your ciabatta into 1cm thick slices. Drizzle a little Jingilli Extra Virgin Olive Oil over the ciabatta slices and pat it in. Finely grate a layer of parmesan over each slice and press it on to the bread
7. Step 7: Place in a non-stick pan without any oil and fry on a medium heat until golden on both sides.
8. Step 8: When the pumpkin is soft and cooked through, whiz the soup with a stick blender or pour it into a food processor and pulse until you have a smooth puree (but you can leave it slightly chunky if you like). Have a taste and season until it’s perfect.
9. Step 9: Divide the soup between your bowls, placing 2 croutons on top of each. Top each portion with 2 crispy sage leaves and drizzle with a swirl of Jingilli Extra Virgin Olive oil.

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Classic Shepherd’s Pie

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Classic Shepherd’s Pie

Course

Main Dish

Servings

Ingredients

• 2 tablespoons Jingilli Extra Virgin Olive Oil
• 1 kg diced organic diced lamb
• 1 onion, finely chopped
• 1 carrot, finely diced
• 2 sticks celery, finely diced
• 2 cloves garlic, finely chopped
• 2 sprigs fresh thyme
• 2 tablespoons plain flour
• 350 ml liquid chicken stock
• 400 g can diced Italian tomatoes
• 4 large red delight potatoes, peeled and chopped
• 20 g creamy Tasmanian butter
• 1 cup full cream milk, warmed

Course Main Dish Servings Ingredients 2 tablespoons Jingilli Extra Virgin Olive Oil 1 kg diced organic diced lamb 1 onion, finely chopped 1 carrot, finely diced 2 sticks celery, finely diced 2 cloves garlic, finely chopped 2 sprigs fresh thyme 2 tablespoons plain flour 350 ml liquid chicken stock 400 g can diced Italian tomatoes 4 large red delight potatoes, peeled and chopped 20 g creamy Tasmanian butter 1 cup full cream milk, warmed

Instructions

1. Step 1. Preheat oven to 200C fan forced. Heat half the Jingilli Extra Virgin Olive in an oven-proof casserole pan over medium heat. Add lamb, in batches, and cook for 8 minutes, turning occasionally or until browned on all sides. Transfer to a bowl.
2. Step 2. Add remaining Jingilli Extra Virgin Olive Oil to pan. Add onion, carrot, celery, garlic and thyme. Cook, stirring, for 8 minutes, or until onion is soft. Stir in flour and cook for a further minute. Gradually add stock, stirring, until combined. Add tomatoes, bring to boil. Season. Return lamb to pan and cover with a tight-fitting lid. Bake in oven for 1 hour, or until lamb is almost tender. Remove lid and bake for a further 30 minutes or until liquid is reduced and lamb is very tender.
3. Step 3. Meanwhile, place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until tender. Drain. Add butter and milk. Mash potatoes until smooth and creamy. Grease four individual pie dishes or a 20cm casserole dish. Spoon lamb mixture among dishes and top with mash. Bake for 20 minutes or until golden. Serve.
4. Tip 1: For a twist on this classic winter warmer you could try lining the dishes with frozen shortcrust pastry. Blind bake it with some baking weights for 10 minutes at 220C, then fill with lamb mixture and top with mashed potato.
5. Tip 2: For something different, substitute the potato mash with your favourite winter root vegetables such as parsnip or sweet potato.
6. Tip 3: This recipe works well with diced beef also. Serve with steamed green beans.

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Aglio Et Olio

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Aglio Et Olio

The classic Italian pasta dish, where Jingilli Extra Virgin Olive Oil really shines

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• ½ cup Jingilli Extra Virgin Olive Oil
• Generous pinch of salt
• Pinch of chilli flakes
• 2 tbs Fresh parsley (finely chopped)
• Freshly grated Parmigiano-Reggiano

Course Main Dish Cuisine Italian Servings Ingredients ½ cup Jingilli Extra Virgin Olive Oil Generous pinch of salt Pinch of chilli flakes 2 tbs Fresh parsley (finely chopped) Freshly grated Parmigiano-Reggiano

Instructions

1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
2. Meanwhile, combine the garlic, olive oil, the 1 teaspoon salt, and chilli flakes in a large pan Heat over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
3. Drain the pasta, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley.
4. Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
5. Serve topped with grated cheese, if desired.

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Polenta and olive oil orange cake

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Jhon Doe - Union Dining, Serves 4

Slightly savoury, very pretty polenta cake where Jingilli EVOO provides the richness   4 

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 5 Large oranges or 7 small oranges, ideally blood oranges
• 300g/10½ oz sugar
• 250g/9 oz fine-ground polenta
• 200g/7 oz ground almonds
• 1½ tsp baking powder
• A pinch of salt
• 4 eggs, beaten
• 225 ml Jingilli Extra Virgin Olive Oil, plus extra for sprinkling

Course Main Dish Cuisine Italian Servings Ingredients 5 Large oranges or 7 small oranges, ideally blood oranges 300g/10½ oz sugar 250g/9 oz fine-ground polenta 200g/7 oz ground almonds 1½ tsp baking powder A pinch of salt 4 eggs, beaten 225 ml Jingilli Extra Virgin Olive Oil, plus extra for sprinkling

Instructions

1. Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.
2. Preheat the oven to 170C. Grease and line a 23cm loose-bottomed cake tin.
3. Scatter a tablespoon of the sugar over the bottom of the tin in an even layer.
4. Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds.
5. Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.
6. Combine the dry ingredients in a large mixing bowl.
7. Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps.
8. Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before transferring on to a plate and serving

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Olive oil and garlic bruschetta

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Olive oil and garlic bruschetta

The ideal starter to any meal, this Bruschetta will impress one and all.
And as usual, Jingilli EVOO makes it that much better.

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 4 garlic cloves, peeled
• 1⁄3 cup Jingilli Extra Virgin Olive Oil, plus extra for sprinkling
• 1 pinch chili peppers or 1 pinch crushed red pepper flakes
• 1⁄4 cup chopped fresh parsley
• 4 slices thick country bread, preferably sourdough

Course Main Dish Cuisine Italian Servings Ingredients 4 garlic cloves, peeled 1⁄3 cup Jingilli Extra Virgin Olive Oil, plus extra for sprinkling 1 pinch chili peppers or 1 pinch crushed red pepper flakes 1⁄4 cup chopped fresh parsley 4 slices thick country bread, preferably sourdough

Instructions

1. Slice the garlic cloves lengthwise into paper-thin slices.
2. Warm a small skillet over a medium flame.
3. Add the 1/3 cup olive oil and the garlic.
4. Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
5. Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
6. Cover and set aside.
7. Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
8. Spoon the garlic-olive oil mixture over each slice.
9. Serve immediately.

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Olive oil biscotti

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Olive oil biscotti

Swapping out butter with Jingilli EVOO creates a lighter, slightly different flavour than the typical Italian biscotti

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 230 ml Jingilli Extra Virgin Olive Oil
• 170 g caster sugar
• 130 g demerara sugar
• 1 vanilla pod
• 1 lemon zest
• 2 eggs
• 1 tbsp milk
• 330 g plain flour, sifted
• A pinch of salt
• 1 tsp bicarbonate soda

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 20 minutes Passive Time 1 hour Servings people Ingredients 230 ml Jingilli Extra Virgin Olive Oil 170 g caster sugar 130 g demerara sugar 1 vanilla pod 1 lemon zest 2 eggs 1 tbsp milk 330 g plain flour, sifted A pinch of salt 1 tsp bicarbonate soda

Instructions

1. Mix together the olive oil, sugars, vanilla and lemon zest.
2. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
3. Preheat the oven to 170C. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.

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