Recipes

An amazing classic with a spicy twist!

Ingredients:

• 6 slices of day old bread
• 3 tbsp of moderate olive oil
• Approximately 15 cherry tomatoes
• 2-3 cucumbers
• 1 red onion (or 4-5 spring onions)
• 5-6 basil leaves
• 2-3 tbsp Favuzzi Spicy Olive Oil
• Fleur de Sel

Method:

• Cut the bread slices. In a non-stick pan, heat the moderate olive oil and add the bread cubes. Cook for about 12 minutes, stirring occasionally until they are crispy transfer the bread cubes to a large salad bowl and sprinkle with salt.
• While you wait for the bread to cool, cut the tomatoes in halves or into quarters. Chop the cucumbers into small pieces and finely slice the onions.
• Transfer the vegetables, the basil and the Favuzzi Spicy Oil into the salad bowl, sprinkle with Fleur de Sel and let rest for 30 minutes ot an hour. Enjoy!

This cocktail is fruity, tart and lightly sweet - the perfect cocktail for sipping!

Ingredients:

• 1oz of Split Tree Blackberry & Blackcurrant Cordial
• 2oz of dry gin
• 1 tsp of fresh lemon juice
• 4-6 blackberries

Method:

• Add ice, gin, lemon juice, half the berries and Split Tree Blackberry & Blackcurrant Cordial into a shaker.
• Shake and strain into an Old Fashioned glass with crushed ice.
• Garnish with blackberries and a slice of lemon.

This recipe for Ricotta Balls in Favuzzi Passata Tomato Sauce is a play on meatballs, only without the meat! Perfect as an appetizer, or a vegetarian entrée!

Ingredients:

• 300g well drained ricotta
• 100g stale bread (approx 3 slices)
• 2 eggs
• 3 tbsp grated parmesan
• 3 tbsp grated pecorino romano (or 3 extra tbsp grated parmesan)
• 1 big pinch of Italian herb mix
• 1/2 bottle Favuzzi Passata Strained Tomato Sauce
• Moderate intensity extra virgin olive oil
• 10 fresh basil leaves
• 1/2 garlic clove + 1 whole clove
• Salt

Method:

• In a food processor, pulse the bread with the half garlic clove to make very fine breadcrumbs.
• In a bowl, combine the ricotta with the breadcrumbs, the cheeses, the eggs and the herb mix, then season with salt. Leave to rest in the fridge for at least 30 minutes. Shape the ricotta mixture into balls, roll them in flour and put them on a well-floured plate. Put back in the fridge for another 10 minutes.
• In the meantime, prepare the tomato sauce. In a saucepan, brown the whole garlic clove in oil. As soon as it takes on some colour, remove it and add the passata. Add fresh basil and season with salt to taste; cook the sauce over high heat for about 30 minutes, add the ricotta balls, lower the heat and simmer for 10-15 minutes. Do not turn over the ricotta balls, but baste them with sauce every so often. Serve hot or warm, sprinkled with grated parmesan. Enjoy

This Soba Noodle Salad is easy to make, super delicious and full of flavour!

Ingredients:

• 1 bag of pre-washed broccoli slaw
• 2 bundles of Soba noodles
• Sesame seeds (optional)
• Chopped cashews (optional)
• Sliced scallions (optional)
• Umami Bomb

Preparation:

• Cook the soba noodles according to the instructions on the package (they usually take 6-7 minutes to cook)
• Rinse the cooked soba noodles in cold water and drain thoroughly
• Combine the noodles and the broccoli slaw
• Add a generous couple of tablespoons of Umami Bomb and toss together
• Dress the salad according to your taste. Some people may like more or less Umami Bomb to sauce it up and optional tasty garnishes include sesame seeds, scallions, and cashews

Umami Bomb available in store or online for $11.99. Available in:

• Extra Hot
• Garlic
• Hot
• Medium

September is almost here! Elevate your BBQ game with fresh oysters and this salsa made with local tomatoes.

Grilled Oyster with Charred Tomato Salsa

Ingredients:

• 24 cherry tomatoes or 6 roma tomatoes, halved
• 3 cloves of garlic, peeled
• 1 jalapeno pepper, cut in half and seeded
• 2 shallots, peeled and cut in half
• 1/2 bunch of fresh cilantro, chopped
• 1 tbsp olive oil
• 1 lime
• Salt and pepper

• Preheat your BBQ to medium high. In a large bowl, toss all veggies with a bit of olive oil and place them all on the preheated, clean grill. Grill until the veggies are blistered, turning occasionally. Remove from the grill and transfer to a food processor and pulse into a salsa. Add lime juice, salt and pepper to taste. Add the chopped cilantro if you are using it. Serve the charred tomato salsa on the freshly grilled oysters
  
  
• 24 oysters, scrubbed
  
  
• Preheat a grill to medium high. Place oysters cup side down on the grill. Cover grill and cook until your first oyster opens, 6-8 minutes depending on the size. Carefully remove the oysters from the grill, keeping cup side down. Use a paring knife to pry oysters open. Top oysters with the charred tomato salsa and serve immediately.

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight's recipes featured on our Facebook Live Cooking Class are centered around Pacific Halibut!

Watch the class below, or visit us on YouTube.

• Halibut Rillette with Summer Herb Salad
  
• Halibut & New Potato Croquettes with Saffron Mayonnaise
• Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing
• Halibut Sliders with Garam Masala, Caramelized Peaches and Light Summer Slaw