Ingredients
Serves 4
Prawn and Vegetable Salad
About 6 tbsp Cobram Estate Lemon Twist olive oil
16 prawns, shelled and deveined
Salt and freshly ground black pepper
4 small boiled kipfler potatoes, in the skin
2 hard-boiled eggs, quartered
125 g baby French beans, steamed
12 cherry tomatoes, halved or quartered
Juice of 1 lemon
2 tbsp finely cut chives
Banana Loaf
Makes about 12 slices
½ cup caster sugar
3 eggs
½ tbsp finely grated lemon zest
½ cup Cobram Estate Manzanillo extra virgin olive oil
1 cup wholemeal self-raising flour
½ cup almond meal
1 tsp bicarb soda
A pinch of salt
1 ½ cups finely grated carrots
1 banana, mashed
½ cup sultanas
12-15 pitted prunes
About 36 strawberries, washed
1 cup whipped cream
Icing sugar for dusting
Method
Prawn and Vegetable Salad with Lemon Twist Olive Oil
Heat 2 tbsp Cobram Estate Lemon Twist olive oil in a non-stick pan and cook prawns for about 2 minutes on each side on moderate heat. Transfer prawns to a plate and season with salt and pepper.
On four plates, place some sliced potatoes, quartered eggs, beans and cherry tomatoes. Arrange prawns attractively on top.
In a bowl mix the lemon juice with 4 tbsp Lemon Twist olive oil and season with salt and pepper.
Drizzle the dressing over salad. Sprinkle with chives and serve.
Banana Loaf with Manzanillo Olive Oil and Strawberries
You need a greased 20 cm loaf tin, the base lined with baking paper.
Preheat oven to 180°C.
In a large bowl, thoroughly combine sugar, eggs and grated lemon zest. Mix in oil, flour, almond meal, bicarb soda and salt until smooth.
Stir in grated carrots, mashed banana, sultanas and prunes.
Pour the mixture into the prepared tin. If you wish, before placing in the oven, decorate the top of the loaf with 4 or 5 thin slices of banana. Bake in a preheated oven for about 1 hour.
Remove from the oven and cool in the tin for about 10 minutes. Turn out onto a wire rack to cool.
Cut into 12 slices. Place each slice on a plate and garnish with a little cream and 3 strawberries. Dust with icing sugar and serve.
Cobram Estate Lemon Twist Olive Oil
This fresh, fruity oil with a light lemon finish is ideal for marinating fish, lamb and chicken, as a salad dressing, or for drizzling over steamed or roasted vegetables and pasta. RRP: $4.99 for 250ml bottle
This and other Cobram Estate’s Everyday Range of Extra Virgin Olive Oils are available in leading independent stores and supermarkets throughout Australia including Coles, Woolworths, IGA, Chapleys and Romeos (SA), Progressive Supa IGA (WA) and Supabarn (ACT).
Cobram Estate Manzanillo Extra Virgin Olive Oil – Premium Range
A smooth, silky-textured Extra Virgin Olive Oil, Manzanillo is best known for its delicate notes of artichokes and sweet strawberries. It is a well-balanced Extra Virgin Olive Oil, demonstrating medium bitterness and pungency that combine to gently balance out the oil’s sweet finish.
Manzanillo works well in desserts and in adding a sweet accent to savoury dishes. RRP: $13.60 for 375ml bottle.
Cobram Estate imported its Manzanillo cuttings from Seville in Spain, cultivating and improving the olive fruit to produce the premium version of Manzanillo Extra Virgin Olive Oil available to consumers this August '10.
The Premium Range (including the Manzanillo that we're using today) is available in specialty food stores nationwide including the Essential Ingredient in Melbourne and Sydney, and Black Pearl Epicure in Brisbane.