King Valley Fine Foods

Recipes

Pestos & Pates can be used in Pastries such as Pin Wheels, mixed through fresh homemade bread or pizza dough. Or simply tossed through Vegetables.

Always fantastic with Pasta. Use one of Two methods:

Mix Pesto with a little oil and toss through pasta OR add a dash of cream to your chosen Pesto tossing it through pasta. Add cheeses and Voila, your meal is ready.

Thai Style trout

 

Ingredients:

4 whole fresh trout

2 tbsp. fish sauce

4 tbsp. lemon juice

1 tbsp. sweet chilli sauce

4 tbsp. white wine

2 tbsp. Thai style pesto

2 tbsp. fresh coriander chopped

A bunch of spring onions

 

Method:

In a bowl, combine fish sauce, lemon juice, wine, pesto and chilli sauce. Place trout on a lines baking tray.

Pour sauce mix over fish and sprinkle coriander and spring onion over the top.

Cover tightly with foil to seal in steam. Bake in a moderate oven for 20-25mins or until flesh comes away from the backbone when tested with a fork.

Serve with salad greens and steamed new potatoes.

Flat Mushrooms stuffed with Basil Pesto and Vegetable pasta

 

Ingredients:

4 large Flat Mushrooms

1/4 cup risoni Pasta

1 clove garlic crushed

1 small onion finely diced

1 green capsicum finely diced

1 red capsicum finely diced

1 cup shredded tasty cheese

2 tbsp Basil Pesto

salt & pepper to taste

 

Method:

Bring a large saucepan of water to boil, add risoni pasta and cook for approx 10 mins,

stirring occasionally until tender. Drain and set aside. In a heavy based frypan sauté

onion and garlic for 2mins, add diced capsicum and cook a further 5 mins.

Stir in cheese and season to taste, remove from heat.

Add pasta and basil pesto to the mixture and combine well. Remove stalks from

mushrooms. Arrange mushrooms with pasta and pesto mixture.

Bake in Moderate oven for approx. 10 mins.

 

Grilled Lamb Cutlets with Yoghurt & Beetroot Pesto

 

Ingredients:

12 lamb cutlets French trimmed

1kg starchy potatoes

4 cloves garlic

2 tbsp. butter

3 tbsp. cream

3 tbsp. Beetroot Pesto

¼ cup Greek style yoghurt

 

Method:

In a heavy saucepan on high heat, toss garlic cloves (with skin still on) until roasted.

Remove from heat and set aside. Cook potatoes in salted water until tender, drain and place in a mixing bowl. Crush roasted garlic and add to bowl of potatoes along with butter and cream. Mash together until creamy.

In the heavy saucepan on medium heat, grill lamb cutlets on both sides until cooked as desired.

Combine beetroot Pesto with yoghurt to make sauce.

Serve cutlets on a bed of mashed potato and drizzle Beetroot sauce over top, accompany with green salad.

 

Warm Chicken Salad

 

2 Chicken Breast with Skin Off (if small add an extra breast)

Lettuce mix to serve 4 Adults

½ Punnet of Red Cherry Tomatoes

½ Punnet of Yellow cherry Tomatoes (Pear tomatoes can be substituted)

1 cup Fresh Raspberries

1 Ripe mango, sliced

1 red or green capsicum, sliced

Parmesan Cheese (optional)

 

 

Pan fry chicken breast (or alternatively poach chicken breast)

Once cooked all the way through, allow 5mins to rest. Slice breast in long strips and place to one side.

Place lettuce mix in bowl and add yellow and red cherry tomatoes, sliced mango,

raspberries and sliced capsicum.

Arrange mixed salad on plate and place cooked sliced chicken breast on top.

Liberally pour Raspberry Vinaigrette over entire dish.

To give a finishing touch, shave a small amount of parmesan cheese over top.

 

This will make 4 entrée size servings.