Mediterrano Piklets
INGREDIENTS:
5 large Beekist Mediterrano plum tomatoes’s finely diced
1 cup of plain flour
1 tspn baking powder
Salt and freshly cracked pepper
1 egg
½ cup milk (approx 100mls) - or cultured buttermilk
2 tablespoons The Grove Horopito Pepper infused Avocado Oil
2 heaped tabspns finely grated fresh parmesan cheese
¾ bunch fresh Coriander chopped.
(Makes 10-12)
METHOD:
Sift flour, baking powder, salt and pepper together in large mixing bowl. Add tomatoes and coriander. Whisk egg, milk and The Grove Horopito Avocado Oil together and stir into mixture until smooth. If too thick add a little more milk or avocado oil. Drop medium (dessertspoon) spoonfuls on a medium-hot non stick girdle, BBQ or fry pan, until lightly browned. Turn when mixture slightly bubbles
Serve with a fresh green salad, some Turkish bread, our stunning salsa recipe and a chilled glass of white wine.
Beekist Salsa Recipe: Use ripe Beekist Vine-Sweet or Bellissimo tomatoes finely chopped. Add a finely chopped red onion, a finely chopped Lebanese cucumber, ½ bunch chopped fresh coriander and mix with The Grove Horopito Pepper infused Avocado Oil - absolutely delicious!
Beekist’s Moroccan Salad
Arrange Attractively on a platter:
500g roasted Beekist Moroccan vine tomatoes
4 -5 cups spinach and rocket salad mix (or other salad greens)
2 tablespoons mix of fresh chopped fresh basil, coriander and mint
Mix of blue, vintage cheddar and Gruyere cheeses
A mix of deli cold cuts (chicken, salami, ham), olives and gerkins
Salt and freshly ground pepper
A small jug of dressing
A mix of ciabatta, wholemeal & sour dough rolls and French bread
For the dressing, mix together, and then shake well:
3 tbspns The Grove Lime infused avocado oil
1 tspn balsamic vinegar
2 tspns manuka honey
1 to 2 tspns seeded or Dijon mustard
3-4 cloves fresh garlic very finely chopped
Salt and freshly ground black pepper
To roast the Beekist Moroccan Vine tomatoes
Cut the Moroccan’s into thick slices
Brush each slice with the lime infused avocado oil and sprinkle with salt, pepper and a little sugar. Drizzle with a tiny amount of balsamic vinegar,. Bake at a preheated 200 C for 10-15 minutes, or until the tomatoes are slightly shriveled, but still highly coloured and still firm. Cool at room temperature then arrange on the platter.
