Orange Salad with Onions and Olives
Winter is citrus time, this salad served with grilled fish is ideal for a light lunch
1 large onion, thinly sliced
60ml De Rustica Balsamic vinegar
4 medium oranges, pared and thinly sliced
1 small head of Iceberg lettuce, sliced
125 ml De Rustica table olives, stones removed
60 ml De Rustica Estate Intense Extra Virgin Olive Oil
60 ml fresh orange juice
Pinch of salt
Mix the sliced onions and balsamic vinegar and set aside.
Arrange the orange slices on the lettuce; top with the marinated onion and olives. Combine the remaining ingredients in tightly covered container; drizzle over salad and serve.
Meatballs are the ultimate comfort food and are always a winner.
1 small onion, chopped
15 ml parsley, chopped
2 chopped tomatoes, skinned and pulp removed
30 ml De Rustica Estate Medium Extra Virgin Olive Oil
30 ml De Rustica table olives, stones removed and roughly chopped
250 ml beef stock
Salt and pepper to taste
1,5 kg venison mince
60 ml flour
Breadcrumbs for coating
De Rustica Estate Delicate Extra Virgin Olive Oil for frying
Prepare a sauce by sautéing the onion, parsley, tomatoes and olives in the extra virgin olive oil, then add stock, bring to the boil and simmer for 10 minutes. Blend the sauce with a hand blender and season to taste.
Mix the meat with the eggs and 60 ml of the gravy. Check the seasoning; add the flour and shape into balls, the size of an egg. Roll in the breadcrumbs, and then fry in hot olive oil until delicately browned.
Remove from the pan and place on absorbent paper to drain excess oil. Return to the gravy and simmer.
Serve with pasta, mashed potato or stir fried vegetables
Recipes developed by Chef Francios Ferreira for De Rustica Olive Estate