If you think premium, award-winning cooking oils are only to be used when you’re making something special, then we’ve got news for you…
Every meal should be something special!
Just because you’re running out the door to work doesn’t mean you have to forgo a quality breakfast or skip lunch because you’re making something for one person.
The follow recipes for breakfast, lunch and dinner are quick, easy to make, and above all, delicious, so you never have to feel like you’re selling yourself short.
Bacon and Egg Breakfast Ramen
Ramen is a Japanese dish which is translated as “pulled noodles” and nearly every region in Japan has its own version. The version we use in the West typically comes from a packet, and before you knock them, these instant noodles were voted the greatest Japanese invention of the 20th Century.
This breakfast of ramen, bacon bits, and fried egg takes less than ten minutes to cook, so there’s no excuse for not having a delicious, healthy and filling meal in the morning. It is, after all, the most important meal of the day!
- Extra Virgin Sesame oil
- 1 spring onion
- 1 clove garlic, minced
- 1 tsp minced ginger
- 4 rashers streaky bacon, thinly sliced
- 2 packs Indo Mie Mi Goreng Instant Ramen
- 2 eggs
To serve: sriracha, sesame seeds, sliced spring onion
In a pot, soften the onion, garlic and ginger over a medium heat with a drizzle of Olivado Extra Virgin Sesame Oil. Once softened, add half of the bacon to the pot. Cook for 5 minutes or until the bacon has turned golden brown and crispy.
Add the required amount of water to cook the noodles to the pot and cook the ramen in the onion mixture, then add the liquid seasonings to the mixture.
Fry the remaining bacon and eggs to serve with the ramen.
To plate, divide the ramen and liquid amongst two bowls. Top with a fried egg, the crispy bacon, and any other desired toppings. Serve immediately.
An instructional video for this recipe can be found here.
Blueberry and Smoked Chicken Super Salad
What makes this super salad super? Our amazing Extra Virgin Olive Oil.
This gorgeous chicken salad is super easy to make and can be made the night before and kept in the fridge. Simply grab it on your way to work and be the envy of all your colleagues come lunch time!
- 1 bag Caesar Salad mix or a 1 whole Cos lettuce
- 50g / 1.7oz snow peas
- 10-15 mint leaves, chopped
- 2 spring onions, chopped
- 150g / 5.2oz feta, chopped
- 1 punnet of fresh blueberries
- 2 smoked chicken breasts, sliced
- 50g / 1.7oz chopped roasted almonds
- 2tsp dijon mustard
- 45mls / 1.5fl.oz lime juice
- 45mls / 1.5fl.oz Extra Virgin Olive Oil
- Dash of salt and pepper
This tasty lunch couldn’t be easier to make. Simply toss all salad ingredients together in a large bowl and then whisk the dressing ingredients together and drizzle over salad. Add more feta if desired.
The instructional video for this salad can be found here.
Asian Glazed T-Bone Steak with Minty Pineapple Salsa
Ok, so we had a salad for lunch which means we need something substantial for dinner!
How does a T-bone steak sound?
Steaks really depend on how well they’re cooked, but if done to perfection, the right glazing can bring it to another level.
This final meal of the day is made with our sublime avocado oil infused with rosemary, giving it a little hint of flavour you won’t find anywhere else, and finishing off your day of culinary delight on a high.
- 6 Quality Mark T-bone steaks
- 3 tbsp Avocado Oil infused with Rosemary
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- pinch of ground star anise
- freshly ground black pepper
- minty pineapple Salsa
- 1 fresh pineapple
- 1 small red onion
- 4 spring onions
- 4 tbsp fresh mint
- salt and freshly ground black pepper
In a shallow dish, mix the avocado oil with the oyster sauce, soy sauce, star anise and black pepper. Add the steaks and leave to marinate for at least 1 hour. Heat a ridged grill pan until just about starting to smoke. Place the steaks in the pan and cook over a medium to high heat for 3 to 4 minutes on each side.
For the minty pineapple salsa, remove the top and end of pineapple and cut off the skin with a sharp knife. Chop the ripe flesh into neat chunks. Remove the stalk and seeds from the pepper, and cut the flesh into dice-sized pieces. Slice the spring onion into thin slices.
In a bowl, mix the pineapple, red pepper and spring onion. Chop the fresh mint and fold through with salt and freshly ground pepper to taste. Chill a little before serving with the T-bone steak and a green salad.
Plan the perfect breakfast, lunch, and dinner with our help
Creating great meals doesn’t have to be a time-consuming endeavour filled with artistic licence.
All you need are some basic ingredients, clear instructions, and some of our incredible cooking oils.
The recipes above are just three out of hundreds that we have catalogued here on our site, including some from award-winning MasterChef Bret McGregor.
And please don’t hesitate to contact us if you’ve any questions about us or our products.