Pizza with Sticky Balsamic

 
2019 Sticky Balsamic Pizza.jpeg

Who doesn’t love pizza? it’s one of Australia’s most popular foods, and there is such a simple way of using Sticky Balsamic to make it taste even better, easily! Check out this simple and tasty recipe…

Ingredients:

Pizza Dough:
1 1/2 cups water
A pinch of caster sugar
2 tsp (1 7g sachet) dried yeast
600g (4 cups) plain flour plus more for dusting
1 tsp salt
60ml (1/4 cup) olive oil plus extra for brushing

Topping:
Cherry Tomatoes
Parmesan Cheese - shaved
Fresh Rocket
Sticky Balsamic (we love Sticky Balsamic Premium Fig, Sticky Balsamic Pear or Sticky Balsamic Original for this recipe)

Method:

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds and use a rolling pin to roll each third into a 20cm disc. Bake at 180 degrees for 20 minutes or until cooked.

Drizzle some olive oil on the pizza base, and add chopped cherry tomatoes, rocket, parmesan and drizzle your favourite Sticky Balsamic on top ( we love Sticky Balsamic Premium Fig, Sticky Balsamic Pear or Sticky Balsamic Original for this recipe).

Eat and enjoy!

Chicken, Beetroot, Snow Pea and Beetroot Salad with Sticky Balsamic Pear

 
Chicken, Beetroot, Snow Pea  and Pumpkin Salad with Sticky Balsamic.JPG

Fancy an amazing salad for lunch, dinner, or to eat with friends? Check out this amazing dish! We’re sure you’ll love it!

Ingredients:

Fresh beetroot
Sugar Snap Peas - top and tailed
Thinly sliced pear (firm)
Marinated goat’s cheese (crumbled)
Shredded pumpkin (this was roasted in a bit of olive oil and garlic)
Crushed walnuts
Serrano ham
Chicken breast, skin on

Ingredients:

Take the fresh beetroot, peeled, quartered then salted. Roast until cooked and set aside to cool.
Slice pumpkin into 2cm pieces, drizzle with honey and season. Roast until cooked, set aside to cool.
Bake Serrano ham until crisp and crunchy, and break up in to little pieces to sprinkle as a garnish.
For the chicken breast, keep the skin on. Season with onion salt. Melt butter and inject into the chicken. Place chicken breast on top of a baking rack over a water bath (ensures the chicken doesn’t dry out). Bake on 200 degrees until chicken is cooked through. Remove chicken and slice. Chill in the fridge until cold.

Dressing:

Oil from the goat’s cheese
Sticky Balsamic Pear

Method:

Place on a plate and sprinkle with the dried ham. Drizzle the dressing over the plate. Enjoy your delicious meal!

Recipe credit - @ebbyjane86 via Instagram - Click here for the original post

Eggs on Toast with Avocado and Sticky Balsamic

 
Eggs on toast with Sticky Balsamic

Who doesn’t like avocado and eggs on a glorious piece of toasted sourdough bread? You’ll be surprised how easy and tasty this breakfast is to make! Using Sticky Balsamic just takes this breakfast to another level… we love Sticky Balsamic Premium Truffle, Sticky Balsamic Original, Sticky Balsamic Lemon and Sticky Balsamic Premium Reserve for this dish.

Ingredients:

Sourdough bread - toasted to your liking
Avocado
Boursin cheese or other soft cheese that can be spread
Soft boiled egg or Poached egg - to your liking
Parsley
Herbs
Salt & pepper
Sticky Balsamic (we love Sticky Balsamic Original, Sticky Balsamic Lemon, Sticky Balsamic Premium Reserve and Sticky Balsamic Premium Truffle)

Method:

Toast Sourdough bread

While toasting bread, soft boil an egg. Our favourite method is to place eggs in saucepan and cover generously with cold water; set over a medium heat. Count 60 seconds once the water comes to the boil (60 seconds will result in a medium egg - the egg white is slightly set). If you like the yolk still runny and the egg white set a bit more, add another 30 seconds. As soon as they have been cooked, lift them out of the water and place into a bowl of cold water to slow down the cooking process. Peel the egg and use as soon as possible.

Cut avocado while toasting bread and cooking the egg.

Once toast is ready, spread cheese on the toast and place the avocado on top. Lightly toss over some parsley and drizzle your favourite Sticky Balsamic on top. Place the cut egg on top, add a little freshly ground salt, pepper and herbs if you like.

Eat with relish!

Sticky Balsamic Meatballs

 
2019 02 Sticky Balsamic Meatballs

Who loves meatballs? We do! Here’s an easy, tasty recipe for you to try at home. Serve with a side salad or some fresh, steamed greens. You’ll love it!

Ingredients:

400g pork or pork and beef sausages
Olive Oil
1 1/2 tbsp Sticky Balsamic (we love Sticky Balsamic Original for this recipe)
2 garlic cloves, minced
1 brown onion, finely diced
1tsp dried chilli flakes (optional)
200g cherry tomatoes
400g spaghetti
700g tomato passata
Red wine (optional)
Salt & pepper
Fresh basil - one handful and extra to serve
Parmesan cheese

Method:

Squeeze the meat out of the sausage skins and roll into balls (expect 3 large or 5 small balls per sausage).

Cook meatballs in a lightly oiled frying pan. Once they start to brown, add Sticky Balsamic Original and stir.

As the meatballs and Sticky Balsamic Original start to caramelise, add onion, garlic, chilli, red wine (optional) and cherry tomatoes.

Once the tomatoes skins are starting to shrivel, pour in passata and season the sauce well with salt and pepper.

Add the basil and gently simmer the sauce until it is thick (from 10 minutes to 3 hours, depending on how thick you like the sauce and how long until dinner-time).

Put the Spaghetti on to cook.

Drain the spaghetti and pour into the delicious sauce. Stir it in and serve with fresh basil and freshly grated parmesan on top.

Serve with a fresh salad drizzled with Sticky Balsamic Original, or steamed greens drizzled with Sticky Balsamic Original.

Crepes with Sticky Balsamic, Strawberries and Raspberries


Crepes with Sticky Balsamic, Strawberries and Raspberries

Who loves crepes! We do! We especially love them with fresh fruit.

Check out the simple and oh-so tasty crepe recipe below. Once you’ve made the crepes, add your favourite fruit (we love strawberries, raspberries, blueberries) and the Sticky Balsamic variety you’re most addicted to (we love Sticky Balsamic Premium Fig, Sticky Balsamic Premium Quince and Sticky Balsamic Pear).

Breakfast is the new taste sensation! You’ll be laughing and dancing all day long after eating such a scrumptious breakfast. Invite your friends, family and neighbours over to share your new favourite meal.

Ingredients:

1 cup flour
1 1/2 cups milk
2 eggs
1 tsp vegetable oil
1/4 tsp salt
Icing sugar for dusting
Fruit - raspberries, strawberries, blueberries or other sweet fruit (apricots, peaches etc.).
Sticky Balsamic variety (Sticky Balsamic Premium Fig, Sticky Balsamic Premium Quince and Sticky Balsamic Pear are our favourites for this recipe)

Method:

Combine flour, milk, eggs and oil, then add the salt.
Heat a lightly-buttered pan and spoon in 2 tbsp batter. Lift and tip pan to spread batter.
Return to heat and brown on only one side.
Gently tip crepe out on to a plate.
Repeat with remaining batter.
Once crepe is on the plate, add fruit and drizzle with Sticky Balsamic. Lastly, dust lightly with icing sugar if you wish.

Sticky Balsamic Pearl Barley Salad and Roast Chicken Breast

 
Sticky Balsamic Quince with pearl barley salad and roast chicken breast.png

Everyone loves a dinner that is quick and easy to prepare, and tastes delicious! We made this last night as we were hankering for some Sticky Balsamic Premium Quince, and it was great! This recipe serves 4.

Salad:

Roast 750g sliced pumpkin (we love butternut pumpkin) in an oven for approximately 25 minutes or until done with a dressing of 2 tablespoons of Quince Sticky Balsamic, 2 tablespoons of honey, and salt and pepper to taste rubbed over the pumpkin. While this is in the oven, cook 300g pearl barley (rinse it first). Let both the pumpkin and pearl barley cool after cooking (these can be prepared earlier in the day).

Lightly cook 250g hand-picked beans and blanch. Slice 200g Australian Feta, and roughly chop 1 cup of flat leaf parsley. 

Combine the ingredients in your favourite bowl and mix in a dressing made of 1 tablespoon of olive oil, 2 tablespoons of Sticky Balsamic Premium Quince, and the zest of one lemon and drizzle over the salad. Add some pomegranate and/or walnuts for extra flavour and texture.  Vegetarians - here is where you stop and enjoy!

Roast Chicken:

Place 4 chicken breasts on some fresh herbs (thyme or oregano work well). Slice some Australian Goat's Cheese and place on the breast, along with a couple of thin slices of lemon. Roast in the oven for 10 minutes or until cooked through (put the griller on to high). Pull out of the oven and rest for 3 minutes. Then place in the griller to finish it off. 

Arrange on a plate and drizzle some Sticky Balsamic Premium Quince over the dish. Eat and enjoy! I think this will become a family staple for us as it is delicious.

Let us know what you think of the recipe in the comments below.

Salted Caramel Coconut by Sticky Balsamic with Pear Tart and Ice Cream - Salted Caramel Coconut is discontinued.

 
Salted Caramel Coconut by Sticky Balsamic with Pear Tart and Ice Cream

Everyone loves a pear tart, and you can't beat this dessert partnered with ice cream and Salted Caramel Coconut by Sticky Balsamic (no longer available - please check out the other companies who make excellent Salted Caramel products).

This recipe is easy, quick and oh-so moist and delicious. Get ready, because once you've made it, it will become a staple dessert when you want to make something incredible for your friends and family.

Preheat the oven to 180°C and line a 24cm loose-bottomed tart tin with non-stick baking paper. Slice 2 to 3 firm pears, sliced thinly. 

Put 1/4 cup almond meal, 3/4 cup wholemeal flour and 1 1/2 teaspoons baking powder in a bowl and mix. Add 80ml pure maple syrup along with 180ml buttermilk, 3 teaspoons of fine lemon rind, 1/3 teaspoon ground cinnamon, 40g salted butter, 1 egg and stir to mix.

Pour the mix into the lined baking tray and smooth so the top is even. Place the thinly sliced pears on the top of the mixture and sprinkle with 2 tablespoons of raw brown sugar.

Cook for approximately 40 minutes or until the pear tart is cooked - make sure you test it with a skewer. Serve while warm with a good quality ice cream and Salted Caramel Coconut sauce by Sticky Balsamic drizzled on top. Enjoy! Second (and third!) helpings are strongly encouraged.

Let us know what you think of this delicious recipe and also tell us how you use your Sticky Balsamic product!

Sticky Balsamic Lamb Rack with Grilled Vegetables

 
Sticky Balsamic Lamb Chops with Grilled Vegetables

Everyone loves lamb, especially a lamb rack. They are great to serve to your family but you can also prepare and serve to your best foodie friends, especially when Sticky Balsamic is involved!

Below is a simple recipe that you can use as a kitchen staple or when you are hosting a dinner party - Sticky Balsamic Lamb Rack with Grilled Vegetables. Enjoy!

At your local greengrocer, select some fresh seasonal vegetables. Wash and roughly chop vegetables. Spray canola oil over the vegetables and season with freshly ground salt and pepper. Place the vegetables on the pre-heated char grill, barbeque or griddle plate. Cook for two minutes each side and place in an oven preheated to 180°C for approximately 10 minutes.

Choose a good quality lamb rack or points from your local butcher (4 points per person). If you have a rack, cut into points.  Dry both sides of each point with some paper towel and season with freshly ground salt and pepper. Place on the pre-heated char grill, barbeque or griddle plate used for the vegetables. Cook each side until medium rare (approximately 2 minutes depending on the thickness of the points). Remove from the heat and place on a cooling tray and place a clean tea towel over to let them rest. 

Serve 4 points for each guest with vegetables on a plate, drizzle with your choice of Sticky Balsamic; we think that Pear Sticky Balsamic is perfect for this dish. Eat and enjoy!

Sticky Balsamic Swordfish and Frisse Salad

 
Sticky Balsamic Swordfish and Frisse Salad

Fish and Sticky Balsamic are a match made in heaven! The tender, juicy fish pairs beautifully with Sticky Balsamic flavour, with Sticky Balsamic providing that extra deliciousness we are all after.

We have prepared a quick, easy swordfish recipe below for you to cook at home, whether it is for your family or at a dinner party. Everyone will love your beautiful tasting fish along with your secret ingredient - Sticky Balsamic.

At your local greengrocer, select some fresh frizze lettuce. Wash to clean and roughly cut the leaves and toss with olive oil and salt flakes.

After the frizze is prepared, select some good quality swordfish from your local fishmonger, about 200 grams per person. Dry the swordfish on both sides with paper towel. Super-heat a pan using a good quality olive oil. Season the fish with freshly ground salt and pepper. Place in the pan and sear on each side until just cooked through (about 3 minutes per side depending on how thick the steaks are). 

Place the fish and frisse on the plate and serve with your favourite Sticky Balsamic. A delicious dish everyone will adore.

Stay tuned for more Sticky Balsamic recipes!

Sticky Balsamic Caprese Salad

 
Sticky Balsamic Caprese Salad

At Sticky Balsamic, we love a salad, especially one that tastes even better using Sticky Balsamic on it! No matter what time of year, there's nothing better than a fresh Caprese Salad! It's simple, quick and so very tasty that you'll wonder why you don't make this to eat every day!

Caprese Salad means "Salad of Capri" and was made to resemble the Italian flag! What an amazing patriotic addition to the Italian foodscape! 

A Caprese Salad is simple to make and super-tasty. Simply get some fresh buffalo mozzarella, some (ideally) home grown, fresh tasty tomatoes, some (ideally) home grown fresh basil. Also have some salt flakes, fresh pepper and your favourite Sticky Balsamic variety (AppleLemonOrange, OriginalPear) of your choice on hand.

To prepare, slice the buffalo mozzarella and tomato, arrange on a plate with the basil. Drizzle your Sticky Balsamic over the mozzarella, basil and tomato, and season with salt flakes and freshly ground pepper.

Voila, you have the most amazing, easy, quick salad that will taste incredible!

Tell us what you thought, and also if you have any recipes that you love to use with Sticky Balsamic, let us know so we can share with the Sticky community. We will be sure to credit you with the recipe - credit where credit is due!