Uncle Joe's Hazelnut Coulis

Specially for Uncle Joe's from Marlborough award winning chef Laurence Purser

¼ cup Uncle Joe's Hazelnut Oil

¼ cup soya bean oil

2 garlic cloves, minced

1 round palm sugar, grated

4 Tbsp Raspberry vinegar or 2 Tbsp Balsamic reduction

4 Tbsp mint leaves, chopped

4 Tbsp parsley, chopped

1 cup toasted Uncle Joe's Hazelnut Meal

Seasonings

3 Tbsp Honey
1 1/2 cup Uncle Joe's Hazelnut Oil
1 1/2 cup Olive Oil
1 cup Red Wine Vinaigrette
Salt and pepper to taste

Combine oil and vinaigrette together with seasonings.
In a saucepan, heat honey until it caramelises, then add to the dressing and finally to the hazelnut mixture.