Viewing entries in
UJ's Oil

Gluten free carrot cake

Gluten free carrot cake

Ingredients

Cake: 

  • 1 cup brown sugar
  • 2 large eggs
  • 3/4 cup canola oil or try an Uncle Joe's oil
  • 1 teaspoon vanilla essence
  • 1/2 cup each: gluten-free flour, Uncle Joe’s Walnut Flour 
  • 1/2 teaspoon salt
  • 1 teaspoon each: baking soda, baking powder, ground cinnamon
  • 1 1/2 cups freshly grated carrots
  • 1/2 cup sultanas

Cream Cheese Topping: 

  • 75g cream cheese
  • 1 1/4 cups icing sugar
  • 1/2 cup chopped mixed peel, optional

 

Method

Preheat the oven to 180°C. Lightly oil and line the base of a 20cm round cake pan with baking paper.

Cream the sugar and eggs in a large mixing bowl. Beat in the oil and vanilla, until smooth. 

Combine the dry ingredients and sift into the wet ingredients. Stir in the grated carrots and sultanas. Pour into the prepared pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack. 

To make the topping, beat the cream cheese and icing sugar, until smooth. Spread over the cold cake. Sprinkle with the peel, if using.    

 

Sesame baked chicken with a grapeseed twist

Sesame baked chicken with a grapeseed twist

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1/4 cup Uncle Joe’s Grapeseed Flour, sifted
  • 1 teaspoon each: baking powder, salt
  • 1 tablespoon each: smoked paprika, brown sugar
  • 2 tablespoons sesame seeds
  • 8 medium chicken drumsticks
  • 2-3 tablespoons olive oil

Method

Preheat the oven to 180°C. Lightly oil a baking pan large enough to hold the chicken. 

Whisk the egg and milk until well combined.  Sift the flour, baking powder, salt and smoked paprika into a plastic bag. Add the brown sugar and sesame seeds.

Remove the skin from the chicken. Dip the chicken drums in the egg mixture then shake in the plastic bag with the flour mixture, until evenly coated. Place in the baking pan. Drizzle with a little oil.

Bake for about 45 minutes or until the chicken is cooked.

Serves 4.

Hazelnut crumbed fish

Hazelnut crumbed fish

Ingredients

  • 600g-700g thick, skinned and boned white fish fillets
  • 1/4 cup Uncle Joe’s Hazelnut Flour
  • Salt and pepper to taste
  • 3-4 tablespoons Uncle Joes Hazelnut Oil or Olive oil

Topping

  • 4 Kalamata olives, pitted and chopped
  • 2 tablespoons capers, rinsed and dried
  • 4 cherry tomatoes, chopped
  • freshly ground black pepper to taste
  • 2 tablespoons chopped mint
  • squeeze lemon juice

Method

Divide the fish into serving-sized pieces, Combine the flour and seasonings. Dip the fish into the flour until well coated.

Heat the oil in a large non-stick frying pan. Cook the fish on low heat for about 4 minutes each side or until cooked. Serve topped with the combined deli ingredients. 

Serves 4.

Raspberry & Walnut Smoothie

Raspberry & Walnut Smoothie

Ingredients:

  • 1/2 banana, frozen
  • 1/4 cup walnuts
  • 1 cup unsweetened almond milk
  • 1 tablespoon cacao nibs
  • 1 teaspoon flaxseed oil
  • 1/3 cup frozen raspberries

Method:

Combine all ingredients in a blender and blend until smooth. 

We also love substituting blueberries for the raspberries and swapping walnut with hazelnuts for a sweeter flavour ;) This is the best after school treat on a hot day!

Hazelnut Crusted Chicken Breast

Hazelnut Crusted Chicken Breast

Ingredients

  • 1 cup Hazelnut Meal
  • 2 tsp parsley, chopped
  • 2 tsp thyme, chopped
  • 1 orange, zested
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 3 tbsp Hazelnut oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 2 chicken breasts

 

Method

Mix all the ingredients together (apart from chicken breasts) in a bowl and pour out onto a dinner plate. Press the chicken breasts into the crust making sure they are coated. Place on a baking sheet and bake for 30 minutes. Bon Apetit!

Preheat oven to 180 degrees C.

Mesculin Salad with UJ's Walnut oil

Mesculin Salad with UJ's Walnut oil

Ingredients

  • 4 oz mesculin or baby romaine or baby spinach
  • 2 oz goat cheese, crumbled or cut into small pieces
  • 1/2 cup UJ's walnut meal
  • 3 Tbsp  dried blueberries

Dressing

  • 4 Tbsp  UJ's Walnut Oil
  • 1 1/2 Tbsp  balsamic or red wine vinegar
  • 1 tsp prepared mustard
  • Salt and pepper to taste

Method

Toss the salad greens in a bowl with half the dressing.

Whisk the dressing ingredients together until thoroughly combined.

In a small bowl thoroughly mix walnuts meal, blueberries and cheese with the other half of the vinaigrette.

Arrange the greens on appetiser plates.

Garnish with goat cheese, walnuts and blueberries.

Hazelnut Hummus

Hazelnut Hummus

Ingredients

  • 1 can chickpeas
  • 1 cup shelled and roasted hazelnuts 
  • 2 T. sesame 'tahini' paste
  • 2-3 T Hazelnut Oil 
  • 2 T pure maple syrup
  • 2 T freshly squeezed orange juice 
  • 1 t sea salt
  • 1/4 t cayenne pepper 
  • 1/4 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/8 t smoked paprika 

Method


Using a heavy duty blender, process all ingredients until smooth. Spoon out into a serving dish and drizzle with hazelnut oil. Garnish with hazelnuts, if desired.

Makes enough to serve a small group (4-6 people) as an appetizer.

We love having this alongside warm half baked baguette on a cheese platter with some Hazelnut or Walnut spread and Marlborough wine.