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Pukara Estate Metal Pourers Reasonably priced
Nothing compares to this garlic olive oil! I use it for pretty much everything. The 2L tin is great value when it gets used as much as it does in my kitchen! 10 out of 10 recommend.
I have used it when I was in Muswellbrook, then at Raymond Terrace, I use it on salads, onions& a small amount on Strawberries
It is the nicest vinegar I have ever tried. It can be used on savoury or sweet. I now can't enjoy a tossed salad without it.
Grilled Dukkah Saganaki
A Greek cheese similar to halloumi but will melt when cooked. A delicious vegetarian dish.
Ingredients
1 Egg White, Lightly Whisked
125g Saganaki Cheese Wedge
2 Tbsp Pukara Estate Cashew & Roast Onion Dukkah
2 Tbsp Pukara Estate Premium Extra Virgin Olive Oil
2 Corella Or Paradise Pears, Thinly Sliced
200g Rocket Leaves
Small Handful Chopped Walnuts
2 Tbsp Pukara Estate Caramelised Balsamic Vinegar
Method
In a large salad bowl, place the rocket leaves, sliced pears, and chopped walnuts. Drizzle with the caramelised balsamic and half of the olive oil. Toss well and set aside. Evenly spread the dukkah on a flat plate. Gently whisk the egg white in a small bowl. Heat a small pan over medium heat with the rest of the olive oil. Dip the saganaki wedge in the egg white and then coat with the dukkah. Repeat for a second time so it is well coated. Immediately place in the hot pan and cook for 2 minutes, then turn and cook for a further minute. Transfer to a plate and serve immediately with crusty bread and the rocket