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This jam is so delicious and tasty. Such a great condiment and so versatile.
Still our go to Olive oil. Always stock up on this. Definitely recommended
Love love love this. So delicious. Spectacular with fish and seafood. Will definitely buy again and definitely recommend this.
Love the fresh, peppery flavour! Reminds me of traditional olive oils I’ve enjoyed in Italy. Beautifully herbaceous, adds great depth to pasta dishes and is just as delicious with crusty sourdough.
Moroccan Baked Prawns
A delicious flavorsome recipe with that chilli kick.
Ingredients
1 red onion, sliced
Half punnet (roughly 150g) cherry tomatoes, halved
40ml Pukara Estate Premium Extra Virgin Olive Oil
8 large green prawns
3 cloves of garlic, finely diced
80ml Pukara Estate Chilli Extra Virgin Olive Oil
1 tsp Ras-el-hanout
1/4 cup finely chopped coriander and flat-leaf parsley
Method
Preheat oven to 200°C.
Place onion, cherry tomatoes, and premium olive oil in a baking dish. Bake for 12 minutes or until soft.
Meanwhile, slice prawns down their spine to remove entrails, opening the back but not completely butterflied. Place into a bowl. Add Chilli EVOO, garlic, and ras-el-hanout. Let sit for 10 minutes.
Add prawn mixture to baking dish and bake for a further 12 minutes or until prawns are fully cooked but still tender, turning once.