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I love the caramelised balsamic.Its amazing on eggs and salad and I baste my chicken with it.Also for gifts
When I lived in Italy, I took the oil for granted. Now! Wow! So can taste the difference compared to the **** in stores. Thank you.
Light and fruity. Enjoy so much with bread and Pukara chili smoked salt flakes. It was sold out when I tried to place the second order. It must be popular.
It is perfect. Best I’ve ever bought. Thank you so much for producing it.
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.