New England Olive Processors, Inverell, NSW, Australia

Chicken Potato Pie

800g chicken breast

6 large potatoes

1 cup Extra Virgin Olive Oil

2 cloves garlic, chopped finely

3 tbsp fresh coriander

1 tbsp Olives of Beaulieu Harissa

1 onion, finely chopped

1/3 cup white wine

1 tbsp chicken stock

2 tbsp water / milk.

salt to taste

1: Slice chicken breast lengthways in 60mm lengths, 10-12 mm thick, place in bowl.

2: Add half a cup Extra Virgin Olive Oil, garlic, 1.5 tablespoons coriander and the Harissa to the chicken pieces.

3: Stir and leave to marinade for at least 1 hour.

4: Cut up potatoes, place in saucepan with water and boil till soft. Mash with half a cup olive oil, coriander and onion until a stiff consistency. Put aside.

5: In a hot pan, brown chicken pieces then place in oven proof dish, mix chicken stock and wine, pour over chicken pieces.

6: Spread potato mix over chicken pieces, firm down to remove all air, use fork to pattern top, bake in hot oven (200°C) for around 40 minutes or until the top browns slightly. Serves 8.

Christmas Fruit Cake
(Adapted from Janelle Bloom)

½ cup sweet sherry, port or sweet rum

2/3 cup Extra Virgin Olive Oil

750g dried fruit (currants, sultanas, raisins, cranberries, figs; chopped)

1 ½ cups firmly packed brown sugar

3 eggs

1 ½ cups plain flour

¾ teaspoon baking powder

2 teaspoons ground nutmeg

For Glaze: 2 tablespoons golden syrup 1 tablespoon sweet sherry, sweet rum or brandy

1: Preheat oven to 150C. Grease & line base & sides of square cake tin (6cm deep & 19cm wide)

2: Gently heat the alcohol and Olive Oil in a heavy base saucepan for 5 minutes until it boils. Add the fruit. Cook & stir occasionally or until fruit is warm.

3: Pour mixture into large mixing bowl and mix in the brown sugar. Set aside for 15 minutes to cool slightly

4: Add eggs one at a time & mix well. Sift flour, baking powder & nutmeg together. Gently stir into the fruit mixture.

5: Spoon mixture into cake tin & smooth the surface. Bake for 1 hour 20 minutes (up to 1 ½ hours) until skewer comes out clear.

6: Glaze: Place golden syrup & alcohol in a small saucepan & heat over medium heat. Cook 1-2 minutes until hot. Brush the warm glaze over the warm cake. Cool in tin then take out.

Chairman's Pizza Recipe

Make this delicious low cost Pizza. The mix of ingredients is left to your imagination.

- Good quality Lebanese Flat Bread - either wheat based, or gluten free.

- 7 Tablespoons Extra Virgin Olive Oil

- 3 Tablespoons good Italian style Tomato Paste

- Some of the following fillings: Pitted and sliced Pitted and sliced black Olives. Anchovies, Mushroom, Ham, Raw bacon pieces (with fat removed), Pepperoni, Salami, Sliced ripe Tomato, Pineapple, Capsicum, Shredded Mozzarella Cheese, Shredded Light Cheese, Sliced Jalapenos, Thin slices of Eggplant, Brown or White Onions. Herbs: Basil, Oregano

1: Place Lebanese bread on a tray. Tray does not require oiling. Spread 3 tablespoons Olive Oil over the bread.

2: Spread 3 tablespoons of tomato paste over oiled bread, mixing with surplus oil. Place chopped ingredients of your choice over the bread.

3: If using cheese, spread shredded cheese over ingredients, or, over the tomato paste before placing your ingredients - it’s your choice.

4: Drizzle 4 tablespoons of Olive Oil over the ingredients.

5: Pre-heat the oven to 220C using a grilling or top element. Cook for approximately 5 - 8 minutes, depending on depth of ingredients. Do not place the Pizza too close to the heating element. If cheese is used on top, cook until melted cheese has lightly browned.

This recipe gives a very healthy and nutritious Pizza, and requires minimum preparation.

Hummingbird cake

1 ½ cups plain flour

1 cup castor sugar

1 teaspoon ground cinnamon

½ teaspoon baking soda

3 eggs

2/3 cup Extra Virgin Olive Oil

½ cup chopped walnuts

3 bananas, very ripe

½ cup tinned crushed pineapple with juice

1: Preheat the oven to 180° C (160° C fan-forced). Grease and line cake tin.

2: In a bowl, combine the flour, sugar, cinnamon and baking soda. Whisk the eggs and then add to the flour mixture.

3: Add Olive Oil, walnuts and pineapple.

4: Mash the bananas with a fork and add to the other ingredients. Stir with a wooden spoon until combined.

5: Pour into prepared tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. Allow to cool on a wire rack.

6: To make icing, beat together 100g of room temperature cream cheese, 1 cup of icing sugar and a dash of pure vanilla essence until light and fluffy.

Olive pasta frittata

250g spaghetti

2 tablespoons Extra Virgin Olive Oil

1 red onion halved and sliced

1 clove of garlic crushed

3/4 cup semi-dried tomatoes chopped roughly

3/4 cup Black Olives pitted and quartered lengthways

100 g of fetta crumbled

1/4 basil shredded

1 cup finely grated parmesan

8 eggs

1: Cook the spaghetti according to the instructions. Drain and rinse with cold water and set aside.

2: In an oven-proof frying pan, heat the oil and add the onion and garlic and cook until the onion softens.

3: In a bowl combine the remaining ingredients and mix well. Add to the onions and garlic and arrange the ingredients evenly in the pan. Whisk the eggs and pour evenly over the pasta mixture.

4: Cook until the eggs set, then place the pan under a preheated grill and cook until golden.

5: Serve wedges of the frittata with a green salad dressed with Extra Virgin Olive Oil and balsamic vinegar.

Family carrot cake

2 cups brown sugar

2 tsp cinnamon

2 cups self raising flour

2 tsp bicarb soda

1 tsp salt

3 cups grated carrot

1 cup chopped pecan nuts

4 eggs

250 ml Extra Virgin Olive Oil

1: Mix the dry ingredients. Beat together the oil and eggs. Add to dry ingredients and mix together well.

2: Pour into a large greased baking tin. Bake at 180*C for 1 hour. Turn out on to a wire rack.

3: When cool ice with: 200g cream cheese; 1 tsp soft butter; 2 tsp vanilla essence and enough icing sugar to make a good consistency.