We have our very own Recipe Book with recipes using ALFA LEONE'S ELITE PRODUCT RANGE

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Pangaseas Fish Rolls

A light main course meal

Jason Roos

 

Ingredients

1 fillet of fish (hake / kingklip / pangasea)

40ml Alfa Leone olive oil

3g fish spice

1g Salt
1g Pepper

½ Potato (or 3 thickly sliced wedges)
1 clove of garlic
1g Salt
1g Pepper

20ml Alfa Leone extra virgin olive oil

100ml fresh cream
20ml Alfa Leone lemon juice
10ml Alfa Leone white vinegar
25 g butter
1 clove garlic
10g thyme

Method

Lemon butter sauce: put butter , cream , white wine vinegar , lemon juice , thyme and 1 crushed garlic clove in a pot and leave to simmer until thick then strain and ready for use .

Take pangaseas fish roll pour over the extra virgin olive oil over the fish with fish spices ,salt pepper and bake in oven 180 degree
Take a potato and cut into wedges and roast with garlic , salt pepper and olive oil .
For the sauce take cream ,lemon juice , white wine vinegar , butter ,garlic and boil all together till thick then run through a strainer .
Stack fish on the potato wedges and pour the lemon butter sauce mixture over the fish .
Serve when ready

 

 

Vegetarian petimezi pasta

Carbo boost –  gives you a good energy boost after gyming

Jason Roos

 

Ingredients

1 packet spaghetti (whole wheat or normal pasta to suit your diet plan)
35ml petimezzi
1 onion
2 tomatoes
½ cup of Alfa Leone BBQ balsamic cream
4 cloves garlic
1g salt
1g pepper


Method

Boil pasta in pot
Take a sauce pan with 10ml extra virgin olive oil and once it is hot add your chopped garlic and onions .
When onions are glossy and transparent cut tomatoes in half and add to onions and garlic till it has some colour
Add your salt ,pepper and BBQ Balsamic cream
Add pasta onceits cooked
Serve when ready

 

 

POACHED APPLE SALAD

For healthy nutritional values

Jason Roos

 

Ingredients

1 apple pealed and cut up into  wedges
5m Alfa Leone apple vinegar
1g salt
1 g pepper
½ avocado
40g cucumber
3 cherry tomatoes
5 leaves of butter lettuce
20ml Alfa Leone extra virgin olive oil

Method

Balsamic reduction : Poach your apple wedges in 140ml boiled water and add  60ml of Apple Vinegar simmer for 4 mins
Then put in a pot and boil with 100ml balsamic vinegar and 60g sugar
Leave till sugar is dissolved until it looks like syrup
Only use once it has cooled down
Serve when ready

 

Salad with fennel, prosciutto, cream cheese and fig balsamic cream

A mixture of Mediterranean aromas and tastes with fig balsamic cream giving a pleasant aftertaste.

Alfa Leone Greece

 

Ingredients

2 slices of prosciutto with breadsticks
½ fennel
½ iceberg
2 tbsp cream cheese
30 ml Alfa Leone lemon juice
2 tbsp Alfa Leone fig balsamic cream
1 tbsp. Alfa Leone balsamic vinegar
2 tbsp. Alfa Leone extra virgin olive oil

Method

Spread the cream cheese in the prosciutto slices and bake it in a preheated oven of 220° Celcius for 5 minutes. In a bowl, add and mix the iceberg with lemon juice. Cut the fennel in slices, marinate it with lemon juice and salt and add it to the salad. Then pour over the fig balsamic cream, balsamic vinegar, olive oil and mix it it all together. Serve the salad with the breadsticks and add prosciutto with cream cheese.

 

 

Bruschettas with tomato, avocado and balsamic cream

Bruschettas with tomato, avocado and balsamic cream. The traditional Italian favorite recipe with delicious variations from Greece.

Alfa Leone Greece

 

Ingredients

4 focaccia slices or whichever bread is preferred
15 cherry tomatoes
1 tbsp thinly sliced fresh garlic
1 small avocado
Fresh thyme
1 tbsp caper
3 tbsp. Alfa Leone extra virgin olive oil
1 tbsp. Alfa Leone lemon juice
2 tbsp. Alfa Leone balsamic cream
Sea salt

Method

Toast the bread lightly in the oven. Halve the cherry tomatoes (or cut in 4 pieces if you prefer), dice the avocado, remove the stems from the thyme and mix them in a small bowl with the rest of the ingredients. Remove the bread from the oven and top them with a generous quantity of the mixture you prepared. Serve with extra balsamic cream and some more thyme.

 

 

BBQ Chicken Pizza

Delicious pizza with chicken slices, BBQ balsamic cream, grated cheese, thinly cut red onion and fresh parsley.

Alfa Leone Greece

 

Ingredients

1 pizza dough
500 gr cooked chicken, sliced
180 ml Alfa Leone BBQ balsamic cream
250 gr grated mozzarella
125 gr thinly sliced red onion
1κ.σ. thinly sliced fresh parsley

Method

Preheat the oven to 200C and pour olive oil over a big, shallow baking dish.
Unwrap the dough in the baking dish and put it in the oven for about 8 minutes, until it gets browned. In a bowl, place the chicken and add the BBQ balsamic cream. Using a fork, mix them until the chicken is completely covered with the cream. Sprinkle the dough with 1 cup of mozzarella cheese, then add the chicken mix on top and coat with the red onion and the rest of the cup of mozzarella. Bake for 5 minutes until the cheese will melt. Cut it in triangle slices, sprinkle with parsley and serve it.

 

 

Chicken burger with goat cheese and BBQ balsamic cream

Chicken burger with goat cheese and BBQ balsamic cream. The renowned and reinvented burger, with more intense aroma and pure boldness.

Alfa Leone Greece

 

Ingredients for 4 people:
4 burger breads 

For beef:

800 gr. of minced chicken
1 tbsp grated ginger
100 gr of bread crumbs
1 egg
½ leaves of root parsley, thinly sliced
6 basil leaves, thinly sliced
3 tbsp Alfa Leone extra virgin olive oil
1 tbsp yoghurt
1 tbsp mustard
Salt, fresh grated pepper
4 cut slices of goat cheese

For the caramelized onions:
3 big thinly sliced onions
2 tbsp of Alfa Leone extra virgin olive oil
1 shot of dry white wine
1 piece of thyme
300 ml chicken stock
4 tbsp of Alfa Leone BBQ balsamic cream
Salt, fresh grated pepper

For serving:
Wild arugula
Mayonnaise
Caramelized onions
Alfa Leone BBQ balsamic cream

Method

Beef: Knead all the ingredients (except the cheese) together until a homogeneous mixture is formed and leave it in the fridge for 10 minutes. Form 4 beef patties. Bake them in a preheated oven at 190C for 25 minutes, on a baking tray which should be overlaid with wax paper and put drizzles of olive oil on. After 25 minutes, put 1 slice goat cheese on each patty and bake them for another 10 minutes until the cheese on top is slightly melted.

Breads: Slice the bread in two semi-circles and put it for a while in the pan with 2 tbsp until crispy.

Onions: Put the onions in a big pan, add salt and leave them for about 10 minutes in a low temperature heat till they soften. Add the olive oil, let them sit for 2-3 minutes, add the wine and wait until the alcohol evaporates. Add thyme, pepper and chicken stock, leave them in low heat for 10 more minutes until all liquids are absorbed. Add BBQ balsamic cream, mix (keep it away from the heat). Then leave it in that temperature until they get honeyed.

Burger: Put mayonnaise in bread’s base, some wild arugula leaves, then add the beef with the melted cheese and add the caramelized onions and the extra BBQ balsamic cream on top. Wrap with bread and then serve.