oil Recipes

perfectly paired with tabbouleh​, these delicious lamb koftas are a great option for informal entertaining or feeding a crowd.ingredients500g lamb mince1/2 red onion, finely chopped2 tablespoons parsley, chopped2 tablespoons mint, chopped1 egg2 teaspoons ground cumin2 garlic gloves, crushed1 long red chilli, finely choppedfinely grated zest of 1/2 lemon1 tablespoon olive oilTABOULEH1/2 cup couscous1/2 cup boiling water250g cherry tomatoes thinly sliced1/2 bunch parsley leaves1/2 bunch mint leaves1/2 red onion, chopped2 tablespoons (drizzle) TK Citrus Flaxseed Oil methodIn a large bowl, combine lamb mince, onion, parsley, mint, egg, cumin, garlic, chilli and lemon. Roll into 8 small sausage shapes (about 10cm long). Mould around skewers, then chill for about 10 minutes.TABOULEH. Combine couscous and boiling water in a bowl and set aside covered for 3 minutes.Fluff up grains with a fork, add tomato, parsley, mint, onion and drizzle TK Citrus oil. Toss well and season with salt and pepper if required.Heat oil in a large frying pan on high. Fry kebabs in two batches for 6-8 minutes each, turning occasionally until cooked. Serve with tabouleh and flatbreads.

 Hotpots are so hearty and comforting, perfect for cold Winter nights in front of the fire! They are the perfect one-pot meal, so you don't need to make anything else to feed a whole family. ingredients 1 tsp cumin seeds6 cardamom pods, lightly crushed2 tbsp vegetable oil2 large onions, sliced 1 large garlic bulb, cloves peeled and left whole8 whole shallots, peeled2 large carrots, cut into 2.5cm pieces2 x 450g packs lamb, diced1 tsp ground ginger1 tsp ground cinnamon½ tsp cayenne pepper1 tsp English Mustard powder2½ tbsp plain floura few pinches of sea salt500ml chicken or vegetable stock750g red-skinned potatoes, washed and cut into 5mm slices40g butter, melteda sprinkling of thyme leaves methodPreheat the oven to 170°C, fan 150°C. Choose a large casserole dish around 27cm diameter (ideally with a lid) and preheat over a medium-high heat. Dry-toast the cumin seeds and cardamom pods in the pan for a few minutes, stirring occasionally to prevent burning. Pour in the oil and fry the onions until they are translucent, about 10 minutes.Add the garlic, shallots and carrots and stir for a couple of minutes before adding the meat and stirring. Add the ground spices, cayenne, mustard, flour and a generous amount of sea salt and black pepper. Stir well to ensure the spices are mixed before pouring in the stock. Stir again, then arrange the potato slices on top of the meat, slightly overlapping them. Brush with melted butter, sprinkle over the thyme and season with sea salt and black pepper. Cover with a lid (or foil) and place in the oven for 1½ hours.Take the hotpot out of the oven; remove the lid or foil. Increase the temperature to 220°C, fan 200°C, and cook for 30-40 minutes or until the potatoes are golden brown.Finish with a drizzle of TK Mixed Herb Flax Seed Oil​

 Here's comfort in a bowl!...this meatball pasta bake can be made with store-bought items or homemade goodness. ingredients450g penne pasta1 tablespoon olive oil, plus more for coating the baking dish2 cloves garlic, minced1/4 teaspoon red pepper flakes2 cans diced tinned tomatoes1 teaspoon salt1/2 teaspoon freshly ground black pepper150g  baby spinach500g beef meatballs - homemade or bought2 cups shredded mozzarella cheese1 cup shredded cheddar cheese methodArrange a rack in the middle of the oven and heat to 200°c. Lightly coat a large casserole dish with cooking oil and set aside.Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes, or until slightly firm to bite.Heat the olive oil in a large frypan over medium heat, add the garlic and red pepper flakes and cook for 1 minute until fragrant.Increase heat to medium-high, add the tomatoes, salt, pepper, and 1/2 cup water. Stir to combine, then add the spinach and cook for 1-2 minutes until just wilted. Remove from the heat and stir in the meatballs and drained pasta.Pour half of the pasta mixture in the prepared baking dish. Sprinkle with half of the mozzarella and half of the cheddar cheese. Top with the remaining pasta mixture and sprinkle with the remaining cheeses. Bake until the top is lightly golden and the cheese is bubbling, for approx. 20 to 25 minutes. Let cool for about 10 minutes before serving.Before serving, drizzles with TK Chilli & Lime Flax Seed Oil for an extra warming kick! 

Try this medley of Winter vegetables for a beautiful, tasty Stir Fry! Not only is it amazingly colourful, but delicious and easy too! ingredientsServes 41 Tbsp canola oil1 tsp sesame oil4 yellow yams, sliced into quarters lengthwise1 swede, sliced1 red onion, thinly sliced1 orange kumara, sliced into sticks1 carrot, sliced into sticks, optional1/ courgette, sliced10 broccoli florets2-3 small bok choy, sliced, stalks and leaves separated1 red capsicum, deseeded and sliced1 yellow capsicum, deseeded and sliced methodHeat both oils in a wok.Add yams, swede, kumara, carrots and bok choy stalks and stir fry for 3-4 minutes.Add capsicums, broccoli and courgette and stir fry for 1-2 minutes.Add bok choy leaves and stir fry until hot.Once off the heat drizzle with ¼ cup TK garlic flax seed oil  ​

 Use up any leftover vegetables in this delicious family-sized frittata - easy to whip-up for a quick brunch or lunch option! ingredients750g pumpkin, peeled and chopped into chunks60g Kumera, peeled and chopped into chunks2 tsp Garam Masala (spice)1 Tbsp olive oil10 free range eggs1 cup fresh cream600g Button mushrooms (quartered)½ cup Caramelised onion250g sundried tomatoes (chopped)1 Tbsp finely chopped parsley15g Feta (crumbled) methodHeat oven to 180°cPlace pumpkin and kumara in a roasting dish and season with garam masala and salt and pepper, to taste. Add a good dash of olive oil and gently mix with your hands to make sure everything is well coated.Roast for 10–15 minutes or until the veges are golden and caramelised. Remove from oven and set aside. Keep oven on to finish off the frittata.Crack the eggs into a mixing jug or bowl, pour in cream and beat until well combined.Heat olive oil in a medium to large ovenproof frying pan on high heat. Add mushrooms and sauté for a few minutes before adding roasted vegetables and then egg and cream mixture. Turn the heat down to medium so as not to burn the bottom of the frittata.Place dabs of onion jam, sundried tomatoes, parsley and feta evenly around the pan on top of the egg mixture.When the edges are looking set, transfer the frying pan to the hot oven and cook for 15–20 minutes until golden brown, blistered and set.Drizzle TK Mixed Herb oil over before eating 

a classic family favourite and one of the most comforting soups to warm the body, this potato & leek soup is super quick and easy to make!ingredients30g butter2 leeks, sliced2 medium sized potatoes, peeled and cubed1 celery stalk, diced1 white onion, diced2 garlic cloves, minced2 bay leaves2 tsp thyme1 cup chicken or vegetable stock1 tbsp tk flaxseed oil methodin a heavy based saucepan, melt the butter and add leeks, potato, celery and onionsautee for 5 minutes and add garlicstir over a gentle heat until vegetables have softenedcover with stock, add bay leaves and thymesimmer until potato is soft and remove bay leavespuree until smooth and season with salt and pepperdrizzle over tk flaxseed oil and sir through before serving