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Peninsula Larders Balsamic Flavour Pearls are delicious with grilled meats

Balsamic Flavour Pearls, eye fillet, cipollini onions and king mushrooms

This is our version of meat and three veg…

the addition of Balsamic Flavour Pearls instead of a sauce or jus for a new twist on an old favourite. 

Peninsula Larders Balsamic Flavour Pearls are delicious with grilled meats

What you’ll need…

  • Eye fillet portions (or whichever steak cut makes you happy) allow 1 per person – room temperature at cooking time please
  • Olive oil – splash
  • Salt and Pepper
  • Butter
  • Cooked Cipollini onions – see below
  • Cooked King Mushrooms – see below
  • Mashed potato
  • 1 x 50 g jar Balsamic Flavour Pearls

Lets get started

First we need to cook the onions…allow a 45 minute cooking time (can be cooked earlier and just reheat before serving) Allow 3 – 5 per person. Preheat oven to 180C.

  • Cipollini Onions (pearl onions are an ok substitute), outer layer removed
  • Olive Oil , enough to liberally coat onions
  • Fresh Thyme
  • Salt & Pepper 
Toss onions and thyme with olive oil and place on a baking tray or other dish. Season then roast in oven for about 35 minutes, turning every 10 minutes to brown sides evenly. Remove when tender and golden.

Get your potatoes cooking. Just make them as you normally would…the only decadent thing I would do is add cream instead of milk if I have it on hand. Season well and keep warm.

Next the steak and mushrooms need cooking

Get your pan or grill nice and hot…oil and season your steaks well and cook to desired done-ness. Rest them somewhere warm for a few minutes before serving. Whilst the steaks are on add your king mushrooms (just cut them in half and a quick oil and season) cut side down first for a couple of minutes. Turn them over and cook for a couple of minutes longer with a good bit of butter on top too.

Ready to serve

Simply start with a spoon of mash and add your steak, mushrooms and onions and finish with a generous spoonful of Balsamic Flavour Pearls

Now just pour that glass of red and tuck in.

Ta dah…

Until next time

Enjoy…from the Peninsula Larder Team

“Good food ends with good talk.” – Geoffrey Neighor

Grilled Chicken Poke with Pomegranate Flavour Pearls

Grilled Chicken Poke Bowl with Pomegranate Flavour Pearls

Pomegranate Flavour Pearls add a delicious fruity burst to this fresh and healthy poke bowl recipe.

Feel free to change the ingredients…it’s a dish that’s just made to be adapted to what you have handy and what you enjoy eating. Love fish…add some raw or grilled fish instead of the chicken. Vegetarian..add some nutty grilled tempeh. Red meat all the way…marinate your favorite cut and go for it. 

Grilled Chicken Poke bowl with Pomegranate Flavour Pearls

What you’ll need…

  • Chicken Breast – Skin on or off it’s up to you, allow half a breast per serve
  • Olive oil – splash
  • Spice mix of a good pinch each of Cumin Powder, Coriander Powder, Sumac Powder

Salad bowl ingredients – per serve

  • 100 g cooked brown and wild rice (quinoa is also a delicious option)
  • 1/4 avocado – peeled and sliced
  • 3 radishes thinly sliced
  • Cucumber peeled into strips, using a vegetable peeler
  • 2 tbsp cooked edamame beans (I bought mine from the freezer section of the supermarket)
  • Corn cob – char gill and slice kernels off cob to serve
  • 1 x 50 g jar Pomegranate Flavour Pearls

Lets get started

First we need to cook the chicken…Combine the spices and olive oil and rub into the chicken. Season well with salt and pepper. Cook in a hot fry pan – skin side down first please. You may need to pop it in the oven for a few minutes to finish cooking if it is a particularly large breast. Allow it to rest for a few minutes whilst you gather the salad ingredients.

Ready to serve

Pop the rice into your serving bowls (room temperature or slightly warm is best), then top with nice piles of your salad ingredients. Lastly add your sliced chicken breast then top with a generous serve of Pomegranate Flavour Pearls.

Ta dah…

Until next time

Enjoy…from the Peninsula Larder Team

“Ask not what you can do for your country. Ask what’s for lunch.”
― Orson Welles

 

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