Black Truffle Popcorn


  • 3-quart sauce pan with lid.
  • 1/3 cup high quality popcorn kernels.
  • 2 tablespoons grape seed oil or safflower oil
  • 1 tablespoon black truffle oil
  • Sea salt to taste


Pour vegetable oil in the pan and rotate to cover bottom.  Place pan on stove and let heat for a minute or so over medium high heat. Put three popcorn kernels in the pan. When one or two of them pop, cover the bottom of the pan with popcorn.  Place the top on the pan ajar. The popcorn should start popping in a minute or so. Continuously shake the pan across the burner until popping reaches a crescendo. Pour truffle oil in to a bowl large a large bowl and swirl to distribute evenly.  Immediately add the hot popcorn to the bowl and toss gently to coat popcorn with truffle oil.  Add salt to taste.


Blueberry Pancakes


  • 1 ½ cups flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups buttermilk
  • 1/3 cup ricotta cheese
  • 2 tablespoons Butter Extra Virgin Olive Oil
  • 2 eggs
  • 2 cups blueberries


In a mixing bowl, combine the dry ingredients. Make a well in the center and pour in buttermilk, ricotta, olive oil, and eggs. Stir just until the mixture is moistened. Fold in the blueberries. Lightly oil a griddle of large non-stick skillet over medium heat. Drop the batter by ¼ cups onto the hot griddle and spread gently into 4-inch rounds. Cook the pancakes 2-3 minutes. Turn the pancakes over and cook 1-2 more minutes. Repeat with the remaining batter. Place the pancakes on a cookie sheet and keep them warm in the oven while cooking the remaining batter. Serve them with Blueberry Balsamic Vinegar.


Caramelised Red Onion Chutney


“Wonderful with goat’s cheese, on a pizza or in a quiche. It’s also at home in a cheese toastie.”

  • 8 red onions
  • 1 red chilli
  • 2 bay leaves
  • 25ml olive oil, like the mild Leccino Olive Oil
  • 200g brown sugar
  • 150ml balsamic vinegar, like the Traditional Balsamic
  • 150ml red wine vinegar


Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.


Chicken with Balsamic BBQ Sauce


  • 1 cup balsamic vinegar, such as the Traditional 18-year or Pomegranate Balsamic
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1-2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Paprika
  • 4-6 pieces of chicken
  • salt and pepper


For the BBQ sauce
Combine vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, mustard, salt and pepper in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken
Place a grill pan over medium heat or preheat your grill. Season the chicken with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the chicken on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of the grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Continually brush the meat with barbecue sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated barbecue sauce alongside.

Serve with grilled vegetables
Drizzle olive oil on fresh vegetables, salt and pepper. Grill until done. Asparagus works well.


Chipotle Grill Marinade


  • ½ cup Stuarto’s Chipotle Extra Virgin Olive Oil
  • ¼ cup fresh squeezed lime juice
  • 1 tablespoon minced garlic
  • 2 tsp. salt
  • 1 tsp. pepper


Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables.  Refrigerate and marinate for 1 - 2hours.  Grill and enjoy!



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