Now is the time to ramp up your weeknight meals with Cobram Estate’s newest Extra Virgin Olive Oil Infusions.
The new infusions – ginger and garlic and chilli and coriander – have launched with a series of quick and easy Indian recipes designed by 2018 MasterChef winner and restaurateur Sashi Cheliah, helping to take quick Aussie meals from drab to fab.
Both infusions are made using premium quality, first cold-pressed Australian Extra Virgin Olive Oil.
Sashi’s scallops with yellow curry uses the chilli and coriander-infused EVOO for cooking and for garnish, while those who are not seafood lovers can easily make this curry with tofu or chicken.
Curry leaves, ginger, garlic, turmeric, chilli, fresh tomatoes and coconut milk combine to make a rich and fragrant sauce for this dish; best enjoyed with sides of steamed basmati rice and papadums.
For a vegetarian chickpea curry in a hurry try this recipe using the garlic and ginger infused EVOO. Cumin, black mustard, turmeric and canned cooked chickpeas make this a delicious and light meal, garnished with natural yoghurt, coriander leaves and a dash of EVOO.
For more Cobram Estate recipes, click here.
