Char Grilled Original Oativa Burger

Amount: 1 Portion Char Grilled Original Oativa Burger

Ingredients

  • 1 x 100g Oativa Slice (from a log)
  • 30g Sliced Onions
  • 30g Sliced Mushrooms
  • Garlic Oil
  • Chips
  • Seasoning
  • Sliced Tomato
  • Little Gem Lettuce

Method

  1. Season and oil Oativa.
  2. Heat a char gill pan and char grill Oativa for two minutes each side, ensure the Oativa burger is well branded and keep warm.
  3. In a frying pan add the garlic oil and fry the onions and mushrooms and cook until soft.

To Serve

Place leaves of lettuce with tomatoes on half a toasted bun. Place the Oativa in the centre, dress with onions and mushrooms and top with the other half toasted bun.

Serve with chips and BBQ sauce.

Pot Roast Oativa

Amount: Four Portions Pot Roast Oativa

Ingredients

  • 500g Original Oativa One Piece
  • 20g Garlic Oil
  • 8 Small Onions (peeled and left whole)
  • 8 Small Carrots (peeled and left whole)
  • 8 Small Mushrooms (peeled and left whole)
  • 8 Small Parsnips (peeled and left whole)
  • 8 Small Potatoes (peeled and left whole)
  • 100ml Red Wine
  • 750ml Vegetarian Gravy
  • 50g Boiled Cooked Pearl Barley
  • 5g Chopped Chives
  • Seasoning

Method

  1. Pan fry vegetables in large casserole until light golden brown.
  2. Add barley, red wine and gravy to casserole;
  3. simmer until vegetables are cooked (around twenty minutes).
  4. Add the Oativa, place in oven and cook for ten minutes at 180°c/Gas Mark 4.
  5. Season with care, add chives.

To Serve

Remove Oativa from sauce and slice, dress in large bowls with vegetables and sauce.

Points to Watch

Watch the sauce does not reduce too much, if so add a little water to correct the sauce.

Do not overcook vegetables.

Mushroom Oativa Stroganoff

Amount: 2 people Mushroom Oativa Stroganoff

Ingredients

  • 200g Oativa (cut into strips)
  • 50g Finely Sliced Onions
  • 50g Finely Sliced Mushrooms
  • Finely Sliced Gherkins
  • 20g Garlic Oil
  • 15g White Wine Vinegar
  • 100g Cream or Thin Vegetable White Sauce
  • 5g Paprika Pepper
  • Seasoning
  • Fresh Chopped Parsley

Method

  1. Pan fry the onions and mushrooms in garlic oil until soft.
  2. Add paprika, gherkins and vinegar.
  3. Add cream and boil - reduce until it starts to thicken.
  4. Add Oativa and cook for four minutes.
  5. Season with care and finish with parsley.

To Serve

Serve with noodles.

Points to watch

Add parsley at the last minute.

Do not overcook sauce as it should not be too thick.

A thin white sauce made from vegetable stock can be used for dietary reasons.

Risotto of Mushroom Oativa

Amount: 2 people Risotto of Mushroom Oativa

Ingredients

  • 120g Mushroom Oativa (cut into small pieces - 10mm)
  • 30g Diced Onion
  • Sliced Mushrooms
  • Risotto Rice
  • Fresh Garlic
  • Vegetable Stock
  • 50g Sunflower Oil
  • Seasoning and Chopped Parsley

Method

  1. Pan fry onions, mushrooms and garlic in oil, add rice and fry well.
  2. Add stock, a little at a time, cook for fifteen minutes until the rice is just cooked.
  3. Add Oativa and cook until thick and creamy, season with care.
  4. At the last minute add the parsley stir well and serve.

To Serve

This risotto can be served as a starter or hot in a wrap with Mushroom ketchup and salad.

Points to watch

Do not make risotto too thin.

Butter and cheese can be stirred in at the last moment if desired.

Oativa One Pot Vegetables

Amount: 2 people Oativa One Pot Vegetables

Ingredients

  • 100g Mediterranean Oativa (cut into 25mm large dices)
  • 100g Prepared Vegetables (cut as for stir fry - carrots, beans, mange tout, leeks, asparagus, spinach, watercress etc)
  • 500ml Clear Vegetable Stock
  • Chopped Chives and Seasoning

Method

  1. Bring the clear stock to the boil.
  2. In order of cooking time place the vegetables into the pot e.g. carrots, asparagus, leeks, beans, spinach etc DO NOT OVER COOK.
  3. At the last minute drop in the Oativa and bring to the boil and cook for three minutes, season with care.

To Serve

Serve in a large bowl with chopped chives.

Points to Watch

Make sure that the vegetables are cut attractively and not too large.

Keep the stock clear.

Hot Mediterranean Oativa Baguette

Hot Mediterranean Oativa Baguette

Ingredients

  • 1 Baguette
  • 10g Olive Oil
  • 75g Oativa (slice thinly)
  • 15g Pesto Sauce
  • 20g Pan Fried Courgettes
  • 20g Mediterranean Salad (diced tomato,
  • red pepper, black olives and basil)
  • Seasoning

Method

  1. Mix pesto with olive oil and seasoning.
  2. Cut baguette and spread pesto mix onto the baguette.
  3. Layer with Oativa, courgettes and Mediterranean salad.
  4. Place top on baguette.
  5. Bake in oven for 5 minutes 140°c/Gas Mark 1.

To Serve

Serve with sweet pepper sauce.

Thai Oativa Green Curry

Amount: 2 people Thai Oativa Green Curry

Ingredients

  • 200g Thai Oativa (cut into small pieces 20mm)
  • 50g Chopped Onion
  • Thai Green Curry Paste (to suit your taste)
  • 100g Coconut Milk
  • 500g Vegetable Stock
  • Seasoning
  • Garlic Oil
  • 20g Fresh Chopped Coriander
  • 1 Fresh Lime

Method

  1. Pan fry onions in garlic oil, add curry paste and fry well.
  2. Add stock and reduce for ten minutes.
  3. Add Oativa; cook until it thickens about ten minutes, season with care.
  4. At the last minute add the coconut milk and coriander, stir well and serve with lime.

To Serve

Serve curry hot with fragrant Jasmine rice.

Points to Watch

This curry is best served not too thick.

Balance with coconut milk if needed.

Stir Fry of Thai Oativa with Noodles

Amount: 2 people Stir Fry of Thai Oativa with Noodles

Ingredients

  • 150g Thai Oativa (thinly sliced)
  • 30g Garlic Oil
  • 100g Cooked Noodles
  • 10g Sliced Red Onion
  • 50g Mixed Vegetables (thinly sliced)
  • 15g Water Chestnut (sliced)
  • 15g Baby Spinach
  • 30g Sweet Chilli Sauce
  • 30g Rice Wine

Method

  1. Place garlic oil into a very hot wok or frying pan and very quickly toss the Oativa, onions and vegetables for two minutes, allow to colour slightly.
  2. Add noodles and water chestnuts, season with care.
  3. Add sweet chilli sauce, rice wine and spinach and toss well.

To Serve

Place in shallow bowl and serve with dipping sauce.

Warm Salad of Jaipur Oativa with Mango and Toasted Sesame Seeds

Amount: 2 people Warm Salad of Jaipur Oativa with Mango and Toasted Sesame Seeds

Ingredients

  • 150g Jaipur Oativa
  • 25g Sliced Mango
  • Sesame Seed Oil
  • 10g Sliced Red Onion
  • Chopped Chives
  • Seasoning
  • Sesame Seeds Toasted
  • Salad Leaves (Red Streaked Mustard, Watercress, Little Gem)

Method

  1. Slice the Oativa thinly.
  2. Place sesame seed oil into a wok or frying pan, heat pan and very quickly toss the Oativa and onions for two minutes allowing to colour slightly.
  3. Add the sliced mango and sesame seeds and season with care.

Jaipur Oativa Lentil Dahl

Amount: 2 people Jaipur Oativa Lentil Dahl

Ingredients

  • 200g Jaipur Oativa (cut into small pieces 20mm)
  • 50g Sliced Onion
  • 50g Dice Potatoes
  • 15g Red Lentils
  • 10g Chopped Green Chilli
  • 20g Roasted Indian Spices (Mild Curry Powder)
  • 20g Fresh Garlic
  • 500g Vegetable Stock
  • Seasoning
  • 20g Sunflower Oil
  • 5g White Mustard Seeds
  • 10g Fresh Curry Leaf Chopped

Method

  1. Pan fry onion and garlic in oil, add curry powder and mustard seeds and fry well.
  2. Add stock, potatoes and lentils and cook for twenty minutes. Add Oativa and cook until thick, ten minutes. Season with care.
  3. At the last minute add the curry leaf. Stir well and serve.

To Serve

Serve with braised rice.

Points to Watch

This curry is best served thick and chunky.