It's BBQ Time!!

BBQ season is back and Oil & Vinegar is taking it to the next level! So, clean off the grill and enjoy the warmth of outdoor cooking with friends and family. 

BBQ recipes and product news

Give your menu a culinary twist with delicious new products and all the tools to make it easy. In grand Oil & Vinegar style, we start the promotion in our on-tap section with a new flavored oil that is sure to become a “foodie” favorite. We introduce Extra Virgin olive oil with Bell Pepper. Five years of research went into perfecting the best way to preserve the flavor of spices, vegetables and fruits by using the olive oil as a preservative and the results are amazing!

 

 

Main course: BBQ Burgers  

J-BURGER:

Finely chop 2 slices of stale bread without the crust in a food processor. Mix 1 LB of minced meat with 3 tbsp J-Burger seasoning and the bread. Form 4 hamburgers using the burger press. Cook the burgers on the grill; 15 minutes or until tender. Serve plain or with your favorite Oil & Vinegar sauce. Fan favorites: Chili garlic sauce or Roquefort creme!

CHICKEN BURGER:

Mix 1 LB of ground chicken with 1 Tbsp garlic mustard, 1 Tbsp basil creme, 3 tsp Chicken Rub, salt and pepper. Form 4 burgers with wet hands. Brush the burgers with olive oil and bake for 5 to 10 minutes. Serve with Red Pepper Tapenade. 

New! Hamburger Press $ 29.95

FISH BURGER:

Grind 2/3 LB cod fillet in a food processor. Add1/2 LB of grated carrot, 1 egg, 1 tbsp Seafood Rub and salt and pepper. Form 4 burgers with wet hands. Beat an egg in a soup bowl. Take another soup bowl and fill with 6 tablespoons of breadcrumbs. Run the burgers through the egg and then cover with the breadcrumbs. Heat a pan with grapeseed oil.  Fry the burgers for 15-20 minutes. Serve with Wasabi Dressing.

VEGGIE BURGER:

Tear 150g (1/4 lb) pita bread into pieces and soak in water. Squeeze the bread well. Grind 1 pound canned chickpeas (drained weight) in a food processor with the bread, add 2 chopped garlic cloves, half a shallot finely chopped, 1 finely chopped chilli and 2 tbsp Melange de France herbs. Add 1 tbsp of Spanish olive oil, the juice of ½ lemon and salt and pepper. Cut the spring onion into thin rings and knead through the mixture. Leave the mixture to cool in the refrigerator for 30 minutes. Form 8 burgers from the cold mixture and cover the burgers with flour. Heat some grapeseed oil and fry the burgers 5 min. until brown. Serve with tzatziki dip.

Side dish: Stuffed Potato

 Ingredients:

• 4 large Russet potatoes
• 4 teaspoons Patatas Bravas
• 6 tablespoons bell pepper olive oil
• 6 tablespoons sour cream
• 2 tsp smoked paprika powder
• 1 spring onion

Preparation:

Boil the potatoes with the skin for 15 minutes until cooked. Soak the Patatas Bravas in 1 tablespoon hot water. Add the paprika mix oil to the Patatas Bravas herbs when they have absorbed the water completely. Drain the potatoes and prick the potato with a fork. Take 4 pieces of aluminum foil. Place the potato in the middle and rub them well with the herb oil. Close the packets at the top. Bake the potatoes for 15-20 minutes on the barbecue. Mix the crème fraîche with the smoked paprika powder. Cut the spring onions into thin rings. Remove the potatoes from the grill and cut length wise. Divide the sauce and spring onions over the potatoes.

Salad: Spinach Salad

Ingredients:

• 1 zucchini 
• 4 tbsp olive oil with rosemary
• 3 cups fresh leaf spinach
• 4 ounces soft goat cheese
• 4 tsp honey with walnuts
• 3-4 tbsp Spicy Raspberry dressing
• 1/2 cup fresh raspberries
• black pepper

Preparation:

Slice wisps of zucchini with a vegetable peeler and mix in a bowl with the olive oil with rosemary. Grill the zucchini briefly on the barbecue. Remove the stalks from the spinach leaves. Mix the spinach with the zucchini and season with pepper. Divide the goat cheese into 4 pieces of aluminum foil and place the cheese in the middle. Spoon 1 teaspoon of honey over the cheese with 3 walnuts. Close the foil at the top tightly. Set it for a few minutes on a grill that is heating up. Remove the packets from the grill when the cheese is soft and warm. Divide the spinach, zucchini, raspberries and goat cheese on the plates. Divide the Spicy Raspberry dressing over the salad.

 

Dressings!

Spicy Raspberry Dressing 
Fresh Lemongrass Dressing
Exotic Soy Dressing

$ 8.95

Easy!

Try this fun and practical gadget for easy cleaning of the grill, BBQ or oven.

$ 9.95

 

J-Burger

J-Burger is made with fresh chopped onion, herbs and spices for the best burgers in town!   

$ 6.95

Trees can't Dance

An innovative, new product from Trees Can not Dance Foods,
Marinade in the bag:

Texas Barbeque Marinade
Spicy Cajun Marinade 

$ 7.95 

Joining friends for a BBQ?  

Add passion to the party with a signature Oil & Vinegar gift!