Recipes for our innovative new line of tapenades

Tomato Pesto Farfalle (Vegetarian)

Preparation: Bring a pot of water to the boil, seasoning, and cooking your farfalle to al dente, about 8 minutes.

To assemble the dressed pasta, heat Coronation Bruschetta mix and add Coronation Basil Pesto together in a sauté pan large enough to toss with the pasta. Once the farfalle and basil bruschetta sauce have been tossed, adjust seasoning if needed. To plate place the pasta on the plate and garnish with parmesan. Serve immediately. This can be served as a vegetarian main course or as a side with your favourite meats or fish. Try it as a cold pasta salad instead of using the traditional mayonnaise base!

Grilled Striploin Steak with Caponata Compound Butter

Preparation: This recipe for compound butter is very versatile and can be stored for up to 6 months in the freezer. Try this compound butter on your favorite fish or any grilled or roasted meats. As the butter melts it makes a rich Mediterranean flavoured sauce. To make the compound butter, soften 1 pound of butter to room temperature and incorporate the cup of Coronation Siciliana Caponata. Once incorporated, place butter on to a sheet of plastic wrap in a line, and roll the butter into a cylindrical shape by pinching the ends of the wrap and rolling away from your self keeping it on the work surface to help keep it tight. Freeze the compound butter cylinder to harden it so it can be cut into medallions.

To prepare your striploin steaks, simply heat the BBQ to 450-500 degrees, season your steaks with salt and pepper and grill to your liking. We recommend oiling the grill prior to placing the steaks on the grate to avoid any sticking. Once the steaks are finished cooking and have rested, cut a medallion of compound butter and top your steak and serve as it melts.

Caponata Lamb Burgers

Preparation: To start, mix all ingredients together in a mixing bowl, and then portion into 6 oz patties.

Refrigerate until needed to help firm up the patties. We recommend oiling the grill when cooking the burgers just to ensure the patties do not stick. The marriage of lamb with olives and eggplant are classic combinations that will wow your dinner guests!

Spicy Roasted Pepper & Artichoke Feta Dip

Preparation: A great recipe that can be served as a dip or used as a filling for stuffing vegetable or proteins. The saltiness of the feta will season anything you marry with it. One of our favourites is to stuff and roast peppers or tomatoes with the dip. It’s a perfect side. Simply combine all ingredients and refrigerate until needed. When serving, you may present it either hot or cold.

Tomato Bruschetta Frittata with Fresh Mozzarella

Preparation: To begin, crack eggs into stainless steel mixing bowl, add milk, salt and pepper and mix well. Place a Teflon-coated pan on a medium heat element and heat. Spray pan with an aerosol pan coating to avoid the eggs sticking. Introduce the egg solution into the warm pan with the Coronation Tomato Bruschetta and cook slowly stirring with a heat proof spatula for first 2 minutes to help speed up the cooktime and even the frittatas internal temperature. Once the frittata is half cooked, top with slices of the bocconcini cheese and the fresh basil leaves. Finish cooking in a 350 degree oven until the frittata is completely cooked. Slide out of pan and cut into wedge shaped pieces and serve while hot with a salad or your favourite vegetables.

Seared Tuna with Siciliana Caponata

Preparation: To begin, season tuna with salt and pepper and sear for 1 minute per side in a smoking hot pan. Remove tuna from pan and top with the Coronation Siciliana Caponata and serve with your favourite side vegetables. Its that easy. Another perfect, fast and healthy meal with the help of Coronation.

Goat Cheese & Black Olive Stuffed Chicken

Preparation: To begin, soften goat cheese in a small mixing bowl. Add the Coronation Black Olive Tapenade and the fresh thyme to the cheese and mix well. Place the smooth softened cheese mixture into a piping bag and leave at room temperature. With a knife, create a cavity by inserting the tip into the thick end of the breast, ensuring to keep the knife in the middle of the breast at all times. Place the tip of the piping bag into the cavity and fill with the softened black olive goat cheese. Season the skin of the breast and pan sear to create a golden colour and accelerate rendering the fat from the skin. Finish in 375 degree oven for about 15 minutes or until an internal temperature of 165 degrees is achieved. Serve with your favourite starch and vegetable for that perfect Mediterranean flavour.

Cheesy Spinach and Artichoke Dip with Grilled Pita

Preparation: To begin, mix softened cream cheese and salt and pepper together until smooth. Add the 1 cup of Coronation Artichoke Bruschetta to the seasoned cheese and mix well without breaking the artichokes too much. Bake in a 350 degree oven until heated through, this step can be done in the microwave as well. To grill the pita, spray both sides with an olive oil or butter flavoured pan coating spray. On a hot open grill, or grill pan, grill both sides of pita bread until marked then cut into wedges. Serve immediately with the heated cheesy artichoke spinach dip. A crowd pleaser at any reception!

Black Olive Balsamic Seasoned Grilled Vegetables

Preparation: To begin, process all vegetables for grilling. Cut the bell peppers into quarters and remove core and seeds. Trim the asparagus about a third of the way from the bottom to avoid the woody texture that develops as they get older. For the yellow zucchini, remove the stem and cut into lengthwise slices about a 1/4 of an inch thick. Place all vegetables into a large bowl and evenly coat with the olive oil. On a hot grill, begin by first grilling the bell peppers skin side down, they will take the longest. Do not leave while grilling to avoid burning. Flip the peppers once grill marks are visible. We are trying to make the peppers soft to the palette without getting too much colour. The zucchini and the asparagus cook at about the same time so once the pepper texture is good, reserve to a cool side of the grill. Ensure to clean the grill before placing the zucchini on the grill so that you achieve the best grill marks possible. Once the zucchini are on the grill, lay the asparagus on the grill 90 degrees to the grills. The zucchini will cook quite quickly about 45 seconds a side. As the asparagus get colour, roll them on the grill to finish on other sides. The vegetables will continue to cook after they have been removed from the grill so do not over cook. Place all grilled vegetables back into the bowl and toss with the Coronation Black Olive Tapenade and serve while hot or at room temperature. Enjoy!

Roasted Pepper and Artichoke Quiche

Preparation: To begin, set oven to 350 degrees and pre-bake pie shells until golden, about 15 minutes. Crack eggs into a stainless steel bowl, season with salt and pepper and incorporate fully. At this point, add the 10% cream and rosemary and mix well. Once pie shells are browned remove from oven and spoon 1.5 TBSP of Coronation Roasted Red Pepper & Artichoke Tapenade into each shell and top up with quiche mix. This is easiest done by keeping the shells on the baking tray inside the oven. This technique will lessen the chance of spilage. Bake the quiche in the same 350 degree oven for about 35-40 minutes or until set. At this point you can serve the quiche hot with a side salad or other, or chill the quiche for a later time. Enjoy this taste of the Mediterranean at your brunch soon. This recipe can be easily scaled down to a 2 " tart shell to be used as a passed appetizer.