BLANK AND STONE®

From Our Kitchen

Discover simple ways to enjoyBLANK AND STONE®Avocado Oils.

Avocado Oil & Balsamic Dressing

A rich, balanced dressing pairing Extra Virgin Avocado Oil with the sweet acidity of balsamic.

Ingredients: 4 tbsp Extra Virgin Avocado Oil · 2 tbsp quality balsamic vinegar · 1 tsp Dijon mustard · 1 tsp runny honey · sea salt · black pepper.

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  1. Whisk the balsamic, Dijon mustard and honey together until smooth.
  2. Gradually whisk in the Extra Virgin Avocado Oil to create a glossy emulsion.
  3. Season with sea salt and black pepper.
  4. Serve over tomatoes and mozzarella, bitter leaves, grilled vegetables or warm sourdough.

Pan-Fried Fish with Avocado Oil

Golden pan-seared fish with lemon, capers and herbs, using Avocado Oil for a clean finish that lets the fish remain the star.

Ingredients: 2 sea bass or cod fillets · 1½ tbsp Avocado Oil · 1 lemon · 1 tbsp capers · fresh parsley · sea salt · black pepper.

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  1. Pat the fish completely dry and season.
  2. Heat the Avocado Oil in a heavy frying pan. Add the fish skin-side down and cook until crisp and golden.
  3. Turn carefully and cook until just opaque through the centre.
  4. Add the capers and a squeeze of lemon for the final minute, then finish with parsley.

Roasted Vegetables with Avocado Oil

Caramelised seasonal vegetables with garlic, rosemary and a bright lemon finish.

Ingredients: 800g mixed seasonal vegetables · 2½ tbsp Avocado Oil · 2 garlic cloves · rosemary or thyme · ½ lemon · sea salt · black pepper.

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  1. Heat the oven to 210°C / 190°C fan and place a large roasting tray inside.
  2. Cut the vegetables evenly and toss with Avocado Oil, garlic, herbs, salt and pepper.
  3. Roast in a single layer for 30–40 minutes, turning halfway, until deeply golden.
  4. Finish with lemon zest and a squeeze of juice.