“As Gaea enters its twentieth year, we're keen to express that while our foods pay homage to traditional growing techniques, our high quality range addresses a very modern and growing appetite for tasty Greek foods in the UK," Lisa Hohenstein, Gaea.
United Kingdom (PRWEB UK) 19 November 2014
Lovers of Greek foods are being treated to an exciting new look from Gaea this winter, as the brand looks to brighten up a dreary British winter with a bit of culinary Greek sunshine.
The award-winning producer of the finest authentic Greek olives, tapenades and oils – available in Waitrose, Ocado, Morrisons and Booths – is giving its range an eye-catching makeover as the popularity of Greek foods in the UK continues to grow. Shoppers have spent 17% more on Greek take home foods than the previous year according to leading research body Kantar Worldpanel (Aug 2014).
Gaea’s top quality Extra Virgin Olive Oils from the Kalamata and Sitia regions of Greece – both available in Waitrose – have been repackaged in dark embossed bottles that incorporate a unique retractable pouring spout, making them wonderfully easy to use and a centrepiece for any table, while the elegant dark glass of the bottle perfectly preserves the olive oil from damaging sunlight.
Gaea oils were the first in the world to gain carbon neutral status, and to this day its olives are handpicked and use only natural lemon juice as a ripening ingredient.
Also getting the makeover treatment are Gaea’s delicious range of olives and tapenades, and to celebrate Gaea has recreated a delicious authentic, hearty Greek winter dishes that is sure to grace any menu in the run up to Christmas.
Duck with Green Olives
This dish offers a classic match of flavours, and is ideal for the winter months. The duck breast is pan fried until cooked pink, and should be served perched on rosti that is offset by an Gaea Pitted Olympian olive, tomato and chili hot salsa made with Gaea D.O.P. Kalamata (or Sitia, Crete) Extra Virgin Olive Oil spooned around.
4 plum tomatoes,
12 Gaea “Pitted Green olives”, chopped,
1 red and 1 green chili, seeded and chopped,
salt and freshly ground black pepper,
8 tbsp Gaea D.O.P. Sitia (or Kalamata) extra virgin olive oil.
4 duck breasts,
8 large waxy potatoes, grated,
1/2 onion, peeled and grated,
1 egg, beaten,
Handful of rocket and Gaea Kalamata extra virgin olive oil
First make the salsa. Pour boiling water over the tomatoes in a bowl. Skin, de-seed and chop flesh. Transfer to a bowl. Add olives and chilies. Season, then stir in 4 tbsp olive oil.
Trim duck breasts and slash on the skin side. Rub with Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil” and season on both sides. Place in a hot heavy bottomed pan, skin side down first. Cook over a moderate heat until crisp and allow to stand. Turn over and cook the other side, keeping them still pink in the middle. They should ‘give slightly’ when prodded with a finger.
At the same time make the rostis. Place grated potato in a cloth and squeeze out the liquid. Transfer the grated potato to a bowl and add the grated onion, beaten egg and seasoning. Heat 2 tbsp of remaining oil in a pan and place a spoonful of the rosti mix in the oil. Cook until brown underneath then flip over and cook other side. Reserve keeping warm.
To serve, place a rosti on 4 plates, then top with rocket salad, lightly tossed in olive oil. Slice duck breast and perch one on top of each rosti. Spoon salsa over and around.