Foodie’s around the country will have renewed enthusiasm in the kitchen this winter with the launch of Grove’s delicious new lemon pepper infused avocado oil.
Developed using Grove’s celebrated cold pressed avocado oil, the new variant has a unique infusion of natural lemon and horopito (native pepper) extracts, herbs of Provence, and chilli to create a subtle yet zesty bite in everyday dishes.
With its high smoke point Grove Lemon Pepper Avocado Oil is perfect for roasting, stir-frying, pan-frying and barbequing. Try basting chicken and fish with the avocado oil or tossing it through vegetables and salads to enhance the delicious flavours of your food.
Its naturally infused ingredients give the lemon pepper infused oil a wonderful intense aroma that foodies and family members will love. With all the nutritional benefits of avocado oil, it’s a healthier option too.
Grove Avocado Oil is loaded with vitamins A, C, B-6, E, D and potassium, zinc and folate, as well as other vital minerals and antioxidants – perfect for keeping up vitamin intake in the winter. The oil is cholesterol free and also contains plant sterols to reduce cholesterol absorption.
Grove’s range of cold-pressed avocado oils also includes Lime, Garlic, Chilli and Horopito (pepper) infused flavours, as well as extra virgin and aerosol spray products.
Celebrity chef Peter Blakeway says Grove Avocado Oil is brilliant for cooking because of its rich emerald colour, intrinsic health benefits and ability to enhance flavours. He suggests using lemon pepper infused oil with his succulent Roast Chicken with Avocado recipe (below).
Roast Chicken with Avocado Recipe
by Peter Blakeway
Buy a free range, corn-fed, chill-fresh bird. To test if the bird is cooked, pierce the thickest part of the thigh with a skewer – the juices running out should be golden and clear. Also, you should feel the leg ‘give’ when tugged gently away from the body. To carve a chicken easily and neatly, allow at least 15–20 minutes resting time, preferably longer. This lets the juices, which have welled up to the surface during cooking, to seep back into the flesh to keep it succulent.
Serves 6–8
2.5 kg chicken
1 carrot
1 onion
1 stick celery
1 tablespoon standard flour
1 soft avocado
4 tablespoons Lemon Pepper Grove Avocado Oil
1 clove of garlic, crushed
2 tablespoons chopped parsley
6 rashers fat streaky bacon
500ml chicken stock
salt and freshly ground black pepper
4 tablespoons verjuice or white wine
- Preheat the oven to 190°C.
- Prepare a ‘mire poix’ of vegetables (roughly diced carrot, onion and celery) and place in bottom of roasting tin. Sprinkle flour over the top.
- Crush the soft avocado with 2 tablespoons of the lemon pepper avocado oil and blend to the consistency of soft butter; mix in the crushed garlic and parsley.
- Loosen the skin by gently sliding your finger between skin and flesh. Smear the avocado ‘butter’ generously under the skin, remembering the points where the thighs join the body. Brush remaining avocado oil over the bird and season with salt and pepper, then place the bacon strips in a row, slightly overlapping each other, all along the breast.
- Lay the chicken on its back in a roasting tin on a high shelf in the oven. Cook for 20 minutes per 450g and sometimes 20 minutes over. (This has to be flexible because of the size of the bird and the type of oven.)
- After 1 hour, set aside the crispy bacon for serving later. When chicken is cooked, check the core temperature of the bird has reached 72˚C and rest, covered loosely with foil, for at least 10–15 minutes before carving.
- Meanwhile, add verjuice or white wine to the cooked ‘mire poix’ and deglaze the roasting tin, stirring with a wooden spoon. Once reduced a little, add the chicken stock and bring to the simmer. Strain through a sieve and serve with chicken and crispy bacon.
Grove Lemon Pepper Avocado Oil retails for $10.99 per 250ml bottle and is available now at Woolworths and Countdown supermarkets throughout the New Zealand.