Seduction

Saffron & Lemon Vinaigrette

Matchett's Seduction is made using fresh lemon juice, saffron threads and cold pressed extra sexy virgin olive oil. Seduction is perfect with fish, chicken, pork and seafood. It is also superb when drizzled over steamed vegetables.

Volume:  250ml / 500ml
Best Before Date:  30mths from manufacture
Storage:  Store in a cool, dark place

250ml 500ml $13.00

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Recipe Ideas

Fish Papillote

Nicoise Salad

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\n
\n\nVolume:  250ml / 500ml
\nBest Before Date:  30mths from manufacture
\nStorage:  Store in a cool, dark place",
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4 x white fleshy fish fillet such as red snapper or flathead, 
\nbones removed (approx 300g per serve)
\n2 Tbl butter
\nA sprinkle of salt flakes
\nA twist of fresh ground pepper
\n2 cloves chopped garlic
\nA sprinkle of fresh chopped thyme
\n8 Slices of lemon
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Preheat oven to 180 degrees Celsius. Place fish into an ovenproof dish. 
\nSmear butter over fish and top with remaining ingredients. 
\nCover with foil. Bake for about 10 - 15 minutes, until just cooked.
\nServe on steamed jasmine rice drizzled with Matchett’s Seduction.
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        "Preparation Time": "5 mins",
        "Cooking Time": "15 mins",
        "Serves": "4",
        "Ingredients": "
500g green beans – steamed & cooled
\n1 red onion – sliced
\n1 roasted red capsicum - cut into strips
\n500g baby potatoes - boiled and cooled
\n100g sun dried tomatoes – chopped
\n100g capers
\n½ Cup chopped parsley
\n⅔ Cup Matchett's Seduction salad dressing
\nSalt and cracked black pepper to taste
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        "Method": "
Slice the cooked potatoes into thick discs
\nCarefully toss all the ingredients together.  
\nCover and refrigerate until ready to serve.
\nServe with Char Grilled Tuna Steak (omit for vegan/vegetarian option)
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