Hands up if you love bacon, salami, chorizo and all manner of small goods, but you are concerned about their fat content?
You are not the only one.
Thankfully one deli meat producer in Australia has finally created a fabulous range that is packed full of flavor and is so much better for you than the traditional small goods currently available. Thank you Hans!
I love being invited to events that involve food!
We arrived at Spring Restaurant to be greeted with a beautiful fresh coffee and sweet treats.
Thankfully I had walking shoes on, as we had to make room for lunch, by taking a stroll to the other end of the city to Jan Powers Farmers Market. Good food needs fresh ingredients.
Supplies in hand we return to the most wonderful fruit punch laced with Campari, absolutely delicious.
Sampling of Oliving by Hans commenced, whist lunch was prepared.
So what makes these products different from the rest?
A very clever alteration to traditional methods of small goods production!
The Greeks have always been on to a good thing with their extensive use of Olive Oil. It is one of the few oils that has proven itself to be extremely good for our health.
Oliving by Hans removes some of the fat usually included during production and has replaced it with Olive Oil.
This process not only gives you a fabulous tasting product but the levels of saturated fat are considerably lower. There has been no sacrifice in taste that often occurs in healthier versions of products.
An absolute win-win for deli meat lovers.
There is an extensive range of all your traditional meats and they are available from Woolworths, Coles and IGA.
We were given a selection of goodies to take home, so some experimenting has been taking place at WWHQ.
We are rather partial to Chorizo in this house, as whatever you make is full of flavor when you include some!
This recipe is a family favourite that now has a healthier twist.
CHORIZO AND CHILLI CALZONE
- 4 cups plain flour
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 2/3 cup luke warm water
- 1 Oliving By Hans chorizo (freeze the other one for use later)
- 1 small red onion (finely diced)
- 1 medium red chilli (seeds removed and finely diced)
- 1 small capsicum (finely diced)
- 1 cup grated cheese
- In a large bowl, combine flour and salt.
- Place the water and olive oil in a jug and whisk together.
- Pour the water into the flour and using a fork, mix well until combined.
- Lightly flour a large board and turn the dough out on to the board.
- Lightly knead for 5 minutes until smooth.
- Spray the mixing bowl with non-stick cooking spray and return the dough to the bowl.
- Cover with cling wrap and set aside whilst you prepare the filling.
- Spray a frying pan with non-stick cooking spray and turn on medium heat.
- Add the chopped chorizo and cook until nicely browned.
- Place the cooked chorizo into a heat proof bowl.
- Add all the other ingredients and stir to combine.
- Cut the dough into 6 equal portions and roll a piece into an oval shape.
- Place 1/6th of the filling on one half of the dough avoiding getting it too close to the edge.
- Rub a little water around the edge to help the two sides stick together.
- Fold one half over the other half and press the two edges together until combined.
- Traditionally calzone are cooked in the oven and you can do this by placing the six prepared calzones on to baking sheets lined with baking paper, place in a hot oven for approximately 15 minutes until golden.
- OR if you want dinner fast, you can cook them quickly in a fry pan. I use two pans at the same time, and simply spray the pans with non-stick cooking spray and baste a small amount of olive oil on the calzones before placing them in the pan.
- Cook the calzones until nicely coloured on each side.
- Serve with a fresh green salad if desired.
If you would like some more recipe inspiration there is some links to one of the best potato salads I have eaten in a long while and other yummy and healthy treats in the video below.
What is your favourite deli meat?
Sharing for #IBOT with Essentially Jess