Recipes

Enjoy these lovely recipes inspired by Vasse Valley Roasted Hemp Seed

From Vasse Valley YouTube

Roasted Hemp Seed Crumble

Roasted Hemp Seed Paste

Roasted Hemp Seed Dukkah

Cooking with Hemp: Hemp and Tomato Salsa with Pan Fried Snapper

Cooking with Hemp: Hemp Crusted Scotch Fillet with Chocolate Mousse Dessert

Steak Marinade with Roasted Hemp Seed

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

Ingredients

300g scotch fillet

1 tbsp seeded mustard

1 tbsp Vasse Valley Roasted Hemp Seed Paste

1 ½ tbsp Vasse Valley Roasted Hemp Seed Crumble

4 sprigs thyme

Salt & pepper

Method

  • Mix the mustard, hemp paste, hemp crumble and thyme in a bowl.
  • Rub over the steak and season with salt and pepper.
  • You can make this in advance and leave to marinade or cook straight away.

This marinade is also great to rub over your roast beef.

Roasted Almond and Hemp Ice Cream

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

Ingredients

650ml cream

650ml full cream milk

12 egg yolks

380g white sugar

120g roasted whole almonds, roughly chopped

3 tbsp Vasse Valley Roasted Hemp Seed Crumble

Method

  • Place milk and cream in a saucepan and bring to boil, then turn off heat and set aside for 10 minutes.
  • Whisk the yolks and sugar in a bowl until pale.
  • Carefully pour the hot milk mix over the yolks and sugar and mix well.
  • Pour back into the pan and return to a low heat.
  • Continue whisking the ice cream base until it begins to thicken slightly. This usually takes about 5-6 minutes.
  • Strain mixture into a bowl over ice water.
  • Once cool add the almonds and hemp.
  • Churn in an ice cream machine. Alternatively, place mixture in a plastic container in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze. Repeat this process two more times.

Makes about 1.5 L ice cream.

Hemp Crusted Baked Mt Barker Chicken Breast (Serves 2)

Chocolate Marquise by Vasse Valley

Ingredients
1 Mt Barker Free Range Chicken Breast – 1 (approx. 250g)
1 tbsp Vasse Valley Roasted Hemp Seed Paste
2 tbsp Vasse Valley Roasted Hemp Seed Crumble
1 tbsp Dijon mustard
5 tbsp panko breadcrumbs
2 tbsp extra virgin olive oil
40g cocoa
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp parsley
½ tsp white pepper
Salt to taste

Method

  1. Preheat oven to 175⁰C
  2. Slice the chicken in half horizontally forming 2 thin breast slices.
  3. For the crumble mix panko, hemp seed crumble, garlic powder, onion powder, oregano, parsley, white pepper and set aside.
  4. Mix mustard and hemp paste and apply a thin layer evenly on one side of each breast.
  5. Tip the crumble mixture onto a flat plate. Dip pasted side of the breast in the crumble and create a generous layer of crumble atop your breast. Press lightly to adhere.
  6. Place on a grease proof paper lined tray and bake for 15 minutes in oven before placing under the grill for 5 minutes until lightly browned.
  7. Allow breast to rest for 2 minutes before serving with brown rice or quinoa, salad and a side of yoghurt and cucumber dip.

Roasted Hemp Seed and Chocolate Marquise

Chocolate Marquise by Vasse Valley

 

This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia 

Ingredients
188g butter in cubes
215g dark chocolate (70% cocoa)
70ml warm water
100g sugar
2 small eggs
5 egg yolks
40g cocoa
260g whipped cream
3 tsp Vasse Valley Roasted Hemp Seed Crumble

Method

  1. Lightly grease an 8cm x 22cm (1-litre capacity) terrine or loaf tin. Line with plastic wrap, leaving the excess to hang over the sides.
  2. Place a bowl over a pan of simmering water (make sure bowl doesn’t touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and allow to cool 30 min.
  3. Whisk the eggs, yolks and sugar until light and creamy.
  4. Mix the cocoa with the water to make a smooth paste.
  5. Add the chocolate mix to the paste and then gently fold in the egg mix followed by the cream and hemp seed crumble.
  6. Pour into a terrine, fold over plastic wrap to cover, then refrigerate overnight.

Oat and Hemp Crumble

Oat and Hemp Crumble by Vasse Valley

This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia 

220g rolled oats
80g melted butter
50g golden syrup
1/2 tsp cocoa
4 tbsp Vasse Valley Roasted Hemp Seed Crumble

Method

  1. Preheat oven to 160°C
  2. Mix the oats, melted butter, golden syrup and cocoa in a bowl.
  3. Transfer to a baking tray and bake for 10 minutes until golden.
  4. Mix in the hemp seed crumble
  5. Serve with stewed apples, ice cream, pancakes, or add to muesli for some sweet, crunchy bliss.

Hemp Seed Salad Dressing

Hemp Dressing by Vasse Valley Hemp Farm

This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia 

Ingredients
2 shallots, finely diced
1 garlic clove, finely chopped
2 spring onions, finely chopped
6 semi dried tomatoes, finely chopped
50ml red wine vinegar
1 tbsp brown sugar
1 red capsicum, finely diced
2-3 tbsp Vasse Valley Roasted Hemp Seed Crumble

Method

  1. Gently heat the shallots and garlic until transparent.
  2. Add red wine vinegar and brown sugar and reduce until almost all the liquid is gone.
  3. Remove from heat and add the remaining ingredients.
  4. Add seasoning according to taste.

Mushrooms Cooked With Roasted Hemp Seed

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

 

This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia 

Ingredients
4 large field mushrooms
40g butter
1 clove garlic, thinly sliced
Small bunch of chives
2 tbsp Vasse Valley Roasted Hemp Seed Crumble
8 sprigs asparagus
Method

  1. Place mushrooms in a large frying pan and top with butter, garlic, chives and hemp seed crumble.
  2. Cook, covered, until mushrooms are supple and butter is melted.
  3. Add asparagus for last 3 minutes
  4. Serve immediately.

Roasted Hemp Seed Encrusted Flathead

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

Ingredients
4 fillets of fresh flathead
1 x egg
1 cup of milk
20g Vasse Valley Roasted Hemp Seed Crumble – or until your fillets are evenly covered
A pinch of salt (optional)
50 ml of vegetable oil
Half a lemon

Method

  1. Crack the egg into a mixing bowl, add milk and stir until milk and egg have merged.
  2. Submerge your flathead fillets into mixture.
  3. Transfer into a bowl containing the Roasted Hemp Seed Crumble and coat the whole fillet.
  4. Heat the oil in a frypan (or grill – oil not required) and add fillets when oil is hot.
  5. Cook until crumb is crunchy to touch.
  6. Pat down with paper towel, squeeze fresh lemon over fillets.

Enjoy!

Chicken Rubbed with Roasted Hemp Seed

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

Ingredients
2 skinless chicken breasts
1 tbsp Vasse Valley Roasted Hemp Seed Paste

Method

  1. Season chicken with salt and pepper then, using hands, rub hemp paste over chicken until evenly covered.
  2. Place in medium frying pan with a little olive oil and cook until opaque at the edges or white throughout.
  3. Serve with your favourite sides.

Poached Eggs with Avocado and Roasted Hemp Seed

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

Ingredients
2 tbsp white wine vinegar
2 large eggs
½ avocado
1 tbsp Vasse Valley Roasted Hemp Seed Paste
2 slices wood-oven sourdough

Method

  1. Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
  2. Meanwhile place avocado in a bowl and mash together with a little salt and pepper.
  3. Toast the bread and spread with hemp seed paste. Then pile avocado mixture on top, finishing with placing a poached egg on top of each.

Sous Vide Chicken with Roasted Hemp Seed Stuffing

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia

Ingredients
4 skinless chicken breasts
8 semi dried tomatoes, chopped
50g feta, crumbled
1 hand full of baby spinach leaves, chopped
1 tbsp Vasse Valley Roasted Hemp Seed Paste

Method

  1. Preheat oven to 85°C
  2. Mix the tomatoes, feta, spinach and hemp seed paste in a bowl
  3. Flatten out the chicken breasts and season with salt and pepper
  4. Spread the filling over each breast and roll into a tight cylinder.
  5. Wrap in cling film to retain shape and place in a heavy duty, BPA-free, zip-lock bag.
  6. Slowly lower the bag into a bowl of water, letting the pressure of the water press air through the top of the bag.
  7. Sous vide using your preferred method for 1 hour.

Superfood Slice

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

A sweet yet super healthy slice that will keep the kids happy in between meals.

Ingredients
80g mixed, raw, unsalted nuts – roughly chopped
120g raw, unsalted peanuts (or buckwheat) – chopped
100g sesame seeds
80g chia seeds
80g dried cranberries
30g goji berries
2 tbsp Vasse Valley Roasted Hemp Seed Paste
6 tbsp honey
3 tbsp coconut oil – melted
1 tsp vanilla extract
A generous pinch of sea salt

Method

  1. Line a shallow baking tray 20cm x 20cm with foil.
  2. Combine all dry ingredients in a mixing bowl.
  3. Combine hemp seed paste and melted coconut oil in a separate bowl then add to dry ingredients. Add honey stir until everything is well combined.
  4. Tip into prepared tray and press in firmly with the back of a spoon.
  5. Chill in the fridge for a couple of hours until set.
  6. Optional – melt some dark chocolate and spread over the top. This helps hold everything together and gives you the option to call it ‘chocolate slice’, which I find kids respond to much better!
  7. Keep in fridge and cut yourself and your kids a slice whenever you need a guilt-free, energy and protein rich snack.

Roasted Hemp Seed Savoury Biscuits

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

These savoury biscuits are great for cheese platters or as the base for hors d’oeuvres when entertaining.

Ingredients
60g unsalted butter, diced
125g cheddar cheese, grated
2 tbsp Vasse Valley Roasted Hemp Seed Paste
60g wholemeal plain flour
A pinch of salt and ground black pepper

Method

  1. Blend butter, cheese and hemp seed paste in a food processor.
  2. Add flour, salt and pepper then pulse to form a sticky dough.
  3. Tip onto floured surface, knead into a ball, then roll into a sausage about 5 cm in diameter.
  4. Wrap in greaseproof paper and place in fridge for 30 min.
  5. Preheat oven to 180℃ and line a baking tray with greaseproof paper.
  6. Slice the dough into discs about 3mm thick and place on tray, leaving spaces.
  7. Bake for 10 min or until golden.
  8. Serve when cool.

Roasted Hemp Seed Dukkah

Roasted Hemp Seed Dukkah

Mushrooms Cooked With Roasted Hemp Seed by Vasse Valley

Ingredients
1 cup almonds
3/4 cup Vasse Valley Roasted Hemp Seed Crumble
1/3 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin powder
1 teaspoon cracked pepper
1 teaspoon quality salt
1 teaspoon chilli flakes

Method

  1. Put almonds in a food processor and blend pulse for a few seconds to break them into smaller pieces.
  2. Add Hemp Seed Crumble, sesame seeds and coriander seeds and pulse again for a few seconds. We are aiming for a nice crunchy mix, not a powder.
  3. Add cumin powder, pepper, salt and chilli flakes and pulse again briefly to blend.

Enjoy your Roasted Hemp Seed Dukkah.