Euro-Atlantic Sdn Bhd recently launched Cremonini Olive Oil, Don Pomodoro Pasta sauce from Italy and Idahoan Dehydrated Potato from the USA at a dinner in Social@KL, GTower, Kuala Lumpur.
Cremonini Olive Oil is produced in Italy in a time-honoured tradition that dates back more than 50 years. Casa Cremonini was started in Oliveti near Bologna in Italy, by Guiseppe Cremonini , who still tastes and selects the top of the extra-virgin olive oils, known for its fruity flavour. 5 different types of Cremonini olive oils have been brought into Malaysia by Euro-Atlantic. They include Extra Virgin Olive Oil, 100% Pure Olive Oil, Pomace Olive Oil, Flavoured Oils such as Chilli & Garlic, and Porcini Mushroom.
Olive oil and pasta sauce are inextricably linked in Italian cuisine. So a top range of Don Pomodoro Pasta Sauces from Saor in Calabria, southern Italy, have also been brought in. These include: Arrabiata Sauce, Tomato & Basil Sauce, Tomato & Mushroom Sauce, Olive Pesto, Red Pesto and Basil Pesto. It makes cooking pasta with the original Italian taste that much easier.
These sauces and pestos are proudly made by Saor, a family-run company, which started in Calabria more than 20 years ago, in an area rich in ancient Italian food traditions.
Guests at the dinner were treated to taste Idahoan Dehydrated Potato from Idaho in the US. Already available in supermarkets are: Original Flavour, Buttery Homestyle, Roasted Garlic, Four Cheese, Scalloped Potato and Hashbrown. Idaho, a major potato-growing state in the US, has been known for its Russet Burbank potatoes for more than a century. Idahoan Original Mashed Potatoes, for instance, has been the gold standard for the company which started more than 50 years ago. Idaho natives went through a taste test of Idahoan against freshly mashed Idaho potato, and out of 414 people in 3 cities in Idaho half of the people preferred Idahoan or couldn’t tell the difference! Isn’t that amazing?
Back home I decided to test the products. Rummaging through my fridge and freezer, I found ingredients to make Shepherd’s Pies. It’s really super easy … don’t believe me? Well, here’s the recipe:
Easy-peasy Shepherd’s Pie
500g minced meat (I used a combo of pork + mutton)
150g diced carrots
150g green peas
150g sliced mushrooms
1 Bombay onion – diced
1 tbsp Cremonini Olive Oil
3 tbsp Don Pomodoro Tomato & Basil sauce
1 tsp mixed spices
Salt & pepper to taste
1/2 cup water
1 packet Idahoan Dehydrated Potato - reconstitute as per instructions on pack (which is basically just adding hot water and stir to desired consistency!)
200g shredded cheddar/mozarella cheese
To prepare the Filling:
1. Saute the diced Bombay onion in Cremonini olive oil. Add in the diced carrots and minced meat.
2. Add in mushrooms and stir fry for about 5 minutes.
3. Add in Don Pomodoro sauce and water and cook for about 3 minutes. Then add in the green peas.
4. Add in salt, pepper, mixed spices and simmer for another 1-2 minutes until gravy is thickened.
5. Dish out & leave to cool.
Once pie filling has cooled down sufficiently, apportionate them into pie dishes or disposable foil cases. Top with the Idahoan Mashed Potatoes. Sprinkle shredded cheese on top and bake in oven of 200deg.C for about 15-20 minutes until golden brown.
Then, enjoy the fruit of your easy labour!
See… I told you it’s easy, right? This can be whipped up in a jiffy!
More information is available on Euro-Atlantic Sdn Bhd’s Website.