Whilst, from a global perspective, the concept of Reverse Vending is not new, Imagined Earth is the first company to introduce RVM technology in South Africa, and the partnership with Mediterranean Delicacies, is the first direct cooperation with a brand to address post-consumer waste recovery.
This is delicious served fresh out of the oven with an assortment of Mediterranean Delicacies dips for an al fresco lunch or snack, or even alongside more hearty winter soups and stews.
Recipe by Alida Ryder. This dressing is quite amazing. It is such a pleasure to eat as the salt, almost-bitter olives paired with sharp and vinegary capers and sweet cherry tomatoes just work so well together.
Recipe by The Gorgeous Gourmet. This baked chicken ticks all the boxes - unbelievably moist (as it's cooked in stock) with a special appearance by roasted lemon andMediterranean Delicacies' Green Olives, ended off with a dash of cream - it's a special dish which your guests will think you spent hours preparing : when, in truth, you arranged it in a dish, placed it in the oven - and brought it to the table. It's so easy, in fact, you'll see that most of the ingredients are measured in handfuls. If that isn't a sign of a throw-together-dish, I'm not quite sure what is.
Recipe by Food and the Fabulous. I used the following Mediterranean Delicacies products: phyllo pastry, caramelised onion dip and green olives to make this quick and delicious tart. Cumin and coriander give a hint of the scent of Moroccan spice souks or markets. This tart is perfect for using left over roast meat - chicken, lamb or beef. I has some rib eye steak left over from dinner and sliced it up to add to the tart. I used a 28 x 20 cm rectangular fluted pie/tart tin. Thaw phyllo pastry overnight in the refrigerator.
Recipe by Sam Linsell. A few notes on the recipe. Use any cheese you like with your cream cheese. I used a mature Cheddar and Parmesan combo, but choose whatever you prefer. I think a stronger cheese works well and adds depth of flavour to this dish. I used a liquid stock concentrate and added a bit extra as I wanted the meatiness (hence my description of 'concentrated' beef stock). If you use a cube, crumble in a bit extra. If you want your spinach layer to be more saucey, add 1/4 cup of cream or milk.
