EXTRA VIRGIN OLIVE OIL CRACKERS AND DIPS

 

Freshly baked olive oil crackers are fast and easy.  These are served with Tomato Salsa, Guacamole and Smoked Salmon Delice.  Great, too with cheese.

 

Serves 4

 

Ingredients:

 

For the crackers:

· 100g/4oz plain flour

· good pinch sea salt

· 2 tbsp extra virgin olive oIl

· 3 tbsp cold water

For the dips:

 

TOMATO SALSA

· 6 small red tomatoes and 2 yellow (or 8 red), chopped

· 1/2 red onion, peeled and finely chopped

· 1 clove garlic, peeled and crushed

· salt and freshly ground black pepper

· extra virgin olive oil for dressing

· squeeze lemon juice

GUACAMOLE

· 2 large ripe avocados

· 1/2 red onion, finely chopped

· small red chilli, seeded and finely chopped

· 2 small tomatoes, finely chopped

· juice of a lime

· salt and freshly ground black pepper

· handful fresh coriander, finely chopped

SMOKED SALMON DELICE

· 225g/8oz smoked salmon, finely chopped

· 1 tbsp grated onion

· juice of half a lemon

· freshly ground white pepper

· 2-3 tbsp soured cream

 

Method:

 

· To make the crackers, sift flour into a bowl and crumble in sea salt. 

· Place the extra virgin olive oil and water into a small jug and whisk. 

·  Mix in the flour to make a dough. 

· Remove from the bowl and knead lightly until smooth. 

· Divide into 8 pieces and roll into balls. 

· Roll out balls on a floured surface VERY thin. 

· Place on a baking sheet. 

· Bake in a hot oven (200°C) for around 3 minutes or until they begin to puff up. 

· Turn over and cook for a couple of minutes more, keeping your eye on them. 

· Transfer to a wire rack to cool.  

Alternative:

 

· After rolling out, cut into eighths to make bite-sized crackers - and bake as before.

TOMATO SALSA

Place tomatoes, red onion and garlic in a bowl.  Season.  Dress with extra virgin olive oil and a squeeze of lemon juice


GUACAMOLE

Mash avocados in a bowl.  Add red onion, chilli and tomatoes.  Stir in lime juice and season.  Finish with finely chopped coriander.

SMOKED SALMON DELICE

Place smoked salmon in a bowl and add grated onion.  Add lemon juice and season with white pepper.  Stir in soured cream.

 

More...

 

 

 

 

ASPARAGUS WITH EGGS AND EXTRA VIRGIN OLIVE OIL MAYONNAISE

 

Marvelous summer starter served with watercress.

 

Serves 4

 

Ingredients:

· 24 spears asparagus

· 8 fresh eggs

For the mayonnaise:

· 1 egg yolk

· 1 heaped tsp Dijon mustard

· 150ml/1/4pt extra virgin olive oil

· 1 tbsp white wine vinegar

· salt and freshly ground white pepper

· watercress for decoration

 

Method:

 

· Snap off asparagus spears at the natural breaking point.  Cook in lightly salted boiling water until just tender.  Remove and drain.  Boil eggs for around 5 minutes until yolks are almost set - but still a little soft.  Plunge into cold water to stop a dark ring forming around the yolks.

· For the mayonnaise, place the egg yolk in a bowl and whisk in the dijon mustard.  Using an electric hand whisk, gradually incorporate the extra virgin olive oil a tiny drip at a time until the mayonnaise starts to emulsify.  Continue in a controlled stream until all oil is incorporated.  Stir in vinegar and season.

· Arrange asparagus on a plate with peeled quartered eggs around.  Spoon over mayonnaise and decorate with watercress.

 

More...

 

 

 

 

EXTRA VIRGIN OLIVE OIL CHICKEN

 

This is utterly delicious - a definite plus for the repertoire.  Chicken breasts are cooked in stock and white wine with green peppers and olives for a stunningly scrumptious olive sauce.

 

Serves 4

 

Ingredients:

· 4 tbsp extra virgin olive oil

· 4 part-boned chicken breasts

· 1 large onion, peeled and roughly chopped

· 3 green peppers, seeded and in large chunks

· 300ml/1/2pt chicken stock

· 300ml/1/2pt dry white wine

· 1 tbsp chopped tarragon

· 16 green olives stuffed with anchovies

· 1 tbsp tarragon leaves, chopped

· extra tarragon leaves for decoration

 

Method:

 

· Place 2 tbsp extra virgin olive oil in a heavy bottomed shallow pan.  Add chicken breasts, skin-side down and fry until browned.  Turn over and brown other side.  Remove from pan.  Add remaining extra virgin olive oil, and cook onion and green peppers to soften slightly.  Return chicken to pan. 

· Pour over chicken stock and white wine.  Bring to bubbling, then turn down to simmer.  Cover and cook for around 30 minutes, or until chicken is tender.  Add chopped tarragon and olives.  Bring back to bubbling.  Sprinkle with extra tarragon leaves and serve.

 

More...

 

 

 

 

SPRING VEGETABLE STIR FRY WITH EXTRA VIRGIN OLIVE OIL

 

Light and fresh this is a fast stir fry of young carrots, baby leeks, baby courgettes and mange tout tossed together in extra virgin olive oil and finished with snipped chives and flaked almonds.  Or - use any fresh baby vegetables to choice.

 

Serves 4

 

Ingredients:

· 3 tbsp extra virgin olive oil

· bunch of baby carrots with green tops on

· 12 baby courgettes, trimmed

· 12 baby leeks, trimmed

· 12 mange tout, trimmed

· snipped chives and

· flaked almonds, both for sprinkling

 

Method:

 

· Heat the extra virgin olive oil in a wok, or large frying pan. 

· Add carrots and courgettes and toss around for around 4 minutes, add leeks and mange tout and continue cooking a few minutes more. 

· Sprinkle with snipped chives and flaked almonds before serving.

 

More...

 

 

 

 

PORK FILLET WITH EXTRA VIRGIN OLIVE OIL BEAN MASH

 

Exceptionally tasty supper dish with the fillet wrapped in smoked streaky bacon before cooking and the mashed haricot beans liberally anointed with extra virgin olive oil.

 

Serves 4

 

Ingredients:

· 1 pork fillet

· 10 rashers smoked, rindless streaky bacon

· 5 tbsp extra virgin olive oil

· 2 x 400g cans haricot beans

· salt and freshly ground black pepper

· 275g/10oz sprouting broccoli

· Extra virgin olive oil for drizzling

 

 Method:

 

· Trim fillet, then wrap in overlapping rashers of bacon.  

· Place 2 tbsp of extra virgin olive oil in a pan and transfer in wrapped pork fillet, seam side down first.  Fry all over to brown. 

· Place in a pre-heated oven Gas 6 400F 200C for around 25 minutes or until pork is cooked.  Remove from oven and leave to rest.

· Drain beans and place in a bowl, mash with a sturdy fork. 

· Place in a pan with remaining extra virgin olive oil and heat through. 

· Season with salt and freshly ground black pepper. 

· At the same time, cook broccoli in salted boiling water. 

· Drain and reserve keeping warm.

· To serve, slice the fillet into rounds and place on plates. 

· Spoon bean mash alongside with broccoli.  

· Pour pan juices over the pork, adding more extra virgin olive oil to the mash so it runs down onto the plate.

 

More...

 

 

 

 

STUFFED AUBERGINES WITH EXTRA VIRGIN OLIVE OIL

 

Griddled aubergine slices stuffed with tuna and tomatoes, then rolled up and baked, topped with cheese.  A flavoursome lunch or supper.

 

Serves 4

 

Ingredients:

 

· 2 aubergines, trimmed and thinly sliced lengthways

· Extra virgin olive oil for rubbing

· 2 tbsp extra virgin olive oil

· 1 onion, peeled and finely chopped

· 2 cloves garlic, peeled and finely chopped

· 4 tomatoes, peeled, seeded and lightly chopped

· 1 can tuna, drained, and in chunks

· 75g/3oz Cheddar cheese, grated

· dressed mixed leaves for serving

 

 Method:

 

· Rub aubergine slices liberally with the extra virgin olive oil. 

· Griddle on both sides.  

· Heat 2 tbsp extra virgin olive oil in a pan and fry onion and garlic to soften. 

· Add tomatoes and cook for another few minutes to soften.  Stir in canned tuna.

· Lay out aubergine slices on a worktop and fill with tuna stuffing.  

· Roll up and place in a baking dish. 

· Sprinkle over cheese. 

· Place in a pre-heated oven Gas 5 375F 190C for 20 minutes, or until cheese is melted. 

· Serve with dressed mixed leaves.

 

More...

 

 

 

 

WARM SALMON AND SPINACH SALAD WITH EXTRA VIRGIN OLIVE OIL

 

Beautiful warm simple salad of pan fried salmon tossed with lightly wilted spinach and finished with toasted pine nuts.

 

Serves 4

 

Ingredients:

 

· 4 tbsp extra virgin olive oil

· salt and freshly ground black pepper

· 350g/12oz salmon fillet

· 450g/1lb fresh spinach, washed

· 2 tbsp toasted pine nuts

· Extra virgin olive oil for drizzling

 Method:

 

· Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. 

· Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. 

· This ensures perfectly cooked, moist fish. 

· Remove from pan and keep warm.

· Add remaining oil to another pan and add spinach. 

· Lightly wilt, then season and add toasted pine nuts. 

· Place in a large shallow bowl. 

· Peel the skin away from the salmon fillet and break the flesh into large chunks. 

· Add to spinach and gently toss. 

· Drizzle with extra virgin olive oil.

 

More...

 

 

 

 

SPICED SAUTEED PRAWNS WITH EXTRA VIRGIN OLIVE OIL

 

Fragrant dish of large King Prawns sauteed in extra virgin olive oil with ginger, garlic, chilli and spring onion, finished with chopped coriander.

 

Serves 4

 

Ingredients:

 

· 12 large King Prawns

· 2 tbsp extra virgin olive oil

· 2 cloves garlic, peeled and thinly sliced

· 2cm/1 in ginger, peeled and in thin matchsticks

· 1 chilli, seeded and chopped

· 2 spring onions, rimmed and chopped

· Extra virgin olive oil for deglazing pan

· sea salt

 Method:

 

· Peel prawns removing head, shell and vein, but leaving the tails on. 

· Thread them onto kebab sticks.

· Heat 2 tbsp extra virgin olive oil in a pan and gently fry garlic, ginger, chilli and spring onions to soften. 

· Add prawn kebabs and toss around to cook and turn pink.

· Transfer to a serving dish with the chopped vegetables. 

· Add extra virgin olIve oil to the pan and stir to catch all the flavours left in the pan. 

· Pour over prawns and finish sprinkled with a little sea salt.

More...

 

 

CHUNKY WHITE FISH WITH GARLIC, LEMON AND EXTRA VIRGIN OLIVE OIL

 

Serves 4

 

Ingredients:

 

· 225g/8oz baby new potatoes

 

· Handful flat leaf parsley

 

· 2 fat cloves garlic, peeled and sliced

 

· Zest and juice of a lemon

 

· 7 tbsp extra virgin olive oil

 

· Salt and freshly ground white pepper

 

· 4 x175g/6oz hake - or other white fish steaks

 

 

Method:

 

· Cook potatoes in lightly salted boiling water until just tender.  Drain, and when cool enough to handle, peel off skins with your fingers.  Reserve potatoes in the pan with a clean t-towel tucked over to keep them warm.

 

· At the same time, make the extra virgin olive oil dressing for the fish.  Chop parsley, garlic and lemon zest together.  Transfer to a small bowl and stir in 3 tbsp extra virgin olive oil and lemon juice.  Reserve.

 

· Add 2 tbs extra virgin olive oil to a hot pan.  Season fish on both sides, then fry fish steaks skin side down until you can see the fish is cooked half way up the side of the flesh.  Turn over and cook the other side - so cooked levels just meet.

 

· Transfer to serving plates flesh side up.  Spoon parsley and extra virgin olive oil dressing along the length of each steak.  Add a few new potatoes lightly trickled with 1 tbsp extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.

 

More...

 

LEMON OLIVE OIL CAKE

 

Fabulous moist cake using olive oil instead of butter.  This is a great cake with a moreish fruity texture and fragrance from the olive oil.  This is flavoured with fresh lemon and filled with lemon curd.

 

Serves 8

 

Ingredients:

 

· 275g/10oz caster sugar

 

· 3 medium eggs

 

· Zest and juice of 1 ½ unwaxed lemons

 

· 120ml/4floz extra virgin olive oil

 

· 100ml/3 ½ floz milk

 

· 275g/10oz plain flour, sifted

 

· 1 level tbsp baking powder, sifted

 

· 1 pack fondant icing

 

· Icing sugar for dusting

 

· 2 tbsp lemon curd

 

For decoration:

 

· 1 tbsp caster sugar

 

· Zest of two unwaxed lemons

 

 

Method:

 

·Heat the oven to 180C/350F Gas 5.  Whisk sugar and eggs together until fluffy and pale.  Add lemon zest and juice.  Stir in olive oil and milk.  Fold in the flour and baking powder.  Line the bases of two 24cm/10in with parchment paper.  Carefully divide mix between the two tins and smooth over tops.

 

· Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean.  Leave to cool in the tin, then turn out onto a wire rack.

 

· Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake. 

 

· For the decoration, place sugar and lemon zest in a pan and heat gently until sugar caramelises and coats zest.  Remove from pan and leave to cool and become crunchy.

 

· To assemble cake, spread one cake with lemon curd, generously.  Place other cake on top.  Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.

 

More...

 

SLOW BRAISED LAMB WITH EXTRA VIRGIN OLIVE OIL MASH

 

Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach

 

Serves 4

 

Ingredients:

 

· 700g/1½lbs lean lamb - boneless leg, or neck fillet in chunks

 

· 2 tbsp seasoned flour

 

· 4 tbsp extra virgin olive oil

 

· 1 onion, peeled and roughly chopped

 

· 2 carrots peeled and in 2.5cm/1inch chunks

 

· 4 sticks celery, in 2.5cm/1in chunks

 

· 2 cloves garlic, peeled and crushed

 

· 300ml/ ½ pt beef stock

 

· 300ml/ ½ pt red wine

 

· Salt and freshly ground black pepper

 

· 1 tbsp finely chopped flat leaf parsley

 

· 700g/1 ½ lbs potatoes

 

· 4 tbsp extra virgin olive oil

 

· 1 egg

 

· 225g/8oz leaf spinach

 

· More extra virgin olive oil for drizzling

 

Method:

 

· Toss lamb chunks in seasoned flour, then shake off excess.

 

· Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown.  Do this in batches.  Remove from pan with a slotted spoon and transfer to a flameproof casserole.

 

· Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown.  Add to lamb.  Next add carrots and celery and lightly brown.  Add to lamb with garlic.  Pour over stock and wine and bring to bubbling.  Season with salt and freshly ground black pepper.  Turn down to simmer, then cook over lowest heat for around 1 ¼ hours, or until lamb is tender.  Sprinkle with parsley.

 

· Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife.  Mash with extra virgin olive oil and egg to fabulous creaminess.  Season with freshly ground black pepper.  Briefly toss spinach in a pan with a little salted water to wilt.  Drain.

 

· Serve lamb with mash and spinach on the side.  Drizzle mash with more extra virgin olive oil.

 

More...

 

ROASTED VEGETABLES

 

Serves 4

 

Ingredients:

 

· 1 medium butternut squash, peeled and in chunks

 

· 2 red, 1 yellow and 1 green pepper, seeded and in chunks

 

· 1 aubergine, trimmed and in chunks

 

· 2 red onions, peeled and in wedges

 

· 6 garlic cloves whole with skin left on

 

· 3 tbsp extra virgin olive oil

 

· Salt and freshly ground black pepper

 

· 2 sprigs of baby tomatoes on the vine - about 8 little tomatoes each

 

· 2 tbsp runny honey - from a squeezy bottle

 

Method:

 

· Place squash, peppers, aubergine, onion wedges, garlic cloves in a roasting time and spoon over extra virgin olive oil.  Season with salt and freshly ground black pepper.  Place in a hot over 200C 400F Gas 6 for around 25 minutes.  Add tomato sprigs and drizzle over honey.  Return to oven for 10 minutes more, or until corners of vegetables are caramelised and tomatoes are just wilting.

 

· Serve with crusty bread.

 

 

More...

 

BAKED HALIBUT WITH FENNEL

 

Brill or Turbot can also be used for this fabulous easy dish. The fish steaks are rubbed with cut lemons, drizzled with extra virgin olive oil and baked with fennel wedges and white wine

 

Serves 4

 

Ingredients:

 

· 2 lemons, halved

 

· 4 thick halibut cutlets

 

· Extra virgin olive oil for drizzling

 

· Salt and freshly ground black pepper

 

· 2 lemons, thinly sliced

 

· 2 tbsp olive oil

 

· 2 bulbs of fennel, trimmed and in wedges

 

· 12 green olives

 

· 2 wineglasses dry white wine

 

Method:

 

· Use halved lemons to rub both sides of each fish cutlet. Place cutlets in a baking tray.

 

· Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Place the lemon slices on the fish.

 

· Heat remaining olive oil in a pan and toss fennel around to sear slightly. Tuck fennel wedges under and around the fish and scatter over olives. Pour over white wine.

 

· Bake in a pre-heated oven Gas 6 400F 200C for around 15 minutes, or until fish and fennel are cooked through. Do not overcook fish. Serve fish on fennel with olives around with cooking liquor spooned over.

 

More...

 

 

CHICKEN SOUP LIKE MOTHER NEVER MADE

 

If you never make another soup - you MUST make this. An unbelievably heavenly blend of flavours, it is so easy and impressively delicious.

 

Serves 4

 

Ingredients:

 

· 2 skinless chicken breast fillets

 

· 2 tbsp olive oil

 

· 1 onion, peeled and finely chopped

 

· 1 clove garlic, peeled and crushed

 

· 1 tsp ground coriander

 

· 1 tsp ground cumin

 

· 850ml/1/12 pts chicken stock

 

· 3 tbsp coconut milk

 

· Salt and freshly ground black pepper

 

· Whole basil leaves

 

Method:

 

· Poach chicken breast fillet - or cook in the microwave covered with film until just  opaque - it finishes cooking in the soup. Heat olive oil in a pan and add onion, and garlic and cook  gently to soften. Add coriander and cumin and pour over chicken stock. Bring to bubbling, then add coconut milk. Cut chicken into thin strips. Add to soup and bring back to bubbling.

· Season with salt and freshly ground black pepper. Stir in basil leaves and serve immediately.

 

More...

 

 

ESSENCE OF TOMATO

 

A sunset coloured consommé of fresh tomatoes and red pepper, prawns or strips of chicken can be stirred in - but it is delectable as it is

 

Serves 4

 

Ingredients:

 

· 3 tbsp olive oil

 

· 1 onion peeled and roughly chopped

 

· 900g/2lbs ripe tomatoes

 

· 2 red peppers, seeded and in chunks

 

· 850ml/1 1/2pts chicken or vegetable stock

 

· Salt and freshly ground white pepper

 

· A few drops of Tabasco

 

· 2 red chillies sliced across for decoration

 

Method:

 

· Heat olive oil in a pan and fry onion over gentle heat to soften but not brown. Add tomatoes and pepper and continue cooking gently to soften these as well. Pour over stock and bring to bubbling. Turn down to simmer for 20 minutes with the lid on - or until all vegetables are soft. Place a nylon sieve over a large bowl and carefully spoon vegetables into the sieve.

 

· Shake them a little, then leave for the essence to drain through. Do not push the vegetables through the sieve or the soup will become cloudy. Season with salt and freshly ground white pepper. Shake in Tabasco. Bring back to bubbling to reduce by a quarter. Serve in soup bowls decorated with slices of red chilli.

 

Note - the strained cooked vegetables can be saved in the fridge used as a pasta sauce

 

More...

 

 

SWEET POTATO, CELERIAC AND BACON SOUP

 

Serves 4

 

Ingredients:

 

· 6 rashers un-smoked streaky bacon, de-rinded

 

· 340g (approximately 1 large) sweet potato, peeled and chopped

 

· 340g (approximately 1 small) celeriac, peeled and chopped

 

· 900ml hot vegetable stock

 

· 150ml half-fat crème fraîche

 

· 1 tbs olive oil

 

· 1 small courgette, chopped

 

· 2 tbsp fresh chopped parsley

 

· 1 tbsp fresh chopped chives

 

· 1 tsp fresh chopped thyme

 

· Warm ciabatta bread to serve

 

Method:

 

· Cut the bacon into strips then dry fry in a large saucepan until brown and crispy.

 

· Remove and set aside for the garnish.

 

· Add the olive oil in a pan; add the sweet potato and celeriac and sauté for 2-3 minutes.

 

· Add the stock and bring to the boil then simmer for 10-12 minutes, or until the vegetables are nearly cooked.

 

· Stir in half the crème fraîche and courgette, bring to the boil. Add the herbs and simmer for 2 minutes. Blend to a smooth puree. Season to taste, adding a little more water if the  soup is too thick.

 

· Pour into individual soup bowls and top with frazzled bacon, a spoonful of the remaining crème fraiche and some chives. Serve with slices of ciabatta bread.

 

 

More...

 

 

CANAPÉS OF FIG CONFIT, WALNUTS AND ARZÚA-ULLOA CHEESE

 

Serves 4

 

Ingredients:

 

· 8 slices of wood-oven bread

 

· 120 g Arzúa Ulloa cheese

 

· 50 g walnuts

 

· Olive oil

 

 

For the fig confit:

 

· 1 kg ripe figs

 

· 500 g sugar

 

· 100 ml water

 

· Juice of one lemon

 

· ½ tsp cinnamon

 

· 1 clove

 

 

Method:

 

· Wash and quarter the figs. Put them in a bowl with the lemon juice and set aside.

 

· Boil the 100ml of water in a pan with the sugar.  When the sugar has completely dissolved add the figs and boil over a low heat, stirring from time to time, for 15 minutes.  Remove from the heat and set aside until it cools and sets.

 

· Toast the bread and add a little olive oil to each piece.  Cut the cheese into 8 pieces.  Put a spoonful of fig confit on each and decorate with a walnut and a few fresh parsley leaves.

 

More...

 

 

CHICKEN LOLLIPOPS WITH TOMATO SAUCE

 

Serves 4

 

Ingredients:

 

· 400g chicken breast, diced

 

· 2 slices of bread

 

· 1 egg

 

· 2 cloves of garlic

 

· 1 spoonful of chopped parsley

 

· Salt and pepper

 

· ½ tsp curry powder

 

· Small kebab skewers

 

 

For the tomato sauce:

 

· 1 onion

 

· 2 cloves of garlic

 

· 50 ml olive oil

 

· 1 tsp sugar

 

· Salt and pepper

 

· 1 tsp mixed oregano and thyme

 

· 1 kg ripe tomatoes (you can use tinned tomatoes)

 

 

Method:

 

· Peel and chop the onion and the garlic and lightly fry in a pan with a little oil.  Once cooked, stir in the tomatoes which should be washed, cut and have the seeds removed.  Lightly fry and add the sugar, salt, oregano, pepper and thyme.  Stir the sauce with a wooden spoon and strain it if necessary.

 

· Rinse out the blender and add the garlic, the diced chicken, a beaten egg, parsley, curry, salt and pepper.  Blend the mixture and put in the refrigerator to firm up.

 

· When it is cold, shape balls from the mixture of about 50 g each and push a skewer into each ball.  Flatten them a little so that they look like lollipops and cook them in a frying pan.  (You could also coat them in sesame seeds before cooking).

 

· Serve with the tomato sauce.

 

More...

 

 

COURGETTES WITH TOMATOES AND BACON

 

Serves 4

 

Ingredients:

 

· 4 courgettes

 

· 3 soupspoons of olive oil

 

· 200 g bacon

 

· 2 onions

 

· 1 clove of garlic

 

· 4 tomatoes

 

· Salt and pepper

 

 

Method:

 

· Rinse and dry the courgettes. Cut them into slices and sauté them in a frying pan with a little olive oil for approximately 8 minutes. Season to taste.

 

· Remove them with a slotted spoon and in the same oil, lightly fry the strips of cut bacon and finely chopped onion. Add the chopped garlic and the peeled and chopped tomatoes.

 

· Let it simmer for 10 minutes before adding the courgettes and continue to simmer for an additional 5 minutes.

 

· Lay out the courgettes on a plate and over the top pour the bacon and onion. Serve hot.
 

More...

 

 

GRILLED VEAL TENDERLOIN ON POTATO ROSTI 

 

Serves 4

 

Ingredients:

 

· 800 g veal tenderloin

 

· 300 g potatoes

 

· 200 ml chicken stock

 

· 200 ml red wine

 

· Olive oil

 

· Oregano

 

· Freshly ground black pepper

 

· Salt

 

Method:

 

· Salt and pepper the veal, sprinkle with a little oregano and place in an ovenproof dish.  Put in an oven preheated to 200 ºC for 20 minutes. When you take the dish out of the oven, remove the excess fat.

 

· Pour the red wine into the ovenproof dish, place on a low heat and reduce the liquid by half.  Then add the stock and once again reduce by half.

 

· Meanwhile, peel and cut the potatoes into thin slices.  Use a round mould or biscuit-cutter to stack the potato slices and pack them together.  Season and cook until golden on both sides in a pan with a little hot olive oil.

 

· Serve the potato rostis with a medallion of veal on top and accompanied by a little cranberry sauce.

 

More...

 

 

HAKE CHEEKS AND TROUT ROE ON CREAM OF CAULIFLOWER 

 

Serves 4

 

Ingredients:

 

For the cream of cauliflower soup

 

· ½ cauliflower

 

· 1 onion

 

· 1 potato

 

· 1 litre water

 

· 50 ml cream

 

· Salt

 

 

For the hake cheeks (cocochas)

 

· 4 hake cheeks

 

· ½ onion

 

· 1 bay leaf

 

· 50 g trout roe

 

· 50 ml olive oil

 

· Freshly chopped parsley

 

· Salt

 

 

Method:

 

· To make the cream of cauliflower, cut the cauliflower into florets.  Peel and dice the onion and potato.  Fill a saucepan with water and salt and add the cauliflower and onion.  Bring to the boil and let cook for 10 minutes.

 

· While the cauliflower is cooking, put another pan of salted water on to boil and add the half onion and bay leaf.  When the water comes to the boil, add the hake cheeks and simmer for 5 more minutes.

 

· Drain the cauliflower, keeping the water, and blend together with the cream until you have a smooth paste.  Put to one side.

 

· Mix the olive oil with a spoonful of freshly chopped parsley.

 

· Serve a spoonful of the cream of cauliflower on individual plates, place the hake cheeks on top and then top it all off with a teaspoonful of trout roe.  Drizzle with the olive oil and parsley mixture.

 

More...

 

 

MARINATED SARDINES WITH GREEN BEANS AND A VEGETABLE VINAIGRETTE 

 

Serves 4

 

Ingredients:

 

· 1 kg sardines

 

· 50 g soybean sprouts

 

· 100 g green beans

 

For the vinaigrette:

 

· 100 ml olive oil

 

· 25 ml cider vinegar

 

· 50 g diced carrots

 

· 1 diced tomato

 

· 50 g diced courgette

 

· Chives

 

· 50 g red pepper

 

· Salt

 

For the marinade:

 

· 2 oranges

 

· 1 lemon

 

· Salt and pepper

 

· Fresh thyme

 

· 100 ml white wine

 

 

Method:

 

For the marinade:

 

· Gut the sardines and remove the scales.  Open them down the middle, taking out the spine.  Place the sardines on a tray.  Take the rind from one washed orange as well as the juice from the rest of the oranges and the lemons.

 

· Pour the orange and lemon juice, with the wine, over the sardines.  Add the orange rind, salt, pepper and thyme and leave to marinate for 24 hours.  After this time, add a splash of olive oil so that they do not dry out when the liquid drains off.

 

For the vinaigrette:

 

· Blanch the carrots, courgettes and red pepper in boiling water with a little salt, for one minute.  Drain them and allow to cool.  In a separate bowl, mix the vinegar with the oil, a little salt, the blanched vegetables, the tomato and the chives.

 

· Julienne the green beans and cook them in boiling, salted water.  Drain and cool.

 

· Mix the green beans with the soybean sprouts, adding oil and salt.  Place a small pile of beans and sprouts on each sardine, roll it up and secure with a toothpick or skewer.  Place them on a plate and pour the vinaigrette on top.

 

More...

 

 

OCTOPUS ON POTATOES WITH SEA SALT 

 

Ingredients:

 

· 2 octopus legs

 

· 4 small potatoes

 

· Paprika

 

· Sea salt

 

· Olive oil

 

 

Method:

 

· Clean the potatoes and cook them in salted water with their skins on.  When they are cooked, allow them to cool to room temperature.

 

· Cut the octopus into slices and put it in hot, salted water.  Slice the potatoes and put a piece of octopus on each slice.  Sprinkle with paprika and sea salt crystals.  Add a splash of olive oil to taste.

 

More...

 

 

PATATAS BRAVAS 

 

Ingredients:

 

· 500 g potatoes

 

For the salsa brava:

 

· 300 g fried tomato sauce

 

· 1 tsp tabasco sauce

 

· 1 chilli pepper

 

· 1 tbsp olive oil

 

· 1 tsp wine vinegar

 

· Salt and pepper

 

 

Method:

 

· Fill a plan with plenty of water and a little salt.  Wash the potatoes but don’t peel them.  Cook over a high heat.

 

· When the potatoes are soft, take them off the heat and leave them to cool to room temperature.  Then peel and cut into uniformly-sized chunks.

 

· Fry the potatoes in a pan with hot oil for 3 minutes until they brown lightly.

 

· To make the salsa brava, mix together in a saucepan the tomato sauce, the chilli pepper, a little tabasco, olive oil, vinegar, salt and pepper.  Bring to the boil and then set aside.

 

· Take the potatoes out of the pan, drain them well and serve accompanied by the salsa brava.

 

More...

 

 

RUSSIAN SALAD 

 

Ingredients:

 

· 400 gr. potatoes

 

· 200 gr. carrots

 

· 125 gr. tinned peas

 

· 1/2 tin of sweet red pepper

 

· 125 gr. tinned tuna

 

· 2 eggs

 

· Salt.

 

 

For the mayonnaise:

 

· 3 egg yolks

 

· 200 ml. Olive oil

 

· 1/2 lemon (or 1 spoonful of vinegar)

 

· Salt.

 

 

Method:

 

· Peel the potatoes and carrots, cut them into small cubes and boil them in water and salt for 15 minutes until they are soft but still firm; drain and leave to cool down. Boil the eggs in water with a pinch of salt for 10 minutes.

 

· Put the eggs, lemon juice, salt and a drizzle of olive oil in the blender, and start beating all the while pouring in olive oil until you are left with a thick mayonnaise; taste and season if necessary.

 

· Mix the potatoes, carrots and peas together; add the hard-boiled (peeled and chopped) egg, add the flaked tuna fish (save a small amount for garnish) and cover with the mayonnaise; stir well and place in the refrigerator.

 

· Serve the salad on aperitif spoons garnished with tuna flakes and a strip of sweet red pepper.

 

More...

 

 

TOMATO CONFIT, GOAT CHEESE AND CARAMELISED PEPPERS ON TOAST 

 

Ingredients:

 

· 1 baguette

 

· 1 roll of goat cheese

 

· 1 green pepper

 

· Olive oil

 

· Salt and pepper

 

 

For the tomato confit:

 

· 1 kg ripe tomatoes

 

· 500 g sugar

 

· Juice of half a lemon

 

Method:

 

· To make the tomato confit, put water on to boil and blanch the tomatoes for a few seconds.  Peel them, remove the seeds and quarter.  Add the sugar and the lemon juice and leave to marinate for 30 minutes.

 

· After marinating, cook on a low heat for about one hour, stirring continuously with a wooden spoon.  Take off the heat and set aside.

 

· Clean the pepper and julienne in thin strips.  Add a pinch of salt and sauté on a medium heat with a drop of oil.  Set aside.

 

· Slice the bread, add a drizzle of olive oil and a sprinkling of freshly ground pepper, and toast.  Cut the cheese into slices with a thin knife, moistened with water so that the cheese doesn’t stick.

 

· Spread the tomato confit on to the bread, put the cheese on top and finally the pepper.  Heat in the oven for a moment and serve hot.

 

More...

HOW TO USE SPANISH OLIVE OIL?

 

Olive oil provides a pleasant aroma and taste to different dishes. In addition, there is a great commercial selection (extra virgin olive oil, virgin olive oil or olive oil) so olive oil can be chosen depending on each person’s taste or the menu and aroma desired: more or less fruity or intense, or a little differentiated product, with limited aroma or taste.

 

Raw extra virgin olive oil is ideal for salads, sauces and for dressing vegetables. It is olive juice and therefore it keeps all its aroma and taste. It can also be eaten raw, along with toasts or dipping bread in it, and even with smoked fish or meat, table olives, meat, sandwiches, cold meat, etc. It is very versatile and can be used in the preparation of all kinds of sauces.


In light frying and stews, always over a low heat and temperature and especially with pulses and vegetables, extra virgin olive oil keeps all its properties.


Olive oil is the most stable of all vegetable fats and, under normal conditions, it does not produce toxic reactions when fried, roasted or boiled, improving the gastronomic quality of food. Thus, olive oils are perfect for cooking at high temperatures to cook sautéed, roasted, stewed or fried dishes.


High-temperature frying - between 130 and 180 degrees Celsius - evidences the benefits of olive oil. At this temperature, olive oil creates a thin but dense superficial layer, golden and crunchy, that prevents the product from absorbing more oil. Therefore, the food manages to keep its juice, resulting in appetizing dishes whose nutritional value has not been reduced. In addition, as olive oil hardly penetrates into the food, the latter becomes lighter and digestive. Olive oil fries but does not boil, as other oils do.



It is advisable, when frying, to use a container with tall and straight walls and a reduced diameter so more oil can be held in a smaller surface. It is also advisable to fold the food to be fried little by little in order to prevent the temperature of olive oil from descending sharply.

 

Did you know that...

 

• Olive oil is excellent for greasing barbecue meat, as it helps it keep its natural juice.

 

• Charcoal-grilled meat is tastier if olive oil is added when it is browning.

 

• Any meat, fish, or vegetable fried with olive oil becomes tastier, as it creates a thin and crunchy layer around it that prevents it from absorbing more oil and becoming greasy.

 

• Meat marinated in olive oil before cooking is tastier. As olive oil is a delicate product, it is ideal for mixtures with aromatic herbs and spices.

 

• If you wish to prepare a delicious appetizer, spread some garlic on a toast and then add a splash of olive oil.

 

• Using olive oil to cook pasta prevents it from sticking.

 

 

• To achieve best results, dry all ingredients before frying them

 

• Make sure the frying pan contains enough olive oil to cover all the ingredients. If there is not enough olive oil in the frying pan, food will either be too soft or it will burn.

 

• Before frying any food, olive oil must be hot, but it must not smoke.

 

• Food must be fried in small quantities so as to prevent the frying temperature of olive oil from descending.

 

• Olive oil expands when heated, so it goes further than other oils.

 

• When olive oil reaches temperatures of up to 180 degrees Celsius its structure stays unaltered, so it can be re-used up to 3-4 times with absolute guarantees, as long as it is filtered after every frying to remove any solid waste left.

 

• Frying oil should be kept in an enamel, ceramic glaze or stainless steel recipient to prevent its oxidation.