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Posts Tagged ‘extra virgin olive oil’

What you need:

7 oz /200g dried mixed beans or Great Northern beans
2½ pts /1.4 L water
1 (14 oz /400g) ) tin whole tomatoes, with juice
3 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, chopped
½ medium onion, chopped
2 oz / 60g pearl barley
1 bay leaf
1½ tbsp salt, plus additional for seasoning
2 tsp dried Italian herb blend
Freshly ground black pepper
½ oz /5g dried  mushrooms
3 oz  /85g cleaned baby spinach leaves
2¾ oz  /80g freshly grated Parmesan
1 tbsp balsamic vinegar
Extra-virgin olive oil

What you do:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

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What you need:

0.4 pt (240 ml) dry white vermouth
1.2 pts (700 ml) water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1  (5 cm) ) piece of lemon zest
¾ oz (20g) salt
6 small red-skinned potatoes (about 8 oz (225g) )
1 tsp extra-virgin olive oil
For the filling:
3 oz /85g  fresh soft goats cheese, at room temperature
¾ oz /24g  creme fraiche or sour cream
¼ oz /4g  minced fresh flat-leaf parsley
¼ oz /2g  minced fresh tarragon
¼ oz /2g  minced fresh chervil or minced fresh dill
Freshly ground black pepper

What you do:

For the potatoes:
Preheat the oven to 200 C/ 400 F /Gas 7.

In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Cut the potatoes in half  horizontally. Slice a small portion off of the rounded ends– so the potatoes stand up without rolling around — and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 mins. Set the potatoes aside to cool in the liquid for 5 mins.

Drain the potatoes, reserving 10ml of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little “bowl” for the cheese.

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 mins.

For the filling:
In a medium bowl, cream the cheese with the creme fraiche and the 10ml of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish.

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What you need:

3/4 lb Chicken breasts
1/4 cup all purpose flour
Salt and pepper to taste
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup sour cream
1 cup chicken broth
1 1/2 cups sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine or bowtie pasta

What you do:

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides.

Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions.

Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

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What you need:

1lb 2oz /500 g beef fillet
1lb /454 g brown mushrooms
8 slices Parma ham
Dijon mustard for brushing beef fillet
1lb /454 g puff pastry
egg wash
2 cloves garlic, finely chopped
1 red onions, finely chopped
1 glass white wine
sea salt & freshly ground black pepper
extra virgin olive oil

What you do:

Preheat oven at 220C / 425F / gas mark 7

Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Leave to cool

In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.

On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.

Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.

Baking  for around 30-35 minutes.

Rest a few minutes before using.

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What you need:

4 (6 oz) salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 tsp capers
4 pieces of aluminum foil

What you do:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tbsp of lemon juice, 2 tbsp of wine, and 1 tsp of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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What you need:

5 medium slices bacon (cut into 1/2 inch chunks)
2 tbsp extra virgin olive oil
1 large sweet potato (peeled and cut into 1/2 inch cubes)
½ small onion (minced)
3 tsp taco seasoning
½ tsp sea salt
½ large red pepper (seeded and diced)

What you do:

Cook bacon in large pan until crispy. Remove bacon, leave bacon grease in the pan and add oil.

Add remaining ingredients and cook over medium high heat until soft and browned, stirring gently often to ensure even browning.

Sprinkle bacon in at the last minute to heat through.
Serve hot.

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What you need:

2 – 3 chicken fillet  breasts cut into large chunks
Kosher salt
2 tbsp extra-virgin olive oil
1 red pepper de-seeded & cut into chunks

1 orange pepper de -seeded & cut into chunks
8 medium shallots cut into wedges
20z / 55 g fresh sage, torn
4 fl oz /125 ml chicken broth
2 oz / 60 ml maple syrup
2 0z /60 ml apple cider vinegar

What to do :

Pat the chicken dry and season all over with salt.

Heat a large frying pan over high heat and add the olive oil. When the oil is hot,  add the diced chicken and stir occasionally  until cooked about 5  – 7 minutes.

Turn the chicken and add the peppers, shallots and sage to the frying pan.

Reduce the heat to medium high and cook until the chicken is thoroughly around 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the peppers and shallots, stirring, until golden, about 2 more minutes.

In the meantime  make the glaze:

Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

Add the mixture to the frying pan with the peppers and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Serve hot.

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What you need:
8 lids frozen or canned artichoke
2 tbsp chopped fresh parsley
2 fl oz / 60 ml of extra virgin olive oil
8 eggs
50 g coffee pot
Salt
What you do:

Preheat the  oven at 180 C / 350F / gas mark 4
In a saucepan boil a litre of water  and cook the artichokes  for 8 minutes.

Strain well.

Carefully place the artichokes into a baking tray for small cakes, then carefully break each egg into each artichoke cavity and bake for  about 5 minutes.

Place on a serving  platter and garnish with a teaspoon coffee pot.

Drizzle olive oil over the top, sprinkle with parsley and serve.

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What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.

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