extra virgin olive oil Archives

Braai recipes

Egyptian mesaka’a

45 minutes

Beef recipes

Stroganoff soup

2 hours

Bread recipes

Bread quiche

45 minutes

Brinjal recipes

Spicy brinjals

40 minutes

Egg recipes

Creamy mushroom pasta

30 minutes

Christmas recipes

Uphuthu with black quinoa

30 minutes

Air-fryer recipes

Air-fryer brinjal

20 minutes

Christmas recipes

Roast potatoes with devilled egg dressing

25 minutes

Christmas recipes

Plant-based Wellington

40 minutes

Christmas recipes

Jerk-style tofu

35 minutes

Mushroom carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g fresh thyme, finely chopped
5 g Italian parsley, finely chopped
4 limes, juiced
4 T extra virgin olive oil
sea salt and freshly ground pepper, to taste
400 g mixed mushrooms, thinly sliced
30 g borage microherbs
100 g caper berries
100 g green olives, pitted
Grana Padano, shaved, for serving

For the hazelnut salsa verde:

30 g Italian parsley
1 t anchovies, finely chopped
10 g caper berries
1 lemon
sea salt and freshly ground pepper, to taste
1⁄3 cup extra virgin olive oil
80 g hazelnuts

Method

1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter.

2. To make the salsa verde, blend all the ingredients until smooth.

3. Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing.

Find more salad recipes here.

Photograph: Toby Murphy

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Egyptian mesaka’a

Stroganoff soup

Bread quiche

Spicy brinjals

Creamy mushroom pasta

Uphuthu with black quinoa

Air-fryer brinjal

Roast potatoes with devilled egg dressing

Plant-based Wellington

Jerk-style tofu

Grape salad

Mushroom carpaccio

Mushroom carpaccio

Ingredients

Method