extra virgin olive oil Archives

Christmas recipes

Gammon with caramel apples and fennel

1 hour and 40 minutes

Beetroot recipes

Moskonfyt-roasted beetroot with yoghurt

40 minutes

Apple recipes

Asparagus with tartare sauce and apple

5 minutes

Asparagus recipes

Asparagus dip

5 minutes

Bacon recipes

Tangy charred corn and bacon salad

30 minutes

Asparagus recipes

Asparagus soup

15 minutes

Brinjal recipes

Tuna caponata

25 minutes

Braai recipes

Ginger beer can chicken

1¼ hours

Braai recipes

Smoky mussel paella

50 minutes

Chunky red pepper and tomato chutney

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

4 red peppers, halved and seeded
4 ripe tomatoes, halved
2 t celery seeds
4 garlic cloves, roughly chopped
2 fresh red chillies, chopped
6 T brown sugar
1 cup balsamic vinegar
¼ cup extra virgin olive oil

Method

Preheat the oven to 180°C.

Place all the ingredients in a large mixing bowl and toss, then transfer into a roasting dish with the liquid.

Roast for 45 minutes, or until the peppers and tomatoes are slightly charred and the liquid forms a sticky glaze.

Serve with toasted tortilla wraps or with roast chicken or braaied wors.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Gammon with caramel apples and fennel

Moskonfyt-roasted beetroot with yoghurt

Asparagus with tartare sauce and apple

Asparagus dip

Tangy charred corn and bacon salad

Asparagus soup

Tuna caponata

Ginger beer can chicken

Smoky mussel paella

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

Yellowtail ceviche with tiger’s milk dressing

Chunky red pepper and tomato chutney

Chunky red pepper and tomato chutney

Ingredients

Method