extra virgin olive oil Archives

Braai recipes

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Chilli recipes

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

1 hour

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Cheese recipes

Portobellini mushroom macaroni cheese

45 minutes

Asian recipes

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

30 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Brinjal recipes

Marinated grilled baby brinjals

20 minutes

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Gammon recipes

Banana salsa with crispy gammon

15 minutes

Stromboli

25 minutes

Beetroot soup with burrata and apple-and-radish salsa

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

350 g baby beetroot, peeled and cubed
200 g baby leeks, sliced and washed
2 t cumin
500 ml vegetable or chicken stock
125 ml sherry vinegar
Sea salt and freshly ground black pepper, to taste
2 fresh burrata balls
35 g petite herb or microherbs, to garnish
115 g almonds nuts or water chestnuts, to garnish
4 T extra virgin olive oil
For the apple-and-radish salsa:
2 Granny Smith apples
150 g radishes
1/2 lemon, juiced

Method

Place the beetroot, leek and cumin in a large saucepan and toss to coat the vegetables with the cumin.

Add the stock and simmer over a medium heat until the beetroot is tender.

Transfer to a food processor and blend until smooth.

Return the smooth beetroot soup to the saucepan, add the sherry vinegar and season to taste.

To make the apple-and-radish salsa, thinly slice the apples and radishes into matchsticks using a sharp knife. Place in a mixing bowl and add the lemon juice.

To serve, place the soup in a large bowl and tear in the burrata. Sprinkle over the apple-and-radish salsa and garnish with the microherbs and crumbled chestnuts. Drizzle over the extra virgin olive oil.

Cook's note: burrata is a fresh Italian cheese made from mozzarella and cream. Find it at Italian delis, but if you can't find it, use regular mozzarella instead.

Read more about TASTE's Food Editor Abigail Donnelly and the exclusive dinner she cooked for André Naudé the article, The Highest Bidder.

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

Braaied mushrooms

Beef-and-beer pie with slow-roasted cipollini onions

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Portobellini mushroom macaroni cheese

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Marinated grilled baby brinjals

Spelt bread with beetroot hummus

Banana salsa with crispy gammon

Stromboli

Beetroot soup with burrata and apple-and-radish salsa

Beetroot soup with burrata and apple-and-radish salsa

Ingredients

Method