oil Archives

Citrus recipes

Oat and raisin buttermilk loaves

45 minutes

Muffin recipes

Cauliflower with anchovy and olives

10 minutes

Smashed avocado and chorizo-topped French loaf

2 minutes

Bacon recipes

Toasted pine nut and lemon-butter pasta

Confit salmon

3–5 minutes

Tempura vegetables with home-made Aïoli

Serves 3 - 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

Handful of your favourite vegetables
1 egg
1 cup ice-cold, sparkling water
3/4 cup flour
Pinch bicarbonate of soda

For the Aïoli:

2 cloves garlic
1 large egg yolk
2 t fresh lemon juice
1/2 t Dijon mustard
1/4 cup extra-virgin olive oil
3 T vegetable oil

Method

Before you start, take a handful of your favourite, seasonal vegetables. Good ones to use include aubergine, asparagus, spring onions, tender-stem broccoli, beans, mixed mushrooms etc.
Slice the vegetables along the diagonal, as finely as possible and ensuring they are - more or less - the same size if you plan on cooking them all together.
To make the batter: Beat the egg and water until fluffy. Add the bicarb of soda and flour and mix until combined (don't overmix this - a few lumps are fine)
Now simply heat some vegetable oil/canola oil until hot (ideally 160 - 180 degrees celsius if you have a thermometer), dip your vegetables in the batter and carefully lower into the oil. When the batter becomes crispy, remove with a slotted spoon.
Meanwhile, make your Aïoli.
Bash the garlic to a paste in a pestle and mortar, along with a pinch of sea salt. Whisk together yolk, lemon juice, and mustard in a bowl.
Combine oils and add a few drops at a time to the yolk mixture, whisking constantly, until all the oil is incorporated and the mixture is emulsified.
If the mixture separates, stop adding oil and continue whisking until the mixture comes together, then resume adding the oil.
Whisk in garlic paste and season with salkt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill and cover until ready to use.
To serve, arrange vegetables on a platter, garnish with some sliced radish, some fresh coriander and a dollop of aioli on the side.

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Oat and raisin buttermilk loaves

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Cauliflower with anchovy and olives

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Toasted pine nut and lemon-butter pasta

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Tempura vegetables with home-made Aïoli

Tempura vegetables with home-made Aïoli

Ingredients

Method