olive oil Archives

Italian recipes

One-pan orange-and-olive rosemary chicken with penne

45 minutes

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Cheat recipes

Cheat’s creamy mushroom risotto with lemony kale

Asparagus recipes

Slow-cooked duck leg ragù with pappardelle

4 hours

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Burger recipes

Chicken katsu burger

20 minutes

Smoky paprika-and-tomato baked barley and beans

Serves 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time 4 hours

Ingredients

16 large tomatoes
350 g mini Rosa or Bella tomatoes
2 T olive oil
2 onions, quartered
6 cloves garlic, sliced
sea salt and freshly ground black pepper, to taste
1 cup red wine
1 x 400 g can tomatoes
1 t smoked Spanish paprika
1 T balsamic reduction
70 g tomato paste
1 t thyme
2 t parsley
3 sprigs rosemary
1 t coriander seeds, crushed and toasted
300 g uncooked pearl barley
165 g uncooked black-eyed beans
2–3 cups vegetable stock or water
100 g kale
1⁄3 cup olive or vegetable oil
1 x 200 g tub Woolworths Ayrshire ricotta

Method

1. Preheat the grill to high. Quarter 8 large tomatoes. Toss them in the olive oil with the Rosa or Bella tomatoes, onions and garlic in a deep baking tray. Season to taste.

2. Place under the grill for 15 minutes, shaking the pan occasionally, then remove from the oven. Deglaze the pan with the red wine, then add the canned tomatoes, paprika, balsamic reduction, tomato paste and herbs.Season and add the coriander seeds.

3. Reduce the oven’s temperature to 160°C. Add the barley and black-eyed beans to the pan with 2 cups water or stock.

4. Bake for 1 hour, then stir. Nestle the remaining whole, large tomatoes in the mixture. Add another cup of water or stock if the mixture is too dry.

5. Roast for a further 2 hours, or until the grains are tender and the tomatoes soft. Remove from the oven and cool slightly.

6. Fry the kale in the oil for 1–2 minutes, or until crispy and brilliant dark green. Season and serve with a dollop of ricotta.

Browse more slow roast recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Risotto alla Milanese

One-pan orange-and-olive rosemary chicken with penne

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Crumbed chicken and pea pesto gyros

Sweet potato soufflé pie with beetroot and walnut sauce

Cheat’s creamy mushroom risotto with lemony kale

Sautéed baby greens

Slow-cooked duck leg ragù with pappardelle

Leek-and-onion soup with ricotta frittata

Chicken katsu burger

Mexican black bean soup with chipotle charred corn

Smoky paprika-and-tomato baked barley and beans

Smoky paprika-and-tomato baked barley and beans

Ingredients

Method