olive oil Archives

Chicken recipes

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

Battered and

Lemon-and-thyme panko crumbed pork chops

15 minutes

Fish recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Breakfast recipes

Maple-roasted potato-and-sage open tart

55 minutes

Chops recipes

Perfectly fried pork chops with burnt sage butter

10 minutes

Brinjal recipes

Cauliflower-and-brinjal tart

30 minutes

Beef fillet with café au lait sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus 3 hours' soaking time

Cooking Time 35 minutes

Ingredients

For the café au lait sauce:

2 cups cream
50 g coffee beans
1 T butter
150 g baby portabellini mushrooms, halved
1⁄2 cup Woolworths organic beef stock
Sea salt and freshly ground black pepper, to taste
1 T olive oil
1.9 kg whole beef fillet
30 g butter
1 t fresh thyme

Method

Bring the cream and coffee beans to the boil, then remove from the heat. Allow to infuse for 3 hours, stirring occasionally.

Preheat the oven to 200°C and heat a large, nonstick pan over a high heat until smoking hot.

Sear the fillet in the olive oil on both sides until browned. Remove from the pan and place onto a baking tray. Place a few knobs of butter and the thyme on the meat and roast for 15–20 minutes, or until cooked to your liking. Allow to rest for 10 minutes before slicing.

To finish the sauce, fry the mushrooms in a little butter over a very high heat until golden. Remove from the pan.

Strain the coffee- infused cream into the pan and bring to the boil. Return the mushrooms to the pan, add the stock and reduce for a few minutes. Season to taste. Pour the sauce over the fillet and serve.

Cook's note: Do as the French do and start your day with a café au lait – then end it with this coffee-mushroom sauce (inspired by the famous sauce at The Pot Luck Club in Cape Town) over steak for dinner.

Discover more steak recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Tuna bean salad

Roast cauliflower, caper and tuna linguine

Citrus-braised shortrib with chilli, lime and green tomato salsa

Smoky baby marrows with garlicky cannellini beans on toast

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

Lemon-and-thyme panko crumbed pork chops

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Basic frittata

Maple-roasted potato-and-sage open tart

Perfectly fried pork chops with burnt sage butter

Cauliflower-and-brinjal tart

Beef fillet with café au lait sauce

Beef fillet with café au lait sauce

Ingredients

Method