olive oil Archives

Brinjal recipes

Cauliflower-and-brinjal tart

30 minutes

Coffee recipes

Beef fillet with café au lait sauce

35 minutes

Chicken recipes

One-pot chicken baked on dhal

1 1⁄2 hours

Cheese recipes

Abigail’s famous mac ‘n’ cheese

1 1⁄4 hours

Dip recipes

Gakayat bandura

15 minutes

Fish recipes

Fish-and-kale pie with sweet-potato topping

45 minutes

Cheat recipes

Cheat’s sticky BBQ meatball pizza

15 minutes

Pasta recipes

Rotolo with burnt sage and lemon

30 minutes

Asian recipes

Crispy satay rolls

25 minutes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus 4 - 6 days' curing time

Cooking Time 15 minutes

Ingredients

For the pea purée:

200 g fresh peas, blanched
4 garlic cloves, crushed
2 T mint, chopped
1 cup crème fraîche or mascarpone
Sea salt and freshly ground black pepper, to taste
250 g Woolworths streaky wood-smoked bacon
2 x 250 g packets Woolworths fresh tagliatelle pasta, cooked al dente
Extra virgin olive oil, for drizzling
100 g hazelnuts, toasted and roughly chopped

For the cured egg yolk:

50 g sugar
100 g salt
4 free-range egg yolks

Method

Blend the peas, garlic, mint and crème fraîche until chunky. Add a little stock if it’s too dry. Season to taste.
Fry the bacon until very crispy. Drain and chop finely.
Toss the hot pasta with the pea purée and drizzle with a little extra virgin olive oil. Scatter over the toasted hazelnuts, bacon and grate over the cured egg yolk using a fine grater.
To make the cured egg yolk, mix the sugar and salt and place ¾ of the mixture into a glass dish. Using something round and small, such as a lime, make indentations in the cure. Place the egg yolks in the indentations, making sure that any bits of egg white are removed. Sprinkle over the remaining salt and-sugar mixture. Cover with clingwrap and chill for 4–6 days. Carefully remove the yolks and dust off the cure. The eggs can be stored in an airtight container in the fridge for up to 2 weeks or frozen.
To speed up the process, you can dry out the yolks in a low oven (120°C) for 2 hours.

Cook's note: Cured egg yolks are a great way to season pasta instead of using Parmesan. Once you’ve cured the yolks, they can be stored in a Ziploc bag in the freezer for up to three months.

Discover more pasta recipes here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

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

One-pot chicken baked on dhal

Abigail’s famous mac ‘n’ cheese

Gakayat bandura

Fish-and-kale pie with sweet-potato topping

Cheat’s sticky BBQ meatball pizza

Rotolo with burnt sage and lemon

Crispy satay rolls

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Ingredients

Method