olive oil Archives

Seafood recipes

Seafood laksa

15 minutes

Prawns and

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

25 minutes

Citrus recipes

Citrusy roast chicken with serrano ham

1½ hours

Asparagus recipes

Asparagus and fennel souffle

40 minutes

Aliums

Roast sweet onions in white sauce

1 hour

Cauliflower recipes

Cauliflower couscous with mustard butter

8 minutes

Brinjal recipes

Roast baby brinjals with garlic, lemon and oregano

1 1/2 hours

Steak recipes

Rare grilled venison steaks with basil oil on pasta

10 minutes

Mixed tomato tart

30 minutes

Beef goulash

1 3/4 hours

Oven-poached whole chicken and vegetables with celery lemon salsa

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 whole free-range chicken
Sea salt and freshly ground black pepper, to taste
300 g leeks
300 g carrots
250 g celery sticks
2 garlic cloves, smashed
Thyme a few sprigs
1 bay leaf
500 ml organic liquid chicken stock
Hot cooked barley, for serving

For the celery lemon salsa, mix:

120 g celery leaves finely chopped
3 T chives, chopped
1 garlic clove, crushed
3 T olive oil
1 lemon, zested
1 T lemon juice
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 190°C.

2. Season the chicken and tie up the legs with string. Trim and halve the leeks lengthways, peel and halve the carrots lengthways and peel the celery.

3. Place all the vegetables in an ovenproof casserole dish. Place the chicken on top. Add the remaining ingredients.

4. Cover the breast with a piece of oiled baking paper, cover with a lid and bake for 1 hour or until everything is tender.

To serve, carve the chicken and spoon servings of chicken, vegetables and broth into bowls over the hot cooked barley. Sprinkle with the celery lemon salsa.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Seafood laksa

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

Citrusy roast chicken with serrano ham

Asparagus and fennel souffle

Roast sweet onions in white sauce

Cauliflower couscous with mustard butter

Roast baby brinjals with garlic, lemon and oregano

Rare grilled venison steaks with basil oil on pasta

Mixed tomato tart

Beef goulash

Butternut salad with Peppadew dressing

Oven-poached whole chicken and vegetables with celery lemon salsa

Oven-poached whole chicken and vegetables with celery lemon salsa

Ingredients

Method