olive oil Archives

Seafood recipes

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

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

Beef goulash

1 3/4 hours

Butternut salad with Peppadew dressing

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 medium-sized butternuts
40 g butter
2 T honey
250 g bacon
230 g Tenderstem broccoli
80 g organic rainbow radishes, very thinly sliced
75 g feta cheese

For the dressing:

6 T Woolworths mild Peppadew chutney
4 T olive oil
1/2 lemon, juiced
sugar, to taste

Method

1. Preheat the oven to 190°C and lightly grease a baking tray with oil or butter. Chop off both ends of the butternut and cut into long slices – each butternut should yield 8 slices.

2. Remove the seeds and place the butternut on the baking tray. Dot with butter and drizzle with the honey. Top with the bacon rashers and bake for 30 minutes, or until the butternut is cooked through and slightly golden and the bacon is crispy.

3. Blanch the broccoli in boiling water for 3 minutes, then remove and refresh under cold running water.

4. Transfer the butternut and bacon to a platter, add the broccoli and radishes and crumble over the feta cheese. Mix together the dressing ingredients and drizzle over the salad. Serve while still warm.

Cook’s note: I prefer using Woolworths’ mild Peppadew chutney as it has the right amount of heat to complement this dish. If you prefer a tangier dressing, use the juice of a whole lemon.

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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

Butternut salad with Peppadew dressing

Ingredients

Method