olive oil Archives

Butternut recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Roast chicken with whole mushroom gravy

1 hour

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Broccoli recipes

Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Burger recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Cheese recipes

Eggy mushroom tart

10 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

100 g hazelnuts
4 small fresh mint sprigs
4 T sesame seeds
1/4 cup coriander seeds
2 T cumin seeds
1/2 t aniseed
1 t whole peppercorns
1/2 t sea salt
Crispbreads, for serving
Olive oil, for serving

Method

Preheat the oven to 180°C.

Place the hazelnuts on a baking tray and roast for 5 minutes or until golden, shuffling them every now and then so they roast evenly. Remove from the oven and allow to cool.

Turn off the oven and bake the mint leaves on a baking tray (leaving the oven door open) for a few minutes until they are dry and crisp.

Meanwhile, place a pan over a medium to low heat and gently toast the sesame seeds and each of the spices individually until they are fragrant. When the spices, nuts and seeds have cooled, place them in a blender, add the dried mint, peppercorns and sea salt. Pulse briefly for a few seconds (alternatively crush using a pestle and mortar).

Serve with the crispbreads and olive oil.

Cook's note: I like to keep dukkah in an airtight container in the cupboard, where it can last for up to two weeks. When I have people over for drinks or dinner, it’s always on the table with a bowl of good olive oil and fresh ciabatta or home-made crispbreads for dipping.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Barley, lentil and butternut casserole

Roast chicken with whole mushroom gravy

Pan-fried ostrich steaks with ginger and gooseberries

Pasta with braised cauliflower and broccoli, rosemary and olives

Pickled salmon trout with baby potatoes and hot beetroot salad

Moroccan-spiced lamb patties with vegetable couscous

Roast chicken pieces with sweet peppers and tapenade

Citrus pork with coriander and sweet potatoes

Olive, thyme and onion tart

Summer bean and pea pasta

Eggy mushroom tart

Dried mint and hazelnut dukkah with olive oil and crispbreads

Dried mint and hazelnut dukkah with olive oil and crispbreads

Ingredients

Method