olive oil Archives

Pie recipes

Haddock pie

20 minutes

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Fish recipes

Pan-fried hake with granadilla dressing and tzatziki

20 minutes

Pizza recipes

Potato, leek and goat’s cheese pizza

20 minutes

Fish recipes

Hummus-topped angel fish with cayenne-dusted potato wedges

30 minutes

Baked nutty chicken with roast brussels sprouts

25 minutes

Chickpea recipes

Tomato and chickpea pilau

45 minutes

Cooking with

Mushroom steaks

15 minutes

Greek-style shepherds pie

1 hour 15 minutes

Moroccan recipes

Moroccan chermoula

2 minutes

Pili pili from the Congo

20 minute

Brinjal recipes

Harissa paste

10 minutes

Harissa paste

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

4 red peppers
6 red chillies, the hotter the better
4 cloves garlic, crushed
1 T cumin seeds
2 T coriander seeds
1/2 t ground cinnamon
Salt, to taste
Olive oil or argan oil

Method

Place the peppers on a baking tray and roast until soft and blistered. Half way through add the chillies to the tray. Cover with foil and once cooled remove the skins of the peppers.

Place the cumin and coriander in a frying pan and toast the seeds until they crackle and pop.

Place the peppers, chillies, garlic, seeds and cinnamon in a blender and blitz until smooth.

Season with salt and add a little olive or argan oil.

Cook's note: Keep in glass jars in the fridge for a few weeks. Eat with tagines, grilled chicken, cous cous and mix into mayonnaise.

TASTE's take: Argan oil is a traditional North African oil made from the argan nut.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Haddock pie

Baked chicken with brinjal and lemon

Pan-fried hake with granadilla dressing and tzatziki

Potato, leek and goat’s cheese pizza

Hummus-topped angel fish with cayenne-dusted potato wedges

Baked nutty chicken with roast brussels sprouts

Tomato and chickpea pilau

Mushroom steaks

Greek-style shepherds pie

Moroccan chermoula

Pili pili from the Congo

Harissa paste

Harissa paste

Ingredients

Method