olive oil Archives

Poached salmon with prawns

8 minutes, if you are poaching the salmon yourself

Three-bird roast Wellington with blueberries

1½ hours

Apple recipes

Spicy plum-and-apple free-range duck with roast baby vegetables

1 hour

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Salted caramel pork shoulder

1½ hours

Asian recipes

Beech-smoked gammon with Asian salad

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Pizza recipes

Potato pizza

5 minutes

Braai recipes

Braaied quails on couscous

30 - 45 minutes

Risotto recipes

Tomato and Parmesan risotto

40 minutes

Tomato and Parmesan risotto

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

3 T butter
1 T olive oil
1 onion, finely chopped
2 cloves garlic, crushed
300 g risotto
125 ml dry red wine
1 x 400 g Italian tomatoes, crushed
4 1/2 cups liquid vegetable stock, at room temperature
60 g Parmesan, grated
Sea salt and freshly ground black pepper
10 g wild rocket or basil leaves

Method

Heat half the butter and the olive oil in a wide, heavy-based pan. Gently fry the onion until soft, but not browned.

Stir in the garlic, then the risotto and continue stirring for a few minutes until the rice is translucent.

Stir in the wine until it’s completely absorbed. Add the crushed tomatoes and a little seasoning. Add the stock, about a half a cup at a time, and stir until the liquid is absorbed.

Continue doing this until the rice is tender, swollen and creamy. It should take about 25 minutes.

Stir in the remaining butter and two thirds of the cheese. Allow to stand for a few minutes, then check the seasoning. If the risotto seems too thick, stir in a little more stock.

Garnish with rocket or basil and sprinkle with the remaining cheese.

Cook’s note: Top the risotto with shards of Parmesan or crispy bacon or pancetta.

Spinach lasagne

Kung pao chicken

Durban fish curry

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Pan-fried halloumi and honeyed tomato salad

Poached salmon with prawns

Three-bird roast Wellington with blueberries

Spicy plum-and-apple free-range duck with roast baby vegetables

Clemengold and cranberry stuffed quails with spicy spinach

Salted caramel pork shoulder

Beech-smoked gammon with Asian salad

Tempura prawn, avocado and melon salad

Potato pizza

Braaied quails on couscous

Tomato and Parmesan risotto

Tomato and Parmesan risotto

Ingredients

Method