olive oil Archives

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

Chakalaka recipes

Roasted chakalaka

45 minutes

Beef recipes

Beer-marinated boerewors

25 – 30 minutes

Chicken recipes

Italian-style chicken

20 minutes

Fish recipes

Greek-style grilled fish

15 minutes

South African

Curried chicken, Durban-style

1 hour, 15 minutes

Taramasalata

Serves 6

Prep Time 15 minutes

Ingredients

1 clove garlic, crushed
75 g tarama
4 slices white bread
1/3 cup milk
2/3 cup olive oil
1/4 cup fresh lemon juice, strained
Pita bread, for serving

Method

Crush garlic and place in a bowl with the tarama. Trim the crusts from four thick slices of white bread and soak in milk for a few minutes.

Use a blender to blend the ?soaked bread with the tarama ?and garlic until smooth.

Gradually beat in olive oil, alternating with strained fresh lemon juice, a little at a time.

Whizz until pale and fluffy. If it’s too salty, beat in a little more milk.

To serve, spread on a flat plate or spoon into a bowl. Serve with pita bread for dipping, or spread on chunks of crusty Mediterranean-style bread.

For our simple step-by-step on how to make taramasalata, click the link: How to make taramasalata

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Tomato and chickpea pilau

Mushroom steaks

Greek-style shepherds pie

Moroccan chermoula

Pili pili from the Congo

Harissa paste

Roasted chakalaka

Beer-marinated boerewors

Italian-style chicken

Greek-style grilled fish

Curried chicken, Durban-style

Taramasalata

Taramasalata

Ingredients

Method