olive oil Archives

Avocado recipes

Guacamole

5 minutes

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Soup recipes

Chilled almond and garlic soup

Cabbage recipes

Asian beef and red cabbage noodle salad

40 minutes

Crostini with balsamic brown mushrooms and goat’s cheese

15 minutes

Mielie recipes

Boerewors tartare

10 minutes

Baby marrow pasta

25 minutes

Avocado recipes

Mexican red bean and avocado wraps

25 minutes

Hanukkah recipes

Big roast brisket

3 hours

Big roast brisket

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

1 kg beef brisket
Sea salt and freshly ground black pepper
Flour, for dusting
3 T olive oil
4 cloves garlic
1 x 800 g can whole tomatoes, drained with liquid reserved
1 cup rose wine
2 cups Woolworths organic liquid beef stock
4 bay leaves
8 baby fir potatoes, halved
2 red onions, quartered
12 baby carrots, scrubbed
Sourdough bread, for serving

Method

Preheat the oven to 180C.

Pat dry the brisket with kitchen paper, season and dust with flour.

Heat half of the olive oil in a large frying pan over a high heat. Brown the brisket on both sides, turning once only.

Add the garlic and cook for a few minutes.

Add the tomato juice and reduce slightly, then deglaze with the wine and stock.

Add tomatoes and bay leaves, crushing the tomatoes slightly.

Cover the pan with tinfoil, transfer to the oven and roast for 2 1/2 hours.

Meanwhile, place another pan over a high heat and add the remaining olive oil.

Pan fry the potatoes until golden brown, then add the onion and carrot and fry until tender. Set aside.

Remove the pan from the oven and arrange the vegetables around the brisket.

Spoon the cooking liquid over the vegetables and roast for a further 30 minutes.

Serve with warm sourdough bread.

Fragrant curried mince cottage pie

Air fryer pork belly

Beer-box (braai) platter

Avocado, paw-paw and seared salmon salad

Guacamole

Deep-fried avocado with tomato, ginger and coriander salsa

Avocado coleslaw

Smoked chicken and avo with mango-and-coriander dressing

Chilled almond and garlic soup

Asian beef and red cabbage noodle salad

Crostini with balsamic brown mushrooms and goat’s cheese

Boerewors tartare

Baby marrow pasta

Mexican red bean and avocado wraps

Big roast brisket

Big roast brisket

Ingredients

Method