olive oil Archives

Steak recipes

Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

20 minutes

Beans recipes

Butter bean burgers with fried brinjal

20 minutes

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Italian recipes

Grilled butterflied lamb with rosmarino pilau

30 minutes

Aliums

Sweet potato with orange and avocado

30 - 40 minutes

Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Risotto recipes

Basic risotto

1 hour 40 minutes

Basic risotto

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour 40 minutes

Ingredients

For the stock

4 Baby leeks, sliced
2 cloves garlic
4 stalks celery, cut into 5-cm long pieces
100 g carrots, peeled and roughly chopped
1 free-range chicken carcass
2 fresh bay leaves
Sea salt and freshly ground black pepper

For the risotto

2 T olive oil
100 g butter
2 baby leeks, finely chopped
1 shallot, finely chopped
2 cloves garlic, crushed
250 g arborio rice
1 cup white wine
3 cups good-quality chicken stock
Sea salt and freshly ground black pepper
1/2 cup Parmesan, grated, plus extra for serving

Method

To make the stock, place all the ingredients in a large saucepan, add water to cover and gently simmer over a medium to low heat for 45 minutes to 1 hour, or until infused. Top up with more water, if necessary, to prevent the stock from reducing too much. Remove from the heat, cool and strain.

To make the risotto, place a large, thickbottomed saucepan over a low heat. Add the olive oil and 100 g butter.

When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.

Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, stirring frequently and allowing the liquid to be absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.

Remove from the heat and season to taste. Fold through the Parmesan and remaining butter, then let the dish sit for a few minutes. 6 Serve warm with extra Parmesan, if desired.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Rump and bacon burger with aged cheddar and barbecue sauce

Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

Butter bean burgers with fried brinjal

Mini lamb burgers with roast peppers

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Ostrich lasagne

Grilled butterflied lamb with rosmarino pilau

Onion Marmalade Souffle

Sweet potato with orange and avocado

Asian pork burgers with coriander pesto

Baked butternut and sage on polenta crust

Basic risotto

Basic risotto

Ingredients

Method