olive oil Archives

French recipes

Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

Cheese recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Bagna cauda and sweet vegetables

5 minutes

Fish recipes

Baked fish and squashed tomato parcels

20 minutes

Asian recipes

Caramel chicken with mango

20 minutes

Tomato, baby marrow and bacon quiche

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

Sunflower oil, for greasing
500 g ready-made all-butter puff pastry
Flour, for dusting
8 rashers beech-smoked streaky bacon
2 slicing tomatoes, cut into thin wedges
1 T olive oil
6 marrows, rinsed
1 1/2 cups cream
2 cloves garlic, crushed
3 free-range eggs, lightly beaten
Sea salt and freshly ground black pepper, to taste
Fresh rosemary or basil, to taste

Method

Preheat the oven to 190°C. Lightly grease a 23 cm tart case.

Roll out the puff pastry on a clean, floured surface, then drape it over the case and press into the sides and base, cutting away any excess pastry. Top with greaseproof paper, and bake blind for 10 to 15 minutes. Remove from the oven and set aside.

Arrange the bacon rashers on a lined baking tray, then roast until crisp.

Place a pan over a medium to high heat, add the olive oil and, when hot, fry the tomato wedges for 2 to 3 minutes, or until slightly golden.

Use a vegetable peeler to create thin slices from the baby marrow.

Place the cream and garlic in a small saucepan and bring to a gentle simmer. Remove from the heat and allow to cool slightly. Add the eggs to the cream mixture and whisk to combine. Season to taste.

Arrange the tomatoes, bacon and baby marrow on the pastry base, then pour over the cream mixture. Add a few sprigs of rosemary or basil, then bake for 30 to 35 minutes, or until cooked through and golden.

Leave to cool slightly before removing from the case and serving.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Stuffed crab (caranguejo recheado)

Mexican-style black bean soup with feta salsa cruda

Prawn, coconut and green mango ceviche with mojo cilantro

Coq au vin

Turkish roast beef brisket with pomegranate and radish tabouleh

Everyday mac ‘n cheese

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Spicy Mexican red kidney bean soup with chunky guacamole

Bagna cauda and sweet vegetables

Baked fish and squashed tomato parcels

Caramel chicken with mango

Tomato, baby marrow and bacon quiche

Tomato, baby marrow and bacon quiche

Ingredients

Method