olive oil Archives

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

Butternut and goats milk cheese risotto

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

500 g butternut, peeled and diced
5 cups hot vegetable stock
fresh sage leaves
3 T olive oil
1 onion, chopped
a pinch of salt
1 clove garlic, crushed
375 ml risotto rice
125 ml dry white wine (optional)
100 g soft goats milk cheese
salt and black pepper
30 g butter, cut into pieces
84 ml grated Italian Parmesan
crispy fried sage leaves, to serve

Method

Simmer the butternut in the stock with a sprig or two of sage, until tender. Strain.

Keep the butternut warm and the stock simmering gently.

Heat the oil in a large, wide, heavybottomed saucepan and gently fry the onion with a pinch of salt until soft, but not browned.

Add the garlic and rice, stirring constantly, until well coated.

Pour in a few ladles of hot stock and stir until the rice has absorbed the liquid.

Repeat, adding the wine (if using) towards the end, until the rice is tender, swollen and creamy, but not gritty.

Fold in the warm butternut and crumbled goat’s-milk cheese.

Check seasoning. It probably won’t need salt, but perhaps a good grinding of pepper. Add the bits of butter, cover tightly, and leave for a few minutes.

Serve immediately, topped with Parmesan and crispy fried sage leaves.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

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

Pasta with braised cauliflower and broccol, rosemary and olives

Charred baby marrow and chilli salad

Butternut and goats milk cheese risotto

Butternut and goats milk cheese risotto

Ingredients

Method