olive oil Archives

Fish recipes

Pan-fried prawns with Asian apple salad

8 minutes

Burger recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Wild mushroom ragout on herb mash

Difficulty Easy

Ingredients

675 g assorted mushrooms (porcini, chanterelle, enoki, oyster, etc)
2 T olive oil
1 onion, diced
1 carrot, diced
2 celery stalks, diced
2 celery stalks, diced
10 dried shiitake mushrooms
2 bay leaves
2 sprigs thyme
1 t sea salt
250 ml dry white wine
50 g butter
freshly ground black pepper
3 cloves garlic, finely chopped
2 cups mushroom or vegetable stock
1 T flour
fresh parsley, finely chopped
a few finely shopped tarragon leaves
4-6 potatoes, mashed
2 T each cream and butter or margarine if you\'re vegan
chopped fresh thyme and parsley

Method

Heat the olive oil over a low heat and cook the onion for 8 minutes.

Add the carrot, celery and shitake mushrooms and cook for around 20 minutes, stirring more often as the onions begin to brown.

Add the bay leaves, thyme, salt and wine, increase the heat and reduce the liquid by half. Add the stock and remove from the heat.

Clean the mushrooms with a dry cloth. Roughly slice to 5 mm thick and sauté in the butter. When they start losing liquid, season with salt, pepper and garlic, cook for another few minutes and add the stock.

Return to the heat, add the flour and cook for a further 20 minutes.

Add the fresh herbs and check the seasoning.

To make the herbed mashed potatoes, boil the potatoes until tender, mash with cream and butter or margarine if you're vegan, and stir through fresh thyme and parsley.

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Pan-fried prawns with Asian apple salad

Tandoori lamb burger

Marinara pizza

Ostrich pie

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Crispy tenderstem fingers

Tempura vegetables with home-made Aïoli

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Wild mushroom ragout on herb mash

Wild mushroom ragout on herb mash

Ingredients

Method