olive oil Archives

Burger recipes

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

20 minutes

Tempura vegetables with home-made Aïoli

30 minutes

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

2 hours

Vegan recipes

Wild mushroom ragout on herb mash

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

White bean and Parma ham salad

Serves 4

Difficulty Easy

Ingredients

400 g can of white beans
Parma ham
4 ripe peaches, halved
2 crushed cloves of garlic
1 t Dijon mustard
2 T red-wine vinegar
A squeeze of lemon juice
1/4 cup olive oil (62 ml)

Method

Drain and rinse a can of white beans, then toss with slivers of Parma ham, ripe peaches, halved and stones removed, and watercress.
Whisk together crushed cloves of garlic, Dijon mustard, red-wine vinegar, olive oil and seasoning, to taste, adding a squeeze of lemon juice if you like.
Drizzle the dressing generously over the salad to serve.

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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

Confit of rabbit and green olive in saffron tortellini

White bean and Parma ham salad

White bean and Parma ham salad

Ingredients

Method