olive oil Archives

Leftovers recipes

Rotisserie chicken with roast potato salad and home-made mayonnaise

15–20 minutes

Fish recipes

Coconut-and-cardamom rice noodles with pan-fried hake

15 minutes

Simple green pea salad with honey dressing

Nasturtium and wild sorrel pesto pasta

10 minutes

Fresh asparagus in parma ham gratin with balsamic plums

5 minutes

Pepper recipes

Mozzarella and roast red pepper salad

40 minutes

Fish recipes

Citrusy seafood salad

20 minutes

Citrusy seafood salad

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus standing time for the vinaigrette

Cooking Time 20 minutes

Ingredients

For the vinaigrette:

2 shallots, peeled and finely diced
1 t Dijon mustard
1 t wholegrain mustard
4 garlic cloves, crushed
1 t lemon juice
1/3 cup olive oil
2 T raspberry vinegar
½ t mixed herbs
1 t Maldon salt
freshly ground black pepper, to taste

For the fruit salad:

1 red grapefruit, segmented and juice reserved
6 ripe plums, sliced and juice reserved
lemon juice a squeeze
1 T sugar
1/3 cup Cointreau

For the seafood:

2 cups fish stock
1 shallot, roughly sliced
1 carrot, roughly chopped
1 celery, chopped
1 T flat-leaf parsley chopped
1 T dill
1 lemon, juice and zest
1 garlic clove, roughly chopped
1 t chilli flakes
48 shrimps
12 prawns (with tails on)
24 squid rings
24 mussels

For serving:

pea shoots
200 g asparagus tips, blanched
100 g fresh raspberries, crushed

Method

To make the vinaigrette, mix together all the ingredients and pour into a sterilised jar.

Leave to infuse for at least a day, shaking every now and then.

To make the fruit salad, warm the reserved grapefruit and plum juices together with the lemon juice in a frying pan.

Add the sugar and Cointreau and stir to dissolve the former.

Simmer until reduced by a third, then add the fruit and cook for 15 minutes, or until caramelised. Set aside and keep warm.

To prepare the seafood, place the stock, shallot, carrot, celery, herbs, lemon juice and zest, garlic and chilli flakes in a large saucepan and bring to a boil.

Once boiling, reduce the heat to a very low simmer.

Add the seafood and simmer for 8 minutes, then drain.

Arrange the fruit, pea shoots and asparagus tips on plates and top with the seafood and raspberries.

Drizzle with the vinaigrette.

This recipe was created by TASTE reader Pieter van der Merwe for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

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Spicy beef flank with corn and avo salsa

Tempura broccoli and asparagus with warm caper dressing

Rotisserie chicken with roast potato salad and home-made mayonnaise

Coconut-and-cardamom rice noodles with pan-fried hake

Asian-style udon primavera

Wild mushroom risotto

Crispy-skinned salmon

Simple green pea salad with honey dressing

Nasturtium and wild sorrel pesto pasta

Fresh asparagus in parma ham gratin with balsamic plums

Mozzarella and roast red pepper salad

Citrusy seafood salad

Citrusy seafood salad

Ingredients

Method