olive oil Archives

Italian recipes

Lemon crostata

45 minutes

Seven colours

The best-ever triple green creamed spinach

30 minutes

Italian recipes

Risotto alla Milanese

50 minutes

Chicken recipes

One-pan orange-and-olive rosemary chicken with penne

45 minutes

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Cheat recipes

Cheat’s creamy mushroom risotto with lemony kale

Asparagus recipes

Sautéed baby greens

45 minutes

Slow-cooked duck leg ragù with pappardelle

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 4 hours

Ingredients

2 onions, finely chopped
3 cloves garlic, finely chopped
3 sprigs rosemary, leaves picked and finely chopped
2 leeks, finely sliced
2 sticks celery, finely sliced
3 T olive oil
2 t coriander seeds
1 cinnamon stick
1 t smoked Spanish paprika
1 T flour
2 cups red wine
1 x 400 g can tomatoes
3 dried chipotle chillies (optional)
1 fresh bay leaf
1 x 125 ml sachet Woolworths chicken bone broth
1 T tomato paste
sea salt and freshly ground black pepper, to taste
6 Woolworths free-range duck legs
2 t Muscovado sugar
pappardelle pasta, cooked al dente, for serving
Parmesan, grated, for serving

Method

1. Fry the onions, garlic, rosemary, leeks and celery in 2 T olive oil over a medium to low heat for 5 minutes.

2. In another pan, dry fry the spices for 1–2 minutes over a low heat until fragrant, taking care not to burn them.

3. Add the spices and flour to the onions and stir. Cook for 2 minutes.

4. Increase the heat and add the red wine to deglaze the pan. Add the canned tomatoes, chipotle, bay leaf, bone broth and tomato paste and season to taste. Simmer slowly for 10 minutes.

5. Meanwhile, in another pan, fry the duck legs in the remaining olive oil over a medium to high heat until crispy. Remove from the heat and allow to cool slightly.

6. Remove the skin from the legs and submerge the legs in the sauce. Simmer for 3–3½ hours, covered, over a low heat, stirring occasionally.

7. Once the duck is tender and falls from the bone easily, serve with the pappardelle and Parmesan.

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Lemon crostata

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Risotto alla Milanese

One-pan orange-and-olive rosemary chicken with penne

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Crumbed chicken and pea pesto gyros

Sweet potato soufflé pie with beetroot and walnut sauce

Cheat’s creamy mushroom risotto with lemony kale

Sautéed baby greens

Slow-cooked duck leg ragù with pappardelle

Slow-cooked duck leg ragù with pappardelle

Ingredients

Method