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RECIPES — Olive Oil

Aubergine Parmagiana

Posted by Susie Taylor on

Aubergine Parmagiana

1 aubergine, olive oil, 1 red onion, 2 cloves garlic, tin chopped tomatoes, sprinkle of oregano, glug of red wine, 100g ricotta, 100g parmesan, 100g mozzarella, salt and pepper - serves 2 Chop the aubergine into 1/2cm slices then rub each slice with olive oil on both sides. Place on a baking tray and cook at 180C for 10 mins until soft. Meanwhile gently fry the garlic and onion with a little olive oil until soft, then add the chopped tomatoes, oregano and wine. Season. Simmer for about 15 minutes, or until the sauce thickens. To assemble start by spreading a layer of tomato...

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ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Posted by Susie Taylor on

ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Prep time 10 mins    Cooking time 35 mins approx 1 medium butternut squash (peeled, seeds removed and thinly sliced), 1 sliced clove garlic, salt and freshly ground black pepper, 1 pack of halloumi (drained and thinly sliced), 1 pack of ready cooked puy lentils, finely chopped pistachio nuts, finely chopped parsley, zest of 1 lemon, olive oil, white balsamic Roast the butternut squash with 1 tbsp on olive oil, garlic, salt & pepper for approx 30 minutes, until cooked. Heat a frying pan over a low heat and fry halloumi slices, until golden-brown. Heat through puy lentils following instructions on back of packet. Using a large flat dish, pour lentils out and arrange roasted...

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GARLIC AND CHILLI PRAWNS (serves 2)

Posted by Susie Taylor on

GARLIC AND CHILLI PRAWNS (serves 2)

250g peeled king prawns (frozen are fine and they don't need to be thawed in advance), 2 cloves garlic, 1 red chilli (adjust to taste), 1" piece ginger, olive oil, 1 large tomato, flat leaf parsley (or coriander), juice 1 lime Chop up the garlic and ginger, and finely slice the chilli - chop up the tomato and parsley. Place a saucepan on a gentle heat, add a glug of olive oil and the garlic, ginger and chilli - stir whilst cooking for a couple of minutes - it will smell delicious - then add the prawns and keep stirring - if they...

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SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

Posted by Susie Taylor on

SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

CHICKPEA PUREE - 1 x 400g can chickpeas, 2 tsp ground cumin, pinch chilli flakes, 1 garlic clove, 150ml Fino Extra Virgin Olive Oil, salt YOGURT DIP - 2 tbsp natural yogurt, 1 tbsp chopped coriander SQUID AND CHORIZO - 1 tbsp olive oil, 500g squid cut in to rings, 1/2 jar Fino Chorizo Jam, 12 cherry tomatoes, juice of 1/2 lemon Start by placing the chickpeas, cumin, chilli flakes, garlic and olive oil in to a whizzer and puree until smooth. Season to taste. Chill in the fridge. Then combine the yogurt and chopped coriander in a small dish. Again place in the fridge to chill....

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THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6

Posted by Susie Taylor on

THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6

1 pack ready rolled puff pastry, 1 jar Fino Chorizo Jam, 6 ripe red tomatoes sliced, few sprigs of basil, 50g feta cheese (could use grated parmesan), Fino Olive Oil, salt and pepper Place the puff pastry on a baking sheet and gently score a line (not cutting through the pastry) about 1cm from the edge - prick the remainder of the pastry with a fork. Place in a preheated oven at 180C for about 5 mins to slightly crisp, then remove from the oven and allow to cool slightly. Then spread the chorizo jam evenly across the base (avoiding the edge), place the tomato slices...

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