Recipe of the month: Olive Oil

By Amelia Johansson 01 February 2013

Remoulade

Celeriac Remoulade with Prosciutto di Parma (serves 4)

500g celeriac (peeled weight 400g)

2 tbsp hot English mustard

2 garlic cloves, crushed

1 tsp sea salt flakes

100g mascarpone or cream cheese

4 tbsp freshly squeezed lemon juice

6 tbsp extra-virgin olive oil

Handful wild rocket

4 slices Parma ham

 

1- Peel the celeriac. Using a mandolin, sharp knife or coarse grater and cut the celeriac into fine, long shreds. Place in a bowl.

2- In a separate bowl, whisk together the mustard, garlic, salt, cheese, lemon juice, olive oil and some freshly ground black pepper. Mix thoroughly into the celeriac.

3- Set a 7cm metal ring in the centre of a serving plate and push a quarter of the dressed celeriac into it. Slowly remove the ring, leaving a neat stack. Repeat on the remaining 3 plates.

4- Top each stack with rocket leaves; then, next to each, place a roll of Parma ham. Sprinkle olive oil and freshly ground black pepper over the plates. Serve chilled.

Stew

Italian-style fish stew (serves 6 – 8)

100ml extra-virgin olive oil

800g prepared white fish (such as hake), cut into 5cm chunks

6–8 large prawn tails, in the shell

2 onions, chopped

4 garlic cloves, crushed

2 heads fennel, quartered

Bunch of fresh parsley, bay, thyme (plus extra to garnish)

400ml Italian white wine

450g live mussels in the shell, scrubbed

300g live clams in the shell, scrubbed

2 pinches of saffron threads (optional)

½ tsp chilli flakes

2 tsp rock salt

2 tbsp pastis (or similar liqueur)

 

1- Heat half of the olive oil in a large pan. Add half of the white fish and sauté for 2 minutes; turn and cook for a further 2 minutes. Remove the fish and set aside. Cook the rest of the fish the same way, along with the prawn tails. Remove the fish and prawns from the pan and set aside.

2- In the pan, sauté the onions, garlic and fennel for 3 minutes in the remaining olive oil. Add the fish and prawns along with the herbs, 300ml of wine and 100ml of water. Bring to a simmer. Cover and cook for a further 8–10 minutes.

3- Place the mussels and clams in a separate pan with the remaining 100ml of wine. Bring to the boil, cover and cook for 3– 4 minutes or until all the shells open (discard any that do not open), or store in the fridge for up to 3 days.

4- Tip the shellfish into a sieve lined with wet kitchen paper (to catch grit) over a bowl. Pour the strained liquid from the bowl into the stew. Discard any empty shells. Add the mussels and clams, and continue to simmer.

5- Using a pestle and mortar, grind the saffron, chilli flakes and salt into a fine powder. Stir the mixture gently into the stew, and then add the pastis.

6- Add herbs to garnish and serve immediately.

Salad

Moorish orange and lime salad

with olives and onions (serves 4 – 6)

5 large seedless oranges

2 tsp harissa paste

½ tsp sea salt flakes

2 tsp orange-flower water

Juice of 2 limes

6 tbsp extra-virgin olive oil

2 red onions, finely sliced into rings

8 radishes, thinly sliced

100g mixed olives

4–6 sprigs fresh mint

 

1- Using a zester or grater, remove 2 tablespoons of zest from the oranges and set aside. With a sharp knife, remove and discard the remaining zest, skin and pith from the oranges, then slice them crossways into round slices. Reserve any excess juice for the dressing.

2- To make the dressing, mix the excess orange juice with the harissa paste, salt, orange-flower water, lime juice and olive oil in a bowl or jug. Whisk well and set aside.

3- Place the sliced onions in iced water to crisp them, then shake dry in a sieve or colander.

4- On a large platter (or 4–6 small plates), overlap the sliced oranges in a circular pattern from the centre outwards. Near the centre, add the onion and radish slices followed by the olives; top with the sprigs of mint.

5- Scatter the orange zest over the orange slices and drizzle the dressing over the whole salad. Serve chilled.

Torte

Semolina and citrus torte (serves 8 – 10)

Zest and juice of 1 orange

Juice of 1 lemon

175ml extra-virgin olive oil

215g unrefined light brown soft sugar

½ tsp salt

3 medium eggs

200g fine semolina

1½ tsp baking powder

115g ground almonds

1 tsp almond essence

2 tsp rose water

2 tbsp jasmine or elderflower syrup

4 tbsp Cointreau or Grand Marnier

200g glacé fruit and glacé citrus rind (to decorate)

Sieved icing sugar (for dusting)

 

1- Preheat the oven to 170°C/325°F/Gas 3.

2- Put half of the orange zest into a medium bowl with the orange and lemon juice, olive oil, sugar, salt and eggs. Whisk using a hand-held electric or balloon whisk for about 1 minute, or until the mixture is smooth.

3- Sift the semolina and baking powder into a separate bowl. Stir in the ground almonds.

4- Stir the almond essence, rose water and half of the syrup into the egg mixture, and then pour it into the dry ingredients. Fold the ingredients slowly but firmly into each other; do not over mix.

5- Spoon the batter into a 20cm spring-form cake tin, oiled and base-lined with silicone paper. Bake on a high

shelf for 45–50 minutes, or until the cake is firm and has turned golden.

6- Cool the cake, still in its tin, on a rack for 10 minutes. Sprinkle the remaining zest and syrup, as well as the

liqueur, over the top. Remove the cake from the tin and place it on a cake stand.

7- Top with glacé fruit and rind, and dust with icing sugar. Serve warm or chilled.

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