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Chicken and Vegetable Sheet Pan “Stir Fry”

Posted on by The Olive Oil Hunter

Flavorful chicken thighs anchor this easy weeknight dish, which pays homage to Australia’s vibrant Asian community. It has the delicious sauce of a stir fry with the ease of a sheet pan dinner. Feel free to mix up the vegetables depending on what you harvest from your garden or find at the farmers’ market. Broccoli rabe, carrots (sliced into thin coins), brussels sprouts (halved), and zucchini are all worthy candidates.

Ingredients

For the sauce:

  • 1/3 cup soy sauce or tamari
  • 1/4 cup seasoned rice vinegar
  • Zest and juice of one lime
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons cornstarch

For the chicken and vegetables:

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • Extra virgin olive oil for the sheet pan
  • 3 cups bite-size broccoli florets
  • 2 bell peppers, seeded, cut into strips
  • 1 small eggplant, trimmed and cut into cubes or rounds, depending on size
  • 1 small red onion, trimmed and thinly sliced
  • 1/4 pound mushrooms, trimmed and quartered

Directions

Step 1

Make the sauce: In a medium bowl, whisk together all the sauce ingredients except the cornstarch. Set aside half of the sauce. Marinate the chicken, covered and refrigerated, in the remaining half of the sauce for at least 30 minutes and up to 8 hours.

Step 2

Brush a rimmed sheet pan with olive oil. Heat the oven to 400°F. Mix the cornstarch with 2 tablespoons of water, then stir into the remaining sauce. In a large bowl, toss the vegetables with the sauce until well coated.

Step 3

Arrange the vegetables in a single layer on the prepared pan and cook for 10 minutes. Use a spatula to push the vegetables to one side, then add the chicken. Cook for an additional 7 to 10 minutes, or until the chicken is cooked through and the vegetables are browned in spots and are tender-crisp. Transfer to a serving bowl or plates.

Serves 4

Roasted “Dirty” Martini Shrimp Cocktail

Posted on by The Olive Oil Hunter

Bored with shrimp cocktails featuring ketchup and horseradish sauces, we decided to develop a recipe that celebrates fresh shrimp’s brininess. Taking our inspiration from dirty martinis, we roasted shrimp with a simple marinade to concentrate their flavor, then served them with a unique cocktail sauce featuring brined olives and the umami-rich Australian condiment Vegemite, available on Amazon (feel free to sub in Worcestershire sauce or Marmite as desired).

Ingredients

For the shrimp:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons gin or vodka
  • 2 teaspoons white vermouth
  • 2 teaspoons green olive brine
  • 1 tablespoon finely chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1 1/2 pounds jumbo shrimp, peeled and deveined, tails on
  • 1 lemon, sliced lengthwise into 6 wedges, for serving

For the cocktail sauce:

  • 1 1/2 teaspoons gin or vodka
  • 1 1/2 teaspoons fresh lemon juice, or more
  • to taste
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Vegemite, Worcestershire
  • sauce, or Marmite
  • 3/4 cup mayonnaise
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon extra virgin olive oil
  • 4 large brined green olives, such as Castelvetrano, pitted and finely chopped, or more to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

In a bowl large enough to hold the shrimp, combine the olive oil, gin, vermouth, and olive brine; whisk to combine. Stir in the parsley and salt and pepper to taste. Add the shrimp and stir gently to coat. Cover and refrigerate for 30 minutes.

Step 2

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper. Tip the shrimp and their marinade onto the pan. Spread out in a single layer. Roast for 5 to 8 minutes, or until the shrimp have turned pink and opaque. The exact time will depend on the size of the shrimp, but don’t overcook. Remove the shrimp from the oven and transfer (again, in a single layer) to a clean sheet pan or baking dish. Chill for at least 1 hour.

Step 3

Make the cocktail sauce: Combine the gin, lemon juice, mustard, and Vegemite in a mixing bowl. Whisk, then let stand until the Vegemite softens (3 to 5 minutes). Whisk in the mayonnaise, lemon zest, and olive oil. Stir in the olives and black pepper. Taste, adding more lemon juice if desired. The sauce should be highly seasoned. Transfer to a small serving bowl. Cover and refrigerate until ready to serve. (The sauce can be made up to 3 days ahead.)

Step 4

To serve, arrange the chilled shrimp in martini glasses or on a platter. Serve with the sauce and lemon wedges.

Serves 4 to 6

Soba Noodles and Peas with Olive Oil-Soy Dressing

Posted on by The Olive Oil Hunter

Thin buckwheat noodles, called soba, have been enjoyed in Japan for thousands of years. But it wasn’t until 1993 that the first soba restaurant was opened in the Southern Hemisphere. From Sydney, the concept spread to other Australian cities. Add cooked shrimp (boiled, sautéed, or grilled) if you want to turn simple soba into a more substantial dish.

Ingredients

For the dressing:

  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced fresh garlic

For the soba noodles:

  • One 8-ounce package soba noodles
  • 1/2 cup cooked green peas or shelled edamame
  • 2 scallions, white and green parts thinly sliced
  • 1 pound cooked shrimp, peeled and deveined (optional), for serving
  • 2 jalapeños, preferably red, seeded and thinly sliced crosswise, for serving
  • Crushed red pepper flakes, for serving
  • Lime wedges, for serving

Directions

Step 1

Make the dressing: In a small bowl, whisk together all the ingredients. Set aside.

Step 2

In the meantime, bring a pot of water to a boil and add the noodles. Cook for 1 minute less than the package directions. Drain the noodles and rinse under cold running water to remove any excess starch. Drain once more. Place the noodles in a large bowl. Add the peas, scallions, and dressing to the soba and use tongs to combine

Step 3

Divide the soba among four plates or bowls. Top with the shrimp, if using. Offer small bowls of jalapeños, crushed red pepper flakes, and
lime wedges.

Serves 4

Tiger Bomb Coffee

Posted on by The Olive Oil Hunter

My wife Meghan and I fell in love with this refreshing coffee drink created at Tone Coffee in Melbourne. My version adds a splash of fresh-pressed olive oil for polyphenol goodness and more richness.

Ingredients

  • 4 shots espresso
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sweetened condensed milk
  • 2 teaspoons extra virgin olive oil
  • Pinch of fine sea salt
  • 1/2 cup whole milk
  • 1 small orange for zesting

Directions

Step 1

Brew the espresso and transfer to a small pitcher. Refrigerate until cold.

Step 2

Whip the heavy cream until thick but still pourable (stop before you reached the soft-peak stage). Add the sweetened condensed milk, olive oil, and salt and whip for 2 minutes more to fully blend.

Step 3

Fill two 8-ounce glasses with ice (oversized cubes work best). Pour equal amounts of whole milk over the ice, then equal amounts of the cream mixture. Next, carefully drizzle half the cold espresso around the inside rim of each glass to create tiger-like stripes down the sides. Use a Microplane grater to top each drink with fresh orange zest.

Serves 2