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Late Summer Fruit Salad

Posted on by The Olive Oil Hunter

Stone fruit—nectarines, peaches, and plums—are the stars of this juicy dessert, with figs, berries, and a sweet and citrusy dressing in supporting roles. This salad, high in antioxidants, also makes a delicious breakfast

Ingredients

  • 2 nectarines
  • 2 plums
  • 2 peaches
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple balsamic vinegar 
  • 1 tablespoon local honey 
  • Zest and juice of 1 lime (see “Quick Kitchen Nugget” in newsletter)
  • 1 tablespoon chopped spearmint leaves 
  • 2 fresh figs, quartered
  • 1 cup whole blackberries, rinsed and patted dry

Directions

Pit and section the stone fruit, then place in a large serving bowl. In a small bowl, whisk together the olive oil, vinegar, and honey. Whisk in the lime juice, zest, and mint. Pour the dressing over the fruit in the bowl and toss gently. Allow the juices and the dressing to meld for 30 minutes. Just before serving, arrange the figs and blackberries on top of the stone fruit.

Yields 4 servings

Apricot Chicken

Posted on by The Olive Oil Hunter

It’s said that the Australian version of apricot chicken, whose simple ingredients were apricot nectar, a packet of dried French onion soup, and chicken parts, became popular in the 1970s; many adults Down Under grew up on it. My version takes more of a “from-scratch” approach for richer flavor.

Ingredients

  • 1/2 cup whole wheat flour
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon fine sea salt
  • 1/4 cup extra virgin olive oil
  • 8 skin-on chicken thighs, any excess skin trimmed
  • 2 large onions, peeled and cut lengthwise into strips
  • 4 cloves garlic, peeled and finely chopped
  • 2 cups no-sugar-added apricot juice or nectar
  • 1 cup homemade or low-sodium store-bought chicken broth
  • 12 dried apricots

Directions

Step 1

Heat the oven to 375°F. Mix the flour, pepper, and salt in a pie plate.

Step 2

Dredge the chicken, one thigh at a time, in the flour. Heat a 5-quart Dutch oven on the stovetop over medium-high heat. When hot, add the olive oil. Add the chicken thighs to the pan in a single layer, skin side down, working in batches. Sear for 5 minutes, flip, and sear the undersides for 5 minutes. Remove the chicken to a plate and add the onions; sauté until soft, about 5 minutes. Add the garlic and sauté for 2 minutes, then place the chicken in an even layer on top of the vegetables. Add the juice and broth to the pan, then arrange the dried apricots between the chicken thighs. Cover the pan and place in the oven. Bake for 1 hour.

Step 3

When done, serve from the pan or, if the sauce is too thin, transfer the chicken and apricots to a platter and put the Dutch oven back on the stovetop. Boil down the liquid over high heat for 5 to 10 minutes.

Serves 4

Grilled Prawns and Spicy Papaya Cocktail Sauce

Posted on by The Olive Oil Hunter

Australia’s temperate climates host warm-water prawns (similar to shrimp) and tropical fruits such as papaya. This recipe brings them together and will inspire you to ditch the familiar ketchup-and-horseradish sauce often served in the US. Also good with lobster (called “bugs” in Oz) or scallops.

Ingredients

For the cocktail sauce:

  • 2 tablespoons extra virgin olive oil, plus more if needed
  • 1/4 cup diced shallot or red onion
  • 1/2 jalapeño or serrano pepper, seeded, coarsely chopped
  • 1/2 ripe papaya, peeled, seeded, and coarsely chopped
  • Juice of 1 lime
  • 1 tablespoon sweet chili sauce, or more to taste
  • 2 teaspoons Asian fish sauce, coconut aminos, or soy sauce
  • 2 tablespoons unsweetened coconut milk
  • Coarse salt (kosher or sea)
  • 2 tablespoons fresh cilantro leaves

For the prawns:

  • 1 1/2 pounds jumbo prawns or shrimp, peeled and deveined
  • Coarse salt (kosher or sea)
  • 1 teaspoon smoked paprika or regular paprika (sweet or hot)
  • 2 tablespoons extra virgin olive oil
  • 2 limes, each sliced lengthwise into 6 wedges

Directions

Step 1

Make the cocktail sauce: Heat a saucepan over medium-low heat. Add the 2 tablespoons of olive oil, the shallots, and the jalapeño and sauté until softened, 3 to 5 minutes. Let cool. Tip into a blender jar or the bowl of a food processor. Add the papaya, lime juice, chili sauce, fish sauce, and coconut milk. Process until smooth. Taste, adding a bit of salt if needed. If too thick, add another tablespoon of olive oil and blend again. Add the cilantro leaves and process until coarsely chopped. Set the cocktail sauce aside or cover and refrigerate until ready to serve.

Step 2

Line a rimmed sheet pan with foil or parchment paper for easier clean-up. Place a wire rack on top. Arrange the prawns in a single layer on the wire rack. Lightly salt the prawns from a height of 6 to 8 inches. Let the prawns rest for 30 minutes, but no longer. Pat dry with paper towels. (Do not rinse.) Dust the prawns with paprika and brush with 2 tablespoons of olive oil.

Step 3

Heat a charcoal or gas grill to medium-high. (Alternatively, heat a large grill pan on the stovetop or pan-fry the shrimp.) Grill for 2 to 3 minutes per side, or until the prawns are opaque. Do not overcook. Serve with the lime wedges and the cocktail sauce.

Serves 4 as a main course or 6 as an appetizer

Curried Cauliflower

Posted on by The Olive Oil Hunter

This is one of the easiest side dishes in my repertoire. Because curry powder is a blend of nearly a dozen spices or more (some of which are fairly exotic), feel free to use your favorite pre-packaged curry powder.

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon curry powder
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 large head cauliflower, trimmed, cored, and cut into bite-size florets
  • 1/4 cup chopped fresh cilantro or flat-leaf parsley leaves

Directions

Step 1

Heat the oven to 400°F. Line a rimmed sheet pan with foil or parchment paper for easier clean-up.

Step 2

In a large mixing bowl, combine the lemon juice, curry powder, salt, and pepper. Whisk in the olive oil. Add the cauliflower florets to the bowl and gently toss with your hands to evenly coat each floret with the spices and oil. (We recommend wearing food-safe disposable gloves to avoid staining your hands.) Tip onto the prepared sheet pan and spread out in a single layer.

Step 3

Roast the cauliflower for 20 to 25 minutes, or until tender-crisp and browned in spots, turning halfway through the cooking time. Transfer to a platter or bowl and top with the cilantro. Serve warm or at room temperature.

Serves 4 to 6