T.J. Robinson shows us what to do with all those amazing summer vegetables – a delicious dish of roasted veggies with orecchiette.
Olive Oil Egg Salad
Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!
Ingredients
- 4 large eggs, hard boiled, peeled and cooled
- 1/4 cup thinly sliced scallions, cut on the diagonal
- 1/4 cup thinly sliced celery hearts with leaves
- Salt and pepper to taste
- 1/2 cup rough chopped green olives (with or without pimento)
- Pinch of red pepper flakes
- 1/2 cup roughly chopped flat-leaf parsley
- 3 to 4 tablespoons fresh-pressed olive oil
Directions
Step 1
Chop eggs into large rough pieces and put in a medium bowl.
Step 2
Add scallions, and celery and season with salt and pepper.
Step 3
Add olives, red pepper, parsley and fresh-pressed olive oil.
Step 4
Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
To Serve
Tomato Tart with Olive Oil Pastry
Ingredients
For the Filling
- 3 tbsp olive oil
- 2 large onions, halved and finely sliced
- 1 garlic clove, crushed
- 2 tbsp Dijon mustard
- 1/2 cup (100g) Gruyere cheese, grated
- 1/4 cup (50g) Grana Padano, grated
- 1 & 2/3 cup (300g) cherry tomatoes, halved (use a variety of shapes and colors, if you like)
For the Pastry
- 2 & 1/2 cups (350g) all purpose flour
- 5 fl oz (150ml) olive oil
- 1 tsp salt
- Cold water
Directions
Step 1
To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper until it’s large enough to line an 11 inch round tart pan. Trim the edge and chill while you make the filling.
Step 2
Heat 3 tbsp olive oil in a large pan, add the onions and a good pinch of salt. Sauté very gently over medium-low heat for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.
Step 3
Heat the oven to 350 degrees F. Bake the tart shell for 20 minutes then take out and cool.
Step 4
Spread the cheesy onions over the base of the tart. Place the tomatoes on top in a single layer, cut-side up, and season with salt and pepper. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.
Adapted from Olive Magazine.
Prawns with Zingy Avocado Dip
Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.
Ingredients
- 2 fresh jalapeños, stemmed and seeded
- 1 avocado, peeled, pitted, and coarsely chopped
- 1/4 cup sour cream
- 1 lime, rind finely grated, juiced
- 1/2 cup at-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 clove garlic, peeled and crushed
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 1/2 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- 1 tablespoon water
- 1 small red onion, finely diced
- 1 1/2 pounds cooked and chilled jumbo prawns or shrimp, peeled and deveined
- Edible flowers, such as nasturtiums, for serving (optional)
Directions
Step 1
Remove the stem, seeds, and veins, from the jalapeños. Finely dice one jalapeño. Set aside. Coarsely chop the remaining jalapeño and place in a blender with the avocado, sour cream, lime rind, 1 1/2 tablespoons lime juice, parsley, mint, cilantro, garlic, salt, and ground cumin.
Step 2
With the motor running, add the olive oil and water in a slow, steady stream until smooth and well combined, scraping sides of blender once. Taste for seasoning, adding more salt if desired. Transfer to a serving bowl. Add 2 tablespoons red onion and most of the reserved diced jalapeño. Stir to combine. Sprinkle with the remaining onion and jalapeño.
Step 3
Arrange the prawns on a serving platter. Scatter with the edible flowers, if using. Serve with the dip.
Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au