Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 11

Prawn and Pork Fried Rice

Posted on by The Olive Oil Hunter

Asian cuisine abounds in Australia, and this dish is one of my favorites! Fried rice is a kitchen-sink kind of meal—a great way to use up veggies and any leftovers you have, so feel free to augment the ingredients with whatever you have on hand.

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more as needed
  • 8 ounces pork tenderloin, trimmed and cubed
  • 3 garlic cloves, peeled and minced
  • 8 ounces shelled and deveined shrimp
  • 4 cups any combination of chopped onions, diced carrots, bell pepper, broccoli florets, mushrooms, scallions, and/or peas
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoon soy sauce
  • 2 cups cooked rice, white or brown, at room temperature
  • Optional: 1/4 cup unsalted, roasted peanuts

Directions

Step 1

Heat a large wok or deep frying pan or Dutch oven over medium-high heat. When hot, add 2 tablespoons of olive oil and stir-fry the pork and garlic until the meat is cooked through; transfer to a bowl. Add the rest of the olive oil and stir-fry the shrimp until cooked through (pink and opaque); transfer to the bowl with the pork.

Step 2

If necessary, add 2 more tablespoons olive oil to the pan, then stir-fry all the vegetables until tender and the onions have turned a light brown. Add the rice along with the sesame oil, hoisin, and soy, and mix thoroughly; cook on medium-low heat for 5 minutes. Add back the pork and shrimp, then cook for another 5 minutes. Fluff before serving.

Serves 4

Salmon Rissoles with Mango Aioli

Posted on by The Olive Oil Hunter

Rissoles are little patties of minced meat or fish popular in Australia. Though often grilled, they’re smaller than burgers—and never served on a bun—and loaded with veggies, herbs, and spices. Salmon rissoles often feature tinned fish, but using fresh salmon is a winner, and the flesh is easy to mince with a sharp knife (skip the food processor because it will quickly create a paste instead of a mince).

Ingredients

For the mango aioli:

  • 4 medium garlic cloves, peeled and minced
  • 1/2 cup best-quality mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 4 ounces diced mango
  • Zest of 1 lime
  • 1 tablespoon lime juice

For the rissoles:

  • 8 ounces red-skinned potatoes, quartered and steamed until tender
  • 8 ounces fresh salmon, such as sockeye
  • 1/4 cup chopped fresh flat-leaf parsley
  • 7 tablespoons extra virgin olive oil, divided use
  • 4 ounces onion, peeled, finely chopped
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 cup panko or fresh breadcrumbs

Directions

Step 1

Make the aioli: Add all the ingredients to a food processor or use a stick blender to purée them until smooth. Cover and refrigerate until needed.

Step 2

Cut the cooked potatoes into a fine dice and place in a large bowl. Use a sharp knife to skin the fillet, then mince the flesh. Add the salmon to the bowl along with the parsley, 3 tablespoons olive oil, the onions, salt, pepper, and egg. Mix thoroughly and form into 3-inch patties. Put the panko into a pie plate and set it next to your stovetop along with the patties.

Step 3

One by one, coat the rissoles with the panko. Heat a large skillet and, when hot, add the rest of the olive oil. Add the rissoles to the pan in a single layer. Sauté until crispy, about 5 minutes on each side. When serving, pass the aioli separately.

Serves 4

Cordero al Asador with Herbed Salmuera (Grilled Leg of Lamb Basted with Salt Water)

Posted on by The Olive Oil Hunter

South Americans usually take a simple approach to their meats. This salt- and herb-based liquid, called salmuera (the precursor to chimichurri), was used by gauchos, the nomadic cowboys of South America, to baste proteins when cooking over live fire.

Ingredients

  • 1 1/2 cups water
  • 2 tablespoons coarse salt (kosher or sea)
  • 1 1/2 teaspoons freshly cracked black peppercorns
  • 3 cloves garlic, peeled and smashed
  • 1/4 cup chopped fresh herbs, such as mint, rosemary, or thyme
  • 1/2 teaspoon hot red pepper flakes One 5- to 6-pound leg of lamb Extra virgin olive oil

Directions

Combine the water and salt in a small saucepan and bring to a boil. Stir until the salt dissolves. Add the peppercorns, garlic, herbs, and hot red pepper flakes. Let cool. In the meantime, build a medium fire using charcoal or wood. (You can cook the lamb on a gas grill, too.) Generously oil the lamb on all sides with olive oil. Arrange on the grill grate. Grill the meat, turning occasionally, until the lamb is done to your liking, about 2 to 2 1/2 hours, basting often with the salmuera. Carve the lamb, then serve with more olive oil.

Serves 4 to 6

Eggs with Basquois Piperade

Posted on by The Olive Oil Hunter

Piperade, a vegetable stew–like concoction popular in Basque country (which straddles northern Spain and southern France) is similar to Sicilian caponata or Middle Eastern shakshuka. This version is from the Alonso family, whose patriarch is Basque, though he has lived in Chile for many years. Instead of scrambling the eggs, you can break them right into the hot piperade. Cover them with a tight-fitting lid, then cook to your desired degree of doneness.

Ingredients

For the piperade:

  • 1 red bell pepper
  • 1 green, orange, or yellow bell pepper, or another red one
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 pound red ripe tomatoes, peeled and chopped (reserve juices)
  • 1 small zucchini, cubed (optional) Coarse salt (kosher or sea)
  • 1 teaspoon piment d’Espelette (see Note below), or to taste
  • 1 teaspoon sugar or honey (optional)
  • 1 teaspoon red wine vinegar or fresh lemon juice, or to taste (optional)

For the eggs:

  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 4 large eggs, thoroughly beaten
  • 1 tablespoon minced fresh chives or flat-leaf parsley
  • Country-style bread, preferably toasted or grilled, for serving

Directions

Step 1

Make the piperade: Stem, core, and seed the bell peppers. Slice into 1/4-inch strips. Heat a large skillet over medium heat. Add the oil, bell peppers, and onion, and sauté until the vegetables begin to soften, 6 to 8 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes with their juices as well as the zucchini if using. Season with 1/2 teaspoon salt and the piment d’Espelette and simmer (lower the heat if necessary) until the tomatoes have broken down and the mixture is jammy, 15 to 20 minutes. Taste, adding more salt or piment d’Espelette, if desired. Add sugar if a touch of sweetness is needed, or red wine vinegar if you would prefer a bit of acidity. The sauce should be well balanced. Keep warm.

Step 2

Scramble the eggs: In the meantime, heat a nonstick skillet over medium-low heat. Add the oil, then the eggs. Using a rubber spatula, gently stir and fold the eggs until they begin to set. Give them a final stir and take the eggs off the stove to finish cooking with residual heat.

Step 3

To serve, ladle about 3/4 cup of the piperade into each of two warm shallow bowls. Top each with half the eggs, then drizzle with olive oil and sprinkle with chives. Serve with toasted bread.

Note: Piment d’Espelette is a popular pepper in Basque Country, widely available in powdered form in the US through online sources. Merquén, a Chilean spice blend made mostly from dried chiles, or pimentón (Spanish smoked paprika) makes a good substitute.

Serves 2