Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 18

Aussie Meat Pie

Posted on by The Olive Oil Hunter

Australians love meat pies, especially when the meat is ground, or “minced.” Individual hand pies made in tins (a large muffi n pan is ideal) make perfect snacks or take-along lunches. Our version is for a family-sized pie with a delicious Indian-inspired ground lamb fi lling that you can make a day in advance. Classic meat pies have a short pastry crust base and a puff pastry top layer, but we’re simplifying the dish with a short pastry crust topper. Note: See the Chinese Chicken Dumpling recipe on page 13 if you’d prefer to grind boneless lamb chunks yourself.

Ingredients

For the filling:

  • 3 cloves garlic, peeled
  • One 1-inch piece of fresh ginger, peeled and diced
  • 1 serrano chile, stemmed and seeded
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, about 12 ounces, finely diced
  • 1 pound ground lamb
  • 3/4 teaspoon ground cumin
  • 1 tablespoon garam masala or your favorite curry blend*
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 1 large tomato, chopped
  • 1 cup fresh or frozen green peas
  • 1/4 cup chopped fresh cilantro

For the short pastry crust:

  • 1/2 cup extra virgin olive oil, plus more for the pie plate
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon distilled white vinegar
  • 5 tablespoons cold water

For the assembly:

  • 1 large egg

Directions

Step 1

Make the filling: Place the garlic, ginger, and chile pepper in a small food processor or grinder, and mince. Heat a deep frying pan and, when hot, add the olive oil and the mince, and sauté for a minute. Add the onions and sauté until they’re soft. Add the ground lamb and cook until browned, stirring frequently.

Step 2

Sprinkle on the spices and stir. Add the tomatoes
and peas, and cook for 2 to 3 minutes. Taste and
adjust the salt and black pepper as needed. Sprinkle on the cilantro. (If making ahead, let cool and then cover and refrigerate.)

Step 3

Make the crust: Preheat your oven to 350°F and lightly oil a deep 9-inch pie plate. In a large bowl, whisk together the flour, baking powder, and salt, then add the 1/2 cup olive oil and mix with a fork. Add the vinegar and water, mixing them in with your hands (if it seems too dry, add another tablespoon of water). Use your hands to form the dough into two balls, one slightly larger than the other. Place the larger one between two pieces of waxed paper (for easy rolling) and roll out to a 12-inch circle. Transfer to the prepared pie plate, pressing it down and trimming the edges as needed with a sharp knife. Place a piece of parchment paper over the dough and fill halfway up with pie weights (or two pounds of dried beans). Bake for 20 minutes, remove the parchment and pie weights, and bake for another 5 minutes, until golden. While it’s baking, roll out the smaller ball of dough between the sheets of waxed paper to a 10-inch circle.

Step 4

Fill the baked pie shell with the lamb mixture, smoothing the top. In a small bowl, beat the egg with a fork and brush it along the edges of the baked crust. Cover the pie with the 10-inch circle of dough, using the tines of a fork to press down the edges and then trimming as needed. Brush the raw dough with more beaten egg. Use the tip of a sharp knife to make 4 or 5 vents in the center of the pie and bake for 30 minutes or until the top browns. Let rest for 15 minutes before serving.

*Note: a great garam masala or curry blend will include essential Indian cuisine spices such as cinnamon, cardamon, coriander, nutmeg, cloves, ginger, and more. Curry blends are considered milder and less complex than garam masala and also have turmeric. While you can mix together your own combinations, Penzey’s, Kalustyan’s, and Savory Spice offer many varieties through their online stores.

Serves 4-6

Savory 3-Cheese Stuffed Shells

Posted on by The Olive Oil Hunter

Move over, lasagna! This dish is a tasty way to get baked cheesy goodness without juggling long strips of pasta. I’m including a simple savory tomato sauce if you’d like to make your own (you can do this up to three days in advance), but a good quality store-bought one will make the prep quite fast.

Ingredients

For the tomato sauce:

  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1/2 cup chopped onion
  • One 6-ounce can tomato paste
  • 1/2 cup red wine
  • 1 20-ounce can crushed tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • Pinch of sea salt

For the shells:

  • 1 pound jumbo pasta shells
  • 2 teaspoons sea salt
  • 1 pound mozzarella, divided use 
  • 1 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
  • 2 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1 egg, beaten
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan; when hot, add the olive oil, garlic, and onions, and then sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste to the center; sauté the paste until it browns to release its flavors. Deglaze the pan with the red wine, then add the crushed tomatoes, sugar, oregano, and salt. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While they’re boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut 12 ounces of the mozzarella into small cubes; shred the rest and set aside. Add the mozzarella cubes to a large bowl along with the ricotta, one cup grated Parmigiano-Reggiano, the olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to fill them with the cheese mixture. Lightly coat a large baking dish with olive oil and add half the sauce; use an offset spatula to spread it out evenly. Place the filled shells in the dish in rows and cover with the rest of the sauce. Sprinkle on the grated mozzarella and the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. 

Yields 4-6 servings

Herb-Crusted Grilled Salmon

Posted on by The Olive Oil Hunter

In a hurry for dinner? This fresh herb crust takes just a few minutes to make and there’s no marinating time required. I like to use salmon filet rather than steaks because they’re almost bone free, but select the freshest cut available at the store.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for the grill rack 
  • 1-1/2- to 2-pound salmon filet
  • 2 cups loosely packed fresh mixed herbs including parsley, dill, and basil 
  • 4 garlic cloves, peeled
  • 2 tablespoons fresh lemon juice 
  • 1/2 teaspoon each coarse sea salt and freshly ground black pepper

Directions

Step 1

Check the salmon for any hidden bones and pull them out with a pair of kitchen tweezers. Place the filet skin side down on an oiled grill rack. Set up your grill for direct heat.

Step 2

Place the herbs and garlic in a food processor and run until finely chopped. Add the lemon juice and pulse briefly. With the machine running, drizzle in the olive oil and process until you get a paste.

Step 3

Use a spatula or your fingers to spread the herb mixture over the salmon. Grill until the flesh is firm and opaque, between 5 and 10 minutes depending on thickness; it should reach 145°F on an instant read thermometer.

Yields 4-6 servings

Lamb Asado with Molho de Campanha

Posted on by The Olive Oil Hunter

Lamb is a popular meat at Chilean asados (barbecues). Seasoned simply with salt and pepper, then grilled over mature coals, the meat is often served with freshly made rustic sauces or salsas.

Ingredients

For the lamb:

  • One butterflied leg of lamb, about 5 pounds Coarse salt (kosher or sea)
  • Freshly ground black pepper

For the molho de campanha:

  • 3 tablespoons white wine vinegar, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 medium plum tomatoes, peeled, seeded, and diced
  • 1/2 green bell pepper, cored, seeded, and diced
  • 1/2 red bell pepper, cored, seeded, and diced
  • 1/2 yellow bell pepper, cored, seeded, and diced
  • 1/2 sweet onion, peeled and diced
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Cut a small chunk of fat from the lamb (use this to oil the grill grate), then season the meat generously with salt and pepper. Let the meat rest for 45 minutes.

Step 2

Set up a grill for direct grilling and heat to medium-high. Brush the grill grate clean, then impale the lamb fat on a long-handled fork and oil the grill grate. Arrange the lamb on the grate and grill, turning as needed, for 40 minutes to one hour. (The time will depend on the heat of your grill.)

Step 3

In the meantime, place the wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a nonreactive mixing bowl and whisk until the salt dissolves. Add the tomatoes, bell peppers, onion, parsley, and oil and stir to mix. Taste for seasoning, adding more salt, black pepper, and/or vinegar as necessary.

Step 4

Let the lamb rest for 10 minutes before carving and serving with the molho de campanha.

Serves 8