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Explore Recipes Entrees Page 48

Piri-Piri Drumsticks with Blue Cheese Dip

Posted on by The Olive Oil Hunter

Nando’s Peri-Peri Sauce is my go-to brand (both spellings are correct!). For the blue cheese dip, the ultimate is Cabrales, an artisanal blue from Asturias, Spain. And for even more flavor, I’m replacing celery sticks with fresh fennel. The only prep work—still fast and easy—is the marinade for the drumsticks. Since they need time to absorb all the spices, I like to do this early in the day.

Ingredients

For the drumsticks

  • 2 tablespoons pimentón (smoked Spanish paprika) 
  • 2 teaspoons coarse kosher or sea salt
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dry mustard 
  • 1-1/2 teaspoons ground fennel seed
  • 1 teaspoon freshly ground black pepper 
  • 12 meaty chicken drumsticks
  • Extra virgin olive oil 
  • Large fennel bulb

For the glaze

  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1/2 cup Nando’s Peri-Peri Sauce or your favorite hot sauce
  • 1 tablespoon fresh lemon juice

For the dip

  • 1/2 cup crumbled Cabrales or other artisanal blue cheese 
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 tablespoons milk or cream (optional) 
  • Extra virgin olive oil

Directions

Step One

Combine the pimentón and other spices in a small bowl. Place the drumsticks in a large bowl (or a large resealable plastic bag) and coat them with olive oil. Add the spice mixture and use your hands to distribute it evenly. Cover and refrigerate for 4 to 8 hours.

Step Two

To cook, preheat your oven to 400°F. Line a rimmed baking sheet with foil, then top with a wire rack. Oil the rack and arrange the drumsticks on it. Bake until cooked through, 40 to 45 minutes, turning once or twice with tongs. (Alternatively, you can grill the drumsticks.) 

Step Three

While the chicken is cooking, make the dip and the glaze. For the dip, mash the blue cheese in a bowl with a fork. Whisk in the sour cream, mayonnaise and Worcestershire sauce. If desired, thin with the milk or cream. Transfer to a serving bowl and drizzle with olive oil.

Step Four

For the glaze, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 2 to 3 minutes. Stir in the piri-piri sauce and lemon juice and bring to a simmer. When the drumsticks are cooked through, remove from the oven, brush on all sides with the glaze, and return to the oven for 5 minutes to set. 

Step Five

To plate, trim the fennel bulb, reserving the feathery fronds. Cut in half lengthwise, remove the core, and then slice each half into small wedges. Arrange them on a platter with the drumsticks, garnish with the fronds, and serve with the dip.

Yields 4 appetizers or 2 hearty main dish servings. ​

Prawns with Zingy Avocado Dip

Posted on by The Olive Oil Hunter

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

Roasted Barramundi with Cherry Tomatoes, Olives, and Basil

Posted on by The Olive Oil Hunter

Native to Australia and the Indo-Pacific, barramundi means “large-scaled silver fish” in the Aboriginal language. If it is unavailable, substitute any sustainable firm-fleshed white fish, such as halibut, sea bass, cod, or snapper.

Ingredients

  • 2 pints cherry or grape tomatoes, halved, preferably mixed colors
  • 4 tablespoons extra virgin olive oil, divided use
  • Salt and freshly ground black pepper, to taste
  • Two 8-ounce barramundi fillets
  • 1/2 cup kalamata olives, pitted and halved
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon dry white wine
  • Pinch hot red pepper flakes
  • 1 large sprig fresh basil, leaves thinly slivered
  • Lemon wedges, for serving

Directions

Step 1

Preheat the oven to 375°F. Place the tomatoes on a nonstick baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast for 10 minutes. Transfer to a bowl along with all the juices.

Step 2

Place the fish on the baking sheet, drizzle with remaining 2 tablespoons of olive oil, and season with salt and black pepper. Bake the fish for 10 to 12 minutes or until it is cooked through and easily flakes with a fork.

Step 3

Meanwhile, add the olives to the tomatoes along with the garlic, wine, and red pepper flakes. Arrange the fish on a platter or plates and top with the tomato mixture. Just before serving, add the fresh basil and garnish with lemon wedges.

Serves 2 — Recipe adapted from fromachefskitchen.com

Grilled Lamb Chops with Charred Lemon Vinaigrette

Posted on by The Olive Oil Hunter

Lean and low-fat pastured lamb is a popular protein in Australia, where per capita consumption per year is about 18 pounds. Here, tender loin chops are grilled quickly over a hot fire and paired with a tangy olive oil vinaigrette that can be modified by your choice of fresh herbs.

Ingredients

For the lamb:

  • 2 pounds lamb loin chops, each chop about 3/4 inch thick, preferably grass-fed
  • 2 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

For the charred lemon vinaigrette:

  • 1 tablespoon plus 1/2 cup extra virgin olive oil
  • 3 lemons, preferably Meyer variety, halved
  • 1 tablespoon coarsely chopped fresh basil, oregano, or thyme, plus sprigs for garnish
  • 1 small clove garlic, peeled and coarsely chopped
  • 1 teaspoon Dijon mustard, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Brush the lamb chops on each side with olive oil, then season with salt and pepper.

Step 2

Heat your grill to medium-high (alternatively, use a grill pan or cast-iron skillet on the stovetop).

Step 3

Make the vinaigrette: Brush the lemon halves with the tablespoon of olive oil. Arrange on the grill grate, cut sides down, and grill for 6 to 8 minutes, or until they develop some color.

Step 4

Transfer the lemons to a bowl and let rest until cool enough to handle. Juice 2 of the lemon halves (a wooden reamer works well for this) over a strainer positioned over a blender jar. (Reserve the remaining lemon halves for serving.) Discard the seeds and lemon rinds from the juiced lemons. Add the basil, garlic, mustard, and salt and pepper to the lemon juice in the blender. While the machine is running, slowly add the 1/2 cup of olive oil through the lid of the blender. Taste for seasoning, adding more salt or mustard if desired. If the dressing is too tart, add a little more olive oil. Transfer the vinaigrette to a cruet or small pitcher.

Step 5

Arrange the lamb chops directly on the grill grate at an angle to the bars. Grill for 3 to 4 minutes per side, depending on how rare you like your lamb and how hot your grill runs. Turn and repeat. The chops should have good grill marks. An internal temperature of 125°F is rare; 135°F is medium-rare.

Step 6

Transfer the chops to a platter or plates. Let the meat rest for 3 minutes. Drizzle with the vinaigrette and garnish with the reserved lemon halves and sprigs of fresh herbs.

Serves 4 — Recipe adapted from Healthy Wood Pellet Grill and Smoker Cookbook by Nancy Loseke (Penguin Random House, May 2020)