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Explore Recipes Entrees Page 54

Italian Lamb Skewers (Arrosticini)

Posted on by The Olive Oil Hunter

A specialty of Abruzzo, these delectable skewers of lamb are deceptively simple. They were a favorite of 19th- century shepherds moving their herds from spring/summer pastures to fall/winter ones. To be strictly authentic, you’d substitute mutton for lamb. (We prefer lamb.)

Ingredients

  • 2 pounds boneless leg of lamb
  • Extra virgin olive oil
  • 2 to 3 sprigs fresh rosemary, one of them finely minced
  • Coarse salt (kosher or sea)

Directions

Step 1

Prepare the meat by removing any excess fat. Then cut it into cubes about 3/4-inch thick.

Step 2

Impale the cubes of meat on 8-inch bamboo skewers (the cubes are traditionally tightly packed on the skewers). Brush the arrosticini on all sides with a sprig of rosemary dipped in olive oil.

Step 3

Heat a large lightly oiled cast iron skillet or grill pan on the stovetop. (Alternatively, you can cook the arrosticini outdoors on a medium-hot grill or hibachi.) Cook the skewers for 30 seconds to
1 minute on each side, or until the meat is nicely seared. Season with salt and rosemary before serving.

Serves 6 as an appetizer or 4 as a main course — Recipe adapted from nonnabox.com

Japanese Eggplants with Olive Oil and Tomatoes

Posted on by The Olive Oil Hunter

A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which often features extra virgin olive oil. Serve this as a starter or side dish. 

Ingredients

  • 1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use
  • 7 cloves garlic, minced
  • Several sprigs (about 1/4 bunch) fresh thyme
  • Coarse salt (kosher or sea)
  • 3 medium vine-ripened tomatoes, cored and thinly sliced
  • Juice of 1 lemon Freshly ground black pepper 

Directions

Preheat the oven to 350°F. Halve eggplants lengthways, leaving the stems intact. Place in a single layer, cut side up, on a rimmed baking sheet. Drizzle with the 1/3 cup of olive oil, sprinkle with the garlic and thyme sprigs, and season with salt. Tightly cover the baking sheet with foil. Bake for 45 minutes, or until eggplants are tender. Remove from oven and increase the oven temperature to 400°F. Remove the foil and the thyme sprigs. Bake the eggplants, uncovered, 15 more minutes, or until lightly browned. Arrange the eggplants on a platter and top with the sliced tomatoes. Drizzle with the lemon juice and remaining olive oil and season with salt and pepper to taste. 

Serves 6 to 8 — Recipe adapted from Cooking with Heart and Soul with Kylie Kwong, abc.net.au 

Grilled Halloumi and Greek Salad Wraps

Posted on by The Olive Oil Hunter

Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer. 

Ingredients

  • 3 tablespoons extra virgin olive oil, plus extra for the cheese
  • 1 tablespoon lemon juice or good quality red wine vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 8 ounces baby heirloom tomatoes, halved
  • 1/2 hothouse cucumber, diced
  • One head romaine lettuce, washed, dried, and torn
  • 12 brined Kalamata olives, drained, pitted, and halved
  • 1/2 cup loosely packed flat-leaf parsley
  • 12 ounces of halloumi, cut crosswise into 1/3 inch thick slices
  • 4 flatbreads or wraps, or use lettuce leaves for a low-carb option
  • 4 tablespoons Greek yogurt 

Directions

Step 1

Make the salad: In a bowl, combine the 2 tablespoons of olive oil, the lemon juice, and oregano and season with salt and pepper. Whisk to combine. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing. 

Step 2

Coat the slices of halloumi with olive oil. (To do this easily, pour some oil on a rimmed sheet pan and gently dredge the cheese through it, coating both sides.) Heat a grill pan to medium and grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if needed.) 

Step 3

Spread each of the flatbreads (or a lettuce leaf) with a tablespoon of the yogurt. Top each with a quarter of the salad and the halloumi. Serve immediately. 

Serves 4 — Adapted from olivemagazine.com