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Explore Recipes Page 38

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

Potato Salad with Sweet and Tart Vinaigrette

Posted on by The Olive Oil Hunter

This German-style (no mayo) potato salad gets a flavor boost from one of my favorite vinaigrettes, a melding of two vinegars—one more tart, one more sweet. I also love the mix of sautéed shallots and raw scallions or chives, all mild members of the genus allium. This side dish tastes best served warm or at room temperature. Double or triple the ingredients for a large crowd.

Ingredients

For the vinaigrette:

  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar of Modena
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon coarse salt, plus more to taste
  • 1/2 small garlic clove, peeled and minced 
  • 1/4 cup extra virgin olive oil 
  • Freshly ground black pepper to taste

For the salad:

  • 2 pounds small red potatoes, unpeeled
  • 1 tablespoon extra virgin olive oil
  • 4 ounces best-quality bacon, cut into 1-inch sections
  • 4 shallots, thinly sliced
  • 1/2 cup fresh scallions or chives, sliced on the diagonal  
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt, if desired. Set aside while you cook the potatoes.

Step 2

Boil the potatoes until the tip of a knife easily pierces one or two, about 10-15 minutes (see “Quick Kitchen Nugget” below). Use a slotted spoon to transfer them to a colander to drain and cool slightly while you proceed.

Step 3

Heat a heavy skillet or frying pan. When hot, add the olive oil and sauté the bacon. Use a slotted spoon to transfer the bacon to a dish lined with paper towels. Add the shallots to the hot pan and sauté until they are softened and lightly browned. 

Step 4

Cut the potatoes in half and place them in a large serving bowl. Dress with the vinaigrette. Top with the sautéed shallots and the fresh scallions or chives. Toss gently and season to taste with salt and pepper. Just before serving, sprinkle on the bacon bits.

Yields 6 servings

Salade Niçoise

Posted on by The Olive Oil Hunter

Few dishes symbolize the south of France like salade Niçoise. Although you may not think you like anchovies or capers, they do add to the layers of flavor without being obvious, so try them. You can also build on the basic ingredients to personalize the salad—sliced radishes, red onion, pimentos, and artichoke hearts are just a few of the popular additions. Need a picnic option? Turn this into the classic sandwich of Nice, the pan bagnat, by simply packing all the ingredients into a tranche of a baguette or a crusty whole wheat roll. 

Ingredients

For the vinaigrette:

  • 1 tablespoons honey
  • 2  tablespoons balsamic vinegar of Modena 
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon finely ground black pepper 
  • 1 medium garlic clove, minced
  • 6  tablespoons extra virgin olive oil

For the salad:

  • 1 tablespoon fine salt
  • 1 pound red potatoes
  • 1 pound haricots verts or string beans, trimmed
  • 4 cups greens, any varieties 
  • 12 ounces freshly grilled tuna or 2 large cans tuna, drained
  • 2 cups cherry tomatoes, halved
  • 4 hard-boiled eggs, halved
  • 1 cup Niçoise or other small black olives, pitted 
  • 8 anchovy fillets, drained
  • 2 tablespoons capers, drained 
  • Fleur de sel or grey coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: in a medium mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic. Add the oil and whisk continuously until the dressing is emulsified. Set aside.

Step 2

Bring a large pot of water to a boil and add the fine salt. Add the potatoes and boil for 15 minutes, then add the beans and boil everything for another 3 minutes. Strain the vegetables and wait until cool enough to handle. If the potatoes are small, cut them in half; if large, into quarters.

Step 3

To assemble the salad, choose either one large platter or individual plates. Start with the lettuce, then arrange, in sections, the potatoes, green beans, tuna, tomatoes, eggs, olives, and anchovies, plus any other veggies you choose to add. Sprinkle on the capers and dress everything with the vinaigrette. Finish with the fleur de sel or coarse grey salt and pepper.

Yields 4 servings