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Greek Lamb Chops (Paidakia)

Posted on by The Olive Oil Hunter

Melbourne, a sister city to Thessaloniki, is home to one of the largest Greek populations outside of Greece and Cyprus. It’s no wonder, then, that the local cuisine thrums with Hellenic influences.

Ingredients

  • 8 large lamb rib chops
  • 1/3 cup extra virgin olive oil, plus more for searing and serving
  • 6 cloves garlic, crushed with the flat of a knife blade
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon dried oregano (optional)
  • Zest and juice of a lemon
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Step 1

Place the lamb chops in a glass baking dish large enough to hold them. (You may need two dishes.). Make the marinade: In a bowl, combine the 1/3 cup of olive oil with the garlic, mustard, thyme, rosemary, and the lemon zest and juice. Whisk, then pour over the lamb chops. Cover and refrigerate for 3 to 8 hours. (If you’re in a rush to get dinner on the table, marinate for 1 hour at room temperature.)

Step 2

When ready to cook, preheat the oven to 375°F. In the meantime, heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat for about 2 minutes, until the pan is hot and the oil is shimmering. Season the chops well on both sides with salt and pepper. Working in batches if necessary, sear the chops in a single layer for about 2 minutes per side, or until nicely browned.

Step 3

Immediately transfer the skillet to the preheated oven. Roast the chops for 2 to 5 minutes for medium-rare to medium, longer if you like your lamb well-done. Transfer to a platter or plates. (Do not allow them to remain in the hot skillet.) Tent with foil, and let the chops rest for 5 minutes.

Step 4

Serve the chops with lemon wedges and additional olive oil for drizzling.

Serves 8 — Recipe adapted from wholesomeyum.com

Prawn Tacos with Asian Slaw

Posted on by The Olive Oil Hunter

Nagi Maehashi is one of Australia’s most popular food bloggers. We were inspired by her recipe for tacos made with prawns, and paired them with one of our favorite Asian cabbage slaws featuring extra virgin olive oil.

Ingredients

For the prawns:

  • 1 pound large prawns or shrimp, peeled (tails, too)
  • Zest and juice of 1 lime
  • 2 garlic cloves, peeled and smashed with the flat of a heavy knife
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon pure chile powder, preferably chipotle
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper

For the slaw:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup rice vinegar (unseasoned)
  • 3 tablespoons honey or agave
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon peeled fresh ginger, finely minced or grated
  • 1 garlic clove, peeled and finely minced
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 teaspoon sriracha, or more to taste
  • 1/2 pound shredded napa cabbage
  • 1 carrot, trimmed, peeled, and grated
  • 2 scallions, trimmed and thinly sliced
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1 tablespoon toasted sesame seeds

For serving:

  • Small corn or flour tortillas, warmed
  • 1 cup sour cream
  • 1/2 cup pickled jalapeño slices (optional)
  • Your favorite hot sauce

Directions

Step 1

Place the prawns in a large mixing bowl. In a small bowl, combine the lime zest and juice, garlic, olive oil, cilantro, chile powder, cumin, salt, and black pepper. Whisk to combine, then pour over the shrimp. Marinate for 15 to 20 minutes (no more).

Step 2

In the meantime, make the dressing for the slaw: Combine the extra virgin olive oil, sesame oil, rice vinegar, honey, soy sauce, ginger, garlic, salt, and sriracha in a small bowl. Whisk and set aside. Taste for seasoning, adding more sriracha, if desired.

Step 3

Add the cabbage, carrot, scallions, and cilantro leaves to a medium bowl. Pour the slaw dressing (you may not need all of it) over the cabbage mixture and stir gently. Let the slaw sit until the cabbage wilts slightly. Top with sesame seeds.

Step 4

Drain the shrimp and sauté in a hot skillet for about 2 minutes per side, or until opaque and cooked through. (Alternatively, skewer the shrimp and cook on a hot grill.)

Step 5

Serve the shrimp with the tortillas, sour cream, jalapeño chips, if using, hot sauce, and the prepared slaw.

Serves 4 — Recipe adapted from recipetineats.com

Roasted Cauliflower Soup

Posted on by The Olive Oil Hunter

Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups.

Ingredients

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra virgin olive oil, divided, plus more for garnish
  • Fine sea salt
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 quart vegetable broth, plus more as needed
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice, or more as needed
  • Scant 1/4 teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh scallions, chives, or parsley, for garnish

Directions

Step 1

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy clean-up. Toss the cauliflower with 2 tablespoons of the olive oil until lightly coated. Arrange in a single layer and sprinkle lightly with salt. Bake until the cauliflower is caramelized on the edges, 25 to 35 minutes, tossing halfway through the cooking time.

Step 2

Meanwhile, in a Dutch oven or soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and nearly translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Step 3

Reserve four of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium and bring the mixture to a simmer. Reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

Step 4

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then carefully transfer the hot soup to a blender, working in batches. (Do not fill the jar past the halfway mark; hold the lid down with a folded towel.) Add the butter, lemon juice, and nutmeg, and blend again. Add more salt, if desired.

Step 5

Top each bowl of soup with a roasted cauliflower floret, a decorative drizzle of olive oil, and a sprinkle of chopped parsley or green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Serves 4 — Recipe adapted from cookieandkate.com

Chicken Souvlaki with Tzatziki

Posted on by The Olive Oil Hunter

My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita.

Ingredients

For the chicken and marinade:

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • Twelve 6-inch wooden skewers, soaked in water for 30 minutes

For the tzatziki

  • 1/2 cup finely grated English cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove, peeled and grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint (optional)

Directions

Step 1

Prepare the kabobs: Combine the olive oil, garlic, lemon juice, oregano, and salt in a large bowl. Add the chicken and stir to coat with the marinade. Cover and marinate in the refrigerator for 2 hours.

Step 2

Prepare the tzatziki: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Cover and chill until ready to use.

Step 3

Preheat an outdoor grill for medium-high heat and oil the grate. (Alternatively, use an indoor cast iron grill pan.)

Step 4

Remove the chicken from the marinade and divide among the skewers. Discard any unused marinade.

Step 5

Grill the chicken, turning frequently, until browned on all sides and the chicken is no longer pink in the center, 1 1/2 to 2 minutes per side. Serve with the tzatziki sauce.

Serves 6 as an appetizer, 4 as a main course — Recipe adapted from themediterraneandish.com and allrecipes.com