Fresh-Pressed Olive Oil Club
Australian Harvest Page 2

Lamingtons

Posted on by The Olive Oil Hunter

This sweet morsel—a vanilla cake dipped in chocolate icing and rolled in coconut—is a beloved celebratory treat in Australia. There are many variations, including spreading a jam filling between two layers of cake, but this version is the easiest to make. The olive oil-based cake is light and airy, a wonderful counterpoint to the luscious icing.

Ingredients

For the cake:

  • 4 large eggs, separated when cold
  • 1 1/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup water
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cream of tartar

For the chocolate icing:

  • 8 ounces bittersweet or dark chocolate
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon espresso powder
  • 1 cup boiling water, or more as needed

To finish:

  • 8 ounces unsweetened shredded coconut

Directions

Step 1

Let the yolks and whites come to room temperature. Position a rack in middle of the oven and heat to 325°F. Line a 10×13 pan with parchment paper but do not grease it. Sift flour and baking powder together; set aside.

Step 2

By hand or in a stand mixer, whisk the egg yolks and 1/2 cup sugar in a large bowl until pale and well combined, about 2 minutes. Whisk in olive oil, vanilla, and water, then fold in the dry ingredients.

Step 3

By hand or in a stand mixer, beat the egg whites, salt, cream of tartar, and the remaining 1/2 cup sugar until egg whites are foamy. Increase the speed to high and beat until the whites are thick and glossy, about 8 minutes. Gently fold the whites into egg yolk mixture in 3 or 4 batches.

Step 4

Transfer the batter to the pan and use an offset spatula to smooth the surface. Bake for about 25 minutes, rotating the pan after 12 minutes. When done, the cake will start to shrink from the sides of the pan, and the tip of a sharp knife will come out clean. Cool in the pan for 10 minutes, then invert onto a rack, peel off the parchment, and let cool completely (it can be made a day in advance, wrapped when cool, and left on a counter).

Step 5

Once the cake has cooled, trim any rough edges and cut into approximately 1 1/2-inch squares. Place the squares on a rimmed sheet pan in the freezer for 30 minutes—this will help prevent any crumbling and shorten the time it takes for the icing to set.

Step 6

While the cake is in the freezer, make the icing: Melt 6 ounces chocolate in the microwave on low power. When nearly melted, remove from the microwave and add the remaining 2 ounces of chocolate; stir until fully melted. Stir in the olive oil, then the vanilla; set aside.

Step 7

Mix the powdered sugar, cocoa, and espresso powder in a large bowl. Add 1 cup boiling water and stir until smooth. Fold in the melted chocolate mixture and stir again; it should be fluid but not too thin. If too thick, add more boiling water, one tablespoon at a time. Set aside until the cake is ready.

Step 8

Set up your counter assembly line–style for dipping. Line a rimmed sheet pan with parchment paper and place it to one side for the dipped cakes. Pour the coconut into a glass pie plate and place it next to the bowl of icing.

Step 9

Take half the cake squares from the freezer to the counter; leave the rest in the freezer until you finish the first batch. To dip, lower one cake square into the icing and use two forks to rotate it so that it’s completely covered in chocolate. Lift the cake out with a fork, tap the fork against the side of the bowl so any excess chocolate drips off, and place the cake square in the coconut. Use two clean forks or your fingers to cover it in coconut and transfer to the prepared sheet pan. Repeat with the rest of the squares. Note: If the icing gets too thick while you’re working, thin it with hot water, 1 tablespoon at a time.

Step 10

Let the cakes sit until the icing is set, about 30 minutes. They can be stored in an airtight container on the counter.

Yields 48 lamingtons

Chicken and Leek Pie

Posted on by The Olive Oil Hunter

The Australian take on American-style potpie gets wonderful flavor from the leeks and onions. Feel free to add 1/2 cup each peas and diced carrots if you wish.

Ingredients

  • 1/2 cup whole wheat flour, plus more for rolling the dough
  • 1 teaspoon sea salt, plus more for the vegetables
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil, divided use, plus more for the baking dish
  • 2 large leeks, halved, cleaned, drained, and white parts cut into 1/2-inch half-moons, about 4 cups
  • 1 large onion, peeled and diced
  • 1 bell pepper, stemmed, seeded, and diced
  • 2 celery stalks, diced
  • 3 pounds skinless boneless chicken breasts, cut into approximately 1 1/2-inch cubes
  • 2 cups half-and-half
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme leaves
  • 1 sheet frozen puff pastry, defrosted overnight in the fridge
  • 1 egg

Directions

Step 1

Place the flour, salt, and pepper in a large bowl and whisk together; set aside.

Step 2

Heat a large frying pan to medium-high. When hot, add 3 tablespoons olive oil, the leeks, onions, bell pepper, and celery. Sprinkle on a pinch of salt to sweat them. Cook over medium heat, stirring constantly, until the vegetables are tender; don’t let them brown. Transfer to a large bowl.

Step 3

Add the rest of the olive oil to the pan. Toss the chicken in the flour mixture, shake off the excess, and add the pieces to the pan in a single layer (work in two batches if needed). Sauté the chicken, turning with tongs, until it is lightly browned on all sides. When the chicken is just about cooked through, return the vegetables to the pan along with the half-and-half, parsley, and thyme. Stir and simmer for 5 minutes. Taste, and add more salt and pepper as needed. Transfer to a 13x9x2 baking dish. Lightly brush the rim of the dish with olive oil.

Step 4

Heat the oven to 425°F. On a floured countertop, open the puff pastry sheet and gently roll out the seams. Using a cake spatula or a rolling pin, place the pastry over the chicken in the prepared baking dish. Use the tines of a fork to press the edges into the rim of the dish and trim off any excess. Whisk the egg in a small bowl and brush it over the pastry. Bake for 25 to 30 minutes, or until the pastry puffs and turns golden.

Serves 8

Pan-Seared Fish Steaks with Carmelized Fennel

Posted on by The Olive Oil Hunter

Easy enough for a weeknight dinner but elegant enough for guests, this meal, featuring what I like to call “steak fish,” comes together in less than half an hour. Use halibut, tuna, salmon, monkfish, cod, or swordfish.

Ingredients

  • Juice of 1 lemon, preferably a Meyer lemon
  • Coarse salt (kosher or sea)
  • 1 teaspoon dried oregano, preferably Greek
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 2 fennel bulbs
  • 10 pitted kalamata olives, halved lengthwise
  • 4 fish steaks (see above), each 6 ounces and 1/2 inch thick

Directions

Step 1

In a small bowl, combine the lemon juice, 1 teaspoon of salt, and the oregano. Slowly whisk in the 1/4 cup of olive oil. Stir in a few grinds of black pepper. Set aside.

Step 2

Trim the tops and bottoms off the fennel bulbs, reserving some of the green feathery tops. Remove any blemished leaves. Cut the fennel bulbs lengthwise into 1/4 inch slices.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and add the fennel to the pan; season with salt and pepper. Sauté, stirring occasionally, until the fennel has softened and is lightly browned, 10 to 12 minutes. Stir in the olives. Transfer to a bowl and keep warm.

Step 4

Reheat the skillet over medium-high heat and film the bottom of the pan with the remaining 1 tablespoon of olive oil. Arrange the fish steaks in the skillet in a single layer. (Don’t crowd.) Sauté the fish for 5 to 6 minutes on the first side, then turn with a thin-bladed spatula or fish spatula. Continue to cook to your liking (aim for an internal temperature of 140°F; insert an instant-read thermometer probe through the side of the fish).

Step 5

Make a bed of the warm caramelized fennel and olives on a platter. Using a bamboo skewer, poke holes in the fish steaks, each about an inch apart. Arrange the fish steaks on top of the fennel. Re-whisk the lemon and olive oil mixture and drizzle over the fish. Garnish with some of the reserved fennel fronds. Serve immediately.

Serves 4

Lamb Kebabs with Mixed Vegetables

Posted on by The Olive Oil Hunter

Lamb is an Aussie favorite, and over 90 percent of Australian sheep are grassfed. Most recipes for lamb kebabs call for an overnight marinade. But we prefer a technique called “dry brining.” Meat is seasoned with salt, which mixes with the meat’s natural juices on the surface through osmosis and is then absorbed into the protein fibers for maximum flavor, tenderness, and caramelization.

Ingredients

For the lamb:

  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, peeled and finely minced
  • 2 teaspoons dried oregano, preferably Greek
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 2 lemons, each cut into 6 wedges
  • 2 pounds leg of lamb or lamb shoulder, cut into 1 1/2-inch cubes
  • 3 to 4 teaspoons coarse salt (kosher or sea)

For the vegetables:

  • 3 bell peppers (any color), stemmed, seeded, and cut lengthwise into quarters
  • 1 red onion, peeled and cut into quarters through the stem ends
  • 2 zucchini, cut lengthwise into 1/3-inch slices
  • 1 eggplant, trimmed and cut crosswise into 1/2-inch slices
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • 1 tablespoon chopped fresh mint, oregano, or flat-leaf parsley

Directions

Step 1

Make a baste by combining the olive oil, garlic, oregano, cumin, coriander, and pepper in a small bowl. Whisk in the juice of one-half lemon (3 wedges). Set aside until ready to cook.

Step 2

Divide the lamb into four piles and thread snugly on 10-inch metal (preferred) or bamboo skewers. Line a rimmed sheet pan with foil and place a wire rack on top. Arrange the kebabs on the rack and season all exposed sides with the salt, dropping the salt from a height of 6 to 8 inches for even distribution. Refrigerate, uncovered, for 1 to 4 hours.

Step 3

Set up your charcoal or gas grill for direct grilling and heat to medium-high. (Alternatively, heat a large grill pan on the stovetop. You can also broil the kebabs.)

Step 4

Thread the vegetables on skewers and brush with olive oil. Grill, turning as needed, until tender-crisp. Arrange in an attractive pattern on a serving platter and season with salt. Sprinkle with the mint. Set aside.

Step 5

Blot the meat dry with paper towels but do not rinse off the salt. Brush the kebabs on the exposed sides with the basting mixture and arrange on the grill grate. Grill, turning as needed with tongs, until the kebabs are nicely browned and cooked to your liking (about 4 to 6 minutes per side for rare), brushing every few minutes with the baste. Give the kebabs a final basting before transferring to a platter or plates. Serve with the remaining lemon wedges and grilled vegetables.

Serves 4