Fresh-Pressed Olive Oil Club
Australian Harvest Page 5

Coconut Carrot Cake

Posted on by The Olive Oil Hunter

This moist one-layer cake was adapted from a recipe that Club member Patti H. shared with us. Although the verdict is out as to whether coconuts are indigenous to Australia, they were brought by European settlers and grow in tropical regions in the north of the continent. If available, shavings of fresh coconut are a tasty addition to the chopped pecans.

Ingredients

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking pan
  • 2 cups flour
  • 2 ounces pecans, ground
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon powdered ginger
  • 2 cups finely grated carrots
  • 1/2 cup pineapple chunks, finely chopped
  • 1/2 cup pineapple juice
  • 1 cup unsweetened coconut flakes
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract

For the frosting:

  • 4 ounces mascarpone cheese, at room temperature
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 to 3 cups confectioners’ sugar
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped pecans

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 9×13 baking pan. Sift together the flour, ground pecans, baking powder and soda, salt, cinnamon, nutmeg, allspice, and ginger.

Step 2

In a separate bowl, mix the carrots, olive oil, pineapple and juice, coconut, sugar, and vanilla. Fold in the flour mixture in 2 batches. Transfer to the pan and use an offset spatula to smooth the top, being sure to get it into the corners. Bake 35-40 minutes, until the tip of a knife placed in the center of the cake comes out clean.

Step 3

While the cake is baking, make the frosting. Whisk together the cheese, coconut milk, and the extracts until smooth. Beat in the sugar, a cup at a time, until it reaches a spreadable consistency (you may not need the full third cup). Fold in the coconut. When the cake is completely cool, use a large offset spatula to spread on the frosting, then sprinkle on the chopped pecans.

Yields 16 servings

Bresaola, Fig, Radicchio, and Gorgonzola Salad

Posted on by The Olive Oil Hunter

This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.

Ingredients

  • 2 teaspoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons balsamic vinegar from Modena
  • 2 teaspoons fresh lemon juice
  • Pinch of coarse sea salt
  • Pinch of freshly ground black pepper
  • 1 head radicchio, cored and shredded
  • 4 fresh figs, washed and quartered
  • 8 ounces bresaola, thinly sliced
  • 4 ounces gorgonzola dolce, cut into small cubes

Directions

Step 1

In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.

Step 2

Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.

Serves 4

Olive Oil Cookies with Macadamia Nuts and Chocolate Drizzle

Posted on by The Olive Oil Hunter

Macadamia nuts, indigenous to Australia, were an important food source for the Aboriginal people who originally inhabited the island continent. In the 1880s, seeds from these beautiful trees were introduced to Hawaii, where they became an important crop. Buy extras if you make these cookies. The nuts are great to snack on, especially when roasted with olive oil and salt.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1/2 cup extra virgin olive oil
  • 1 cup granulated sugar, divided use
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 cups all-purpose flour, or more as needed
  • 3/4 teaspoon baking powder
  • 1/2 cup salted macadamia nuts, coarsely chopped
  • 6 ounces dark chocolate, melted

Directions

Step 1

In a large mixing bowl, combine the butter, olive oil, 1/2 cup granulated sugar, and the vanilla and almond extracts. Beat with a stand mixer or hand-held mixer until combined. Add the egg and beat until smooth. (Do not overbeat.)

Step 2

In a separate bowl, combine the flour and baking powder. Whisk thoroughly. Add to the wet ingredients and beat on low speed (or stir by hand) until combined. Stir in the nuts. Cover and refrigerate the dough for several hours, or up to overnight.

Step 3

When ready to bake, line 2 baking sheets with parchment paper. Heat the oven to 350°F.

Step 4

Pour the other 1/2 cup sugar into a shallow bowl.

Step 5

Roll the dough into golf ball-size balls (add a small amount of additional flour if the dough is too sticky to handle), then roll in the sugar. Arrange the balls on the prepared baking sheets, leaving 2 inches between each ball. Gently press on the balls with the bottom of a glass to partially flatten.

Step 6

Bake for 12 to 15 minutes, or until the edges barely begin to brown. Halfway through the baking time, tap the baking sheet(s) lightly against the oven rack to deflate any domes that might be developing in the center of the cookies.

Step 7

Let the cookies cool for 3 minutes on the baking sheets, then using a thin-bladed spatula, transfer in a single layer to a wire rack to finish cooling.

Step 8

Dip the tines of a dinner fork in the melted chocolate and drizzle over the tops of the cookies in a zig-zag pattern. Store the cookies in a single layer.

Makes 2 to 2 1/2 dozen cookies

Saag Paneer (Greens with Fresh Indian Cheese)

Posted on by The Olive Oil Hunter

Immigrants from Northern India have popularized dishes like this one in Australian cities. The Sanskrit word saag means “greens”—not just spinach (known as palak). Paneer is a firm cheese with a high melting point made from milk curdled with lemon juice or another acid. If you cannot find it, halloumi, feta, or queso fresco make good stand-ins.

Ingredients

  • 1 pound baby spinach, cleaned of any sand or grit
  • Coarse salt (kosher or sea)
  • 3 tablespoons extra virgin olive oil, divided use
  • 8 ounces paneer, halloumi, feta (drained), or queso fresco
  • 1 medium onion, peeled and diced
  • 1 to 2 serrano chiles, stemmed, seeded, and finely diced
  • 2 cloves garlic, peeled and minced 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon pure chili powder, or more to taste
  • 1 tablespoon fresh lemon juice
  • 1/4 cup heavy cream
  • Basmati rice and/or naan, for serving

Directions

Step 1

Bring a pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain the spinach, reserving a few tablespoons of the cooking liquid. Place the spinach and 2 or 3 tablespoons of the reserved cooking liquid in the jar of a blender or the bowl of a food processor and process until the mixture is coarsely pureed. Set aside.

Step 2

Cut the cheese into 1-inch cubes. (If the cheese is damp, dry it on paper towels first.) Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of olive oil as well as the cheese cubes. Sauté the cheese in a single layer (work in batches, if necessary), until golden brown, about 1 minute per side. Transfer to paper towels (again, in a single layer).

Step 3

Add an additional tablespoon of olive oil to the oil that remains in the skillet. Add the onion and chile and sauté over medium heat until soft, about 3
minutes. Stir in the garlic, ginger, cumin, turmeric, and chili powder and cook for 1 minute. Stir in the reserved spinach mixture and the cheese and heat gently. Stir in the lemon juice and cream and add salt to taste. Serve warm with basmati rice and/or naan.

Serves 2 to 3 as a main course