Fresh-Pressed Olive Oil Club
Australian Harvest Page 9

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

Turkish Shepherd’s Salad (Çoban Salatasi)

Posted on by The Olive Oil Hunter

If you find dicing vegetables and chopping herbs relaxing, you’ll enjoy making this healthful salad. It makes a great accompaniment to grilled meats. Find sumac and Aleppo pepper online or at well-stocked spice stores.

Ingredients

  • 1 pound ripe tomatoes, cored and diced
  • 1 European (English) or 4 Persian cucumbers, diced
  • 1 green or red pepper, stemmed, seeded, and diced
  • 1/2 small red onion, sliced, soaked in cold water for 5 minutes, then drained
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons chopped mint
  • 1 teaspoon sumac or lemon zest
  • 1/2 to 1 teaspoon Aleppo pepper or hot red pepper flakes
  • Coarse salt (kosher or sea), to taste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 to 1/2 cup feta, crumbled
  • Pitted and chopped black olives, for garnish (optional)
  • Romaine lettuce leaves and/or pita, for serving (optional)

Directions

Step 1

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes, toss together, taste, and adjust the seasonings. Garnish with olives, if using, and serve with pita and romaine lettuce, if desired.

Serves 6 — Recipe adapted from Little Foods of the Mediterranean by Clifford A. Wright

Pumpkin Hummus

Posted on by The Olive Oil Hunter

This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita.

Ingredients

  • One 15.5-ounce can chickpeas
  • 1 cup pumpkin purée (not pie filling)
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 cloves garlic, peeled and coarsely chopped
  • Roasted pumpkin seeds (pepitas), for garnish
  • Paprika, for garnish

Directions

Step 1

Place all the ingredients (except garnishes) in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your taste.

Step 2

Once it’s ready, spread the hummus in a bowl and garnish with a generous drizzle of olive oil, pumpkin seeds, and a light dusting of paprika.

Serves 4 as an appetizer — Recipe adapted from littlesunnykitchen.com

Squash and Kale Toasts

Posted on by The Olive Oil Hunter

Creamy delicata squash pairs perfectly with Tuscan (aka Dinosaur or Black) kale. Need heat? Red pepper flakes!

Ingredients

  • 2 small delicata squash
  • 1/4 cup extra virgin olive oil, plus extra for brushing the bread
  • Coarse salt (kosher or sea) and freshly ground pepper
  • 1 pound Tuscan kale, thick stems and ribs discarded, leaves coarsely chopped
  • 2 tablespoons water
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 4 garlic cloves, peeled and thinly sliced
  • Eight 1/2-inch-thick slices of coarse bread
  • 4 ounces shaved Parmigiano-Reggiano cheese

Directions

Step 1

Preheat the oven to 400˚F.

Step 2

Peel the squash and halve each lengthwise, then seed and slice crosswise into 1/2-inch-thick slices.

Step 3

Preheat the oven to 350°F. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.

Step 4

In a large skillet, heat 2 tablespoons of the remaining olive oil; add the water and hot red pepper flakes, if using. Add the kale. Cook the kale until it’s wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.

Makes 8 toasts — Recipe adapted from Food and Wine, March 2011