BACON WRAPPED CHICKEN THIGHS CRISPY POLENTA AND ASPARAGUS
Looks and tastes fantastic. Easy. Serves 4.
Method
Remove bone from thighs and place some zest, thyme, salt and pepper in each. Roll thighs up and wrap tightly in a piece of pancetta. Set aside.
In a pot, bring half a cup of water to the boil, season, add the olive oil and then slowly pour in polenta, constantly whisking. When the mix starts to thicken (1 minute), stir in parmesan and place in a container about 15 cm by 10 cm, so that the polenta is 2 cm high. Place in fridge to set.
Heat a frying pan, add some olive oil, place the chicken thighs in and brown on all sides, remove from pan and place in roasting dish.
Cut polenta in four pieces about 10 cm x 7 cm, wipe pan clean, add more olive oil and fry polenta until golden brown and crispy on both sides. Place in roasting tray with the chicken, then place in oven. After about 8 minutes, put aspargaus in the tray as well, and cook for another 8 minutes, until the chicken is cooked through and the asparagus is tender.
To serve, put a slice of polenta in the middle of each plate, add rocket and watercress and place 3 pieces of asparagus over the salad. Cut the thighs into 4 or 5 slices and put on top of the asparagus. Garnish with some drops of harissa, a few thyme sprigs and some more olive oil.
Remove bone from thighs and place some zest, thyme, salt and pepper in each. Roll thighs up and wrap tightly in a piece of pancetta. Set aside.
In a pot, bring half a cup of water to the boil, season, add the olive oil and then slowly pour in polenta, constantly whisking. When the mix starts to thicken (1 minute), stir in parmesan and place in a container about 15 cm by 10 cm, so that the polenta is 2 cm high. Place in fridge to set.
Heat a frying pan, add some olive oil, place the chicken thighs in and brown on all sides, remove from pan and place in roasting dish.
Cut polenta in four pieces about 10 cm x 7 cm, wipe pan clean, add more olive oil and fry polenta until golden brown and crispy on both sides. Place in roasting tray with the chicken, then place in oven. After about 8 minutes, put aspargaus in the tray as well, and cook for another 8 minutes, until the chicken is cooked through and the asparagus is tender.
To serve, put a slice of polenta in the middle of each plate, add rocket and watercress and place 3 pieces of asparagus over the salad. Cut the thighs into 4 or 5 slices and put on top of the asparagus. Garnish with some drops of harissa, a few thyme sprigs and some more olive oil.
Ingredients
4 chicken thighs with the skin off
A few sprigs of thyme
2 cups of polenta
1/2 cup grated parmesan
A handful of watercress
2 tablespoons Kapiti Frantoio / Koroneiki extra virgin olive oil
Zest of 1 lemon
4 slices of pancetta
Salt and pepper
12 nice leaves of rocket
12 stalks of asparagus
4 chicken thighs with the skin off
A few sprigs of thyme
2 cups of polenta
1/2 cup grated parmesan
A handful of watercress
2 tablespoons Kapiti Frantoio / Koroneiki extra virgin olive oil
Zest of 1 lemon
4 slices of pancetta
Salt and pepper
12 nice leaves of rocket
12 stalks of asparagus
TOMATO, BOCCOCINI AND BASIL BRUSHETTA.
The classic mediterranean breakfast or lunch. So easy but so delicious. Serves 4.
Method
Turn oven on to 200. While it is heating, cut the ciabatta into 4 large slices, rub with some olive oil and place in the oven. Cut the tomatoes in half and place in a bowl with the boccocini, basil and season. Remove the ciabatta from the oven when golden brown and place on plates, spoon the tomato mix onto the bread and drizzle more olive oil over, finish with salt and pepper.
Turn oven on to 200. While it is heating, cut the ciabatta into 4 large slices, rub with some olive oil and place in the oven. Cut the tomatoes in half and place in a bowl with the boccocini, basil and season. Remove the ciabatta from the oven when golden brown and place on plates, spoon the tomato mix onto the bread and drizzle more olive oil over, finish with salt and pepper.
Ingredients
4 chicken thighs with the skin off
A few sprigs of thyme
2 cups of polenta
1/2 cup grated parmesan
A handful of watercress
2 tablespoons Kapiti Frantoio / Koroneiki extra virgin olive oil
Zest of 1 lemon
4 slices of pancetta
Salt and pepper
12 nice leaves of rocket
12 stalks of asparagus
HONEY ROASTED PUMPKIN SALAD WITH GOATS FETA, PUMPKIN SEEDS AND BABY BEETROOT.
Simple, tastes great and it really looks colourful. Serves 4.
Method
Cut the skin from the pumpkin, remove the seeds and excess flesh and cut the pumpkin roughly into 2cm pieces. Drizzle the honey and the olive oil over the pumpkin and roast at 180 degrees until golden and cooked through. While the pumpkin is in the oven, cut the stems off the baby beetroot, wash them and cook in salted boiling water for about 25 minutes, or until cooked through. Remove from the water, cool and rub off the skins.
Place the watercress, rocket, pumpkin seeds and salt and pepper in a bowl, dress with some olive oil and then place a small amount on 4 plates, put some pumpkin, the beetroot and the feta on, and top with a little more salad. Drizzle a little more olive oil on top and serve.
Cut the skin from the pumpkin, remove the seeds and excess flesh and cut the pumpkin roughly into 2cm pieces. Drizzle the honey and the olive oil over the pumpkin and roast at 180 degrees until golden and cooked through. While the pumpkin is in the oven, cut the stems off the baby beetroot, wash them and cook in salted boiling water for about 25 minutes, or until cooked through. Remove from the water, cool and rub off the skins.
Place the watercress, rocket, pumpkin seeds and salt and pepper in a bowl, dress with some olive oil and then place a small amount on 4 plates, put some pumpkin, the beetroot and the feta on, and top with a little more salad. Drizzle a little more olive oil on top and serve.
Ingredients
500g pumpkin
Salt and pepper
2 teaspoons liquid honey
2 tablespoons Kapiti Leccino / Picual olive oil
150 grams Feta (preferably goats feta)
1/4 cup, roasted pumkin seeds
A couple of handfuls of watercress
A couple of handfuls of rocket
20 baby beetroots
FIELD MUSHROOM AND SPINACH BRUSCHETTA.
The classic mediterranean breakfast or lunch. So easy but so delicious. Serves 4.
Method
Turn oven on to 200 and cut the ciabatta into 4 large slices, rub with some olive oil and place into the oven.
Heat 3 tablespoons of olive oil in a pan and heat until hot, add the mushrooms, season with salt and pepper and fry, stirring regularly for a few minutes until the mushrooms are soft, add the garlic and turn off. Heat another pan add some more olive oil, and add the baby spinach, season and fry 30 seconds until soft, place onto some absorbent paper.
Remove the ciabatta from the oven and place on plates, put the spinach on top, then the mushrooms and parmesan, finish with more olive oil.
Turn oven on to 200 and cut the ciabatta into 4 large slices, rub with some olive oil and place into the oven.
Heat 3 tablespoons of olive oil in a pan and heat until hot, add the mushrooms, season with salt and pepper and fry, stirring regularly for a few minutes until the mushrooms are soft, add the garlic and turn off. Heat another pan add some more olive oil, and add the baby spinach, season and fry 30 seconds until soft, place onto some absorbent paper.
Remove the ciabatta from the oven and place on plates, put the spinach on top, then the mushrooms and parmesan, finish with more olive oil.
Ingredients
Field mushrooms
8 small, 4 large, peeled and thickly sliced
Garlic - 1 clove crushed
Baby spinach - 1 bag, washed
1 ciabatta loaf
Kapiti Frantoio / Koroneiki extra virgin olive oil
Parmesan - 12 long slices (use a potato peeler)
GAZPACHO CONSOMME WITH BASIL AND TIGER PRAWN BROCHETTE.
An interesting and surprising dish, that takes a while to make but tastes absolutely fantastic. Serves 4.
Method
Mix all the gazpacho ingredients together and leave for at least a couple of hours to infuse. Place some muslin cloth, or a clean tea towel into a sieve and put it over a bowl. Put the marinated gazpacho ingredients into the cloth and leave in the fridge overnight to let the juices strain out.
To serve pour the consomme into chilled wine glasses, garnish with the basil and a few drops of the extra virgin olive oil. Fry the prawns in a hot pan with the olive oil, when almost cooked add the garlic, cook a little longer, place a skewer through the prawn and place over the glass. Perfect as an summer appetizer.
Mix all the gazpacho ingredients together and leave for at least a couple of hours to infuse. Place some muslin cloth, or a clean tea towel into a sieve and put it over a bowl. Put the marinated gazpacho ingredients into the cloth and leave in the fridge overnight to let the juices strain out.
To serve pour the consomme into chilled wine glasses, garnish with the basil and a few drops of the extra virgin olive oil. Fry the prawns in a hot pan with the olive oil, when almost cooked add the garlic, cook a little longer, place a skewer through the prawn and place over the glass. Perfect as an summer appetizer.
Ingredients
Gazpacho
Vine ripened tomatoes - 10, roughly chopped
Garlic - 1 clove finely chopped
Cucumber - 1/2, roughly chopped
Basil - 1/2 handful
Tobasco - 4-5 drops
Red wine vinegar - 1 teaspoon
Sea salt - 1 teaspoon
Pepper
Basil - 3 leaves each of red and green finely sliced
Kapiti Leccino / Picual extra virgin olive oil
Tiger prawns - 4 - heads, shells and tails removed
Garlic - 1 clove, minced
TAGLIATELLE WITH BEER BRAISED RABBIT, PORCINI MUSHROOMS AND PARMESAN.
Rabbit is available from Moore Wilson or any good butchery. Serves 4.
Method
Remove rabbit's hind legs. Cut below rib cage to remove the saddle, and finally cut the top rib cage in half. Heat some olive oil in a pan and fry rabbit until golden brown - place into a pot and set aside.
Next add onions and bacon to the same pan that the rabbit was fried in and cook until soft and golden, add the garlic and cook a little longer. Pour in the beer, then pour all over the rabbit pieces. Place the rabbit over a hob and add mushrooms, thyme, bay leaves and chicken stock and bring to boil.
Cover the pot and simmer for 2 1/2 hours until the meat starts to fall away from the bone.
Leave to cool slightly. Pick the meat from the bone, slice the mushrooms and put the braising liquid in a clean pot and reduce until about a cup and a half of the liquid remains, place the meat and mushrooms back into the sauce and bring to a simmer.
Cook the tagliatelle in salted water, drain and leave a couple of minutes. Stir into the rabbit ragout with the butter, tarragon and the grated parmesan, place on plates, drizzle with olive oil and extra parmesan.
Remove rabbit's hind legs. Cut below rib cage to remove the saddle, and finally cut the top rib cage in half. Heat some olive oil in a pan and fry rabbit until golden brown - place into a pot and set aside.
Next add onions and bacon to the same pan that the rabbit was fried in and cook until soft and golden, add the garlic and cook a little longer. Pour in the beer, then pour all over the rabbit pieces. Place the rabbit over a hob and add mushrooms, thyme, bay leaves and chicken stock and bring to boil.
Cover the pot and simmer for 2 1/2 hours until the meat starts to fall away from the bone.
Leave to cool slightly. Pick the meat from the bone, slice the mushrooms and put the braising liquid in a clean pot and reduce until about a cup and a half of the liquid remains, place the meat and mushrooms back into the sauce and bring to a simmer.
Cook the tagliatelle in salted water, drain and leave a couple of minutes. Stir into the rabbit ragout with the butter, tarragon and the grated parmesan, place on plates, drizzle with olive oil and extra parmesan.
Ingredients
Rabbit - 1, cleaned and skinned
Garlic - 3 cloves, chopped
Thyme - 2 sprigs
3 Bay leaves
Chicken stock - to cover
Tagliatelle - 300 grams top quality dried pasta
Parmesan - 1/2 cup grated, plus shaved pieces for garnishing
Flat leaf parsley - handful, washed and chopped
Kapiti Leccino / Picual extra virgin olive oil
Onion - 1, sliced
6 dried porcini mushrooms
Bacon - about 100 grams, chopped
1 bottle of dark beer
Butter - 50 grams
Rabbit - 1, cleaned and skinned
Garlic - 3 cloves, chopped
Thyme - 2 sprigs
3 Bay leaves
Chicken stock - to cover
Tagliatelle - 300 grams top quality dried pasta
Parmesan - 1/2 cup grated, plus shaved pieces for garnishing
Flat leaf parsley - handful, washed and chopped
Kapiti Leccino / Picual extra virgin olive oil
Onion - 1, sliced
6 dried porcini mushrooms
Bacon - about 100 grams, chopped
1 bottle of dark beer
Butter - 50 grams
OLIVE TWISTS
Olive oil helps to make this variation on cheese straws even
crisper than usual and it’s very easy to make. Stronger
tasting olive oil, like Kapiti Frantoio is best. It’s
also better to use good quality table olives such as Kalamata.
Method
Place olives, cheese, olive oil and white wine in a bowl. Stir in flour and seasoning. The mixture is ready when it forms into a moist and pliable ball. Leave to rest for an hour wrapped in cling film. Then roll out and cut into strips about three inches in length and twist to shape. Place on a greased baking tray and bake at 200 degrees C for about 15 to 20 minutes until crisp and golden. Leave to cool on a wire rack and serve with aperitifs.
Place olives, cheese, olive oil and white wine in a bowl. Stir in flour and seasoning. The mixture is ready when it forms into a moist and pliable ball. Leave to rest for an hour wrapped in cling film. Then roll out and cut into strips about three inches in length and twist to shape. Place on a greased baking tray and bake at 200 degrees C for about 15 to 20 minutes until crisp and golden. Leave to cool on a wire rack and serve with aperitifs.
Ingredients
1 tablespoon black table olives, pitted and finely chopped
1/3 cup freshly grated parmesan cheese
½ cup Kapiti extra virgin olive oil
½ cup white wine
1 ½ cups plain white flour
Salt and freshly ground black pepper
SPAGHETTI AL LIMONE
Simple. Easy. Typically Italian. Delicious. Serves 4
Method
Place the spaghetti in boiling salted water until cooked but still reasonably firm. While the spaghetti is cooking beat the lemon juice and olive oil together to emulsify, then stir in the parmesan cheese until creamy. Add half the lemon zest and half the basil and stir in. Season with salt and pepper and add more lemon juice to taste. Drain the spaghetti and return to the pot. Then add the sauce and stir lightly to mix together. Serve immediately and sprinkle the remaining basil and lemon zest equally over each plate.
Place the spaghetti in boiling salted water until cooked but still reasonably firm. While the spaghetti is cooking beat the lemon juice and olive oil together to emulsify, then stir in the parmesan cheese until creamy. Add half the lemon zest and half the basil and stir in. Season with salt and pepper and add more lemon juice to taste. Drain the spaghetti and return to the pot. Then add the sauce and stir lightly to mix together. Serve immediately and sprinkle the remaining basil and lemon zest equally over each plate.
Ingredients
250g fresh spaghetti or fettuccine - this can be found in most supermarkets
Juice of 3 lemons and rind of 2 lemons
1/3 cup of Kapiti Frantoio extra virgin olive oil
150g grated parmesan cheese, freshly grated is best
Handful of freshly chopped basil
ICE CREAM WITH A DIFFERENCE
Ice cream and olive oil? This may not sound very
appealing, but you'll be totally surprised at how good it tastes
and looks. The trick is to use a very fresh fruity
olive oil. Kapiti Leccino/Frantoio will work really well here.
Method
Cut the ciabatta into thin slices then toast in an oven, (a toaster will do but be careful not to burn). Leave to cool. Serve the ice cream in balls onto white plates or large bowls. 2 - 3 balls per serving. Pour 1 tablespoon of the olive oil over each ball and then sprinkle a pinch of rock salt over the oil. Place one slice of toasted ciabatta on each side of the ice cream. The contrast of colour and flavours makes this a very easy and surprising dish.
Cut the ciabatta into thin slices then toast in an oven, (a toaster will do but be careful not to burn). Leave to cool. Serve the ice cream in balls onto white plates or large bowls. 2 - 3 balls per serving. Pour 1 tablespoon of the olive oil over each ball and then sprinkle a pinch of rock salt over the oil. Place one slice of toasted ciabatta on each side of the ice cream. The contrast of colour and flavours makes this a very easy and surprising dish.
Ingredients
Either vanilla or chocolate Ice Cream. The ice cream should be as natural as possible. Kapiti Ice Cream (no relation to the oil) or Movenpick will be best.
Kapiti Extra Virgin Olive Oil
Good quality rock salt (not fine iodized salt from a sprinkler)
Fine toasted ciabatta or foccacio bread
