TURKEY TERRINE

This dish is unusual in that it can be served either hot or cold and it can be prepared up to two days ahead. It comes from Chef Alfonso who uses Dehesa de la Sabina extra virgin olive oil from La Olivilla in his Restaurant & Bistro Casa Alfonso in Cazorla in Jaen.

Ingredients:

800g turkey breast
• 2 turkey legs
• 2 large spring onions
• 3 garlic cloves
• 2 golden apples
• 150g non-roasted pistachios
• 6 eggs
• 170ml sweet sherry
• 200ml double cream
• 100ml “Dehesa de la Sabina” Medium Intensity EVOO
• 2 bay leaves
• 1 tbsp freshly grated ginger
• 1 tbsp freshly grated turmeric or curcumin root
• 1 tbsp salt
• 1 tbsp freshly grated black pepper

Method:

1. Slice the turkey legs into thin strips and mix with Dehesa’s EVOO, sherry wine, bay leaves, salt and pepper in a bowl. Leave in the fridge overnight for the meat to fully absorb all the flavours.
2. Finely chop the spring onions and garlic. Also crush the pistachios into pieces. Set aside.
3. Strain the juice from the marinated turkey legs and add it to a large bowl. Add the eggs, liquid heavy cream, chopped onions, garlic, ginger and turmeric. Grind the remaining turkey breasts and add to the bowl with the mix.
4. Prepare a muffin tray by coating with olive oil and heat up the oven to 145C degrees (or 293 Fahrenheit). Add a layer of ground turkey mixture to the bottom of the tray, throw in some crushed pistachios and then a layer of turkey leg strips. Repeat these steps until you fill the recipient used, ending with a layer of turkey mixture. You may also use a rectangular pudding tray.
5. Cover with baking paper and bake for about 55 minutes. Insert a toothpick and check that it comes out clean to ensure it’s ready. For a nice finished look, remove the paper and grill for 5 minutes to achieve a honey-gold colour.

CREAMED CELERIAC

This recipe, also from Chef Alfonso in Cazorla, uses Dehesa de la Sabina extra virgin olive. It is very good served with the hot turkey terrine above.

Ingredients:

• 1 celeriac
• 200cl boiling water
• 150ml “Dehesa de la Sabina” Medium intensity extra virgin olive oil
• 1 tbsp salt

Method:

1. Cut off leaves, stalks and root ends from the celeriac and discard. Peel the outer layer and cut into small pieces. Add to boiling water and cook until just tender.
2. Drain water and add celeriac to the blender. Start blending and emulsify slowly adding Dehesa’s EVOO. Add a pinch of salt.
3. Strain the sauce through a sieve and serve at once.

BROAD BEAN OMELETTE

This simple but delicious omelette uses another extra virgin olive oil from the Jaen region of Spain. Dominus extra virgin olive oil is produced on a large family estate in the region.

Ingredients:

• 500 g fresh broad beans (in the pod)
• 6 eggs
• 1 fresh onion
• 100 ml of “Dominus” extra virgin olive oil
• Salt

Method:

1. Take the broad beans from their pods. Peel and finely chop the onion.
2. Heat the oil in a frying pan and fry the onion. When the onion has softened a little, add the broad beans. Then add a little water and salt and fry over a low flame until the beans are soft (approximately 20 minutes).
3. Beat the eggs, add a little salt and then the drained beans. Cook the omelette and turn it using a plate, so that it is golden outside and juicy inside. Serve at once.

If you are interested in more recipes using extra virgin olive oil see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” available for Kindle on Amazon and on iTunes. For the new paperback edition contact me at jridgway@oliveoil.org.uk