CHOUX RING WITH SPANISH VEGETABLES AND EGGS

This combination of French and Spanish cuisine comes from friends living near the border between the two countries in Catalonia and an Catalonian extra virgin olive oil is a good choice. The filling for the choux ring can be stored and used to make an excellent snack with toasted bread or it can be served as part of a mixture of tapas dishes.

Ingredients

• 150ml water
• 3 tablespoons Catalonian extra virgin olive oil
• 75g plain flour
• 2 eggs

• 1 onion, peeled and chopped
• 1 clove garlic, peeled and crushed
• 4 tablespoons Catalonian extra virgin olive oil
• 2 small green peppers, seeded and chopped
• 1 small red pepper, seeded and chopped
• 450g tomatoes
• 1 large courgette, trimmed and chopped
• 3 eggs, beaten

Method:

1. Set the oven to 200C/Gas 6.
2. Place the water and olive oil in a deep pan and bring to the boil.
3. Add all the flour and beat very well with a wooden spoon.
4. The liquid will take up the flour and form a smooth ball of dough which comes away from the sides of the pan.
5. Leave to cool a little for 3-4 minutes.
6. Break one egg into the pan and beat hard with a wooden spoon until the egg is thoroughly amalgamated into the dough.
7. Repeat the process with the second egg.
8. Pipe a ring of dough onto a non-stick baking tray or use a spoon to spread small heap of the dough into a ring.
9. Place in the oven and bake for 13-14 minutes until the gougiere is a delicate golden brown.
10. Reduce the heat to 180C/Gas 4 and continue to cook for further 5-8 minutes to dry out the pastry.
11. Transfer to a wire rack and make a horizontal slit round the choux ring to release the steam. Leave to cool.
12. Keep away from any damp atmosphere or the pastry will soften.
13. To make the filling, gently fry the onion and garlic in olive oil until golden.
14. Add the peppers, cover, and continue to cook gently.
15. Meanwhile, blanch the tomatoes in boiling water to loosen skins.
16. Peel and remove seeds. Add to the fried vegetable mixture crushing down vegetables with a wooden spoon.
17. Cook uncovered over a low heat.
18. Add the courgettes to the other vegetables before the liquid from the tomatoes has completely evaporated.
19. Cook over a low heat for about 6-7 minutes until cooked through.
20. Add the beaten eggs and cook until set, stirring from time to time.
21. Spoon into the centre of the choux ring and serve at once.

POT ROASTED DUCK WITH BLACK CURRANTS AND LEMON

This dish is great when you are entertaining family or friends. It is quick to prepare after which it can just be left to cook itself and all of the duck is really tender. Choose a really well flavoured extra virgin olive oil from central Italy, Australia or California. Serve with baked apple and potato wedges which can be roasted in the oven at the same time as the duck.

Ingredients:

• 1 large duck
• 4 tablespoons fresh black currants
• 2 thin skinned lemons, cut into wedges
• 150ml extra virgin olive oil
• 1 glass red wine

Method:

1. Set the oven to 180C/Gas4
2. Place the duck in a large ovenproof dish with a lid.
3. Add all the remaining ingredients and cover with a lid.
4. Bake for about an hour to an hour and a quarter, depending on the size of the duck, until it is cooked through with no pink showing when pierced with a skewer.
5. Remove the duck to a serving dish and carve into portions.
6. Add some lemon wedges and black currants to each plate.
7. Pour the juices into a jug and pass round to serve over the duck.

CARDAMOM COOKIES

These cookies are very short and crumbly so treat with care.

Ingredients:

• 75 ml extra virgin olive oil
• 1 tablespoon runny honey
• 1 teaspoon vanilla essence
• 75g rolled oats
• 75g self-raising flour
• 1 level teaspoon bicarbonate of soda
• 1 level teaspoon ground cardamom
• 1-2 teaspoons hot water if necessary

Method:

1. Set the oven to 180˚C/Gas 4 and line a baking tray with baking parchment.
2. Mix the olive oil with the runny honey and vanilla essence in a jug.
3. Mix the oats, flour, bicarbonate of soda and the cardamom in a bowl.
4. Stir in the olive oil mixture to make a slightly sticky dough.
5. If the mixture is very stiff and dry add a little hot water.
6. Shape the mixture into ten small balls and place on the baking tray.
7. Flatten the balls with your fingers to make flatter cookies and place on a baking tray.
8. Bake for 10-12 minutes until brown and crisp.
9. Very carefully transfer to a wire rack to cool.

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” at Amazon for kindle and for iTunes.