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Judy Ridgway



March 2016:

SPICED BANANA BISCUITS

These unusual cocktail bites are particularly quick to make. They are very versatile because they can be served on their own, with hummus or with a simple soured cream dip. Spiced Banana Biscuits are best eaten while they are still warm, but they are pretty good cold too!

Ingredients:

  • 1 banana, peeled and mashed with a fork
  • 300g self-raising flour
  • 1 teaspoon mild curry powder
  • 1 teaspoon baking powder
  • salt
  • 100ml extra virgin olive oil
  • 4-5 tablespoons water
  • cooking oil

Method:

  1. Place the mashed banana in a bowl and add the flour, curry powder, baking powder, 2 tablespoons of the olive oil and about 4 tablespoons of water.
  2. Using your fingers, mix to form a smooth pastry-like dough, adding a little more water to the mixture if the dough is too crumbly.
  3. Shape the dough into sausages about 2cm in diameter and slice into thin biscuits.
  4. Pour about the remaining olive oil into a frying pan and fry about 10 biscuits on each side until well browned. Remove from the pan and dry on kitchen paper. Repeat with ay remaining biscuits. Serve at once.

SWISS MOUNTAIN FRIED BREAD AND CHEESE

This makes an excellent snack or you could serve it as a savoury at the end of the meal. You can use any Swiss mountain cheese but I like Appenzell the best for its particularly intense flavour. The Swiss would certainly use butter to fry the bread but extra virgin olive oil is just as good and infinitely healther! Use a simple Spanish Arbequina oil from Catelonia for the best results.

Ingredients:

  • 4 large slices of day-old brown bread
  • 150g Swiss mountain cheese, cut into thick slices
  • Salt and freshly ground black pepper
  • Cinnamon or nutmeg to taste
  • 3 tablespoons white wine
  • 4 tablespoons Arbequina extra virgin olive oil
  • 4 tablesoons of your favourite chutney
  • 4 small sprigs of flat leaf parsley

Method:

  1. Arrange two slices of bread in a shallow container and top with the slices of cheese. Sprinkle with salt and freshly ground black pepper.
  2. Place the remaining two slices of bread on top of the cheese and sprinkle with cinnamon or grated nutmeg. Pour the wine evenly over the top. Leave to stand for an hour or until required.
  3. Heat the butter and most of the oil in a frying pan until very hot.
  4. Transfer the two layers of bread and cheese to the frying pan. Press well down and fry on both sides until crisp and brown, adding a little more fat when you turn the slices over. This will take about five minutes in all
  5. Serve at once with a spoonful of chutney and a small sprig of parsley

FILLET OF LAMB IN SPINACH AND PROSCIUTTO

This dish from southern Italy makes a great main course when you are entertaining. Use good extra virgin olive oil from Puglia.

Ingredients:

  • 2 loin of lamb fillets, cut into rounds
  • 2 tablespoons Puglian extra virgin olive oil
  • salt and freshly ground black pepper
  • 16-29 large spinach leaves with the stalks removed
  • 2 tablespoons French mustard
  • 11 teaspoon chopped fresh dill
  • 8-10 slices Prosciutto
  • 4 shallots, finely chopped
  • 1 clove garlic, peeled and crushed
  • 200ml rose wine
  • 200ml good meat stock
  • ½ teaspoon tomato puree

Method:

  1. Season the rounds of lamb fillet and fry in hot oil to seal on all sides. Remove from the pan and keep on one side.
  2. Plunge the spinach leaves into hot water to wilt them.
  3. Mix the mustard with the dill and spread over the lamb fillets and wrap in the spinach leaves. Then wrap again in the slices of prosciutto and hold in place with string of cocktail sticks. Keep in the fridge until required.
  4. Place each lamb parcel on a greased baking tray and roast for 15-20 minutes depending on how well done you like your lamb.
  5. Reheat the oil in the frying pan and add the shallots and garlic and cook until softened. Deglaze with the rose wine and then add the stock. Reduce the mixture over a high heat until it is about a third in volume. Sieve and add the tomato puree and a little mustard if liked. Reduce until the desired consistency is reached. Pour over the roasted lamb fillets just before serving.

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

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