TUNA PRESERVED IN OLIVE OIL

This is a favourite recipe from the producers of Dehesa de la Sabina in the Jaén province of Andalucía in Southern Spain and is a typical preserving method in this region. Preserved tuna will last quite a while in an unopened jar. It is best eaten on a bed of fresh tomatoes with a little garlic, then drizzled with the oil from the jar and some balsamic vinegar from Jerez or Módena.

Ingredients:

• tuna
• salt - 100g per litre of water
• Dehesa de la Sabina Extra Virgin Olive Oil
• glass preserving jars with water/air tight lids

Method

1. Rinse the tuna removing the skin and any scales.
2. Cut the tuna into 7 x 4 inch pieces.
3. Bring a pan of salted water to the boil. You will need 4 litres of water per 2kg of tuna plus 100g of salt per 1 litre of water.
4. When the water starts to boil add the tuna pieces.
5. As the water returns to the boil and starts bubbling remove the pieces of tuna and pat dry with a paper towel.
6. Place the tuna inside each sterilized* glass jar so that it fits snugly.
7. Pour Dehesa de la Sabina into the jar until all the tuna is covered leaving a small gap at the top to allow the contents to expand in the heat. Secure the lid so it is water tight.
8. Place the jars into a large saucepan of cold water making sure they are well covered. Bring to the boil and simmer for 20 minutes.
9. Remove from the heat and place the jars on the side away from strong light and heat until they are completely cooled.

Canning tips

PORTUGUESE-STYLE DRY SOUP

Dry soups are made with bread and in some ways are more like a hotpot than a soup. Instead of ladling the soup over the bread in the Italian tradition, the bread is placed over the soup and baked to give a deliciously crunchy topping. In Portugal the chosen vegetable would probably be cabbage or kale but cauliflower (or broccoli if you prefer) with peppers gives a lighter, brighter result.

Ingredients:

• 1 chicken leg joint, trimmed and skinned
• chunk Portuguese chourico or Spanish chorizo
• chunk smoked bacon
• water
• salt and freshly ground black pepper
• 1 cauliflower, trimmed and cut into chunky florets
• 1 red pepper, seeded and coarsely chopped
• 1 sprig fresh mint, chopped
• two or three day old white bread, sliced
• Portuguese extra virgin olive oil

Method:

1. Place the chicken with the sausage and bacon in a large ovenproof saucepan.
2. Cover with water and add the seasoning.
3. Bring the mixture to the boil and cover with a lid. Reduce the heat and simmer for 30-40 minutes until the meat is cooked.
4. Remove the meat from the pan and keep on one side.
5. Add the cauliflower and peppers to the stock and cook for a further ten minutes.
6. Meanwhile remove the chicken meat from the bone and slice with sausages and bacon.
7. Return the meat to the pan with the vegetables.
8. Add the chopped mint and remove from the hob.
9. Arrange the sliced bread on the top of soup, pressing it down to take up a little of the juices.
10. Brush the top with olive oil and place in the preheated oven at 200C/Gas 6.
11. Bake in a preheated oven until the bread is golden.

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FARFALLE PASTA WITH CHERRY TOMATOES, LEEKS AND PANCETTA

This quick and easy recipe comes from friends in Sardinia and they use the excellent oil of the island in all their cooking. The combination of ingredients is just that bit different to the mainland. Cherry tomatoes are good fresh but roasting them seems to intensify their vibrant flavours so I think it is worth just making that extra effort.

Ingredients:


• olive oil
• 6 sheets filo pastry
Filling:

• 20 cherry tomatoes, cut in half through the centre
• 300g farfalle pasta shapes
• a good pinch of salt
• 4 small to medium-sized leeks, well-trimmed and cut into thin rounds
• 100ml extra virgin olive oil
• Plenty of roughly chopped fresh marjoram or thyme
• 100g freshly grated Parmesan cheese

Method:


1. Set the oven to 200/400/Gas6.
2. Arrange the tomatoes on a foil covered baking tray and place in the oven for 15 minutes.
3. Sauté the leeks until almost tender in a tablespoon of the olive oil. Do not allow to brown.
4. Fill a large saucepan with plenty of water and bring to the boil.
5. Add the pasta and salt and cook for about 8 minutes until al dente.
6. Drain and transfer to a large serving dish.
7. Add the baked tomatoes and cooked leeks and toss with the rest of the oil.
8. Top with the herbs and serve with grated Parmesan cheese on the side.

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 iTunes