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Judy Ridgway


August 2014

ORIENTAL OYSTER MUSHROOM SAUCE FOR LONG PASTA

Oyster mushrooms cook in a flash. So much so that you have to be careful not to overcook them. They also take up other flavours very well and this makes them a very good base for extra quick sauces. Serve this sauce with any kind of long pasta such as spaghetti, spaghettini, linguine or tagliatelle.
Do not serve cheese with this sauce, it simply doesn't work. Instead serve a salad of shredded Chinese leaves, beansprouts and grated carrot tossed in a simple vinaigrette flavoured with just a few drops of roasted sesame oil.


  • 350g oyster mushrooms
  • 5-6 tablespoons extra virgin olive oil
  • 1 clove garlic (optional), crushed
  • 1 large bunch fresh chives, chopped
  • 1 tablespoon soy sauce
  • 4 tablespoons orange juice
  • a little grated orange rind
  • pinch of five spice powder

Method:

  1. Roughly chop the mushrooms just before starting to cook.
  2. Heat the oil in a large frying pan and gently fry the garlic, if using, and half the chives for one minute.
  3. Add the soy sauce, orange juice and orange rind and bring to the boil.
  4. Continue cooking for 2-3 minutes to reduce a little.
  5. Add the oyster mushrooms and toss all together over a medium heat for about a minute.
  6. Spoon over the pasta, sprinkle with the remaining chives and serve at once.
Variations
  1. Add the sliced peel from 3 kumquats.
  2. Instead of five spice powder add 1 teaspoon of roasted sesame oil and sprinkle with toasted sesame seeds.


DHUFISH WITH PARMESAN EXTRA VIRGIN OLIVE OIL MASH

Brett Gaskin now runs Olio Bello Olive Oil Estate in the Margaret river region of Western Australia and he sent me this excellent recipe for Dhufish. If you do not live in that part of the world you can use any kind of white fish which cuts to a thick fillet. Halibut or turbot would be good examples in the northern hemisphere.
The Olio Bello Parmesan infused organic extra virgin olive oil is a first as far as I am concerned but I have since discovered that willow Creek in South Africa also offers a Parmesan infused olive oil. Brett says that it makes the mash silky and really delicious. “We also mash with our Basil organic extra virgin olive oil or Roasted Garlic organic extra virgin olive oil”.


  • 600g dhufish
  • Parmesan extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 4 medium potatoes
  • 1/3 cup Parmesan organic extra virgin olive oil
  • 1/2 cup spring onions, chopped

Method:
  1. Cut the fish into four portions, oil it and season well.
  2. Meanwhile, peel the potatoes, bring them to the boil in salted water and cook them until they are tender.
  3. While still hot, drain and mash with the Parmesan olive oil.
  4. To cook the fish, heat the pan to hot and add the oiled fish pieces.
  5. Cook over a moderate heat until all the pieces are golden brown on both sides and just cooked through.
  6. Wilt the spring onions in the pan and add to the mashed potato.
  7. Place a pile of mash on each plate and top with the fish.
  8. Serve with a lemon wedge and side salad or vegetables.


PORK AND VEGETABLE PARCELS AND KIWI SALSA

If you are making the effort to have a go at these attractive little parcels it is worth making them when you are entertaining. The quantities given here make 12 parcels or enough for four people.

Ingredients

  • 75g green or brown whole lentils
  • 350ml vegetable stock
  • 75g quinoa
  • 2 medium onions, peeled and chopped
  • 2-3 sticks celery, Chopped
  • 200g minced pork
  • 125g canned or cooked sweet corn kernals
  • 15g fresh coriander, finely chopped
  • 15g fresh parsley, finely chopped
  • freshly ground black pepper
  • sea salt
  • 24 squares filo pastry (approx: 20-22cm)
  • extra virgin olive oil

Method:

  1. Place the lentils and stock in a saucepan. Cover and cook for 10 minutes.
  2. Add the quinoa and return to the boil.
  3. Cover and cook for a further 15-20 minutes until the lentils and quinoa are cooked and all the liquid has evaporated.
  4. Meanwhile place the onions and celery in a frying pan with the olive oil and sauté gently for about five minutes to soften.
  5. Add the pork and continue to sauté for another five minutes until cooked through. Place in a mixing bowl.
  6. Add the sweet corn, herbs and pepper and finally the cooked lentils and quinoa. Mix well together.
  7. Season with plenty of freshly ground black pepper and sea salt.
  8. Brush the squares of filo pastry with oil and arrange in piles of three.
  9. Place heaped tablespoons of the vegetable mixture on each one and gather up into money bag parcels and secure with lengths of cotton.
  10. Place on a baking tray and brush with more olive oil.
  11. Bake for 15-20 minutes until well browned.
  12. Serve with salsa on the side.

Kiwi Salsa

  1. 2 kiwi fruit, peeled and diced
  2. 1 tomato, diced
  3. 1 small fresh red chilli pepper, seeded and finely chopped
  4. 4 spring onions, trimmed and finely chopped
  5. pinch ground cumin
  6. juice of 1lemon

Place all the Salsa ingredients in a bowl and mix well. Leave to stand until required.



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.


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