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Judy Ridgway



February 2015:

SAVOURY CHOUX PUFFS

Choux puffs are really very much easier to make than most people think. This recipe uses olive oil in place of butter and so the puffs need to be well cooked to keep their shape. Use this mixture, too, to make a choux ring by piping onto a circle drawn on baking paper. Serve as a first course with a little side salad or use as part of a finger buffet.

Ingredients:

  • 150ml water
  • 50ml olive oil
  • 75g plain flour
  • pinch salt
  • 2 eggs

Filling:

  • 100g smoked mackerel fillet, taken off the skin
  • 150g soft cheese
  • A little cream
  • Salt and pepper

Method:

  1. Preheat oven to 200C/400F/Gas 6 and grease a baking tray.
  2. Heat the water in a saucepan with the oil until the mixture comes to the boil.
  3. Quickly stir in all the flour and beat vigorously until the mixture is smooth and leaves the sides of the pan.
  4. Remove from the heat and beat in the eggs, one at a time, beating well after each addition.
  5. The final paste should be thick and shiny.
  6. Place 20 spoonfuls on a greased baking tray and bake for 20 minutes.
  7. Reduce the heat to 190C/375F/Gas 5 and cook for a further 10-15 minutes until well cooked.
  8. Transfer to a wire rack to cool and split open with a sharp knife to allow the steam to escape. Leave to cool completely.
  9. Mix all the filling ingredients together to make a smooth cream.
  10. Place small spoonfuls in each choux bun and serve at once.


POT ROASTED GUINEA FOWL WITH OLIVES, GARLIC AND SUN-DRIED TOMATOES

Straight from the Mediterranean sun this recipe can be used to cook almost any kind of bird including a turkey leg joint or a pheasant. For the latter substitute capers for the sun-dried tomatoes.

Ingredients:

  • 1 guinea fowl
  • 8 tablespoons extra virgin olive oil
  • 16 green table olives
  • 16 cloves of garlic, peeled
  • 2 large pieces sun-dried tomatoes, sliced

Method:

  1. Pour the olive oil into a heavy-based large oven proof casserole and place on the hob.
  2. Heat the oil and then lightly brown the bird all over.
  3. Add all the remaining ingredients and cover with a lid.
  4. Set the oven to 190/Gas 5 and bake for 1 hour until the bird is tender.
  5. Remove from the juice and carve into four portions.
  6. Spoon the remaining contents of the casserole over the top and serve at once.


LEEKS POACHED IN OLIVE OIL

This method of slow cooking keeps all the goodness in the vegetables and renders them really tender. Do not allow the oil to sizzle. If it does the temperature is too high.

Ingredients:
  • 8 medium sized leeks, trimmed
  • 1 onion, peeled and cut into wedges
  • Salt and freshly ground black pepper
  • At least 100ml extra virgin olive oil

Method:

  1. Arrange the leeks in a shallow frying pan with a lid.
  2. Add the onions and seasonings and just cover with the olive oil.
  3. Place on a low to medium heat an slowly bring up the temperature of the oil.
  4. When it is hot but not sizzling reduce the heat to low and cover with the lid.
  5. Continue cooking for half an hour or more until the vegetables are cooked through.


If you are interested in more recipes using extra virgin olive oil, including two more recipes from Morgenster, see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” at for kindle and for itunes or for the new paperback edition with two more recipes from Morgenster contact me at judyridgway@btinternet.com.

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