SPANISH POT ROASTED CHICKEN

This recipe from Extremadura in western Spain uses the smoked pimenton of the region called Pimenton de la Vera. Choose a good Spanish extra virgin olive oil from Extremadura and a sweet Sherry. For the best flavor marinate the chicken overnight. As the barbecue scene will soon be upon use this marinade to make Barbecue Chicken with a difference. Simply remove the chicken joins from the oven after half an hour and finish off on the grill.

Ingredients:

• 2 tablespoons hot Pimenton de la Vera
• approx.400ml water
• 2 teaspoons dried oregano
• 2 cloves garlic, peeled and crushed
• 1 teaspoon salt
• 4 large chicken joints, each cut into 2 pieces
• 4 tablespoons extra virgin olive oil
• 1 glass Sherry

Method:

1. Dissolve the pimenton in the water and add the oregano, garlic and salt.
2. Place the chicken joints in a shallow dish and pour the pimenton mixture over the top.
3. The liquid should just cover the meat.
4. Place in the fridge and leave to marinate overnight.
5. Remove the chicken from the marinade and dry on kitchen paper.
6. Fry all over in the olive oil.
7. When it is lightly browned, place in an ovenproof dish with a lid and pour on the Sherry and a small quantity of the juices from the marinade.
8. Bake in a medium oven for about an hour or until the chicken shows no pink colour when cut.
9. Serve with the pan juices poured over the top.

AMERICAN FRUIT SLAW

Coleslaw is a real summer favourite and this recipe from friends in California uses their own homemade mayonnaise made with a local delicately flavoured extra virgin olive oil, but of course you can use a ready-made mayonnaise instead.

Ingredients:

• 1 eating apple, coarsely grated and mixed with the juice of ½ lemon
• 1 large carrot, coarsely grated
• 1 green pepper, seeded and cut into very thin strips
• 175g white cabbage, finely shredded
• 3 tablespoons mayonnaise
• Small bunch seedless green grapes, cut in half
• Salt and freshly ground black pepper

Method:

1. Mix all the vegetables in a bowl and add the mayonnaise.
2. Toss well together and then fold in the grapes and season to taste.

ORANGE AND SESAME NOODLES

I serve this delicious noodle dish as an accompaniment to barbecue grilled breast of duck but it also works well with chicken and lamb cutlets.

Ingredients:

• 2 tablespoons sesame seeds
• 250g pack dried egg noodles
• 1 tablespoon extra virgin olive oil
• grated rind of 1 orange
• 1 orange segmented, seeded and chopped
• salt and freshly ground black pepper

Method:

1. Toast the sesame seeds in a dry frying pan or under the grill.
2. They brown very quickly so stir regularly and keep an eye on them.
3. Plunge the noodles into a large pan of boiling water and cook or leave to stand for the length of time given on the pack.
4. Drain the noodles and toss with all the remaining ingredients over a medium heat.
5. Serve at once.

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 iTunes.