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Judy Ridgway


November 2015:

AMERICAN SQUASH SOUP WITH MINT PESTO

This recipe comes from California Olive Ranch, one of the big evoo producers in America. Squash of various kinds are now quite easy to obtain in the UK and you can use butternut squash, pumpkin or marrow of various kinds as well.

Ingredients:

  • 3 tbs. California Olive Ranch extra virgin olive oil
  • 1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8-inch slices
  • 2 garlic cloves – skinned and finely chopped
  • 1 cup dry white wine
  • 3 1.5kg winter squash – peeled, seeded and cut in 1″ chunks
  • 2 cups vegetable stock
  • 3 cups spring water
  • 1-1/4 tsp. sea salt or to taste
  • Freshly ground black pepper to taste
  • 2 tbs. fresh orange juice

For citrus-mint pesto

  • 1 small bunch Italian parsley (1-1/2 oz.), tough stems removed
  • 8 sprigs fresh mint, leaves removed from stems
  • 1/4 tsp. fennel seeds coarsely ground with mortar and pestle
  • 1/4 tsp. orange zest
  • 2 tbs. pine nuts
  • 1/4 tsp. sea salt
  • Freshly ground black pepper to taste
  • ½ 4 fl oz California Olive Ranch extra virgin olive oil

Method:

  1. Heat large heavy-based pot to medium-high heat.
  2. Add California Olive Ranch extra virgin olive oil and onions and sauté for 5-6 minutes until golden, stirring from time to time.
  3. Add garlic and wine.
  4. Stir well and continue to sauté for 3-4 minutes, until wine has evaporated and glazed the onions.
  5. Add squash chunks, stock, water, salt and pepper.
  6. Bring soup to a boil and then simmer covered for 30-35 minutes, until squash is very tender.
  7. Add orange juice and purée soup with a stick blender or food processor, until silky-smooth.
  8. Adjust seasoning if needed. Remove from heat and set aside.
  9. While soup is simmering, make pesto. Place all the ingredients in bowl of a food processor and process until very smooth, for 1-2 minutes, scraping sides of bowl once or twice.
  10. Transfer to a small bowl and set aside.
  11. Ladle soup into soup bowls.
  12. Place a spoonful of pesto in the center of each bowl and serve immediately.


BAKED AUBERGINES WITH SKORDALIA SAUCE

You need to be sure that your guests like garlic if you at serve this simple dish at a party. However, it is easy to make in quantity and can be served as starter dish or as part of a mese or buffet meal.

Ingredients:

  • 2 large aubergines
  • 500ml Greek extra virgin olive oil
  • 4 large cloves garlic, peeled
  • 75g moist breadcrumbs
  • 200ml vinegar
  • Salt and pepper

Method:

  1. Slice the aubergines quite thinly lengthways.
  2. Brush all over with olive oil and bake on a tray in the oven at 180C for about 10-15 minutes on each side until lightly browned.
  3. To make the garlic sauce.
  4. Pound the garlic in a mortar to a pulp and add the bread crumbs an continue pounding until you have a paste.
  5. Gradually add the olive oil and vinegar alternately until the sauce is thick. Season to taste. You can do this in a food processor but use a slow speed.
  6. Serve the aubergines spread with a little of the sauce or leave you guests to help themselves as they go along.


IRANIAN DRIED FRUIT PILAU WITH OLIVE OIL

This is a lovely vegan dish to serve on its own or with yoghurt at any time of the day. This is quite a large quantity so serve at a supper party for ten or more.

Ingredients:

  • 75ml extra virgin olive oil
  • 175g stoned dates
  • 50g blanched flaked almonds
  • 100g chopped dried apricots
  • 50g raisins
  • 1 small onion, finely chopped
  • 450g lentils
  • 1kg rice
  • 2 litres vegetable stock
  • Salt and pepper

Method:

  1. First heat a little of the oil and gently fry the onion, dried fruits and nuts.
  2. Put aside until required.
  3. Cook the lentils in water until almost tender.
  4. Drain very well and layer in a pan with the rice and onion fruit mixture.
  5. Finish with a layer of rice. Add the vegetable stock and seasonings and cover with a lid.
  6. Bring to the boil and stir once.
  7. Cover again and reduce the heat to very low.
  8. Leave the rice to cook for about 20 minutes.
  9. All the liquid should be absorbed.
  10. Fluff up with a fork and serve.

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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