MARINATED GOAT’S CHEESE

This lovely recipe from Jordan Winery in California uses their own extra virgin olive oil to marinate firm goat’s cheese to serve as a first course. The recipes uses Meyer lemons which are not easy to find in the UK. Half and half lime and Mediterranean lemons works well.

Ingredients:

• 150g aged Manchego cheese
• 4 broadly peeled rind pieces of one blood orange, pith removed
• 4 broadly peeled rind pieces of one Meyer lemon, pith removed
• 10 whole black peppercorns
• 5 whole white peppercorns
• 2 tablespoons marmalade
• 1 blood orange, peeled and divided into segments
• 6 sprigs thyme
• 2-4 bay leaves
• 50ml Jordan extra virgin olive oil
• fleur de sel to taste

Method:

1. Slice cheese into ⅛-inch thick triangles.
2. Use a vegetable peeler to broadly peel citrus rinds (approximate length: 2-3 inches).
3. In a nonreactive bowl, combine sliced cheese with orange and lemon rinds, black and white peppercorns, marmalade or kumquats, 8 blood orange segments, 4 thyme sprigs and bay leaves.
4. Add Jordan Extra Virgin Olive Oil and gently toss.
5. Cover and set aside to marinate at room temperature for eight hours or in a refrigerator a minimum of 24 hours (or up to three days).
6. To finish the plate, bring the cheese marinade up to room temperature 45 minutes before your dinner party.
7. Toss gently again in same bowl to refresh ingredients.
8. Arrange the cheese slices and marinade naturally on a platter.
9. Top with a few more citrus rinds that have not been marinated.
10. Drizzle with additional olive oil.
11. Garnish with a few fresh thyme sprigs and fleur de sel to taste.

CHILI AND GARLIC MACKEREL PARCELS

This barbecue recipe could not be simpler or easier but it tastes delicious. It comes from The Gift of Oil and uses an infused olive oil. Have a look at their website for some interesting oils to buy.

Ingredients:

• 4 whole mackerel
• The juice and zest of 2 oranges
• 4 tablespoons Chilli & Garlic Infused Olive Oil
• Sea salt
• Cracked black pepper

Method:

1. Slice diagonal lines into the mackerel to allow the flavour to penetrate the fish.
2. Cut four sheets of tin foil large enough to shape into a sealed parcel.
3. Place each fish individually on the tin foil.
4. Drizzle each fish with the Chilli & Garlic Oil and massage into the cuts in the skin.
5. Divide the zest and juice of the oranges between the four parcels, and then add a good pinch of sea salt and lots of cracked black pepper.
6. Seal the tin foil. Cook on the BBQ for about 15 minutes.
7. Serve at once with salad, new potatoes, couscous or corn on the cob.

STIR FRIED KALE AND MIXED VEGETABLES

This recipe does not come from an olive oil producer but an organic vegetable grower in Dorset. Goldhill Organics in Child Okeford was one of the first farms to be certified a organic by the soil association and they have come up with some lovely Autumn recipes. This is one of them. You can buy Goldhill organic vegetables in a veggie box from Goldhill Organics.

Ingredients

• 300g curly kale
• 1 aubergine
• 2 courgettes
• 1 red onion
• Cherry tomatoes (handful)
• 3 dessert spoons extra virgin olive oil
• Salt (to season)

• 50ml Tahini
• 30-5-ml Tamari Sauce (gluten free soy sauce)
• Honey – good glug depending on your taste
• Salt
• Water

Method:

1. Pre-heat the oven to 180C.
2. Chop all your vegetables (except the tomatoes, keep them whole) in to equal sizes, place in a large bowl, dribble over the oil and sprinkle with salt, ensure all the vegetables are coated with oil (add more if necessary), place in the oven and roast until golden, turning occasionally, this should not take more than 20-25 minutes, but check to prevent burning.
3. Whilst this is cooking make your dressing by mixing all the ingredients together except the water, taste and add more of any of the ingredients to your own desired taste, once satisfied add a little water to loosen the dressing a little.
4. Finally once the vegetables are ready, heat some oil in a hot pan and add the chopped kale and quickly stir fry.
5. The kale needs to remain firm so don’t overcook, just a few turns in the pan should it.
6. Once cooked, place the kale on a plate, top with the roasted vegetables and drizzle your dressing over the top.

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.