HERB OLIVE OIL BAKED FISH
Serves 4-6
500g kingklip or firm white fish
125ml olive oil
zest from 1 lemon and 1 orange
60ml orange juice
60ml lemon juice
15ml chopped mint leaves
15ml chopped coriander
salt and pepper
2 potatoes, washed, thinly sliced
2 tomatoes, sliced
1 red onion, halved and sliced
Place the fish in a ovenproof dish. Combine oil, grated rind, orange and lemon juice, chopped herbs and seasoning in a jug and whisk well.
Pour half over the fish and marinade for 30 minutes.
Layer the potatoes, tomatoes and onion in an ovenproof dish. Season with salt and pepper.
Bake in a preheated oven at 180degC for 15-20 minutes. Remove and place the fish on top of the potatoes.
Pour over the remaining marinade.
Bake for 20 minutes, until fish is cooked through.
CHICKEN WITH BRINJAL AND TOMATO
Serves 4-6
60ml olive oil
1 red onion, finely diced
2 small brinjals
500g chicken breast fillets, sliced
salt and pepper
3 large plum tomatoes, peeled,
125ml chopped parsley
Heat the olive oil in a pan and fry the onion and brinjals until the onion is soft and the brinjals begin to brown. Transfer to a dish.
Season the chicken strips well with salt and pepper. Brown them in the same pan, adding more olive oil if necessary.
Remove and cut into bite-sized chunks. Return chicken and brinjals to the pan along with the tomatoes. Cover and cook over low heat for about 5 to 8 minutes, or until the chicken is tender.
Add the parsley and check seasoning before serving.
ALMOND APRICOT OLIVE OIL BISCOTTI
Makes 30-40
500ml cake flour
200ml castor sugar
10ml baking powder
180ml chopped dried apricots
180ml lightly toasted almonds, roughly chopped
10ml grated lemon rind
50ml lemon-flavoured olive oil
3 eggs, beaten
3ml orange essence
Combine the flour, castor sugar and baking powder in a bowl.
Mix in the apricots, almonds and lemon rind.
Combine the olive oil, eggs and essence and mix well.
Add to the dry ingredients to form a dough that is slightly sticky.
With well-floured hands, divide the dough into two logs.
Place each log on a baking tray lined with non-stick baking paper.
Bake at 180degC for 20-30 minutes or until pale golden in colour and a skewer inserted into the log comes out clean.
Remove and cool the logs.
Cut into slices between 1cm and 2cm thick and return to the baking tray. Place in the oven at 160degC for another 10-15 minutes, until slightly dried out.
OLIVE OIL CHOCOLATE CRUMPETS
Makes 10-12
500ml cake flour
45ml sugar
10ml baking powder
2 eggs, beaten
60ml olive oil
500ml buttermilk
100g slab of dark chocolate, finely chopped
sea salt flakes
extra olive oil
Sift the flour, sugar and baking powder into a bowl. Combine the eggs, olive oil and buttermilk and mix well.
Use a whisk to add the buttermilk to the dry ingredients and mix until well combined and forming a thick batter. Grease a non-stick frying pan with olive oil. Drop spoonfuls of the batter into the pan over a medium high heat.
Sprinkle the surface of the crumpet with some chocolate and a small pinch of salt flakes.
Cook for 1-2 minutes, until bubbles start to appear on the surface. Flip and cook on the other side for about a minute. Serve the crumpets drizzled with more olive oil.
ANGELA DAY
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