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Olive oil rules – recipes

Published Feb 14, 2015



Serves 4

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4 portions of salmon steaks

60ml olive oil

60ml chopped basil

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60ml chopped flat leaf parsley

30ml lemon juice

15ml Dijon mustard

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5ml chopped garlic

salt and pepper


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1 small red pepper, finely chopped

60ml pomegranate rubies

45ml chopped coriander

30ml olive oil

salt and pepper

Put the salmon steaks in a flat container. Combine the olive oil, herbs, lemon juice, mustard, garlic and seasoning and mix well. Spoon this over the salmon, making sure the portions are well coated. Refrigerate for 30 minutes. When ready to serve, preheat the oven to 200ºC and place the salmon on a tray lined with foil.

Bake for 10-15 minutes until the salmon is done, but pink inside. Remove and serve with salsa.

SALSA: Combine all the ingredients and mix well.


Serves 4-6

800g rump or sirloin steak

60ml olive oil

60ml orange juice

5ml grated lime rind

45ml lime juice

30ml honey

10ml chopped garlic

5ml ground cumin

60ml chopped coriander

60ml chopped basil

5ml salt

ground black pepper extra olive oil for cooking

Put the steak into a flat container. Combine the remaining ingredients and mix well. Spoon 60-80ml of the marinade over the steak, making sure it is well coated.

Refrigerate for a few hours. Remove the meat from the marinade, brush it with a little olive oil and cook on a braai or in a griddle pan.

Baste with some of the marinade it has been in until cooked to the desired doneness. Serve sliced and drizzled with the reserved marinade mixture.


4 eggs, separated

250ml castor sugar

grated rind of 1 large lemon

250ml olive oil

5ml vanilla essence

45ml lemon juice

750ml flour

15ml baking powder

250ml milk

45ml extra castor sugar


250ml icing sugar

lemon juice to mix

Beat egg yolks and castor sugar until thick and pale. Beat in the lemon rind, olive oil, vanilla and lemon juice. Sift the flour and baking powder and add to the creamed mixture with the milk. Beat the egg whites until stiff, then beat in the extra castor sugar. Fold this into the creamed mixture. Pour the mixture into a well-greased 22cm ring pan. Bake at 160ºC for 50-60 minutes or until a skewer inserted into the cake comes out clean. Cool in the pan for 10 minutes before turning out. Remove and when cold drizzle with lemon icing.

ICING: Sift the icing sugar into a bowl. Add enough lemon juice to form a thick icing.


Makes 12

500ml flour

10ml baking powder

2ml salt

125ml sugar

2 extra large eggs

15ml orange zest

15ml lemon zest

30ml balsamic vinegar

125ml milk 125ml lemon-infused olive oil

200ml pistachio nuts, roughly chopped

Preheat oven to 180ºC.

Place paper liners in a 12-cup muffin tin. Sift the flour, baking powder and salt into a bowl.

Beat the sugar, eggs and zests in a bowl until pale and fluffy – about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add flour mixture and stir just until blended. Add half the pistachios to the batter and stir until mixed. Spoon into the paper cups.

Sprinkle with remaining pistachios. Bake until golden on top, about 20 to 25 minutes. Transfer to a wire rack to cool.

Angela Day, Saturday Star

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