Catalogue
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EXTRA VIRGIN OLIVE OIL
Greek Salad
Fresh and light salad
Ingredients
1 coral lettuce
1 large Lebanese cucumber
2 radishes
1 small onion
8 black olives
60g feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon brown vinegar
1/2 teaspoon dried oregano leaves
Salt and freshly ground black pepper to taste
Preparation time:15 minutes
Cooking time:nil
Serves 4
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Separate lettuce leaves. Wash thoroughly and drain well. Tear lettuce into bite-sized pieces, arrange on a serving platter.
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Cut cucumber into rounds and chop tomato. Thinly slice radishes and onion. Scatter cucumber, tomato, radishes, onion rings and olives over lettuce.
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Cut cheese into 1cm cubes, scatter over salad.
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Place oil, vinegar, oregano, salt and pepper in a small screwtop jar and shake well. Pour dressing over salad just before serving.
Firm-fleshed black olives such as kalamata olives are best for
this salad. Chopped green capsicum and anchovies can be added
Roast Lamb with Potatoes
Ingredients
1.5kg leg lamb
3 cloves garlic, cut into four lengthways
1/3 cup lemon juice
1/2 cup extra virgin olive oil
1 cup chicken stock
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
2 teaspoons dried oregano leaves into eigths
Preparation time:10 minutes
Cooking time:2 hours 15 minutes
Serves 4-6
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Preheat oven to moderately hot 210 c/190 c gas. Trim lamb of excess fat. Make 12 deep cuts into lamb. Insert a piece of garlic into each cut.
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Place lamb in a deep baking dish; pour combined juice, oil and stock all over. Sprinkle lamb with cinnamon, salt, pepper and oregano.
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Roast, uncovered, for 45 minutes; add potatoes. Toss to coat with pan juices; season. Reduce heat to moderate 180c.
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Bake lamb with potatoes for 1 hour 30 minutes for well done. Turn lamb halfway during cooking, basting the meat occasionally with pan juices.
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Remove from oven, leave loosely covered with foil, in warm place 10 minutes before carving.
Souvlakia
A practical dish for entertaining or picnics
Ingredients
1kg leg lamb, boned
1 green capsicum, cut into 2cm squares
1 red capiscum, cut into 2cm squares
2/3 cup extra virgin olive oil
1/3 cup lemon juice
1 tablespoon white wine vinegar
2 cloves, crushed
3 teaspoons dried oregano leaves
2 bay leaves, crumbled
Salt and freshly ground black pepper to taste
Preparation time:20 minutes + overnight refrigeration
Cooking time:20 minutes
Serves 4
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Trim lamb of excess fat and sinew. Cut lamb evenly into 3cm cubes.
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Thread the meat and capiscum pieces alternately onto oiled skewers, place in a non-metal dish.
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Combine oil, juice, vinegar, garlic, oregano, bay leaves, salt and pepper. Pour over skewers. Cover with plastic wrap and refrigerate overnight, turning occasionally. Drain and reserve marinade.
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Place skewers on lightly greased grill. Cook over medium heat for 10 minutes or until tender, brushing with reserved marinade several times during cooking. Serve Souvlakia with warm pitta bread and Greek salad or Tzatziki(cucumber yoghurt dip).
Uncooked kebabs can be frozen in marinade in an airtight cook as directed. Soak bamboo skewers in water before cooking to prevent burning.
Tips on cooking rice that is fluffy and won't stick to the bottom of the pan.
Tips on cooking rice that is fluffy and won't stick to the bottom of the pan.
Tips on cooking rice that is fluffy and won't stick to the bottom of the pan.
Use long grain white rice when cooking Chinese food. Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.
Don't use instant or precooked rice. Large bags of long grain white rice are available in Asian markets and most supermarkets - Dragon King is a good brand.
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Opinions vary on converted rice - rice that has been parboiled with the husks on. While it is more nutritious than white rice, I find it tastes rather bland. It takes longer to cook than regular rice so if you do use it, follow the instructions on the box carefully.
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For fluffier, faster cooking rice, try soaking it in cold water for about thirty to sixty minutes prior to cooking.
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Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue - otherwise the rice may be sticky.
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When cooking rice in a saucepan, be sure to use a pot with a heavy bottom - copper is best. This will give the rice a thinner crust.
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Don't use salt or butter when cooking plain rice - this kills its natural sweet flavor.
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Another tip if your rice is taking a long time to cook - do you know how long the bag has been sitting in the cupboard? Older rice can lose some of its moisture, requiring more water and a longer cooking time than fresh rice.
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Leftover rice will keep for days, and it's perfect for making fried rice. Just be sure to wait until the rice is perfectly cold before storing it in the refrigerator. For the best results, wait a couple of days before making the fried rice - this gives the ingredients more time to blend together.
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If the cold rice is a bit lumpy, try sprinkling a bit of cold water on it.
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For a bit of variety, try one of the scented rices such as jasmine or basmati. Just remember that the amount of water required and the cooking time will be less than for other types of long grain white rice.
otar
risotto with green broad bean purée
Ingredients for 2people:
Difficulty: easy
Preparation time: 25 ’
140g of Riso Scotti Carnaroli Rice
100g of green board beans
2 full tea-spoon of botargo powder
Carrots and onion to be browned
40g of Rice Oil
50g of butter
PREPARATION
Bring to boiling 5dl of water with buillon, in the meanwhile put in the mixer the green broad beans with 20g of rice oil till they become a purйe. Stir in a pan carrots and onion till browned and then pour Carnaroli rice. Add all the stock, stirring in order to avoid the rice stick on the bottom. Wait till the rice absorbs the stock for about 20 minutes. When the rice is cooked, pour inside the botargo. Pour risotto in a plate and put on the top the green broad beans purйe and enjoy your meal!!!
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