COUSCOUS
Serves 6
175 g [1 cup] couscous
3 large tomatoes quartered. Scrape out the seeds with a knife or your fingers
1 ½ cups chopped parsley
4 spring onions, finely sliced
1 cup mint leaves, finely sliced
1 teasp salt
½ cup Oriwa extra virgin olive oil
Freshly ground black pepper
Lettuce leaves, olives, cucumber, tomatoes for garnish.
Put couscous in a bowl.
Pour on 2 ½ cups boiling water.
Leave to soak for several minutes.
Drain well and transfer to large bowl
Dice tomatoes and add to couscous with mint, parsley, and onions
Whisk olive oil and salt.
Pour over salad. Taste and adjust seasonings.
Mound lettuce leaves on a large flat platter, and pile the couscous in the middle.
Garnish with tomatoes, olives and cucumber.
Serve with pan fried fish and extra olive oil.
PAN FRIED FISH with EXTRA VIRGIN OLIVE OIL
Select fillets of your favourite fish. Blue cod, Orange roughy, English Hake and Turbot are favourites of ours
Lightly flour the fillets and season with salt and pepper to taste.
Pan fry in olive oil until cooked and golden brown on both sides
[Remember the Canadian Rule for cooking fish: 10 minutes total for each inch in depth of the fish at its deepest point. This holds for any cooking method and is fail safe]
Transfer to a plate garnished with watercress and thin lemon slices.
Pour plenty of Oriwa extra virgin olive oil over the fish and scatter with lemon zest.
Serve with crusty bread and your favourite white wine
White Bean, Rosemary and Garlic Mash on Toasted Sourdough with Extra Virgin Olive Oil
3 tablespoons ōriwa Extra Virgin Olive Oil, plus extra for drizzling
3 garlic cloves, finely chopped
2 sprigs rosemary
2 cups canned cannellini beans, cooking liquid reserved
salt and freshly ground black pepper to taste
juice of 1 lemon or to taste
Combine oil, garlic and rosemary in a medium pan and sauté for three minutes. The garlic should colour slightly. Add the beans, plenty of salt and pepper and stir. Cook for 7 or 8 minutes, adding some of the bean liquid if the mixture begins to dry out. Mash the beans to a rough puree, or blend in the processor. Taste and add the lemon juice, salt and pepper as desired.
To serve, spread the mash onto grilled or toasted sourdough that has been rubbed with garlic, and drizzle generously with more Olive Oil.
Braised Silver Beet [Swiss Chard] with Extra Virgin Olive Oil [Moroccan Style]
One large bunch of silver beet
One large onion
2 cloves garlic pressed
Handful currants
Handful toasted pine nuts
Extra Virgin ōriwa Olive Oil
Wash and dry the silver beet. Strip green leaves from the white stalks of silver beet. Slice stalks crossways VERY finely. Roughly chop the green leaves. Slice onions very finely. Chop garlic. Toast pine nuts.
Stew the beet stalks, onions and garlic VERY slowly in some ōriwa Olive Oil in a covered saucepan large enough to ultimately hold all the silver beet.
When the stalks and onions and garlic are soft [about 20 minutes] add the green leaves and a little more Olive Oil if necessary. Cover, and cook over low heat for a further 15 minutes, stirring occasionally.
Add salt and freshly ground pepper to taste. Add toasted pine nuts and currants. Serve either hot or room temperature with additional oil, if desired.
This recipe results in a delicious, sweet and tender vegetable dish. One might add such things as garlic or lemon, but there is no need - the Olive Oil and silverbeet melds together to enhance the flavour of each.
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