Every year we invite a super chef or olive oil ambassador to provide one of their favourite recipes using Extra Virgin Olive Oil. Try these delectable meals yourself and marvel at the superb flavours of South African EVOO.
WHITE WINE STEAMED BLACK MUSSELS WITH MOZAMBICAN PIRI PIRI SAUCE
Recipe from Executive Chef Douglas Adams, Pearl Mountain, Paarl
Mozambican Piri Piri Sauce
500ml extra virgin olive oil
250ml lemon juice – freshly squeezed
250ml white wine vinegar
300g red bell pepper – sliced
5 birds eye chillies – de-seeded, unless some heat is preferred
200g white onion – sliced
4 garlic cloves – sliced
½ tsp smoked sweet spanish paprika
½ tsp Italian parsley – chopped
Maldon sea salt and ground black pepper
Add the onion, red pepper, chillies, garlic, vinegar, lemon juice and EVOO to a pot and bring to the boil.
Turn the heat down and simmer for about 40 minutes until the peppers and onions are soft and an orange colour has developed.
There should be minimal oil floating on top and emulsification has already begun.
Finish with the smoked sweet paprika and Italian parsley and remove pot from heat.
Blend well with an immersion blender until a smooth consistency is reached and emulsification is complete.
Add Maldon sea salt and freshly ground black pepper to taste.
White Wine Steamed West Coast Black Mussels:
500g/20 mussels (clean the beards out, scrub off excess barnacles and rinse thoroughly in cold fresh water)
100g onion – chopped
250ml dry white wine
2 tbsp. olive oil
2 tbsp. butter
100ml fresh cream
250ml Mozambican Piri Piri sauce
Sauté the onions in EVOO and butter until tender.
Add the white wine and mussels and close the pot with the lid.
Leave the mussels to steam for approximately 10 mins or until all of them have opened (any unopened mussels should be discarded).
Remove the mussels from the pot.
Add the cream to the remaining cooking liquid and reduce by half on high heat.
Add the Mozambican Piri Piri sauce and heat thoroughly.
Pour the sauce into a warm bowl and add the mussels to the sauce.
Serve with warm crispy bread and fresh lemon wedges.
Note: A variety or blend of chillies can be used according to flavour and heat requirements.
CHICKEN & KALAMATA OLIVE PASTA
From the Oakhurst Olives Tasting Room Test Kitchen
Serves 6, cooking time 40min
500g spaghetti (or pasta of choice)
500g chicken fillets chopped
1 tbsp freshly ground pepper
1 ½ tsp dry mustard
3 tbsp flour
1 tbsp extra virgin olive oil
2 cloves garlic chopped
½ cup chicken stock
½ cup white wine
½ cup milk
¼ cup fresh parsley chopped
½ cup Kalamata olives sliced and destoned
Mix pepper, mustard and flour.
Toss chicken in flour mixture.
Brown chicken in EVOO with garlic.
Combine stock, wine and milk and add to pan with chicken. Stir occasionally until it thickens slightly.
Add olives and parsley and salt to taste. Toss with freshly cooked pasta.
Sprinkle with parmesan or feta cheese.
SLOW COOKED BRISKET WITH MUSTARD
Recipe from Francois Ferreira, Principal of the Francois Ferreira Academy which provides training excellence in Culinary Arts and Hospitality Management.
900g brisket, bone out
Salt and pepper to taste
60ml De Rustica Estate
Medium olive oil
1 bay leaf
5ml fresh thyme or 2,5ml dried
250ml fresh tomato sauce
10ml De Rustica Balsamic vinegar
125ml red wine
60ml Dijon mustard
Mix the flour, salt and pepper together.
Cut the brisket in strips and dip each strip in the seasoned flour.
Heat the oil in a heavy saucepan and seal the individual strips and set them aside.
When all the strips have been sealed, place them back into the saucepan.
Mix the bay leaf, thyme, tomato sauce, balsamic vinegar, red wine and Dijon mustard together.
Pour the mixture over the brisket strips and simmer for 1 hour until tender.
Serve with rice or samp.