Who says you can’t sauté and fry with fresh pressed olive oil? Watch T. J. Robinson, the Olive Oil Hunter bust that myth with this chicken parmesan recipe.
Olive Oil Egg Salad
Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!
Ingredients
- 4 large eggs, hard boiled, peeled and cooled
- 1/4 cup thinly sliced scallions, cut on the diagonal
- 1/4 cup thinly sliced celery hearts with leaves
- Salt and pepper to taste
- 1/2 cup rough chopped green olives (with or without pimento)
- Pinch of red pepper flakes
- 1/2 cup roughly chopped flat-leaf parsley
- 3 to 4 tablespoons fresh-pressed olive oil
Directions
Step 1
Chop eggs into large rough pieces and put in a medium bowl.
Step 2
Add scallions, and celery and season with salt and pepper.
Step 3
Add olives, red pepper, parsley and fresh-pressed olive oil.
Step 4
Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
To Serve
Piri-Piri Drumsticks with Blue Cheese Dip
Nando’s Peri-Peri Sauce is my go-to brand (both spellings are correct!). For the blue cheese dip, the ultimate is Cabrales, an artisanal blue from Asturias, Spain. And for even more flavor, I’m replacing celery sticks with fresh fennel. The only prep work—still fast and easy—is the marinade for the drumsticks. Since they need time to absorb all the spices, I like to do this early in the day.
Ingredients
For the drumsticks
- 2 tablespoons pimentón (smoked Spanish paprika)
- 2 teaspoons coarse kosher or sea salt
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dry mustard
- 1-1/2 teaspoons ground fennel seed
- 1 teaspoon freshly ground black pepper
- 12 meaty chicken drumsticks
- Extra virgin olive oil
- Large fennel bulb
For the glaze
- 3 tablespoons butter
- 1 clove garlic, minced
- 1/2 cup Nando’s Peri-Peri Sauce or your favorite hot sauce
- 1 tablespoon fresh lemon juice
For the dip
- 1/2 cup crumbled Cabrales or other artisanal blue cheese
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 to 2 tablespoons milk or cream (optional)
- Extra virgin olive oil
Directions
Step One
Combine the pimentón and other spices in a small bowl. Place the drumsticks in a large bowl (or a large resealable plastic bag) and coat them with olive oil. Add the spice mixture and use your hands to distribute it evenly. Cover and refrigerate for 4 to 8 hours.
Step Two
To cook, preheat your oven to 400°F. Line a rimmed baking sheet with foil, then top with a wire rack. Oil the rack and arrange the drumsticks on it. Bake until cooked through, 40 to 45 minutes, turning once or twice with tongs. (Alternatively, you can grill the drumsticks.)
Step Three
While the chicken is cooking, make the dip and the glaze. For the dip, mash the blue cheese in a bowl with a fork. Whisk in the sour cream, mayonnaise and Worcestershire sauce. If desired, thin with the milk or cream. Transfer to a serving bowl and drizzle with olive oil.
Step Four
For the glaze, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 2 to 3 minutes. Stir in the piri-piri sauce and lemon juice and bring to a simmer. When the drumsticks are cooked through, remove from the oven, brush on all sides with the glaze, and return to the oven for 5 minutes to set.
Step Five
To plate, trim the fennel bulb, reserving the feathery fronds. Cut in half lengthwise, remove the core, and then slice each half into small wedges. Arrange them on a platter with the drumsticks, garnish with the fronds, and serve with the dip.
Yields 4 appetizers or 2 hearty main dish servings.
Prawns with Zingy Avocado Dip
Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.
Ingredients
- 2 fresh jalapeños, stemmed and seeded
- 1 avocado, peeled, pitted, and coarsely chopped
- 1/4 cup sour cream
- 1 lime, rind finely grated, juiced
- 1/2 cup at-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 clove garlic, peeled and crushed
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 1/2 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- 1 tablespoon water
- 1 small red onion, finely diced
- 1 1/2 pounds cooked and chilled jumbo prawns or shrimp, peeled and deveined
- Edible flowers, such as nasturtiums, for serving (optional)
Directions
Step 1
Remove the stem, seeds, and veins, from the jalapeños. Finely dice one jalapeño. Set aside. Coarsely chop the remaining jalapeño and place in a blender with the avocado, sour cream, lime rind, 1 1/2 tablespoons lime juice, parsley, mint, cilantro, garlic, salt, and ground cumin.
Step 2
With the motor running, add the olive oil and water in a slow, steady stream until smooth and well combined, scraping sides of blender once. Taste for seasoning, adding more salt if desired. Transfer to a serving bowl. Add 2 tablespoons red onion and most of the reserved diced jalapeño. Stir to combine. Sprinkle with the remaining onion and jalapeño.
Step 3
Arrange the prawns on a serving platter. Scatter with the edible flowers, if using. Serve with the dip.
Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au