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Fresh-Pressed Olive Oil Club
Chilean Harvest Page 7

Grilled Carrots with Avocado and Mint

Posted on by The Olive Oil Hunter

Chile is one of the world’s largest exporters of avocados (called palta), after the Quechuan word for “hanging weight”, but some 30 percent of the crop stays in the country and is used in many dishes. The pairing of grilled carrots with palta may seem unusual, but extra virgin olive oil presides over a beautiful marriage!

Ingredients

  • 1 1/2 teaspoons cumin seeds
  • 3 tablespoons fresh lemon or lime juice
  • 2 teaspoons honey
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 serrano or jalapeño chile, stemmed and thinly sliced crosswise (seed if you want a milder chile)
  • One 1-inch piece fresh ginger, peeled and finely grated
  • Coarse salt (kosher or sea)
  • 1 1/2 pounds medium carrots with tops (preferably multi-colored), scrubbed, halved lengthwise, tops trimmed to about 1-inch
  • 2 ripe but firm avocados, peeled, pitted, and cut into slices or irregular chunks
  • 1/2 cup fresh mint, flat-leaf parsley, or cilantro leaves

Directions

Step 1

Set up your grill for direct grilling and heat to medium. (Alternatively, cook the carrots on the stovetop using a cast iron griddle, skillet, or grill pan.)

Step 2

Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let them cool.

Step 3

Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add the lemon juice and honey.

Step 4

Whisk in 1/4 cup of olive oil until combined, then stir in the chile and ginger. Season with salt. Let the mixture sit until you’re ready to serve, which will give the chile and ginger time to infuse the sauce. Transfer to a 9 x 13 baking dish.

Step 5

Toss the carrots with the remaining 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Remove carrots from the baking sheet and grill directly on the grill grate, turning occasionally, until lightly charred in spots and tender, 14 to 18 minutes. Immediately transfer the carrots to the sauce. Toss to coat; season with additional salt, if desired.

Step 6

Arrange the avocado and carrots on a platter with a deep well. Spoon any remaining sauce over them, then top with mint. Serve the carrots warm or at room temperature.

Serves 6 — Recipe adapted from bonappetit.com

Chilean Salsa (Pebre)

Posted on by The Olive Oil Hunter

No collection of Chilean recipes would be complete without pebre. Every cook, it seems, has their own version. If you want to tame the onion, soak it in cold water for about 30 minutes, then drain well. Serve the salsa with bread, meat, seafood, or eggs.

Lilly, the talented cook/housekeeper at the Don Rafael farm in Chile’s Lontue Valley, shared her recipe for Chile’s favorite condiment during one of our many visits to the farm. It’s best, she says, when made less than 2 hours ahead.

Ingredients

  • 8 scallions, trimmed, white and green parts thinly sliced
  • 4 fresh aji or serrano peppers, stemmed, seeded, and finely diced
  • 1 medium bunch fresh cilantro, leaves and tender stems chopped
  • 1/2 clove garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1 tablespoon water
  • Coarse salt (kosher or sea) to taste

Directions

In a medium bowl, combine the scallions, peppers, cilantro, garlic, olive oil, water, and lemon juice. Season to taste with salt. Cover and refrigerate if not using immediately.

Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Tuna Ceviche with Avocado

Posted on by The Olive Oil Hunter

Originally from the neighboring country of Peru, ceviche is very popular in Chile. Not surprising given Chile’s proximity to the Pacific (it has thousands of miles of coastline).

Ingredients

  • 1 pound sushi-quality albacore or yellowfin tuna, cut in 1/2-inch dice
  • 1/2 small red onion, cut in small dice
  • 1 garlic clove, peeled and minced
  • 1 to 2 serrano or jalapeño chiles, to taste, stemmed, seeded and minced
  • 1 tablespoon brined capers, rinsed and drained
  • 1 ripe avocado, peeled, pitted, and cut in small dice
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste
  • 1/3 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped fresh cilantro leaves, or more to taste Leaf lettuce, baby arugula, baby spinach, or radicchio leaves, for serving

Directions

Step 1

Refrigerate the diced tuna while you prepare the remaining ingredients.

Step 2

Place the onion in a small bowl and cover with cold water. Let it sit for five minutes, then drain, rinse, and dry on paper towels. (This step removes some of the bitterness.)

Step 3

In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper, and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.

Step 4

Stir together the remaining lime juice and the olive oil. Pour over the tuna and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.

Step 5

Just before serving, add the cilantro and toss. Taste and adjust seasonings. Line salad plates with salad greens, spoon the ceviche on top, and serve.

Serves 4 to 6 — Recipe from cooking.nytimes.com

Grilled Tuna with Castelvetrano Olive Relish

Posted on by The Olive Oil Hunter

Feel free to substitute any meaty fish steaks or fillets for the tuna, such as swordfish, red snapper, branzino, salmon, or Chilean sea bass. If you have any leftover relish, serve it with bread or potatoes.

Ingredients

  • 4 tuna or swordfish steaks, each about 6 ounces
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 fennel bulb, trimmed, sliced into 1/4-inch wedges
  • 2 leeks, cleaned and cut into 1/2-inch rounds
  • 2 lemons, sliced into thin rounds, plus wedges for serving

For the relish:

  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup pitted, roughly chopped Castelvetrano olives
  • 1 large shallot, peeled and diced
  • 1/4 cup diced red bell pepper
  • 3 tablespoons white wine vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 475°F and set a rack on the top third of the oven and another on the bottom. Once hot, add a rimmed sheet pan to the oven to preheat.

Step 2

Rub the fish steaks with olive oil all over and season generously with salt and pepper. Toss the fennel, leeks, and lemons with a glug of olive oil and a pinch of salt.

Step 3

Carefully remove the preheated sheet pan from the oven and place the fish steaks in the center of the sheet pan (they will sizzle), then scatter the fennel mixture around the fish and place the sheet pan on the bottom rack. Cook for about 10 to 15 minutes.

Step 4

While the steaks cook, combine the relish ingredients in a small bowl and set aside.

Step 5

Turn the oven to broil and put the fish on the top rack under the broiler. Some of the outer edges of the leeks, fennel, and lemons should get a little char. This should take about 5 minutes.

Step 6

Serve with the olive relish and extra lemon wedges.

Serves 2 — Recipe adapted from goop.com