by John Hamlin | Apr 15, 2020 | Oils & Vinegars
| Pan Seared Lemon Halibut |
| Post Body |
| Pan Seared Lemon Halibut
1 pound of Halibut or (any other white fish and/or prawns)
Cover pan in Longevity EVOO or any of your favorite 11 Olives infused oils, and chopped garlic
Making the sauce in separate measuring cup-
One Teaspoon of:
-Tarragon
-Marjoram
-Oregano
-Thyme
-Dash of salt and pepper
-Dash of Garlic powder
-1 Bay leaf
-2 Tablespoons of Longevity EVOO
-1 Tablespoon of White Lemon Balsamic
*Whisk together*
Pan Sear both sides on medium heat
Just before finished pour sauce over both sides of Halibut.
Pour 2 more tablespoons of White lemon Balsamic in pan.
(The balsamic will start caramelizing immediately). Let it caramelize for 45-60 seconds)
Serve on dish and add one teaspoon of white lemon balsamic to each portion of halibut. |
by John Hamlin | Jan 21, 2020 | Oils & Vinegars
Ingredients
PASTA
- 00 pasta flour 500g, plus extra for dusting
- fine sea salt a pinch
- eggs 4 large
- egg yolks 2
LAMB RAGU
- rosemary 2 handfuls, leaves picked
- garlic 2 cloves, peeled
- anchovy fillets in olive oil 4
- condimento morbido or white balsamic vinegar 150ml
- lamb neck on the bone 1kg
- plain flour 2 tbsp
- vegetable oil 3 tbsp
- white wine a splash
- chicken stock 500ml
- extra-virgin olive oil 3 tbsp
Method
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STEP 1
Put the 00 flour in a mound on a clean worksurface, make a well in the centre and sprinkle in the salt. Add the eggs and yolks, then use your fingers in a swirling motion to incorporate the eggs into the flour – it should form a crumb-like mixture. Bring this together using the palms of your hands to make a firm dough, then knead for 10 minutes until smooth. Wrap in clingfilm, then chill for at least 1 hour. Remove from the fridge 1 hour before use.
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STEP 2
Put the rosemary, garlic, anchovy fillets and vinegar into a food processor and blitz to a green sauce.
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STEP 3
Season the lamb neck well and dust with the flour. Heat the vegetable oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. Add the white wine to deglaze the pan and reduce until the liquid evaporates. Put the lamb neck back in along with the green sauce and top up with chicken stock to just cover. Bring to the boil, then turn down to the lowest heat and gently simmer for 3 hours.
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STEP 4
Put the pasta through a pasta machine – starting from the widest setting, to the penultimate setting – it should be the thickness of a 5p piece. Lightly dust a clean worksurface with flour and lay the pasta sheet out. Using a sharp knife, cut the pasta widthways into 3cm-wide ribbons. Dust lightly with flour and set aside.
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STEP 5
The lamb should now be falling off the bone. Remove from the pan and reduce the sauce until thickened. Use two forks to shred the meat, being wary of small bones, then tip the meat back into the sauce. Keep warm.
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STEP 6
Cook the papardelle in a large pan of boiling salted water for 2-3 minutes or until al dente. Use tongs to tip the pasta into the sauce, add the olive oil and enough pasta cooking water to coat, then serve.
This and more recipes can be found at olivemagazine.com
by Rick Martin | Apr 28, 2019 | Oils & Vinegars
Ingredients
1 lb lean ground beef
1 medium onion diced
1 tablespoon Italian seasoning
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
5 cups tomato pasta sauce about 2 jars
1 lb Rigatoni pasta about 500 g
2 cups shredded mozzarella cheese
Instructions
In a large saucepan, crumble and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices.
Add Italian seasoning, garlic, salt and pepper and cook 1 minute.
Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook in the oven).
Reserve 1/2 cup pasta water and drain. Stir pasta water into meat sauce.
Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9×13″ or similar baking dish.
Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
by John Hamlin | Apr 18, 2019 | Oils & Vinegars
Ingredients
- whole shell-on large raw prawns 12
- olive oil 6 tbsp
- orecchiette 150g
- garlic 2 cloves, finely sliced
- dried chilli flakes a good pinch
- flat-leaf parsley a handful, chopped
Method
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STEP 1
Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and remove the black vein inside. Give the prawns a rinse then pat dry on kitchen paper.
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STEP 2
Heat the olive oil in a frying pan and gently fry the heads and shells for 5 minutes. Scoop out the heads and shells leaving behind as much oil as possible.
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STEP 3
Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water.
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STEP 4
Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with enough reserved pasta water to make it saucy, and toss. Add parsley and toss again before serving.
This recipe and more can be found at olivemagazine.com
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