Fuchsia Dunlop’s Stir Fried Garlic Stems (Scapes) with Bacon 250gm scapes 3 rashers of bacon 3 tablespoons oil salt ½ tsp sesame oil If the bases of the garlic scapes are too fibrous cut them off. Cut into 4cm sections. Slice bacon across the grain into thin lardons. Heat a seasoned wok over a high […]
Pizza bianca is best served immediately but can be reheated quickly on a hot plate or in a heavy frying pan. It has sufficient oil to reheat without adding more oil.
Combine all ingredients except rhubarb, stir over low heat until sugar dissolves. Add rhubarb and simmer for 5 minutes. Strain, reserving syrup, then return syrup to saucepan and reduce by half.
Poach apples till cooked, retain poaching liquid for later. Place poached apples in a buttered dish – approx. size 20cm – ready for batter mixture.
My Favourite Winter Cake with Olive Oil, Fresh Chestnut flour and NO extra sugar! 6 Tablespoons VIRGO Olive Oil, 4 Cups Chestnut Flour, 1/2 Cup Raisins, Sweet Wine to soak the raisins in, 2-3 Cups Water, Pine Nuts, and fresh rosemary sprigs. Lightly grease a 9 inch spring-form pan or equivalent ( I like it […]
Don’t tell me you forgot to pickle some garlic last season! This is the best way to enjoy your garlic in winter, while the next crop grows. All you need is a few garlic bulbs, some white wine vinegar, and a little sugar. Separate the cloves from the bulb, leave the skins on and fill […]
The above custard served 5. I never quite understand servings, because Phillip and I could quite easily have eaten all of it for dinner and skipped the roast lamb beforehand.
This is garlic mayonnaise. Crush two or more cloves of garlic and salt in a mortar using a pestle. It will form a paste. Transfer to bowl, add three egg yolks and mix slowly. Add 300 ml of extra virgin olive oil and keep whisking so that a mayonnaise forms. It should be thick. Keep […]
Heat the milk with the cream and the split vanilla bean. Beat the egg yolks with the sugar until they are light and foamy.
To cook the chicken, heat a shallow layer of olive oil in a large frying pan over medium/low heat. Cook the fillets until they’re deep golden brown and springy, about 5 minutes per side depending on their size.
Cut Bruschetta loaf into 8 pieces approx 2cm thick, toast or cook on a char grill. Place 2 slices on each plate, top with slices of Brie, then rhubarb relish and finish with rocket, drizzle over VIRGO extra virgin olive oil and vinegar.
Mix dry ingredients in a bowl, then add oil, egg and lemon rind and juice, and stir with a spoon until a dough forms. Turn dough out onto a floured bench, then use a floured knife to cut it in half.