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Posts Tagged ‘olive oil’

  1. Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

    June 25, 2018 by Varga László

    Ingredients (4 servings):

     

    • 300 g herring fillets
    • 1 ripe large tomaro
    • 50m ml extra virgin olive oil
    • 1 green garlic
    • 1 red chili pepper
    • salt and freshly ground pepper

     

    Preparation method:

     

    1. Sprinkle the herring fillets with salt an freshly ground pepper.
    2. Cut the tomato in thin wedges.
    3. Slice the green garlic.
    4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
    5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chili peppers.
    6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
    7. Repeat these in batches, not to overcrowd the skillet.
    8. From time to time replenish the water that gets evaporated in the process.
    9. Leave the tomato slices a bit more to poach and release their juices.
    10. Serve he fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.

  2. Salmorejo Recipe – Spanish Cold Soup from Andalucia

    June 22, 2018 by Varga László

    Ingredients (6 servings):

    • 2 cans of peeled tomatoes
    • half of baguette
    • 1-2 peppers (red or green)
    • 1 Cup Extra Virgin Olive Oil
    • 2-3 garlic cloves
    • 1-2 teaspoons Sherry Vinegar
    • salt and freshly ground black pepper to taste
    • 3 Hard Boiled Eggs
    • a few slices of jamon serrano (Spanish ham) – optional

    Preparation method:

    1. Add the canned peeled tomatoes to the blender.
    2. Blend at high-speed for about halt a minute until the tomatoes transformed to a sauce.
    3. Break the baguette into smaller pieces with your hands.
    4. Dice the hard boiled eggs.
    5. Add the baguette, peppers and garlic to the blender.
    6. Season with vinegar, salt and freshly ground black pepper.
    7. Blend until the bread and others break down to a smooth paste.
    8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
    9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
    10. Adjust with salt and pepper to taste.
    11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.

  3. Asparagus Frittata – Italian Omelette

    June 8, 2018 by Varga László

    Ingredients (2 servings):

    • the bottoms of a bunch of asparagus
    • 4 free range eggs
    • 1 medium onion
    • olive oil
    • 50 g grated Parmesan cheese
    • salt and pepper to taste

     

    Preparation method:

    1. Discard the woody third of the asparagus stalks.
    2. Cut in small pieces the asparagus.
    3. Chop the onion.
    4. Beat the eggs in a large bowl.
    5. Add the Parmesan cheese, stir it in the egg to incorporate smoothly. Season to taste with salt and freshly ground black pepper.
    6. Heat the olive oil in a smaller frying pan.
    7. Add the chopped onion and fry lightly until a bit fragrant for about 2 minutes.
    8. Add the chopped asparagus and keep frying for a few minutes until cooked.
    9. Pour over the egg mixture in the skillet, distribute it equally over the asparagus, cover and fry over medium heat for 5 minutes.
    10. By now the surface of the omelette should be thickened ready to be flipped.
    11. Either by a quick move of hand or with the help of the lid, flip the omelette.
    12. Fry the other surface of the omelette for 2 minutes.
    13. Serve while still warm, grate some extra Parmesan if you like it.