The Olive Oil Cookbook Revolution your Recipes with Olive Oil CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A MINISTERIO DE AGRICULTURA, ALIMENTACIîN Y MEDIO AMBIENTE
Join the Olive Oil Revolution Olive Oil is a natural juice that conserves the aroma, the nutrients, and all the properties of the fruit it comes from. It is one of the symbols of the Mediterranean and the keystone of the cooking and living customs that make up the famous Mediterranean diet. Olive oils are an irreplaceable element in it and they are present in virtually all its dishes. And the fact is that you only have to dress any kind of food using them, such as vegetables, pulses, dried fruit, meat, fish or just a piece of bread to discover the revolution caused by each of its drops. Join a revolution today that started up thousands of years ago and has reached you now to give a touch of flavour to all your favourite recipes and also to the ones you are about to discover! All the recipes in this book have been created by the Chef Nadeem Siraj from the restaurant Tandoori Station in Madrid
Indian Recipes PRAWNS PAKORA 600 gr of prawns 50 gr of chickpea flour 1 large red onion finely sliced 1 small tablespoon of grenade dry seeds 4 green chilies without seeds finely chopped 2 small tablespoons of fresh coriander finely chopped A pinch of baking soda Olive Oil Peel the prawns, clean them and cut into small pieces. We place the chickpea flour into a bowl and add a little bit of water, enough to obtain a consistent paste, and mix with a fork to avoid the lumps. Then add the remaining ingredients except the oil and mix well. In a deep frying pan pour Olive Oil to 1/3 full and when it will be hot, toss the dough giving to it the form of pellets with a spoon. When they are golden and crunchy we remove them and we serve them hot.
LAMB CHOPS 1kg of lamb chops ¾ teaspoon of cumin seeds A small tablespoon of coriander seeds ¾ teaspoon of black peppercorns. 500 ml of milk 1 cinammon stick 10 grains of cardamom 10 cloves A 2 cm piece of grated ginger 2 big onions finely chopped 75 gr of chickpea flour (Besan) 2 teaspoons of chili powder 125 ml of natural yoghurt cream Olive Oil Elaboration Remove the fat from the lamb, and especially that the bone ends are clean. In a frying pan over low heat fry the cumin seeds until they give off aroma and turn away. Same with coriander seeds. We crush them along with black pepper and turn to a deep frying pan and incorporate milk, cinnamon, cardamom, cloves, ginger and onion. All this over medium heat until boiling, and add the lamb chops. Simmer for 20 minutes until chops are tender and there s a little bit of liquid. Remove the chops and drain. Beat the chickpea flour, chili powder, yoghurt, salt to taste and 60ml of water, until prepare a paste to dip the lamb chops. Heat the Olive Oil in a deep frying pan and meanwhile we dip the lamb chops into the chickpea flour, and we fry them in the hot oil until they are crispy. Serve with sliced limes.
BIRYANI OF LAMB 1kg of boneless lamb chunks 1 8cm piece of grated ginger 2 cloves of garlic crushed 2 tablespoons of garam masala ½ teaspoon of chili powder ½ teaspoon of ground turmeric 4 green chilies finely chopped 20g of fresh coriander leaves finely chopped 15 gr Of chopped mint 500gr of basmati rice 4 onions cut into Julienne ¼ tablespoon of salt 120 ml of Virgin Olive Oil 250ml of natural yoghurt cream ½ tablespoon of saffron soaked in 2 tablespoons of warm milk Elaboration Mix in a bowl the lamb with the garlic, ginger, garam masala, chili, turmeric, green chili, coriander and mint. Cover and macerate in the refrigerator for a few hours. Wash the rice into a strainer with cold water. Also drain in the strainer the onion, which salt has been added, and dry it on blotting paper. Heat the Olive Oil in a saucepan and add the drained onion and sauté for a few minutes until it be golden brown. Drain in a colander and set aside. We took the lamb from the marinade, and we fry it with Olive Oil. Later we ll add the onion, yogurt and the remaining marinade. Simmer for 30 minutes until the lamb is tender, and add the rice. Move a couple of minutes and add water to cover two fingers above. Pour the fried onion mixture sauté and when it begins to boil, set to simmer and leave to cook about 15 minutes. Finally add the saffron and serve.
ALOO KI TIKKI 500gr of chopped potatoes 150gr of fresh peas 2 green chilies finely chopped ½ red onion finely chopped 1 piece of 2cm grated ginger 1 teaspoon of ground turmeric 1 teaspoon of ground cumin 1 teaspoon of ground coriander ½ tablespoon of Garam Masala 2 tablespoons of chickpea flour 1 tablespoon of lime juice 4 tablespoons of Olive Oil Boil the potatoes for 15 minutes until they are soft and set aside. Boil the peas for 4 minutes and drain. Crush the potatoes into a bowl and add the peas. Add 1 tablespoon of Olive Oil to the frying pan and reheat the chilie, the onion, ginger and the rest of the groundspices for 2 minutes. We incorporate this lighty fried to the mixture of potatoes, along with the chickpeas flour and mix all well. Add the lime juice and salt to taste. With this mass, we make a small pellets and crushed to make it like a hamburger. We heat the rest of the Olive Oil in a frying pan and fry the hamburgers of potato for both sides until they are brown and crispy on the outside. Serve hot.
POTATO SALAD 800gr boiled potatoes 1 small red onion finely chopped 2 table spoons fresh chopped coriander 1 small green capsicum chopped 1 small red chilli chopped 3 celery stalk thinly sliced (if available) Dressing: ½ cup of Extra Virgin Olive Oil 2 table spoons lemon juice 1 table spoon of sesame s eeds Ground black pepper Salt and ground black pepper as you like Cut the potatoes in to small pieces (boiled before), and mix them with the onion, capsicum, celery, red chilli and coriander, all together. To make the dressing, mix together the Extra Virgin Olive Oil, lemon juice, sesame seeds and season with salt and freshly ground black pepper to taste. Pour the dressing over the salad and gently mix it, being carefully not to break up the pieces of potato.
CHICKEN WITH ALMONDS AND CORIANDER 1 Kg of peeled, trimmed and boned chicken 50 gr of peeled almonds 2 large onions 2 garlic cloves 2 green chilies finely chopped 1 5 cm piece of grated ginger ½ cup of Extra Virgin Olive Oil 4/5 fresh bay leaves 1 ½ tablespoon of ground coriander 1 tablespoon of ground cumin ¼ teaspoon of powder chili ¼ teaspoon of ground turmeric ¼ teaspoon of sweet paprika 1 tablespoon of ground black pepper 4 tablespoons of fresh coriander finely chopped 170 ml of natural yoghurt In a large bowl, mix the almonds already crushed, along with the onion, garlic, chili and ginger until everything is uniform, but it has not to be reduced to a puree. In a wok or saucepan, pour the Extra Virgin Olive Oil and sauté the above mixture of onion with bay leaves until the onion is browned. Incorporate the chicken, stirring continuously until it s well browned. Add the coriander, cumin, powder chilli, turmeric, paprika, salt and black pepper until they are well absorbed by the chicken, and then add ½ cup of water. Stir over a medium heat for 5 minutes. When the water has evaporated, there will be a thick and consistent sauce. Add another ½ cup of water and let it boil. Cook for 20 minutes over low heat. We add ¾ of fresh cilantro and stir. Crush more almonds and mix them with the yoghurt, until we get a paste and add it to the cooking, and leave about 5 more minutes. Before serving, pour the remaining fresh cilantro on top.
KACHUMBAR 1 big red onion finely sliced 2 small cucumbers finely sliced 100 gr of ripe tomatoes finley sliced 3 small tablespoons of fresh coriander finely sliced Fresh coriander leaves 1 green chili finely sliced ½ tablespoon of lime juice ½ tablespoon of ground black pepper 1 ½ tablespoon of chaat massala 125 gr of roasted peanuts 2 tablespoons of Extra Virgin Olive Oil Salt In a large bowl toss together the onion, cucumber, tomato, coriander, chili and lime juice. Incorporate Extra Virgin Olive Oil and season with salt, ground black pepper and chaat massala. Mix well. To serve, toss the peanuts and cilantro leaves on top.
GREEN SALAD WITH PITTA BREAD 1 large pita bread golden toasted and crisp 2 small size lettuces torn in to bite size pieces 2 tomatoes chopped in big pieces 2 small cucumbers chopped in bite size pieces 2 small green chilli chopped 4 spring onions chopped 1 green capsicum cut in to large dice 1 large handful mint, roughly chopped 1 large handful coriander leaves, roughly chopped 1 large red onion cut in to large dice 60 ml lemon Juice 60 ml of Extra Virgin Olive Oil 2 tablespoon Cashew Nuts Salt for taste ½ teaspoon of ground black pepper Break the golden crispy Pita Bread in to 2 cm. pieces. Add in a large bowl, Extra Virgin Olive Oil and Lemon Juice and season with salt and ground black pepper. Add chopped green chilli and mix well the dressing. Add the lettuce, tomatoes, cucumber, spring onion, red onion, capsicum and herbs together. Crumble over the toasted pita bread, mix with the dressing and serve immediately.
Fusion Recipes What seems new to you today, will seem completely normal within a short time. New, delicious dishes that have come to stay, perfect for being discovered with the fantastic properties of Olive Oil. FISH CROQUETTES 500 gr of white fish grilled and broken into small pieces 1 medium red onion finely chopped 2 medium potatoes boiled, peeled and mashed 4 green chilly finely chopped 2 tablespoon of fresh coriander finely chopped ½ tablespoon of fresh ginger finely chopped 2 egg beaten 200 gr breadcrumbs for coating Olive Oil for frying Salt to taste 1 table spoon ground black peppercorn In a bowl mix together the fish, onion, potatoes, chillies, ginger, coriander, Salt and ground black pepper. Mix well all the ingredients. Grease your hands and take small amount of mixture and shape into croquettes. Brush each croquette with the beaten egg, and then roll in the breadcrumb to coat. Heat the Olive Oil in a frying pan and shallow fry the croquettes until golden brown. Remove from the pan and drain on kitchen paper. Serve hot.
FISH AND VEGETABLE PAELLA 30gr white fish cut in small pieces 500ml heated chicken stock 250gr medium-grain rice 1 tomato boil, peel and chopped 1 red onion chopped ½ red onion extra finely chopped 4 garlic cloves crushed 1 red capsicum finely chopped 1 tea spoon hot chilli powder 6 saffron threads 100gr fresh peas 100gr fresh green beans cut in small pieces 2 table spoon fresh coriander finely chopped 2 green chillies chopped 125 ml white wine 125ml Olive Oil Heat the Olive Oil in a saucepan, add onion and fry for 2 minutes; add fish and white wine and gently shake the pan for 5 minutes. Remove from the heat. Separate the fish in pieces and reserve the liquid. In another large heavy-based frying pan, heat Olive Oil and add extra onion, garlic, green chillies, capsicum, beans and fresh peas; cook for 5 minutes. Add the chopped tomatoes, chilli powder and season with salt. Add the reserved liquid, then add the rice and stir. Blend the saffron with the stock and add it in the rice mixture. Bring it to boil, then reduce the heat to low and simmer. Uncover for 10 minutes without stirring, then cover and cook over low heat for 10 minutes more turning over halfway trough, until the rice is tender, and fish and vegetables cook through. Leave to rest for 5 minutes, then add chopped coriander and serve.
FISH WITH ONION SAUCE 4 red snapper fillets or other white fish 2 medium red onions, chopped into ¼ inch chunks 2 cloves of garlic crushed Flour for breading fish 1/3 cup red wine vinegar 1/3 cup of lemon juice 2 whole bay leaf 1 large handful of fresh mint chopped finely 1 tablespoon of coriander seeds 1 large green chilly finely chopped Salt and ground black pepper to taste ½ cup of Olive Oil Rinse fish and pat dry with a paper towel. Cover a large dinner plate with flour about ½ inch deep. Heat approximately 4 tablespoon Olive Oil over medium high heat in a large non-stick frying pan with heavy bottom. Cover the Fish fillets in the flour on both sides, seasoning before with salt and ground black Pepper. Place it in the pan and cook until golden brown on both sides. Remove and place on a large platter on top of towel paper to absorb any extra Oil. Add the rest of the Olive Oil to pan, fry the onion until translucent. Add crushed garlic, bay leaf and coriander seeds. Fry for 2 minutes, and then add vinegar and lemon juice and stir for 2 more minutes. Add chopped mint and green chilli, season with salt. Cook for 1-2 minutes. Remove the paper towel from the fish and arrange the fish nicely on platter. Cover with the sauce, sprinkle some chopped mint on the top and serve with Basmati rice.
COLD SHRIMPS SALAD 500gr peeled, cooked shrimps 250gr plain creamy yoghurt 1 red pepper chopped 2 large tomatoes chopped in bite size chunks 2 clove garlic finely chopped 1 bunch spring onion chopped 1 bunch fresh mint finely chopped 2 tablespoon freshly squeeze lime juice 3 tablespoon Olive Oil 1 tablespoon Tabasco sauce 1 green chilli finely chopped 2 celery sticks chopped in bite size pieces Salt and ground black pepper to taste Put the yoghurt into a large bowl, add salt and ground black pepper to taste. Then add Tabasco, Olive Oil, lime juice, garlic and mix it well. Add chopped tomatoes, red pepper, spring onions, green chilli, celery and shrimps together. Mix it well, then leave it in the fridge for al least a couple of hours. To serve, you can put some fresh lettuce leaves in to a large platter and pile the shrimp salad on the top.
COLD CHICKEN AND BROWN RICE SALAD 400gr boneless chicken breast, cooked and sliced into thin strips 150gr brown (Integral) rice lightly boiled 1 bunch spring onions, chopped into 2 cm pieces ½ cup of walnuts 1 small red onion chopped finely 2 sundried tomatoes chopped finely 2 red chilli chopped 1 handful fresh coriander chopped finely 1 tablespoon toasted coriander seeds 1 tablespoon toasted sesame seeds 2 tablespoon freshly squeeze lime juice ¼ cup of soy sauce ¼ cup of Olive Oil Salt and ground black pepper to taste Put Olive Oil in a large salad bowl, add lime juice, soy sauce, sesame seeds, coriander seeds and season with salt and ground black pepper. Mix it well. Add chopped fresh coriander, red chilli, sundried tomatoes, red onion and spring onion, and mix it again gently. Taste if you need more salt or lime juice. Finally add the brown rice and chicken. Gently mix with the dressing and refrigerate for 30 minutes. Add walnuts on the top and serve cold.
CHICKEN WITH GREEN SAUCE 1 Kg boneless skinless chicken, cut in pieces ½ cup of Olive Oil 3 cloves of garlic 1 red onion 1 teaspoon of red pepper flakes 150ml white wine 1 large handful of coriander 1 large green capsicum, seeded and broken in small pieces 1 thumb size piece of ginger 2 green chillies 1 large lemon 1 large handful of spring onion, chopped Salt to taste 4 cloves 8-10 whole black pepper In a food processor add garlic, ginger, coriander, capsicum, green chillies, ½ red onion, white wine and squeeze the lemon juice. Ground it all together until become a paste. If needed, add a bit of water. Set aside. Chop the other half onion finely. Heat the Olive Oil in a large heavy-based frying pan, and add chopped onion. Cook until slightly golden brown. Add cloves and whole black pepper, stir for 1 minute, and then add the chicken pieces. Stir for 5-10 minutes until the chicken is golden brown from outside. Add the Green mixture and season with Salt to taste. Cook for 5-10 minutes more or until the chicken is tender and cooked. Add water if necessary while cooking. Add the chopped spring onion and stir for 1 more minute Serve hot with white rice.
PATATAS BRAVAS 1 Kg p otatoes Olive Oil for deep-frying 2 table spoons Extra Virgin Olive Oil 500gr tomatoes ¼ red onion finely chopped 2 garlic cloves crushed 3 tablespoons sweet Spanish paprika ¼ teaspoon cayenne pepper 2 bay leaf 1 handful fresh coriander finely chopped 2 green chillies finely chopped Salt as you like Peel and cut the potatoes in to 2cm cubes, rinse and drain well as completely dry. Fill a large heavy-based frying pan one third full of Olive Oil and heat to 180º. Cook the potatoes until golden grown. Drain well on paper towel and cool completely. Boil the tomatoes and peel the skin off, chopped them finely. Heat the Extra Virgin Olive Oil in a frying pan over medium heat, and cook the onion for 3 minutes. Add the garlic, paprika and cayenne pepper and cook for 1-2 minutes or until fragrant. Add the tomatoes, bay leaf, coriander and green chillies, stirring occasionally. Add 90 ml water and cook until gets thick and pulpy. Cool slightly and remove the bay leaf. Blend in a food processor until smooth, adding little water if necessary. Before serving, return the sauce to the frying pan and cook on low heat for 2 minutes, season well. Reheat the Oil to 180º and fry the potatoes again for 2 minutes until very crisp and golden. Drain on paper towel, put the potatoes in a large plate and spread the sauce over the potatoes. Garnish with chopped coriander and serve hot.
SPANISH OMELETTE 6-7 medium potatoes peeled 1 onion 5-6 large eggs 2/3 cups of Olive Oil for pan frying 2/3 fresh green chillies chopped 1 handful of fresh coriander finely chopped 1 Teaspoon of ground black pepper Salt to taste Cut the peeled potatoes in to slice approximately 1/8 thick. Peel and chop the onion into big chunks. Put the potatoes and onion into a bowl, season with salt and mix them together. In a large non-stick frying pan, heat the Olive Oil on medium high heat, place potatoes and onion mixture. The oil should almost cover the mixture. Slightly turn down the heat, so the potatoes do not burn, and leave in the pan until potatoes are cooked and soft. Remove the mixture from the oil and put aside. Crack the eggs into a large mixing bowl and add ground black pepper, chopped chillies and coriander. Add salt to taste and beat them with a fork nicely. Then pour in the potatoes mixture. Mix together with a large spoon. Heat 2 tablespoon of Olive Oil into a small non-stick frying pan, not very hot. Add the mixture and spread out evenly. The eggs should be cook golden brown from outside, but the inside mixture should not be cooked completely. When it s browned on the bottom, place a large dinner plate upside down over the frying pan, and quickly turn the frying pan over. omelette will fall on to the plate. Place the frying pan back on the fire and add another 2 table spoon of Olive Oil, heat it for 30 seconds, and slide the omelette into the pan from the other side, and let cook for 3 or 4 minutes, or until golden brown from the bottom. Turn the heat off and let the omelette sit in the pan for 2 minutes, then slide the omelette on a plate to serve.
Join the Olive Oil Revolution CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A MINISTERIO DE AGRICULTURA, ALIMENTACIîN Y MEDIO AMBIENTE