Theo’s Slow Baked Preserved Aubergine with Aloades Extra Virgin Olive Oil


 

Serves 4

Ingredients

12 baby aubergines

Handful sea salt

1 bulb garlic

3 strips lemon rind

3 bay leaves

Pinch chilli flakes

Few sprigs of thyme or rosemary

Pinch pink peppercorns

750ml Aloades extra virgin olive oil 

Tahini dressing:

1 tbsp tahini

1 tbsp yogurt

1 tbsp water

Few drops lemon juice

1 tsp honey

250g Halloumi cheese

Pinch toasted almond flakes

Few basil leaves

4 sundried tomatoes

Method:

Preheated oven 160c FAN

Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour. 

Shake off the salt, place the aubergines on a kitchen towel and dry. 

Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.

Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar. 

Mix all the tahini dressing ingredients together and reserve.

Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.

To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.

You can try Aloades Early Harvest Extra Virgin Olive Oil here.

Recipe By Theo A Michaels – www.TheoMichaels.com @theocooks

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Serves 4

Ingredients

12 baby aubergines

Handful sea salt

1 bulb garlic

3 strips lemon rind

3 bay leaves

Pinch chilli flakes

Few sprigs of thyme or rosemary

Pinch pink peppercorns

750ml Aloades extra virgin olive oil 

Tahini dressing:

1 tbsp tahini

1 tbsp yogurt

1 tbsp water

Few drops lemon juice

1 tsp honey

250g Halloumi cheese

Pinch toasted almond flakes

Few basil leaves

4 sundried tomatoes

Method:

Preheated oven 160c FAN

Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour. 

Shake off the salt, place the aubergines on a kitchen towel and dry. 

Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.

Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar. 

Mix all the tahini dressing ingredients together and reserve.

Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.

To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.

You can try Aloades Early Harvest Extra Virgin Olive Oil here.

Recipe By Theo A Michaels – www.TheoMichaels.com @theocooks

[:gr]

 

Serves 4

Ingredients

12 baby aubergines

Handful sea salt

1 bulb garlic

3 strips lemon rind

3 bay leaves

Pinch chilli flakes

Few sprigs of thyme or rosemary

Pinch pink peppercorns

750ml Aloades extra virgin olive oil 

Tahini dressing:

1 tbsp tahini

1 tbsp yogurt

1 tbsp water

Few drops lemon juice

1 tsp honey

250g Halloumi cheese

Pinch toasted almond flakes

Few basil leaves

4 sundried tomatoes

Method:

Preheated oven 160c FAN

Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour. 

Shake off the salt, place the aubergines on a kitchen towel and dry. 

Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.

Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar. 

Mix all the tahini dressing ingredients together and reserve.

Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.

To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.

You can try Aloades Early Harvest Extra Virgin Olive Oil here.

Recipe By Theo A Michaels – www.TheoMichaels.com @theocooks

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ORZO LEMON CHICKEN TRAY BAKE – ALOADES OLIVE OIL

A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like.

 

This post is sponsored; but I only promote what I love and genuinely use – and these guys are great, first press olive oil from Cyprus by an incredibly ethical company. Find out more about Aloades Olive Oil – or try their olive oil – here.

 

 

Orzo Lemon Chicken Tray Bake Recipe

 

Ingredients

 

Half onion, diced

 

2 tbsp oregano

 

1 tbsp smoked paprika

 

800g chicken, diced

 

2 cloves garlic, sliced

 

1.5 cups orzo pasta

 

1 cup white wine

 

1 pint chicken stock

 

Handful Kalamata olives

 

1 lemon, juice and zest

 

Salt and Pepper

 

Handful fresh coriander, chopped

 

1 preserved lemon, thinly sliced

 

Method:

 

Dust the chicken with salt, pepper, oregano and smoked paprika and fry in olive oil till golden brown all over then remove from the pan. In the same pan, fry the onions till soft, about 10 minutes, then add the garlic, followed by the orzo pasta.

 

Fry the pasta for a minute before adding a cup of wine and simmer until reduced by at least half then reintroduce the chicken to the pan plus any leftover juices along with the olives and lemon zest.

 

Pour in the stock and simmer on a low heat, without stirring, for about 12 minutes or until chicken is cooked then turn off the heat. Finish with a drizzle of Aloades Extra Virgin Olive oil, the juice of half a lemon and a scattering of the fresh coriander and preserved lemons. Rest of 10 minutes before serving.

Theo is cooking for Aloades

Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil

Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil

A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.

Sponsored by Aloades Olive Oil

Ingredients

1 tin cannellini beans

120ml Aloades extra virgin olive oil

1 tbsp water

1 clove garlic, crushed

Juice ½ lemon

½ tsp salt

1 preserved lemon, diced

Generous pinch dried oregano

4 pita breads

½ tsp chili powder

Salt and Pepper

Method:

Pre-heat oven to 200ᵒC (400F) Gas 6

Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.

Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.

To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.

Bake in the oven for 10 minutes.

Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:

“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades

Try Aloades Olive Oil here.

 

[:fr]
Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil

Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil

A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.

Sponsored by Aloades Olive Oil

Ingredients

1 tin cannellini beans

120ml Aloades extra virgin olive oil

1 tbsp water

1 clove garlic, crushed

Juice ½ lemon

½ tsp salt

1 preserved lemon, diced

Generous pinch dried oregano

4 pita breads

½ tsp chili powder

Salt and Pepper

Method:

Pre-heat oven to 200ᵒC (400F) Gas 6

Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.

Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.

To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.

Bake in the oven for 10 minutes.

Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:

“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades

Try Aloades Olive Oil here.

[:gr]
Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil

Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil

A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.

Sponsored by Aloades Olive Oil

Ingredients

1 tin cannellini beans

120ml Aloades extra virgin olive oil

1 tbsp water

1 clove garlic, crushed

Juice ½ lemon

½ tsp salt

1 preserved lemon, diced

Generous pinch dried oregano

4 pita breads

½ tsp chili powder

Salt and Pepper

Method:

Pre-heat oven to 200ᵒC (400F) Gas 6

Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.

Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.

To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.

Bake in the oven for 10 minutes.

Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:

“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades

Try Aloades Olive Oil here.

[:]

Alan Coxon’s recipe with Aloades

ALOADES Extra Virgin Olive Oil Poached Salmon

Served with crisp apple, parsley oil and saffron mayonnaise

Serves 4

800g Very Fresh ‘Sushi’ quality salmon skinned and pin boned,

225 ml ALOADES extra virgin early harvest olive oil

Zest of 1/2 lemon

2 star anise

1 sprig of thyme

1 small clove of garlic crushed

1 Bay leaf

1tsp sea salt

1tsp Brown sugar

Method

1/ Season the salmon lightly with sea salt and brown sugar and leave covered for 15 mins.

After 15 mins brush off any seasoning residue.

2/ Place ALOADES extra virgin early harvest olive oil into a cooking bag (this can be a microwave bag, sous vide or roasting bag) and add all the ingredients to the bag then seal the bag well.

3/ Half fill a deep saucepan with warm water and heat to 43dgr C (110 dgr F) then place the bag of salmon and oil into the water

4/Maintain the temperature for approx. 30 mins (or until the internal temp of the fish reaches 43 dgr C)

4/ when ready carefully and gently remove the fish from the oil drain lightly.

5/ plate and serve the fish with slices of fresh crisp eating apple, samphire (salicorne) and baked brick pastry for texture ( filo pastry also works well).

Save the oil used to cook the fish to use in the parsley oil dressing.

For the homemade Saffron Mayonnaise

3 fresh free-range egg yolks

½ lemon, juice only

¼ tsp Sea salt and ¼ tsp freshly ground black pepper

150ml/5fl oz ALOADES extra virgin olive oil

¼ tsp saffron powder

10 ml White wine vinegar

30 ml whipping cream

  1. Blend all ingredients, (except the ALOADES extra virgin olive oil and whipping cream ), in a food processor

  2. With the blender running, gently pour the oil in a steady stream, until all the ingredients are well amalgamated and forms a thick sauce.

  3. The mixture, once blended, should be vibrant and yellow in colour.

  4. 4 Lightly whip the cream and fold into the mayonnaise.

For the parsley oil:

Ingredients serves approx. 12 for this recipe

100g Fresh Parsley

150ml ALOADES Extra Virgin olive oil (used to cook the fish)

Method

1/ Blanch the parsley in boiling water for 1 minute and refresh immediately in ice water

2/ Drain and pat dry

3/Place into a food processor and add the olive oil.

4/Blitz until fine

Pass through a fine sieve or strain through muslin cloth

To plate:

Place the warm olive oil poached salmon onto a place, scatter with fresh samphire, and slices of crisp apple then dot the plate with saffron mayonnaise and green parsley oil.

Add a few broken pieces of fresh baked pastry and serve immediately.

Summer edible flowers can also add an attractive finish to this colourful dish.

 

Alan’s gustatory and olerific evaluation of Aloades Early Harvest :

“It is fresh and green with youthful notes of freshly cut grass and green herbaceous borders with a fruity bitterness and gentle piquancy”.

 

Mr. Alan Coxon is a Chef, TV Presenter, Culinary Consultant, Author, TEDx Speaker, Food Archaeologist, Food & Travel writer, International judge, Culinary Influencer and one of the most awarded Chefs in the Industry!

Rhian Williams is presenting her new recipe with Aloades

Rhian Williams, one of the most promising food bloggers and recipe developers in the UK, is presenting Aloades Early Harvest.

Do you want an effortlessly easy, salty-sweet, tangy salad dressing that’s guaranteed to transform a pile of boring leaves into something unbelievably delicious that you won’t be able to stop eating??

Then you just HAVE to try my favourite 4-ingredient salad dressing recipe:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon tamari (or sub soy sauce if not gluten-free)
1 tablespoon agave syrup (or sub any other sweetener)

I actually used to make this dressing using vegetable oil (yuck!), but this Aloades early harvest extra virgin olive oil makes it SO much better – it adds a simple yet rich and fruity flavour, and creates a slightly creamy texture. I hope you’ll get to try it too!

 

 

[:fr]Rhian Williams, one of the most promising food bloggers and recipe developers in the UK, is presenting Aloades Early Harvest.

Do you want an effortlessly easy, salty-sweet, tangy salad dressing that’s guaranteed to transform a pile of boring leaves into something unbelievably delicious that you won’t be able to stop eating??

Then you just HAVE to try my favourite 4-ingredient salad dressing recipe:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon tamari (or sub soy sauce if not gluten-free)
1 tablespoon agave syrup (or sub any other sweetener)

I actually used to make this dressing using vegetable oil (yuck!), but this Aloades early harvest extra virgin olive oil makes it SO much better – it adds a simple yet rich and fruity flavour, and creates a slightly creamy texture. I hope you’ll get to try it too!

[:gr]Rhian Williams, one of the most promising food bloggers and recipe developers in the UK, is presenting Aloades Early Harvest.

Do you want an effortlessly easy, salty-sweet, tangy salad dressing that’s guaranteed to transform a pile of boring leaves into something unbelievably delicious that you won’t be able to stop eating??

Then you just HAVE to try my favourite 4-ingredient salad dressing recipe:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon tamari (or sub soy sauce if not gluten-free)
1 tablespoon agave syrup (or sub any other sweetener)

I actually used to make this dressing using vegetable oil (yuck!), but this Aloades early harvest extra virgin olive oil makes it SO much better – it adds a simple yet rich and fruity flavour, and creates a slightly creamy texture. I hope you’ll get to try it too!

[:]