Pasta with Silverbeet and Romesco Sauce - from Kathryn Tomajan, Eat Retreat
3.2 cm thick slice of crusty bread, cut into 2.5 cm cubes
1 large tomato or equivalent tinned diced tomato
5 cloves garlic
1/2 cup raw almonds
2 medium roasted red bell peppers (jarred is fine)
1/2 cup Camilo Extra Virgin Olive Oil, plus more for serving
2 1/2 tablespoons red wine vinegar
1 tablespoon smoked paprika
1 teaspoon Camilo Spanish Olive Salt, plus more for serving
Your choice of cooked pasta
1 bunch silverbeet leaves, stems removed and roughly chopped
Preheat oven to 190°C. Line a baking pan with aluminium foil.
Place almonds, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes.
Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.
Meanwhile, sauté silverbeet in extra virgin olive oil over medium-high heat until tender and wilted. Remove from heat and set aside.
Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Purée until smooth, adding more olive oil as necessary. Taste and season with additional salt if needed.
Toss silverbeet with cooked pasta. Add romesco sauce, and mix to coat pasta.
To serve, divide among bowls, drizzle with additional olive oil and sprinkle with Camilo’s Spanish Olive Salt.
Goat’s Cheese and Red Onion Tart – with thanks to Rita Erlich
165g plain flour
Tablespoon sour cream or crème fraiche
Rub the butter into the flour and salt. Add the sour cream and just enough iced water to blend. Knead for a couple of minutes, then wrap and leave in the refrigerator for at least an hour. Can be made the day before.
2 tablespoons Camilo extra virgin olive oil
4 large red onions
Sprig of thyme
dessertspoon of Camilo honey balsamic glaze
2 tablespoons Camilo black olive tapenade
250g goat's cheese curd
150g goats cheese
1 tablespoon sour cream
Salt & pepper
Peel the onions, cut into half across, then cut each half into very thin slices. Cook them in the Camilo extra virgin olive oil with the sugar until they are very soft and almost caramelised - about half an hour.
Add thyme after about 15 minutes, season with salt and a little pepper. When they are very soft, add the Camilo honey balsamic glaze to intensify the flavours. Allow to cool.
Roll out the pastry, line a 26cm tart tin and leave to chill in the refrigerator.
Put the goat's cheese curd in a bowl. Beat with a fork, then add the eggs one by one, and then the sour cream. Season with salt and pepper, a very little paprika, and some nutmeg.
Take the uncooked pastry shell and spread Camilo's black olive tapenade in a thin layer. Then put the cooked red onions on it. Place rounds of goat's cheese on top of the onions. Pour over the goat's curd mixture. Bake in a preheated 190°C oven till puffed and golden, about 50 minutes.
Spiced Grilled Chicken with couscous – from the Hilton Osaka
2 chicken breasts
1 red pepper
1 green pepper
1 red onion
200ml Camilo extra virgin olive oil
3 slices bacon
1 teaspoon hot chilli powder
Salt and black pepper to taste (Lime & Chilli Olive Salt pairs well with this recipe)
1 teaspoon dried mixed herbs
1 clove garlic
Pour half the Camilo extra virgin olive oil into a pan and place in the oven (160°C) to warm. Chop all the vegetables and garlic and place in the oven dish with the herbs, salt and pepper and mix well. Place back in the oven for around 15 minutes, mixing now and then.
Cut chicken into 2.5 cm pieces and cook with bacon in a frying pan. Place all chilli powder over the meat while frying. Fry until cooked through.
Cover the couscous with boiling water (500ml). Cover the pan and leave.
Mix vegetables and chicken with couscous plus the remaining olive oil, add herbs and seasoning - including a sprinkling of Camilo's Lime & Chilli Olive Salt.
Confit Tuna Nicoise – from the Hilton Osaka
8 baby potatoes cooked and quartered lengthways
4 plum tomatoes, quartered
115g French beans topped cooked and drained
4 baby gem lettuce quartered
1 red onion, finely sliced
4 quail eggs boiled and halved
6 anchovy fillets cut lengthways into thin strips
10 pitted black olives
Basil leaves, ripped
105 ml Camilo extra virgin olive oil
3 tablespoons aged red wine vinegar
2 tablespoons freshly chopped parsley
2 garlic cloves, peeled and finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
Whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate.
Remove the tuna from the marinade. Confit in olive oil at 80°C for 25 minutes.
Remove tuna and excess olive oil.
Dress the leaves, beans, olives, eggs and basil leaves with dressing and seasoning.
Place tuna on top and drizzle with extra virgin olive oil and pepper and sprinkle lightly with some Camilo Olive Salt or Lime & Chilli Olive Salt.
Whole Trout with Thyme and Lemon
1 medium sized trout, whole, cleaned and gutted
1 small shallot, thinly sliced
Half a lemon, thinly sliced
Fresh thyme springs
Salt and pepper
Camilo Extra Virgin Olive Oil
Rub olive oil over the inside and outside of the fish.
Season the trout inside and out with salt and pepper.
Layer the shallot, lemon slices, and thyme springs inside the trout cavity.
Grill or broil on high heat for about 4 minutes on each side.
Polpette Di Pesce (Purpetti In Sicilian) - thanks to Marisa Raniolo Wilkins
Marisa made Salmoriglio sauce to pair with grilled Bonito (see dressings recipes) and used the left-over Bonito to make fish patties. As Marisa said: “The olive jam was a perfect accompaniment.”
“Purpetti is Sicilian for meatballs, but these purpetti are made with fish. (Polpette is the Italian word). Polpette made with fish can be made with as many combinations of flavours and particularly common around Catania is the combination of grated pecorino, garlic and parsley, which is the same as for making meat balls. They are usually made with uncooked fish (great with sardines), but I used the left over grilled bonito – perfect for an entrée or a light lunch,” said Marisa.
Fish, 500g, cooked or raw
Grated pecorino cheese, ½ cup
Parsley or fresh mint, ½ cup cut finely
Garlic, 2 cloves, chopped finely
Salt and pepper to taste
Breadcrumbs,1 cup, made from fresh bread
Plain flour to coat
Cut the fish into chunks and if using raw fish, mince using a meat grinder or food processor – I do not like it to be too fine. If using cooked fish shred it with your hands.
Combine all of the ingredients – the mixture should be quite firm and hold their shape. Shape into small balls. Flatten them, coat them lightly in some plain flour (or some more fresh breadcrumbs) and fry them. Turn them only once. Obviously if you are using cooked fish, the polpette will only require a light fry on both sides.
Serve hot with Camilo Olive Jam as a sauce.