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Roasted Pumpkin & Garlic Soup with Mascarpone & ParmesanRecipe by Craig Wood, Chef/Owner The Wee Restaurant

27/1/2017

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AWARD-winning chef Craig Wood opened the original Wee Restaurant in the shadow of the iconic Forth Rail Bridge in North Queensferry in 2006. 

In the spring of 2016, Craig and his wife Vikki opened the second Wee Restaurant in Edinburgh’s New Town, offering the same hospitality and simple good food and wine.

Craig believes food is at its best when cooked simply, and his menus are designed to complement Scotland’s wonderful produce, enhancing their natural flavours. His skill is in turning the best, simple ingredients into perfect plates of food, both visually appealing and full of flavour. Craig uses our great tasting unfiltered Orodeal in his restaurants.
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Visit The Wee Restaurant
​Ingredients:
1 large French pumpkin (approx. 2kg) or alternatively you can use a butternut squash 
1 garlic head
Orodeal Extra Virigin Olive oil
500g mascarpone
200g Parmesan
Salt and black pepper

Method:
1 Pre-heat the oven at 200°C.
2 Start by peeling and deseeding the pumpkin (or butternut squash), then cut into medium sized chunks and place on a roasting tray. 
3 Take the garlic head and use the flat blade of a knife to split the bulb. Place the split garlic head on to the roasting tray alongside the chunks of pumpkin, drizzle with olive oil and season.
4 Roast in the oven for approx. 1 hour until tender. 
5 While still hot, spoon all the ingredients into the liquidizer along with the mascarpone and Parmesan and blitz until smooth. If the mixture is too thick add a little water to thin. Adjust the seasoning to taste if needed. 
6 To serve, reheat until it’s boiling and pour into your serving dishes. To finish, garnish with a few chopped chestnuts. 
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Warm white bean & bacon salad with sage, lemon & olives by @Cookwitch http://cookwitch.blogspot.co.uk/

20/1/2017

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Ingredients:
I cup dried beans (either white kidney beans, butter beans or alubias blancas)
Fresh Garlic Cloves - peeled
Fresh Sage
Fresh Lemons
4 Rahers Smoked Bacon
De-stoned Black Olives
Chopped Pistachios
Orodeal Extra Virgin Olive Oil
Salt

Method:
Soak the beans in cold water over night.
Bring the beans to the boil then simmer with the garlic gloves, sage and lemons cut in half.
Beans are cooked when softened but not mushy.
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​Pour a decent amount of Orodeal into a large heavy based pan and cook off the bacon rashers until crisp.
Add 3 sage leaves to the pan. Once sage leaves are crisp remove them and bacon from pan.
Chop the bacon into slices.
Tip the drained beans into the pan used for cooking the bacon and warm through.
Season with salt to taste.
Add de-stoned olives, chopped pistachios, sliced bacon and crispy sage leaves.

Presentation:
Serve in bowls, add fresh lemons wedges and a good glug of Orodeal.
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Ralph's Roast Tomato & Garlic Soup

16/1/2017

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A Jack Russell DJ on @RadioKC - wisely words and music blog - temporary stand-up comedian for Mental Health Stigma
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Go To Recipe
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Tasty Tomato & Goats Cheese Salad

12/1/2017

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TOMATO & CHEESE SALAD
​(made by Restaurante Casa Piolas in Algarinejo - hometown of Orodeal)

A simple, quck tasty salad

Ingredients:
Mix of seasonal salad leaves
Tomato 
Soft Goats Cheese
Cucumber
Fresh or tinned Melva (mackerel)  
Olives
Guindillas (Basque Chilli’s) in vinegar
ORODEAL PREMIUM

Preparation:
Deskin and thinly slice the cucumber. 
Chop the tomato’s into chuncks
Wash and dry the salad leaves.
Mix the salad leaves, olives and Guindillas in a bowl. Season with salt & pepper.
Thinly slice the goats cheese.

Presentation:
Place a small amount of salad leaves on plate. Surround with the thinly sliced cucumber.  Place the sliced goats cheese onto the 1st layer of salad leaves. Place on top another layer of salad leaves, olives & guindillas. Top with the Melva.
Sprinkle a pinch of Maldon Salt and a drizzle of Orodeal Premium.
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