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| BASIL OIL
| BEETROOT GLAZE
| CEASAR DRESSING
| Lemon dressing
| MEDITERRANEAN SALSA
| NICOISE OIL
| RED PEPPER OIL
| TOMATO OIL |
LEMON
DRESSING
Ingredients
300ml olive oil
100ml lemon juice
salt and pepper
Method
Combine all in a large
bowl.
CEASAR
DRESSING
700g anchovies
180g Grated Parmasan
cheese
120ml Red wine Vinegar
320ml Sherry Vinegar
60g Garlic Purre
60g Chopped Parsley
16 Whole Eggs
7ltrs Salad Oil
120ml dijon mustard
80ml Lemon juice
BEETROOT
GLAZE
200 ml/ beetroot juice
70 ml olive oil
Reduce the beetroot
juice by four fifth
Cool and whisk in the
olive oil
NICOISE
OIL
3 tablespoons of olives
2 tablesp. Fines herbes
freshly chopped parsley,
chervile, tarragon,chives
2 tablesp. Unsalted
butter
2 tablesp. Olive oil
mix all the ingredients
in a blender till
smooth
TOMATO
OIL
2
Litres
1 Jar sundried tomato
(1.5kg)
Put in the robot-coupe
with its oil and 2 litres of olive oil
Blitz for 30 minutes at
3000 (max speed)
The temperature should
rise to 75C
Then pass through a
coffee filter
RED
PEPPER OIL
Method
Juice 1 kg of red pepper
Strain
Reduce to a 1/3.
Add equil parts extra
virgin olive oil and normal olive oil to red pepper juice.
Whisk together.
MEDITERRANEAN
SALSA
1 Red Pepper
Large Baked Onion in
Balsamic Vinegar
6 Pan-fried Garlic
cloves
15g Pitted Black Olives
15g Pitted Green Olives
20g Pine Kernels,
toasted
8 tbsp Extra Virgin
Olive Oil
1\2 tsp Finely chopped
Dill
1
tbsp Chopped Basil
Method
For the salsa, grill the
red pepper until harred and blistered on all sides. Place in paper bag for 5 minutes or until cool enough to
handle, then peel, remove the core and membranes. Cut the
pepper, balsamic onion, pan-fried garlic and black and green
olives into fine strips. Toss
with the pine kernels, olive oil and chilli and season with salt
and pepper
Method
For the salsa, grill the
red pepper until charred and blistered on all sides. Place in paper bag for 5 minutes or until cool enough to
handle, then peel, remove the core and membranes. Cut the
pepper, balsamic onion, pan-fried garlic and black and green
olives into fine strips. Toss
with the pine kernels, olive oil and chilli and season with salt
and pepper
BASIL
OIL
2l Olive Oil
2kg of Basil
Method
Pick basil leaves from
stalks,blanch and refresh in ice water, squeeze dry, place all
ingredients in robot-coupe- blitz for 25 mins , push through
chinois making sure you get every drop out, allow to drain
through 2 coffee filters store in kilner jars
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