Posted on

S1 EP10 – All things olive

The sun is shining and another supplier visit is on the cards. This time it’s to Willow Creek Olive Estate in the Nuy Valley to celebrate all things olive! After a tour of the olive groves and a tasting of the oils and olives, Neill prepares a delicious olive-based dinner for the family.

Recipe 1: Mushroom Ravioli, olive oil mousseline, cep jus

INGREDIENTSMushroom Ravioli, olive oil mousseline, cep jus

  • RAVIOLI
  • 550g pasta flour
  • 6 egg yolks
  • 4 eggs
  • Pinch crushed sea salt
  • 20 saffron stems
  • Drizzle olive oil

 

RAVIOLI FILLING:

  • 1kg Cooked chopped mushrooms
  • 2 Chicken breast
  • 1 Dessert spoon Cream cheese
  • 80ml Cream
  • Handful Parsley – chopped
  • Splash Truffle oil
  • Baby Gems leave wilted

 

OLIVE OIL MOUSSELINE:

  • 200ml Olive Oil
  • 3 x 5-min boiled eggs

 

CEP SAUCE

  • Dried Porchini mushrooms soaked in water
  • 200ml Fresh cream
  • Salt and Pepper
  • Splash Truffle oil
  • Dash Cognac

 

METHOD

PRE-PREP:

CEP SAUCE:

Place soaked mushrooms into medium size saucepan over a medium heat

Simmer for 15min

Add 200ml fresh cream

Season with salt

Blend together adding truffle oil

Pass through sieve

Add Cognac to sauce

Set aside till needed

 

PASTA:

Place flour in large mixing bowl

Add sea salt

Drizzle olive oil into egg mixture and whisk

Steep saffron in hot water for 2 min

Add water to whisked eggs

Pour eggs into flour

Mix together till a firm, smooth ball is formed

Remove from bowl and knead for 5-10min

Cover with cling film and set to rest in fridge for 3hours

 

FILLING:

Place cold cooked mushrooms in a large bowl with chopped parsley

In a blender, combine raw chicken with cream till smooth,

Add in to cooked mushroom mixture, stir together, add truffle oil

Roll mixture into 60g balls

Set in fridge till required

 

FINISHING:

MOUSSELINE:

Take boiled eggs,

Place in blender,

Start blending, while slowly adding olive oil till emulsified (thick consistency)

 

RAVIOLI:

Remove pasta from fridge

Unwrap and place on floured surface

Roll pasta out, using a pasta machine till lowest setting is reached

Cut with a pastry cutter

Lay on a floured surface, cover with double layer of cling film till ready to use

 

Assembling the Ravioli:

Remove mushroom mixture from fridge

Egg wash the pasta disc with a pastry brush

Place mushroom ball in the center of the egg wish pasta disc

Cover with a second pasta disc

Gently enclosing the mushroom mixture by sealing the edges, avoiding any air pockets

Set aside on floured surface once competed

Ready for blanching

 

To blache ravioli;

Set water to boil on high heat in a large pot

Prepare another bowl of ice water to refresh ravioli after blanching

Add ravioli to boiling water carefully

Cook for 1min

Remove with slotted spoon

Place into ice water to stop cooking process

 

BABY GEM:

Warm up a medium size sauce pan,

Wilt baby gem lettuce and drain

 

SERVING:

Once ready to serve;

Place ravioli back into boiling water for 4min,

Remove from water with a slotted spoon,

Ready to plate

 

In another pan, gently warm the mushroom sauce up.

 

Place baby gem into plate,

Top with moussaline

Add ravioli to plate

Finish off with a dot of moussaline and mushroom sauce

Serve immediately.

Recipe 2: 90 minute beef fillet, braised oxtail, baked potato and baby spinach

INGREDIENTSIMG_1397

BEEF:

  • 1 Whole beef fillet
  • Handful Course salt
  • 1 Tablespoon Mascarpone
  • 15 Baby potatoes
  • 1 Head garlic (cut in half)
  • Bunch Thyme
  • 500g Baby spinach

OXTAIL:

  • 4kg Oxtail
  • 3 Peeled and quartered red onions
  • 1 Head garlic (cut in half)
  • Large bunch thyme
  • 2L Chicken Stock
  • Salt
  • Pepper
  • Olive Oil
  • Handful Parsley

 

PRE-PREP:

BEEF:

Season board with course salt

Roll beef into salt till coated

Roll and wrap fillet tightly with cling film

Leave to rest In fridge till needed

 

Remove from fridge and unwrap

Set oven to 90 degrees

Place fillets on oven tray

Roast for 90min at 90 degrees

Remove and allow to rest

 

OXTAIL:oxtail and roasted potatoes

Heat olive oil up in a large pot over a medium heat

Season oxtail with salt and pepper

Brown oxtail in pot, remove once browned

Add onion and garlic to pot and allow to cook off 4-5min

Add oxtail back into pot with fresh thyme

Cover with hot stock

Simmer over a low heat for 3 hours (stirring occasionally)

Remove from heat once meat is soft and tender

 

POTATOES:

Place potatoes into a medium sauce pan

Season and cover with water

Cook till soft

Remove from stove, drain and set aside.

 

FINISHING:

Heat up a non-stick griddle pan

Place beef fillets in pan

Sear till charred marking appear

Remove and allow to rest before serving

 

Before serving potatoes;

Place potatoes in medium size non-stick pan

Roast with garlic and thyme

Remove from pan once warmed through

Add to oxtail ready to serve

 

Finishing off the beef;

Take 1 ladle of oxtail braising liquid and heat up in a small sauce pan

Add mascarpone to sauce

Stir to combine

 

SERVING:

In a large sauce pan, wilt baby spinach over a medium heat

Remove from pan and allow to drain

 

Place on plate once drained and serve with slices of beef fillet

Finish off with beef sauce

 

Chop parsley and mix with olive oil

Place on top of oxtail to finish off.

Recipe 3: Orange and olive oil cake, blood oranges and crème fraiche

INGREDIENTSOrange & Olive oil cake

  • 4 whole oranges
  • 100ml Willow Creek Blood Orange Olive Oil
  • 50ml Willow Creek Directors Reserve
  • 4 Whole eggs
  • 200g icing sugar
  • 200g almond flour
  • 1 Teaspoon (5ml) baking powder
  • Pinch Salt

 

Icing sugar, for dusting

  • 2 Dessert spoons Crème Fraiche
  • Drizzle Blood orange oil
  • Dash Whisky

METHOD:

Preheat oven to 175 degrees

Place the oranges into a small saucepan and cover with water

Simmer over a medium heat for about an hour

Remove from heat, allow to cool

Place the oranges into blender and puree

Add eggs and oils whilst blending

Add dry ingredients to blender till incorporated (or mix together in a large bowl)

Pour into round, greased cake tin

Place in oven and bake to 40-45min or till cake has risen and is light brown in colour

Remove from oven when cooked

 

For the crème fraiche;

Mix blood orange oil together with crème fraiche

Add a splash of whisky and combine

Dust with icing sugar and serve with crème fraiche mixture.