Ingredients:

1 lemon, thinly sliced

4 bone-in chicken thighs with skin (about 1 3/4 pounds)

1/4 teaspoon berbere

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 can chickpeas, drained and rinsed

4 medium carrots (about 8 ounces), thinly sliced on a bias

3 tablespoons egregio Organic extra virgin olive oil

1/2 teaspoon za'atar

1 whole cinnamon stick

Preparation:

Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.

Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer. 

Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

Ingredients:

1 tablespoon of egregio Organic extra virgin olive oil

350g free range pork tenderloins

300g broccoli

410g fresh free-range egg noodles or 240g dried noodles

2 cloves of garlic

3cm piece of ginger

200g beansprouts

1 fresh red chilli, optional

Marinade:

1 dash of egregioOrganic

4 tablespoons low-salt soy sauce

1 teaspoon Chinese five-spice powder

1 teaspoon chilli powder

1½ tablespoons runny honey

1 tablespoon rice wine vinegar

Preparation:

Mix all the ingredients for the marinade in a dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.

Cut the broccoli into florets and cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water. Set aside.

Peel the garlic and ginger, finely slice the garlic and cut the ginger into matchsticks.

Heat egregio Organic in a large pan or wok over high heat, and fry the garlic and ginger for 2 to 3 minutes – until golden. Separate the pork from marinade (keep marinade in a separate bowl) and fry the pork for 3 to 4 minutes, until browned.

Now add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky, delicious and cooked perfectly.

Add the noodles, broccoli and reserved cooking water and toss. Once it’s sticky, stir through the beansprouts for the final 30 seconds or until heated through. If you’re using the chili, slice and scatter and serve at once.

Ingredients:

For shrimp:

6 medium-sized shrimp, shelled and deveined

2-3 cups egregio Organic extra virgin olive oil

1 lemongrass, chopped

Salt for seasoning

For salad:

1 medium green papaya, peeled and shredded into julienne strips (about 3-4 cups)

2 carrot sticks, shredded into julienne strips (about 1 cup)

1 T fresh mint, minced (reserve some for garnish)

1 T sesame seeds, toasted (reserve some for garnish)

For dressing:

Juice from 2 to 3 limes

3 T fish sauce

2 T sugar

1 chili pepper, finely diced

2 garlic cloves, finely diced

Preparation:

Start by poaching your shrimp. Clean and season your shrimp pieces (retain the tail for appearance). In a small saucepan, warm the olive oil and toss in the lemongrass pieces and cook for about 5 minutes. Reduce heat to low and throw in the shrimp and cook until opaque, about 5 minutes. Remove shrimp and place on paper towels to remove excess oil and refrigerate until ready to serve.

In a large bowl, whisk all the ingredients with egregio Organic for the dressing. Then toss in the green papaya, carrots, mint and sesame seeds. Let sit for at least 10 minutes. When ready to serve, remove ingredients from large bowl and place on plates, then top with shrimp and garnish with sesame seeds and mint.

Ingredients:

1 tablespoon light brown sugar

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon ground nutmeg

4 skinless, boneless chicken breast halves

1 cup uncooked white rice

1-1/2 cups water

1 (8 ounce) can sliced pineapple in juice, drained - divided

2 tablespoons chopped fresh cilantro

1 spoon of egregio Organic extra virgin olive oil

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, nutmeg and egregio Organic extra virgin olive oil in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.

Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and egregio Organic extra virgin olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Ingredients:

Rustic, crusty bread, cut into 1 inch thick 

1-2 large cloves of garlic, peeled and cut in half

1 large or two smaller, very ripe organic tomatoes

egregio Organic extra virgin olive oil for brushing and drizzling

Flaky sea salt (such as Maldon) for sprinkling

Freshly ground pepper (optional)

Preparation:

Brush each slice of bread with a little bit of olive oil and toast – either in a toaster, the oven, or my preferred method, on the grill.

While the bread is still hot, rub the cut end of the garlic all over. Next, slice the tomato in half and liberally rub the cut side all over the bread.

Drizzle with plenty of olive oil, and sprinkle with salt and pepper to taste.

Ingredients:

1/2 cup fresh basil leaves, washed and shredded fine

1-14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded

4 - 5 cloves garlic, peeled and finely chopped

1/2 cuo of egregio Organic extra virgin olive oil

Salt and freshly ground black pepper

1 lb spaghetti or spaghettini

6 quarts water

Preparation:

Set the pasta water to boil.

Shred the basil by hand. Do not use a knife as it will bruise the basil.

Heat the egregio Organic olive oil in a pan over medium heat.

Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)

Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed. Check for seasoning and add salt and pepper to taste.

Meanwhile cook the pasta.

Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all). Mix well and serve.

For a bit of zing add a tiny piece of chili pepper or some red pepper flakes.

Ingredients:

For Hummus

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1-1/2 teaspoons kosher salt

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes hot sauce egregio Organic extra virgin olive oil

For  bi Laham Hummus

1 batch of Hummus

1/2 lb ground grassfed lamb or beef

1/2 tsp. cumin

1/2 tsp. allspice

1 clove minced garlic

Sea salt and fresh pepper to taste

3 tbsp. pine nuts

1 tbsp. parsley, chopped

1 cup of egregio Organic extra virgin olive oil

Preparation:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube with some egregio Organic extra virgin olive oil; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Heat a pan over medium heat, add some egregio Organic extra virgin olive oil, then add meat and seasonings.  Break up your meat with a wooden spoon, and continue to brown until fat is released and meat begins to sizzle and fry in its own fat.  Remove from heat.

Spread hummus in a shallow plate, pile warm meat in the center of the hummus.

Fry pine nuts in the meat drippings or in a little butter, until golden brown.  Pour over the meat.  Garnish with parsley.

Ingredients:

2 and 1/2 cups rolled oats 

1 cup puffed buckwheat or puffed rice, or coconut flakes

1/2 cup cashews

1/2 cup hazelnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1 tsp ground cinnamon

100 mL honey

60 mL egregio Organic extra virgin olive oil

2 tsp vanilla extract

Instructions:

Preheat oven to 160 C. Line a large baking tray with baking paper (or make sure you use a non-stick tray).

Combine oats, seeds, nuts, puffed buckwheat (or puffed rice or coconut flakes) and cinnamon in a large mixing bowl.

Pour honey, olive oil and vanilla into a separate bowl or jug. Add two tablespoons of boiling/very hot water and whisk it all together. 

Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated. 

Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 7-8 minutes and give it a stir and flip so that the edges don't burn.

The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.

Ingredients:

3-4 red chillies , (depending on heat –    

we added 6 but we're chilli fiends!)

500 g higher-welfare pork sausage meat

1/2 tsp smoked paprika flour , for dusting

500 g puff pastry

2 free-range egg yolks

1 splash of milk

1 splash of egregio Organic extra virgin olive oil

1 tbsp whole cumin seeds

Preparation:

Preheat the oven to 180°C/350°F/gas 4.

Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!

Chop the chilli flesh and mix with the sausage, paprika, some egregio Organic and a pinch of black pepper.

Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.

Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.

Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.

Bake for 20 minutes, until risen, puffed and golden brown.

Ingredients:

4 extra-large egg whites, at room temperature

Pinch kosher salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

1/2 teaspoon pure vanilla extract

Sweetened Whipped Cream, recipe follows

1/2 pint fresh strawberries, hulled and sliced

1/2 pint fresh blueberries

1/2 pint fresh raspberries

Triple Raspberry Sauce, recipe follows

4 spoons of egregio Organic extra virgin olive oil

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 tablespoon framboise liqueur

Preparation:

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Triple Raspberry Sauce:

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, the four spoons of egregio Organic and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill. 

Ingredients:

720 g of fresh sole fillets

12 lemons

2 ají limo, deveined and cut into strips

2 red onions, cut into thin strips

450g cooked sweet potato

225 g corn (maize)

225 g toasted corn

5 spoons of egregio Organic extra virgin olive oil

Salt

Fresh cilantro

Preparation:

Cut the fish into medium-sized squares. Place in a bowl and season with salt. Add the onions and ají pepper and mix. Add the lemon juice and the egregio Organic, mix well and let the mixture stand for 1 minute for the flavours to concentrate.

Peruvian fish ceviche is served with cooked corn and boiled sweet potatoes. Garnish with red ají peppers and cilantro.

Ingredients:

1/4 cup egregio Intense Fruit extra virgin olive oil

1 small red onion, small diced

1/4 cup dried apricots, coarsely chopped

1/4 cup whole almonds toasted, coarsely chopped

1 cup couscous

1 1/2 cups chicken stock, warm

1/2 teaspoon lemon zest

2 scallions green parts only

1/4 cup fresh mint leaves, roughly chopped

1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish

Kosher salt and freshly ground black pepper

Preparation:

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

 Ingredients:

3 cups cooked pinto beans (lightly salted)

1 cup diced roma tomatoes

2/3 cup sliced onion

2 Tbsp Essiespice Coco-For-Garlic sauce

2 Tbsp Mild Fresh herbs Blend

1 Tbsp egregio Intense Fruit extra virgin olive oil

salt & pepper to taste

1/2-1 cup water

1/4 cup smoked crayfish (optional)

Preparation:

Heat egregio Intense Fruit extra virgin olive oil in a large skillet and sauté onions for 3 minutes. Then add roma tomatoes and continue to cook for another 5 minutes.

Add Coco-for-garlic and beans. Gently stir, add 1/2 cup of water and bring to a gentle simmer

Add in herb blend and crayfish. Simmer for another 5 to 7 minutes, stirring gently. Add more water if needed. Drizzle a harissa infused olive oil, season to taste.

Serve over basmati rice.

Ingredients:

Enough egregio Intense Fruit for shallow frying

50g rice vermicelli noodles

400g green prawns, peeled, deveined, chopped

3 green onions, thinly sliced

10 snow peas, trimmed, thinly sliced

2cm piece fresh ginger, finely grated

1 tablespoon finely chopped fresh coriander stems

1/2 teaspoon finely grated lime rind

20 frozen large spring roll wrappers, thawed

Fresh coriander sprigs, to serve

Chilli mayo:

1/2 cup Kewpie Japanese-style Mayonnaise

1 tablespoon lime juice

1 tablespoon sambal oelek (chilli paste)

1 tablespoon finely chopped fresh coriander leaves

Preparation:

Place noodles in a large heatproof bowl and cover with boiling water. Let noodles stand for 10 minutes or until tender. Drain, refresh under cold water and then drain again. Cut noodles into 3cm lengths using scissors.

Place noodles, snow peas, prawns, onion, coriander stems, ginger and lime in a bowl and stir until combined. Place a wrapper on a flat surface with 1 corner facing you. Place 1½ tablespoons of prawn mixture in the centre. To make your spring roll, fold in sides of wrapper, then fold over the bottom corner and roll up to enclose filling. Brush the remaining corner with a little water and press lightly to seal. Repeat this process to make 20 spring rolls.

To make the chilli mayo, place mayonnaise, sambal oelek, lime juice and coriander in a bowl. Stir to combine. How easy!

Pour egregio Intense Fruit into a large, deep frying pan so it is 5mm up the side. Heat egregio Intense Fruit over high heat. Shallow fry spring rolls in batches for 5 minutes or until golden and cooked through. While cooking remember to continuously turn the spring rolls to ensure even cooking. Transfer to a paper towel-lined baking tray to drain. Serve with chili mayo.

Ingredients:

1 pound White Fish Fillet

2 pounds Shrimp uncooked

2 Green Plantain

1 Sweet Potato

2 Roma Tomato

1 White Onion

1 Bell Pepper

4 tablespoons egregio Intense Fruit extra virgin olive oil

3 cloves garlic

1 tablespoon Basil fresh, finely chopped

1 tablespoon Oregano fresh, finely chopped

5 spoons of egregio Intense Fruit

4 cups Coconut Milk

2 cups Chicken Stock

Salt to taste

Black Pepper to taste

Preparation:

Dice the onion, bell pepper, and tomato. Heat 2 tablespoons of egregio Intense Fruit extra virgin olive oil over medium-low heat in a large pot and add diced vegetables. Cook until tender, about 10 minutes. Meanwhile, peel and slice green plantains and sweet potato.

Mince garlic and herbs and add to pot. Cook for 5 minutes, stirring occasionally. Continue prepping plantains and potato, if necessary.

Add sliced plantains and sweet potato, and shrimp to pot along with coconut milk and chicken stock. Turn heat up to medium and cook for 45 minutes or until all seafood is fully cooked and plantains/sweet potato are tender.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a pan. Season fish fillet with salt and pepper and fry it in the pan until done. Then set aside.

Chop fish and add to stew right before serving or in the bowl.

Ingredients:

3 tablespoons dried oregano

1 sprig fresh basil

1 hot pepper or 1 tablespoon red 

pepper flakes

1 tablespoon spicy Spanish paprika

3 tablespoons sweet Spanish paprika

1 tablespoon dried thyme

1/4 cup of Egregio Intense Fruit extra virgin olive oil

Vinegar or fresh lemon juice

Preparation:

Finely chop basil leaves and hot pepper.

Mix basil with rest of spices in a bowl, and then rub onto chicken using your hands.

Coat all surfaces thoroughly. Add egregio Intense Fruit extra virgin olive oil a bit at a time, continuing to coat chicken with your hands.

Squeeze lemon juice from 1/2 lemon or a few tablespoons vinegar into bowl and mix.

Allow to marinate for 20 minutes to 2 hours. Roast or grill chicken.

Remember to be sure to discard any leftover adobo in which raw chicken was marinated.

Ingredients:

2 cups egregio Intense Fruit extra virgin olive oil 

3 green plantains, peeled and sliced  

1/2 inch thick

Coarse Iodized Salt

1/2 pound jumbo lump crabmeat, picked over

3 tablespoons mayonnaise

1/2 avocado, cut into 1/4-inch dice (1/2 cup)

2 tablespoons fresh lime juice

2 tablespoons finely chopped fresh chives

2 radishes, trimmed and cut into matchsticks, for garnish

Preparation:

Fill a large, heavy-bottomed pot with the 2 cups of egregio Intense Fruit extra virgin olive oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt.

Gently combine crabmeat, mayonnaise, avocado, lime juice, chives, and 1/2 teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours.

Ingredients:

4 salt cod fillets, weighing 200g each

500ml egregio Intense Fruit extra virgin olive oil

4 large cloves of garlic, peeled and thinly sliced

4 parsley stalks

1 guindilla or dried long chillie, thinly sliced

Preparation:

Before hand, you will need to desalt the salt cod by placing it in a bowl and covering it with water for 48 hours and changing the water three times per day. This will remove all the salt crust in which the fish fillets have been covered.

Make sure you remove any bones off the cod fillets with the help of a pair of tweezers by running your finger across the flesh and check that all pieces are clean of any scales left on the skin. Pat dry well with a tea towel and place in a large round earth ware dish, skin side up.

In a large earthenware pan, warm the garlic slices in the egregio Intense Fruit, when they begin to colour, remove from the heat and throw in the parsley stalks and dried guindilla chilli slices.

Strain the oil onto the salt cod, lifting the fillets so the oil goes underneath them. Place the dish on a low heat and start to warm up. When u can see that the bacalao begins to release its natural gelatine from its flesh, allow it to cool down slightly by moving off the heat and begin to move the dish anti clockwise to allow the oil to emulsify with the cod's gelatine. Warm the dish again on low heat and with a wooden spatula, press lightly on the salt cod fillets so the oils are released and helps thicken the sauce.

Remove from the heat, allow the bacalao to cool down slightly and give the dish some last movements to ensure the sauce is blended well.

Add the garlic slices and guindilla chilli. Lift carefully and serve immediately flesh side up.

 Ingredients:

1/2 pound bacon, chopped

1 tablespoon chopped garlic

1/4 cup of egregio Intense Fruit extra virgin olive oil

Freshly ground black pepper

1 pound fresh spaghetti, cooked to al dente

4 large eggs yolks, beaten

Salt

1 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon finely chopped fresh parsley leaves

Preparation:

In a large sauté pan over medium heat, add egregio Intense Fruit and the garlic; When garlic start to toast, remove from the pan and add the bacon cut in little pieces. Cook the bacon until crispy, about 6 minutes. Add the "al dente" pasta, that was cooked in salted water. Sauté for 1 minute.

Season the eggs yolks with salt and black pepper, include the grated cheese and the parsley fine chopped. Remove pan from the heat and add the eggs yolks with the other ingredients, whisking quickly until the eggs thicken—but do not scramble. Add 2 to 4 spoons of the water where the pasta was cooked and flip the pasta in the pan creating a creamy emulsion with all the ingredients.

Mound into serving bowls and enjoy.

Ingredients:

1 lb of lean goat leg meat (no fat), frozen for 2 weeks prior

1/2 cup of fine Burghul (cracked wheat)

1 small white onion

1/3 green/bell pepper (optional, but preferred)

20 leaves green mint

10 leaves of green Marjoram (Mardakoush) (optional, but preferred)

1/2 teaspoon of 7-spices

1/2 teaspoon of Cayenne pepper

2/3 teaspoon of salt

1/2 teaspoon of ground cinnamon

egregio Intense Fruit extra virgin olive oil

Optional sides of greens, including green onions, white onions, radish, mint, pickled chilli pepper etc…

Preparation:

Freeze the meat for 2 weeks if possible, in order to age it and to help eliminating any typical raw meat contamination. When ready to prepare the dish, place the frozen meat in the fridge for 2-3 hours to thaw it half way.

When the meat is halfway thawed, place it in a food processor along with about 5 cubes of ice, 1/5 teaspoon of ground cinnamon (no more) and spin it for about 3-5 minutes until it becomes very fine. Important: stop the food processor every 1 minute or so and feel the temperature of the meat and make sure it’s not warming up otherwise its color and taste would change. If you feel that it’s warming up, add a bit more ice or 1/4 cup of icy water and spin again.

Place the Burghul in a small bowl and rinse it with cold water, then squeeze it to get rid of as much water as possible. Place it aside.

Put the green pepper, mint, marjoram, onion, salt, cayenne pepper and 7-spices in the food processor and mix them well.

Place the ground meat in a large bowl, add the wet Burghul and the spice mix, and mix it well with your hands for a few minutes to make sure that all ingredients have well infused in one another. While mixing it, you can wet your hands every now and then in bowl of icy water that has a tiny bit of ground cinnamon in it.

Serving And Presenting the Kibbeh Nayyeh:

Kibbe Nayyeh needs to be served cold, so you need to keep the dish in the fridge until serving time.

When ready, make the Kibbe mix into balls the size of a baseball and line them up along your serving dish.

Spread the kibbe on the dish with your hands or spoon, until it’s no more than 3/4 inch thick. Make some patterns on it if you wish.

Add enough egregio Intense Fruit extra virgin olive oil on it.

Serve with optional sides including: mint, radish, green peppers, green chilli peppers, hot peppers, green onions, white onions etc.

Kibbe Nayyeh can be eaten with a fork or wrapped in pita bread.

Ingredients:

1/3 cup egregio Intense Fruit extra virgin olive oil

280 grams onion (1 large onion, diced)

45 grams garlic (crushed)

2 teaspoons baharat (Lebanese seven spice mix)

320 grams Romano beans (a.k.a. flat beans, trimmed and cut into 2-inch 

lengths)

260 grams ripe tomatoes (6 small tomatoes, chopped)

1 tablespoon tomato paste

1/2 teaspoon salt

Flat-leaf parsley

Preparation:

Add the egregio Intense Fruit extra virgin olive oil, the onions and garlic to a pan and fry over medium heat until the onions are tender and starting to brown.

Add the Baharat and fry for a few seconds to release its aroma before adding the Romano beans. Saute until the beans are a vibrant green.

Add the tomatoes, tomato paste and salt and then cover the pan with a lid. Turn down the heat to medium-low and simmer until the beans are tender, stirring occasionally (about 25 minutes).

When the beans are tender, remove the lid and turn up the heat to medium-high, allow any excess liquid to evaporate so that the sauce is nice and thick.

Garnish the Loubieh Bi Zeit with flat-leaf parsley. You can serve it warm or at room temperature with pita bread.

Ingredients:

For grits: (double this amount for hearty meal)

1 cup grits

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 teaspoons dried parsley or oregano

4 tablespoons butter

1/2 cup shredded cheddar cheese

2 ounces beer

For shrimp:

1/4 cup egregio Intense Fruit extra virgin olive oil

1-1/2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound medium to large shrimp, 

peeled, rinsed, and patted dry

Preparation:

For grits:

Begin preparing grits according to package instructions (sometimes I split liquid called for w/half water/half milk). Whisk in salt, pepper, garlic powder, and parsley. Whisk occasionally; as grits begin to thicken, stir in butter to incorporate. Let sit for another minute. Whisk/stir in shredded cheese and beer until smooth.

Adjust seasonings, butter and cheese to taste. Keep covered and warm until ready for shrimp.

For shrimp:

Preheat the oven broiler.

Stovetop, warm a 12-inch oven safe skillet over medium heat, add egregio Intense Fruit extra virgin olive oil. When oil begins to ripple/shimmer, whisk in paprika, cumin, garlic powder, salt and pepper. Whisk together and let simmer for about one minute.

Add the shrimp, shake the skillet to distribute shrimp evenly in 1 layer over bottom of skillet. Wait 30 seconds, turn shrimp over once. Place skillet in oven under preheated broiler for 2 minutes. Carefully remove skillet from oven. Spoon shrimp and olive oil mixture over prepared grits.

Ingredients:

5 tablespoons egregio Intense Fruit extra virgin olive oil

1/2 cup popcorn kernels

1 teaspoon kosher salt

1 tablespoon fresh rosemary, finely chopped

Preparation:

Put the oil and popcorn in a large saucepot with a tight lid. Turn on the heat to medium-high and continuously shake the pot back and forth over the flame.

Keep shaking the pot until the popping slows down. Remove from heat. Empty into a bowl and sprinkle with salt, rosemary, and olive oil.

Ingredients:

1 tablespoon egregio Intense Fruit extra virgin olive oil

2 onions, chopped

2 pounds rotisserie chicken, taken off the bone and shredded (about 2 cups)

1/4 cup raisins

5 green olives with pimentos, cut into quarters

2 hardboiled eggs, chopped 

1 teaspoon paprika

1/4 teaspoon ground cumin

1 pinch cinnamon

3 cups fresh corn kernels

1/2 cup 2 percent reduced-fat milk

2 pinches sugar, for topping

Preparation:

Preheat the oven to 350F.

Heat olive oil in a large sauté pan. Add onion and cook over medium heat until translucent and soft. Add chicken, raisins, green olives, chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole.

Place corn kernels in a blender jar. Add milk and purée. Spread over chicken mixture. Sprinkle top with sugar.

Bake 30 to 35 min. Then, if you really want to take the pastel de choclo over the top, you can place the casserole under the broiler for 1 to 3 minutes, to caramelize the sugar.

Ingredients:

1 cup tightly packed Italian parsley leaves (about 1 bunch, stems removed) 1/4 cup tightly packed cilantro leaves 

2 garlic cloves 

1/2 teaspoon ground cumin 

1/4 teaspoon dried crushed red pepper 1/4 teaspoon salt 

1/3 cup egregio Intense Fruit extra virgin olive oil 

1/4 cup red wine vinegar 

Preparation:

Process all ingredients in a food processor until finely chopped.

Chimichurri is ideal to match roasted or barbequed meats, boiled or baked potatoes, etc.

Ingredients:

2 tablespoons of Butter

4 tablespoons of Egregio Delicate Fruit extra virgin olive oil

3 large onions (finely chopped)

2 cloves garlic (minced)

1 pound ground beef

2 teaspoons cumin

1 teaspoon chili powder

1 tablespoon paprika

1 beef bouillon cube (dissolved in 1/4 cup hot water)

2 tablespoons flourEmpanada dough(chilled)

1/2 cup raisins

1/2 cup black olives (chopped)

2 hard-boiled eggs, sliced 

1 egg yolk

Optional: salt and pepper to taste

Preparation:

Beef Filling:

Melt the butter with the egregio Delicate Fruit in a skillet over medium-low heat.  Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.  

Add the garlic and cook for 1 minute more.

Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.

Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3  minutes.

Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.

Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.

Assemble the Empanadas

Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.

Let the dough balls rest for 5 minutes.

On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.

Add 1 tablespoon of the ​beef filling and a slice of hardboiled egg to the middle of the circle.

Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.

Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.

Bake at 350 F for 25 to 30 minutes or until golden brown.

Ingredients:

4 large boiling potatoes (2 1/4 lb)

3 qt egregio Delicate Fruit extra virgin olive oil

2 cups all-purpose flour

1 (12-oz) bottle cold beer (preferably ale)

1-1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)

Accompaniment: malt vinegar

A deep-fat thermometer

Preparation:

Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat egregio Delicate Fruit extra virgin olive oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt. 

Ingredients:

1 cup sugar

3/4 cup + 2 tablespoons egregio 

Delicate Fruit extra virgin olive oil

2 eggs

1 teaspoon vanilla extract

1 teaspoon coffee extract (optional)

3/4 cup cocoa powder

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup semi-sweet chocolate chips small pinch of coarse sea salt for 

topping (optional)

Preparation:

Preheat the oven to 350 degrees and grease an 8x8 glass baking dish with olive oil.

In a medium bowl, add in the flour, cocoa powder, kosher salt, and baking powder. Sift together using a whisk until thoroughly combined and set aside.

In a separate mixing bowl, beat the egregio Delicate Fruit extra virgin olive oil and sugar until thoroughly combined, about one minute. (You can use a mixer with a paddle attachment on medium speed or whisk it by hand).

Continue to mix, adding the eggs one at a time, followed by the vanilla and coffee extracts.

Slowly add in the sifted flour mixture and continue to mix until just combined. Scrape down the sides and fold in the chocolate chips.

Transfer to the greased baking dish, using a silicone spatula to scrape the sides.

Optional step: Top with a few sprinkles of coarse sea salt if you like salted brownies!

Bake on a centered rack in the oven for 20-25 minutes. If an inserted toothpick comes out clean or with a couple of crumbs, they are done.

Let cool before cutting into bars. Enjoy!

Ingredients:

1 package of fresh, whole wheat pizza 

dough

1.5 Bosc pears thinly sliced

1 cup grated Fontina cheese

2-3 oz Gorgonzola cheese

1/3-1/2 cup sliced almonds 

5 spoons of egregio Delicate Fruit extra virgin olive oil

Preparation:

Spread out your dough on a baking sheet. Lightly brush 1 tsp egregio Delicate Fruit extra virgin olive oil on the dough. Top with Fontina cheese, Pear slices, Gorgonzola and Almonds in that order.

Bake in a 450 degree oven for 10-12 minutes until the cheese is bubbly and the crust is slightly golden.

Ingredients:

2-15 ounce cans cooked small fava beans

1 tablespoon ground cumin

4 cloves garlic, mashed

1/2 cup lemon juice

1/4 cup egregio Delicate Fruit extra virgin olive oil

1 medium red onion, finely chopped

2 ripe tomatoes, diced

1 punch parsley, finely chopped

Salt and pepper to taste

Preparation:

Pour the cooked fava beans with the liquid into heavy saucepan.

Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil.

Using potato mashed, mash the fava beans partially and cook over medium heat for 10 minutes.

Add the lemon juice, the egregio Delicate Fruit extra virgin olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat.

Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Ingredients:

2 pounds fresh tomatoes diced or 3 cups tomato juice

1 medium sweet onion cut into fourths

1 large bell pepper deseeded and cut into large pieces

1 large cucumber peeled and cut into large pieces

3 garlic cloves smashed

1/4 cup egregio Delicate Fruit extra virgin olive oil

2-3 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon cumin

1 teaspoon hot sauce

1 teaspoon grated horseradish optional

salt and pepper to taste

Garnish:

1 large cucumber peeled and cut into large strips

Preparation:

Add tomatoes or tomato juice, onion, bell pepper, cucumber and cloves to a blender. Blend until well-blended, but not completely smooth and pureed. Add olive oil, vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. Blend until well-blended and the consistency you prefer.

Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.

Ingredients:

4 medium to large garlic cloves

Salt to taste

2 egg yolks

1 1/2 tablespoon​ fresh lemon juice

1 cup egregio Delicate Fruit extra virgin olive oil 

Preparation:

First, peel and mince the garlic.

Using the flat side of a large knife, crush the garlic.

Place the crushed garlic into a small mortar and pestle and add ½ tsp salt and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)

Crack the eggs and separate the yolks into a small mixing bowl.

Transfer the garlic paste to the bowl and whisk to blend.

With a hand mixer on low speed, slowly pour in the egregio Delicate Fruit extra virgin olive oil in a very thin, steady stream until a creamy sauce begins to form.

Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Enjoy the Alioli on french fries, toasted bread or with the fish of your preference.

Ingredients:

2 cups teff flour

1/8 teaspoon active dry yeast

1 cup self-rising flour

5 spoons of egregio Delicate Fruit extra virgin olive oil

extra virgin olive oil

Kosher salt

Preparation:

Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water, the five spoons of egregioDelicate Fruit and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera. After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much.

At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour.

Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.

You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.

Ingredients:

1/3 cup egregio Delicate Fruit extra virgin olive oil

1 tbsp dried yeast

1/2 cup lukewarm milk

1 tbsp caster sugar

1-2/3 cups plain flour

1/2 cup glutinous rice flour

1/2 Lukewarm water

1/3 cup firmly packed brown sugar

2 tbsp chopped salted roasted peanuts

Black sesame seeds and ice-cream, to serve

Preparation:

Place yeast, lukewarm milk and caster sugar in a bowl and stir to combine. Set aside in a warm, draught-free room for 10 minutes or until bubbles form in mixture.

Sift flours together into a bowl and make a well in the centre. Add yeast mixture and ½ cup lukewarm water and stir to create a soft, sticky dough. Cover bowl with a clean tea towel and return the bowl to the warm, draught-free room for 1 hour or until dough has doubled in size.

Meanwhile, combine brown sugar and peanuts in a bowl, and set aside.

Punch down dough and place on a floured surface. As the dough will be sticky, you may need to add extra flour to knead. Divide into 8 equal pieces and, using floured hands, shape each piece into an 8cm round.

Place 1 tablespoon of peanut mixture in the centre of each round, bring up edges and press together to seal. Using your hand, flatten into an 8 cm disc. Repeat with remaining dough and peanut filling to make 8 pancakes.

Heat half of the egregio Delicate Fruit in a large, non-stick frying pan over medium-low heat. Work in batches to cook pancakes for 7 minutes or until cooked through, flip halfway. Remove pancake from the pan and drain on paper towel. Wipe the pan and repeat with remaining Extra Virgin Olive Oil and pancakes. Scatter with sesame seeds and serve hot with ice cream.