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  • Yakisoba



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    Yakisoba

    Servings


    Ingredients

    Servings


    Ingredients


    Instructions
    1. Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles.

    2. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly.

    3. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.

    4. Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.

    5. Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage. Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked.

    6. Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce.Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.

    7. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.


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  • Omurice



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     Omurice
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Instructions
    1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
    2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.
    3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.
    4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
    5. Add the ketchup and stir-fry until everything is well combined.
    6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.
    7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.
    8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
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  • Oyakodon



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     Oyakodon
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Rub 1/4 teaspoon of salt all over the chicken. Place the chicken in a cold sauté pan skin-side down, then place a smaller cast iron pan on top of the chicken to weigh it down (a pot filled with water would work too). This keeps the chicken from curling ensuring that every bit of skin makes contact with the pan.
    2. Put the pan on the stove over medium low heat. By gradually increasing the temperature, the chicken not only cooks more evenly, it allows as much of the fat in the skin to render out as possible. Fry until the skin is golden brown all over and crisp (about 7 minutes). If the oil is spattering too much, turn down the heat a little
    3. While the chicken is frying, combine the LovOlio Extra Virgin Olive Oil, dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs into a separate bowl and mix just enough to break up the yolks
    4. Once the skin is browned, transfer the chicken to a cutting board and chop it up into bite-sized pieces. The meat may not be fully cooked, but this is fine as it will cook through later.
    5. Drain all the oil from the pan (its okay if there's a little still clinging to the pan) then put the pan over medium high heat. Return the chicken to the pan along with any juices.
    6. Add the sake and stir-fry until all the liquid has evaporated. Add the dashi mixture and bring to a boil.
    7. Add the scallions, then cover everything with the eggs. Cover the pan with a lid and turn down the heat to medium low.
    8. When the egg is cooked to your liking, portion the egg and chicken out onto steamed rice and drizzle with the remaining sauce.
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  • Tomato and Avocado Tartare



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     Tomato and Avocado Tartare
    Course 前菜
    Cuisine Mexican
    Prep Time 40 minutes
    Servings
    Ingredients
    Course 前菜
    Cuisine Mexican
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Cut 2 avocados into small cubes and mix with lemon juice.
    2. Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
    3. Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
    4. Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
    5. Divide among 4 glasses or ramekins refrigerate.
    6. To serve, unmold on plates, garnish with shavings parmesan
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  • Pasta Shell Salad with Tuna and Peppers



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     Pasta Shell Salad with Tuna and Peppers
    Prep Time 35 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    Prep Time 35 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    Instructions
    1. Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
    2. Transfer to a bowl. Mix the pepper, spring onions, tuna chunks and fennel shavings with the olive oil. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning. Mix well, then pour over the pasta and toss well to coat. Serve decorated with fennel fronds.
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  • Lemon olive oil cake



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     Lemon olive oil cake
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
    2. Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
    3. Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
    4. Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
    5. For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
    6. To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.
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  • Chunky white fish with garlic, lemon and olive oil


    • Posted by elimam
    • Comments Off on Chunky white fish with garlic, lemon and olive oil
    • in Uncategorized

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     Chunky white fish with garlic, lemon and olive oil
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    people
    Ingredients
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Cook potatoes in lightly salted boiling water until just tender. Drain, and when cool enough to handle, peel off skins with your fingers. Reserve potatoes in the pan with a clean t-towel tucked over to keep them warm.
    2. At the same time, make the extra virgin olive oil dressing for the fish. Chop parsley, garlic and lemon zest together. Transfer to a small bowl and stir in 3 tablespoons extra virgin olive oil and lemon juice. Reserve
    3. Add 2 tablespoons extra virgin olive oil to a hot pan. Season fish on both sides with salt and pepper, then fry fish steaks skin side down until you can see the fish is cooked half way up the side of the flesh. Turn over and cook the other side - so cooked levels just meet.
    4. Transfer to serving plates flesh side up. Spoon parsley and extra virgin olive oil dressing along the length of each steak. Add a few new potatoes lightly trickled with 1 tablespoon extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.
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