olive oil Archives

Mexican recipes

Creamy black bean, harissa and almond butter stew

Pasta recipes

Crispy potato and paprika tray bake

Cauliflower recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Cabbage recipes

Sauerkraut spätzle with bockwurst

15 minutes

Dip recipes

Baba ganoush with roast red peppers

45 minutes

Braai recipes

Air-fryer steak with café de Paris butter

15 minutes

Chickpea recipes

Chickpea fries

20 minutes

Chickpea fries

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

2 t olive oil, plus extra for greasing
1 litre water
250 g chickpea flour
1⁄2 t salt
3 cups sunflower oil

For the curry mayo, mix:

1⁄2 cup good-quality mayonnaise
1 t garlic, crushed
2 t curry powder
1 T maple syrup
2 T lemon juice
salt, to taste

Method

1. Line a 20 cm oblong dish with greaseproof paper and rub with a little olive oil. Place the olive oil and water in a saucepan and bring to the boil. Reduce the heat to a simmer and pour in the flour and salt.

2. Whisk well to remove any lumps. Cook until thick, about 10 minutes. Spoon into the dish and chill until set.

3. Heat the oil in a saucepan. Turn out the mixture and cut into chips. Fry in batches and drain on kitchen paper. Sprinkle with salt and serve with the mayo.

Find more chip recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chorizo-and-olive butter hake parcels

Vegetarian chilli con carne

Creamy black bean, harissa and almond butter stew

Ella’s go-to green pasta

Crispy potato and paprika tray bake

Roast cauliflower with stuffing

South African curried cabbage

Sauerkraut spätzle with bockwurst

Baba ganoush with roast red peppers

Garlic bread three ways

Air-fryer steak with café de Paris butter

Chickpea fries

Chickpea fries

Ingredients

Method