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The Guardian
06-07-2025
- General
- The Guardian
How to make baba ganoush – recipe
Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal. Prep 15 min Drain 30 minCook 40 min Serves 2-4 2 large aubergines (about 650g)2 tbsp tahini Juice of 1 lemon, plus a little extra to finish2 garlic cloves, peeled1 small bunch mint, or flat-leaf parsley, leaves pickedSalt, to taste1 tbsp pomegranate seeds (optional)2 tbsp extra-virgin olive oil The key here is to blacken the aubergines over a high heat until the skin chars and the flesh roasts. The easiest and best way to do this is on a barbecue, but if you have a gas hob, you can also do it on there. Alternatively, use an overhead grill or hot oven, but doing so means you'll miss out on some of that gorgeously smoky flavour. Whichever approach you choose, prick the aubergines all over with a fork, so steam can escape while they're charring. If using a barbecue, put them on a lightly greased grill over a high heat and keep an eye on them, turning until the skin is papery and burnt, and the flesh has collapsed. Do the same if using an overhead grill. If you're using a gas hob, put the aubergines directly on the flame, turning as required. If the aubergines are very wide, you can finish cooking them through in a hot oven – 240C (220C fan)/475F/gas 9 – or bake them from scratch at the same temperature for about 40 minutes. If you have a blowtorch, it's an idea to scorch them first. Slit open the aubergines lengthways, then scoop out the long strands of soft flesh from the inside; discard the skins. Put the flesh in a sieve and, ideally, leave it to drain over the sink or a bowl for about 30 minutes, because that will give you a chunkier, more full-flavoured result. Alternatively, squeeze the flesh over the sieve to get rid of excess water. Meanwhile, put the tahini in a medium bowl (if it's separated in the jar, which is absolutely normal, give it a good stir to reincorporate the oil first) and stir in the lemon juice; the mix will seize when you first add it, but keep stirring and it will soon loosen up. Puree the garlic (with a crusher, mortar or heavy knife) and add to the tahini mix. Strip the mint leaves from the stems (or trim the coarser stalks from flat-leaf parsley), then roughly chop until you have about three tablespoons' worth. Stir two-thirds of the herbs into the tahini mixture, and save the rest as garnish. Mash the drained aubergine strands gently with a fork, just to break up the long strands and make it easier to scoop up and eat without the need for a knife. Season with a little salt, then stir into the tahini mixture. Taste and adjust for salt or lemon juice, if it needs it. Transfer to a serving bowl, if necessary, then top with the remaining herbs and a scattering of pomegranate seeds (though definitely not required, they do look very pretty. Alternatively, add a little grated lemon zest or some chilli flakes for a dash of extra colour – up to you). Pour a moat of oil around the edge of the baba ganoush, then serve with warm flatbreads and other assorted meze, or with grilled meat. If you're not eating it immediately, cover and keep at room temperature for a few hours, or in the fridge (minus the garnish, which should be added fresh) for up to three days. Bring back to room temperature before serving.
Irish Times
28-06-2025
- General
- Irish Times
Barbecue piri piri chicken thighs with coleslaw
Serves : 4 Course : Dinner Cooking Time : 40 mins Prep Time : 15 mins Ingredients For the piri piri sauce 2 onions, peeled and quartered 2 tomatoes, halved 5 garlic cloves, peeled 2 red chillis, whole 3tbs olive oil 1tbs honey Zest and juice of half a lemon For the dry rub: 2tbs smoked paprika 1tbs dried thyme 1tsp chilli powder 1tbs dried oregano 1tbs garlic powder 1tbs onion powder 8 boneless chicken thighs ½ white cabbage 2 carrots 2tbs mayo ½tbs wholegrain mustard ½tbs white wine vinegar Sea salt and black pepper Handful fresh parsley, chopped 1 red chilli, sliced 2 spring onions, sliced Preheat the oven to 220 degrees. Start by making the piri piri sauce. Place the onion, tomatoes, garlic and chilli on an oven tray and drizzle with the olive oil. Roast in the oven for 30 minutes at 220 degrees until golden brown and soft. Transfer to a blender, add the honey, lemon zest and lemon juice, and blend to a smooth sauce, then set aside. Reduce the oven temperature to 200 degrees. Mix the dry rub ingredients together in a small bowl, then season the chicken thighs evenly with the rub. Place the seasoned thighs on an oven tray and cook in the oven for 25 minutes at 200 degrees. While the thighs are in the oven, make the coleslaw. Remove the dense core from the cabbage, then very thinly slice the cabbage using a sharp knife or mandolin and place in a mixing bowl. Peel and grate the carrots and add to the bowl. In a small bowl, mix the mayo, mustard and vinegar together, then add it to the cabbage and carrot. Season with salt, pepper and chopped parsley and mix lightly until evenly combined, then set aside. Remove the thighs from the oven after 25 minutes and brush them with the piri-piri sauce. The thighs can be finished in the oven for a further five minutes at 200 degrees, but ideally place them on to a preheated barbecue on a high heat and cook for two to three minutes with the lid closed, then turn them and cook them on the other side for another two minutes with the lid closed until browned and charred. Then remove and allow to rest for five minutes before serving. To serve, spoon the coleslaw into a sharing serving bowl alongside the chicken thighs. Garnish with some sliced red chilli and spring onions.
Telegraph
20-06-2025
- General
- Telegraph
Chicken peasar salad
Sometimes you just have to jump all in and embrace the pun, but that doesn't mean this spin on the classic Caesar salad isn't a serious recipe. Oh no, the peas bring another level to this gastropub favourite. I scatter in the whole peas and also use some to create a vibrant dressing so you're using all of the pea's natural strengths. Overview Prep time 15 mins Cook time 15 mins Serves 4 to 6 Ingredients 4 thick slices of white bread from a loaf, cut into chunks 3-4 tbsp olive oil 2 skinless chicken breasts 2 Romaine lettuces 250g frozen peas 1 garlic clove, crushed or finely grated 4 anchovies from a tin 4 tbsp mayonnaise ½ tbsp extra-virgin olive oil, or as needed Zest and juice of 1 lemon 15g Parmesan, grated, plus extra (optional) for shaving Method Step Preheat the oven to 200C/180C fan/gas mark 6. Step Scatter the bread chunks (from 4 thick slices of white bread) over a baking tray then drizzle with enough olive oil to coat them well. Step Season with a little salt and freshly ground black pepper, then bake in the hot oven, tossing every now and then, for 10-15 minutes or until golden and crisp. Set aside. Step Meanwhile, season 2 skinless chicken breasts generously all over with salt and pepper, then fry in a frying pan over a medium heat for 10-15 minutes, or until lightly browned and cooked through. Set aside. Step Break 2 Romaine lettuces apart and separate them into single leaves. Place the lettuce leaves either on a serving platter or in a large salad bowl, ready to toss together with everything else. Step Place 250g frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave for a few minutes and then drain. Step Add 1 crushed or finely grated garlic clove, 4 anchovies, 4 tbsp mayonnaise, ½ tbsp extra-virgin olive oil, the zest and juice of 1 lemon and 15g grated Parmesan to the processor, then blitz to a smooth, thin dressing. If you need to thin the dressing down a bit, add a splash of water or more extra-virgin olive oil. Taste for seasoning then adjust with salt and pepper to taste. Step Pour the dressing over the lettuce leaves and peas, then toss in the croutons. Chop or shred the chicken and add that in too, then toss everything together. Serve the salad with some extra Parmesan shavings, if you like.
Telegraph
07-06-2025
- General
- Telegraph
Garlic-infused broccoli and labneh dip
Inspired by Palestinian cuisine, where cooked greens often become delicious dishes, I decided to make a dip similar to the traditional taghmees. Luckily, I had most of the ingredients I needed already stocked in my kitchen. The idea was simple: blend cooked greens with yoghurt to create a creamy and herbaceous dip. It's a classic recipe that's often served with warm flatbread or as a side dish with other meals. With a drizzle of olive oil, it's ready to enjoy. Ingredients 4 tbsp olive oil 3 large garlic cloves, thinly sliced 250g broccoli florets 350g labneh or thick Greek yoghurt 1 tbsp lemon juice 1 red chilli, finely chopped 10g dill, finely chopped 10g parsley, finely chopped 5g mint leaves, roughly shredded ½ tsp Aleppo chilli flakes (or regular chilli flakes) 2 tsp sumac Method Step Add 3 large garlic and cook for about 3-4 minutes, being careful not to burn it – you want it to be just golden brown. Carefully remove the garlic from the oil onto a plate lined with kitchen paper, then leave both the garlic and oil aside to cool down. Step Blanch the 250g broccoli florets in a pan of boiling salted water for 2 minutes. Then remove using a slotted spoon and refresh under cold water until cool. The broccoli should be bright green, with a good bite.
Medical News Today
27-05-2025
- Health
- Medical News Today
Avocado oil vs. olive oil
Both avocado oil and olive oil are cooking oils that can enhance the flavor of food. They may offer some health benefits, most notably, improving heart health by reducing harmful cholesterol levels. Some people also use these oils on their skin and hair. Both oils contain similar quantities of oleic acid, a healthy monounsaturated fat. Because olive oil is a core component of the popular Mediterranean diet, there is more consistent and higher-quality research on its health effects. Avocado oil may be a better choice for high-heat cooking because of its higher smoke point. While health coaches, message boards, and social media may advocate for one oil over the other, no consistent research has found that one oil is superior to the other. Instead, people should choose their cooking oil based on taste and flavor preferences, budget, and individual health goals. Hakase_/Getty Images Research consistently finds that people who consume more monounsaturated fats have healthier metabolic and cardiovascular health profiles, especially as compared to people who consume large quantities of saturated and trans fats. This may help explain why people who eat a Mediterranean diet rich in olive oil are, on average, healthier than those who eat a typical Western diet. While some cooking oils have lower levels of monounsaturated fats, avocado oil and olive oil have similar levels, suggesting that the two may offer similar health benefits. People choosing a cooking oil solely for its health benefits may want to choose olive oil. This is because more research has assessed and documented the benefits of this oil. This does not mean avocado oil offers no benefits or that olive oil is superior; many studies have assessed avocado oil. But the focus on olive oil as part of the Mediterranean diet means that research on its benefits is stronger and more exhaustive. Avocado oil's higher smoke point may appeal to people who prefer cooking at high temperatures or who want a more versatile oil. » Learn more about olive oil Avocado oil and olive oil are chemically very similar, and both contain high levels of the chemical oleic acid. The benefits of oils containing oleic acid include: There is no evidence that consuming either oil alone will cure heart disease or any other disease. Instead, research on their benefits usually looks at either population-level data or compares people who consume these oils to people who consume other oils. Certain other health risks and protective factors may contribute to the apparent differences between groups. Some important differences between the oils include: The precise amount of oleic acid varies depending on the subtype of oil a person uses. For example, a 2024 paper emphasizes that Hass avocado oil may contain higher levels of oleic acid. The oils have different flavors, and switching from one to the other may shift the taste of food. Some people perceive avocado oil as sweeter and olive oil as lighter. Avocado oil has a higher smoke point, making it a better choice for high-temperature cooking. Its smoke point is around 500 degrees Fahrenheit, while extra virgin olive oil smokes around 350 degrees, and pure olive oil smokes around 465 degrees. » Learn more about healthful oil for frying The specific nutritional composition of each oil varies depending on the manufacturer and the plants used to make it. According to the United States Department of Agriculture, the nutrition facts for 100 milliliters of extra virgin olive oil are as follows : 85 grams total fat 14 g saturated fat 62 g monounsaturated fat 8 g polyunsaturated fat The same quantity of avocado oil offers the following nutritional profile : 93 grams total fat 16 g saturated fat The USDA offers only a breakdown of nutrition by brand for avocado oil, and these branded comparisons do not contain data on monounsaturated versus polyunsaturated fats. Both oils can be healthy, flavorful cooking options and may improve health, especially as replacements for butter or lard. When cooking at high temperatures, avocado oil is a safer option, with a smoke point of over 500 degrees. People who prefer the flavor of olive oil should consider pure olive oil, which has a much higher smoke point (465 degrees) than extra virgin olive oil (350 degrees). When cooking at lower temperatures, people should consider which flavor and texture they prefer. Olive oil is popular with a wide variety of foods because of its light flavor, but some people prefer the grassy, slightly sweet taste of avocado oil. The two oils have similar proportions of this acid, though the specific distribution may vary with brand and the type of oil. For this reason, the benefits of the two oils are likely similar. However, research has primarily examined olive oil, so a person who seeks a more 'proven' oil might prefer olive oil. There is no clear winner when comparing avocado oil to olive oil. Instead, it is important for a person to weigh the specific reasons they are using an oil and to assess research on that oil. In general, the two offer similar nutritional and health benefits, though researchers have devoted more effort to studying olive oil. A person should also consider the texture and flavor of the oil they choose, and the heat at which they cook. Because the benefits of the two oils are likely very similar, the taste and cooking profile of the oil may determine which is best for an individual to use.
