Ingredients:

6 large eggs

½ cup ricotta cheese

⅓ cup freshly grated parmesan cheese

¼ teaspoon salt

Freshly ground black pepper to taste

¼ cup chopped spring onion

¼ cup of EGREGIO Extra Virgin Olive Oil Intense Fruit

2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Preparation:

In a large bowl beat the eggs until frothy. Add the Ricotta and Parmesan and beat to combine. Add the salt and freshly ground black pepper. Set aside.

Heat the EVOO in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the chopped spring onions, sauté for a minute. Then add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil.

Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl.

Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.

Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook.

Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.

With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet.

Let cook for a couple of minutes more until the bottom side gets browned. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve. Serves 2 to 3.

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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:

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:

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 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:

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

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 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:

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:

1/4 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.