Let's Talk Sicilian Olive Oil...

Make no mistake about it, this oil that I cherish is a tad expensive.  Chances are you have see many of the bigger named chefs use this same olive oil.  For example Mario Batali and Eric Ripert. Mario seems to go through bottle after bottle on his older show "Molto Mario"; as does Eric Ripert with his elegant approach to fresh cooking on his show "Avec Eric".  There is just something about Sicilian olives that bring dishes together.  It starts out with a very smooth mellow green flavor and finishes a touch spicy.  This is by far the best oil I have ever tasted and it works with anything you do!  Usually with oils you get either not enough flavor or way to much flavor.



In other words the flavor profile just isn't well rounded. This oil is perfectly balanced, it just isn't overcomplicated but yet isn't so simple where it doesn't impact the dishes your cooking.  It brings flavors together.  One thing you can't go wrong with is making a carbonara with this oil.  Anything simple works as well.  


If you live in bigger cities or towns you may be able to find this oil at a local gourmet store; however chances are you will have to order this fine oil online.  Do yourself a favor and get away from the grocery store oils which mix oils from 4-8 different countries.  Nothing wrong with them, but get an oil that is robust for cooking great dishes.  Simply use it sparingly if your concerned with the price.  This is the olive oil you have been looking for!  

Coriander crusted cod over split pea stew

I made a simple split pea stew with some pan fried cod (crusted in coriander seeds). Winter is tough, because you probably don't have much coming out of your garden. However dried split peas / beans from your garden that have been dried is a perfect medium. Store bought however are cheap and convenient. Try this recipe out...

Recipe:

Ingredients

2 fillet of cod (defrosted)
2 tablespoon coriander seeds
1 tablespoon Mae Ploy Sweet Chilli Sauce 
1 tablespoon butter 
2 tablespoons garlic powder
salt/pepper to taste
Splash of soy sauce
2 cup of split peas (you'll have extra)
6 cups water
Glug of olive oil
Tin of anchovies (trust me)

First get your split peas into a rice cooker or stock pot with your anchovies and soy sauce; pour in water and bring to boil for a few min and turn down to a simmer.  If using a rice cooker just use the boil/simmer setting.  Simmer for 30-45 min.  When peas are nearly done add a table spoon of butter.  Peas will be done when they flake.

While your peas are simmering crush up your coriander seeds in a mortar and pestle.  Add a quarter of a tea spoon of garlic and a sprinkle of salt / pepper in the mortar.  Give it a bit of a bash.  Next, rub fish with Chilli Sauce and sprinkle your spices on both sides of fish.  Pan fry the fish with olive oil on both sides on medium-high for 1 min each or until done.  Serve this encrusted fish over the split pea stew.  Enjoy, a bit different but good.