Polenta and olive oil orange cake

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Jhon Doe - Union Dining, Serves 4

Slightly savoury, very pretty polenta cake where Jingilli EVOO provides the richness   4 

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 5 Large oranges or 7 small oranges, ideally blood oranges
• 300g/10½ oz sugar
• 250g/9 oz fine-ground polenta
• 200g/7 oz ground almonds
• 1½ tsp baking powder
• A pinch of salt
• 4 eggs, beaten
• 225 ml Jingilli Extra Virgin Olive Oil, plus extra for sprinkling

Course Main Dish Cuisine Italian Servings Ingredients 5 Large oranges or 7 small oranges, ideally blood oranges 300g/10½ oz sugar 250g/9 oz fine-ground polenta 200g/7 oz ground almonds 1½ tsp baking powder A pinch of salt 4 eggs, beaten 225 ml Jingilli Extra Virgin Olive Oil, plus extra for sprinkling

Instructions

1. Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.
2. Preheat the oven to 170C. Grease and line a 23cm loose-bottomed cake tin.
3. Scatter a tablespoon of the sugar over the bottom of the tin in an even layer.
4. Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds.
5. Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.
6. Combine the dry ingredients in a large mixing bowl.
7. Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps.
8. Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before transferring on to a plate and serving

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Olive oil and garlic bruschetta

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Olive oil and garlic bruschetta

The ideal starter to any meal, this Bruschetta will impress one and all.
And as usual, Jingilli EVOO makes it that much better.

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 4 garlic cloves, peeled
• 1⁄3 cup Jingilli Extra Virgin Olive Oil, plus extra for sprinkling
• 1 pinch chili peppers or 1 pinch crushed red pepper flakes
• 1⁄4 cup chopped fresh parsley
• 4 slices thick country bread, preferably sourdough

Course Main Dish Cuisine Italian Servings Ingredients 4 garlic cloves, peeled 1⁄3 cup Jingilli Extra Virgin Olive Oil, plus extra for sprinkling 1 pinch chili peppers or 1 pinch crushed red pepper flakes 1⁄4 cup chopped fresh parsley 4 slices thick country bread, preferably sourdough

Instructions

1. Slice the garlic cloves lengthwise into paper-thin slices.
2. Warm a small skillet over a medium flame.
3. Add the 1/3 cup olive oil and the garlic.
4. Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
5. Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
6. Cover and set aside.
7. Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
8. Spoon the garlic-olive oil mixture over each slice.
9. Serve immediately.

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