Easy
4 people
40 minutes
Preheat oven to 220°C. Toss potato rounds on two trays, make sure they are in a single layer. Drizzle with The Good Oil.
Season with salt and toss with lemon pepper seasoning.
Cook for 30 minutes.
Serve in conjunction with our crispy fish burgers & home-made tartare sauce.
Medium
4 people
18 minutes
Place flour and salt in a bowl, whisk egg and milk together in a second bowl.
Add breadcrumbs to a third bowl.
Season fish and cut in halves.
Coat fish in flour mixture, followed by the egg mixture and lastly the breadcrumbs. Set aside on a clean board.
Heat 2 tbsp of The Good Oil Extra Virgin Rapeseed Oil in a large fry-pan (preferably non-stick). Add half the fish and cook for about 2 minutes, each side, or until golden and cooked through.
Drain on paper towels. Wipe pan clean, add the remaining oil and cook remaining fish as per above directions.
Toast burger buns in oven for about 5 minutes, fill the buns with coleslaw, fish and pre-made tartare sauce.
We used a store-bought coleslaw and dressed it with a little lemon juice and The Good Oil High Oleic Sunflower Oil.
Serve with Crispy Lemon Pepper Potato Rounds.
Medium
4 people
12 minutes
Blend all ingredients, except oil and lemon juice in a food processor for about 1 minute until well combined and frothy.
Keep the blender running on a low speed then drip the oil in slowly (pouring the oil from a measuring jug is easier). Make sure you allow each addition to incorporate into the egg mixture before adding more. As more oil is incorporated you can add the oil a little more quickly, working up to a slow stream. You will see the mixture begin to thicken.
Add lemon juice, zest, gherkins, capers and dill, pulse to combine. Don’t blend as you want to keep the tartare chunky.
Season to taste with salt & pepper.
Delicious dolloped in our crispy fish burgers and served with crispy lemon pepper potato rounds.
Easy
4-6 people
24 minutes
Preheat 230°C. Preheat two pizza stones or oven trays.
Put the warm water and sugar or honey in a large bowl and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place until the yeast has dissolved and the mixture is frothy – about ten minutes.
Combine flour, and salt in a large mixing bowl. Pour the yeast mixture and The Good Oil over the flour mixture and mix well until evenly combined, work to form a soft, smooth dough.
Lightly flour a clean surface and knead the dough for about five minutes, until smooth and elastic. Shape into a round ball, transfer to a lightly oiled bowl and rub a little bit of The Good Oil over the top. Cover with a clean towel and leave to rise in a warm place until it has doubled in size – about 40 minutes.
When dough has risen, turn out onto a lightly floured surface. Divide in half.
Roll each piece of dough into a round pizza bread base, using a lightly floured rolling pin or an empty The Good Oil bottle!
Roll the dough starting from the centre of the dough and rolling outward. Turning the base when needed, adding a little more flour if it starts to stick.
Place each base onto a piece of baking paper, so it is easy to transfer to the preheated pizza stones or trays.
Brush The Good Oil evenly over each base, sprinkle with rosemary, garlic and rock salt.
Place in oven, one at a time and cook for 12-15 minutes until golden and crispy. You could use fan bake for better results.
Allow to cool for about 5 minutes before slicing. Serve with marinated olives and your favourite dips.
