Smoked Paprika Infused recipes
Warming winter effortless roast
From David & Anita
You have to like black pudding for this one!
Lamb fillets or lamb backstraps
Pancetta to wrap around
Black pudding sliced
Pumpkin, potatoes, kumera, beetroot – cubed
Smoked paprika + smoked paprika oil
Coriander seeds – ground
Salt & pepper
Prepare all the vegetables in a heavy based casserole dish, season with the herbs and spices and pop a couple of sloshes of smoked paprika olive oil in to cook. Place meat on top and roast in a hot (180 – 200) oven until ready.
Drizzle with a dash of smoked paprika oil to finish – beautifully warming.
Belly Pork with Olivo Paprika Oil and Feijoa chutney
Somerset Cottage in Tauranga has given me this recipe for the smoked paprika with pork.....
Score thin strips on the outer skin of the belly, salt and pepper all over and leave in the fridge overnight uncovered. Next day dry off any moisture.
Lay belly out flat on a roasting tray skin side up and roast at 220c for 20 minutes then reduce temp to 150c and bake for approx 11/2 hours or until the meat feels very soft and skin has crackled.
Serve with a drizzle of paprika oil, sprinkling of thyme leaves and feijoa chutney to the side.
Yoghurt, Herb and Preserved Lemon Dip with Smoked Paprika Infused Olive Oil Crisps
I had the good fortune to work with Ruth Pretty for our 2015 Wellington on a Plate event and this is one of her recipes that I have tried many times as a nibble with a glass of wine.
1/2 cup Greek style yoghurt
4 tablespoons ricotta
4 tablespoons cream cheese (softened in the microwave on medium for 20 seconds)
3 tablespoons finely chopped chives
3 tablespoons finely chopped Italian parsley leaves
1 tablespoon lemon infused olive oil
1 tablespoon finely chopped preserved lemon
Place yoghurt in a bowl with ricotta and cream cheese and mix together. Add chives, parsley, lemon oil, preserved lemon and pepper to taste and stir well. Cover with plastic wrap and leave in the fridge for 2 -4 hours for flavours to infuse. Serve with:
Smoked Paprika Infused Olive Oil Crisps
2 pita pockets
1 tablespoon smoked paprika infused olive oil
1 teaspoon flaky sea salt
Preheat oven to 170C. Cut pita pockets in half horizontally and each half into about 8 triangles (depends on size). Place oil in a bowl and add pita triangles. Toss gently. Spread triangles on a baking tray, sprinkle with salt and bake until llight golden.
Cool and seal in an airtight container for up to 14 days.