Sourdough chorizo fritters

Ingredients – Serves 1

• 4tbs of sourdough starter (white, wheat)
• 1 spring onion, chopped
• 1tbsp chopped parsley
• 40g chorizo diced
• Pinch of sea salt
• 1tbsp of pomace olive oil

Method

1. Heat the oil in a non-stick pan.
2. Spoon the starter in the pan.
3. Add spring onion and salt on top, push it in gently.
4. Fry on medium heat until golden, for about 4 minutes.
5. Flip and fry on the other side as well.
6. Add the chorizo to the same pan, scatter around the fritter and let the oils colour them a bit.
7. Serve with aioli and pinch of sea salt.

Pil-Pil cod

Ingredients – Serves 1

• 1 cod fillet skin on
• 1/2 cup of olive oil (extra virgin)
• 2 cloves of garlic sliced
• 1 small dried chilli
• 1tbsp of chopped parsley
• Crusty bread to serve
• Sea salt
• Lemon to serve

Method

1. This recipe has just few ingredients, but it is quite exciting and technical!
2. Add all the oil into a frying pan (I know it seems like a lot, but it is a base for our sauce later).
3. Sauté the garlic and chilli until golden brown and remove from the pan.
4. Season the fish with sea salt.
5. Add the fish, skin side down into the frying pan, cook on medium heat for 4 minutes, flip and cook from the other side as well.
6. Take the pan off the heat, remove the fish, leave it on the side for now.
7. Start swirling the pan off the heat for about 5 minutes until sauce emulsifies and thickens.
8. Add garlic, chilli and fish back to it, serve with parsley, lemon and crusty bread.

Crispy Olives

Ingredients – Serves 1

For the olives

• Large green olives pitted, stuffed 10x
• Black pudding 50g(optional)
• Flour 50g
• 2 eggs beaten
• Breadcrumbs 50g
• ½ cup of vegetable oil
• 1 sprig of thyme

For the aioli

• ¼ cup of mayo
• ½ lemon zest and juice
• 1 clove of garlic
• 1tbsp chopped parsley
• 1tbsp extra virgin olive oil

Method

1. Prepare 3 small bowls, 1 with flour, 1 with beaten eggs and 1 with breadcrumbs.
2. Drain the olives, roll in the flour, egg and breadcrumbs
3. Fry carefully in the oil until golden brown.
4. Meanwhile blend all the aioli ingredients.
5. Serve while still warm and crispy with sprinkle of sea salt.