Produced by nature, unadulterated by man.
Oil in the Raw, St. Dominick, Cornwall, PL12 6TE, England
Telephone: (0044) 1579 351178 Mobile / Text: 07773331219 E-mail: olive@oilintheraw.co.uk
Telephone: (0044) 1579 351178 Mobile / Text: 07773331219 E-mail: olive@oilintheraw.co.uk
Benjamin Reeve's Roast Peppers & Prawn Oil
1 pint of "Oil in the Raw" Real Olive Oil
3 oz. Raw Prawn Shells
2 Red Peppers
2 Yellow Peppers
1 Green Pepper
15 Caper Berries
1/2 Finely Diced Preserved Lemon
3 Finely Chopped Shallots
Salt & Pepper
In a heavy bottomed saucepan gently fry the prawn shells with a little onion, garlic and ginger. When the shells have changed colour, add the real olive oil and leave on a low heat until the oil starts to bubble.
Remove from the heat and leave to stand for about 5 hours to infuse.
Roast peppers, peel and deseed, then slice finely; cut the caper berries in half and remove the tip of the stalk.
Next, pass the olive oil through a fine sieve and add the peppers, shallots, lemon and caper berries.
Season to taste.
Recipe contributed by Benjamin Reeve, now head chef at the Bay, Penzance.
3 oz. Raw Prawn Shells
2 Red Peppers
2 Yellow Peppers
1 Green Pepper
15 Caper Berries
1/2 Finely Diced Preserved Lemon
3 Finely Chopped Shallots
Salt & Pepper
In a heavy bottomed saucepan gently fry the prawn shells with a little onion, garlic and ginger. When the shells have changed colour, add the real olive oil and leave on a low heat until the oil starts to bubble.
Remove from the heat and leave to stand for about 5 hours to infuse.
Roast peppers, peel and deseed, then slice finely; cut the caper berries in half and remove the tip of the stalk.
Next, pass the olive oil through a fine sieve and add the peppers, shallots, lemon and caper berries.
Season to taste.
Recipe contributed by Benjamin Reeve, now head chef at the Bay, Penzance.