Recipes

Loup de Mer with Chapel Grove Olive Oil and Lemon 
Serves 4   

4 Loup de Mer Fillets (cut into 4 pieces)
Salt and pepper
2 sprigs rosemary (chopped)
1 bunch parsley (chopped)
100ml Chapel Grove Olive Oil
2 shallots (chopped)
2 garlic cloves (chopped)
1 lemon (½ sliced, ½ juiced)

Preheat the oven to 80ºC/195ºF.

Rinse the fish under cold running water, pat dry with kitchen paper and season with salt and pepper.  Mix the herbs together and sprinkle 1 tsp over the fish.  Heat 2 tbsp of oil in a large frying pan and sear the fish for 1-2 minutes on each side.  Transfer the fish to an ovenproof dish and keep warm in the preheated oven.

Add the shallots and garlic to the pan and braise for 4-5 minutes then add the remaining oil and lemon juice.  Braise further until the shallots have softened and season with salt and pepper.

To serve the fish; drizzle over the oil mixture, sprinkle with the remaining herbs and garnish it with the lemon slices.

Serve with garlic bread and new potatoes.

Ricotta-Stuffed Zucchini Rolls
makes approximately 24 zucchini rolls

4 small zucchini
Salt and pepper
Chapel Grove Extra Virgin Olive Oil
Balsamic vinegar

For the ricotta filling:

Ricotta cheese, about a cup
Splash of lemon juice
Basil leaves, about a handful
Slivered almonds, about a handful

Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.

Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.

Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.

Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.

Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.

Roll the zucchini strip over the filling and plate.

To Serve:
Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.