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Onsuri’s exceptional oil comes from Europe’s most prestigious olive varieties grown at the heart of the Fertile Crescent. In Jordan Greek, Spanish and local trees are tenderly cultivated on the sustainable family farm Onsuri’s exceptional oil comes from Europe’s most prestigious olive varieties grown at the heart of the Fertile Crescent. In Jordan Greek, Spanish and local trees are tenderly cultivated on the sustainable family farm

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Copy of Three Courses By Kirk Haworth

Leek tagliatelle method:

1. Cut the green part of the leek and discard then cut the leek length ways and wash. Next peel the layers of the leeks from the root and cut 1/2 cm (0.20 inch) strips.

2. Wash the cavolo nero and cut 1/2 cm (0.20 inch) strips either side of the root.

3. Bring a non-stick pan to a medium heat, add the olive oil and water then place the leek strips and cavolo nero into the pan and simmer for 2 minutes until wilted and tender, check the seasoning and drain. 

Pesto method:

1. Add all of the ingredients into a blender and blitz for 1 minute, check the seasoning and add into a container. Or alternatively use a pestle & mortar. 

 

Cashew cheese method:

1. Soak the cashew nuts in hot water for 20 minutes and then drain.

2. Add all the ingredients into a blender and blitz until super smooth and creamy in texture, check the seasoning and serve.

 
Confit pumpkin method:

1. Peel the pumpkin and cut the pumpkin into a small dice, place in a pan with all of the ingredients and gently warm on a low heat for around 10 minutes until the pumpkin is tender with a slight bite. 


Crispy sage method:

1. Bring the oil up to 180 degrees, drop the sage leaves into the oil for around 5 seconds until crispy, take out of the oil and place on a paper towel to drain and season with salt

 

 

Celeriac method: 

1. Place the whole celeriac on a tray and bake at 180 degrees for 1 hour 15 minutes until tender.

2. Allow to cool and then using a knife gently peel off the skin and discard then break the celeriac into four natural sized pieces using your hand. Add the oil to the celeriacs and keep spooning over the olive oil whilst it's warm so it soaks up the flavour. Sprinkle the pieces with some salt to finish and allow to rest in the olive oil. 


Lyonnaise method: 

1. Finely slice the onions and add to a medium sized saucepan with the olive oil and a pinch of salt. Cook on low with a lid on until soft then turn up the heat and start to caramelise the onions until golden brown and caramel in texture. It will take around 1-2 hours for the onions to cook. 


Sauce method: 

1. Place the artichokes on a tray and roast them whole until golden brown for around 45 minutes at 180 degrees.

2. Bring a medium sized saucepan to the heat, add the oil and onions and caramelise for 1 hour until really golden and jam like in texture.

3. Add the wine, port, garlic & thyme and reduce until all the liquid has been absorbed. Add the stock and the artichokes, miso and kombu then simmer for 2 hours. Pass through a fine sieve and reduce by 3/4 until you have a sauce consistency.

4. To finish add 1 tbsp of capers & 1 tbsp of olive oil


Mixed mushrooms method: 

1. Put a non-stick frying pan on a high heat, add the olive oil then the mushrooms with a pinch of salt and saute for 30 seconds until lightly golden.

2. Add the spinach for 10 seconds until wilted and drain. 


Garnish method: 

1. Bring a small pan to the heat with 100ml (3.38 fl oz) of water and a pinch of salt, add the chives for 5 seconds, drain and dress with 1 tsp of olive oil.