Lunch with Willow Creek olive products 🫒
Chef Franco prepared some light summer meals paired with some amazing SA 🇿🇦 wines.
MENU
Green Olive Tapenade with Toasted Sourdough
🍷 WINE: Groote Post Seasalter Sauvignon Blanc
&
Mediterranean Chicken Summer Salad
🍷 WINE: Truter Family Taste Rosé
Hi guys, my name is Chef Franco from Chef and Guests and we received a wonderful little goodie bag from our friends at Willow Creek and we decided that we’re going to use their 100% Madora Mediterranean olive oil to create a few little goodies that we have in front of you. So, being spring and going into the warmer season of the year, we decided to do a little fresh grilled chicken salad. And we also got some beautiful green olives which we made into this awesome little tapernade. And I’ll get into the processes of that now. So what we have is a sourdough bread which we just lightly pan seared in a little bit of butter. And we did a little chicken breast. So here with a little Mediterranean, some garlic, parsley, few capers for a little bit of acidity and just pan seared it very nicely for you guys. For our taponad, what we did is de seeded our olives one by one, which takes a few minutes, and then blending that in a food processor, little bit of the madera olive oil, salt, pepper, and just getting it into a nice smooth texture almost similar to peanut butter, and then just topped it with a bit of anchovies for a little bit of saltiness. We’ve also made a very nice little marination of your extra virgin olive oil. We have some grated Parmesan cheese, a little bit of balsamic with just a hint of touch of chili flakes on top, which will be our wonderful dipping for the bread. And we’re just going to assembly a very vibrant, light, crispy salad with a few ingredients. We have here some rocket, some parsley, little bit of basil, some green lettuce, as well as some exotic cherry tomatoes, some sliced red onion, some julian ribbon style cucumber, and then we have wonderful fresh vibrant avocado. So, I’m going to get assembling that for you and put everything together. We’ll also be pairing these today for our tapernut is going to go fantastic with this sea cell sea salt savon blanc and our chicken salad will be prepared or shared together with these rosé from family wines. So this is going to be your first taste for us today. Right. So the basis of a salad is you want to get your lettuce and greens on the bottom and build up. So we do things very rustic. Just rip it apart. This is sharing. We just want everyone to get a little taste of everything that’s in the plate. We’ve got our basil leaves. [Music] So, in layering, we’re going to do both of the olive oils. Just a little scatter. Few of the tomatoes on the side. [Music] And then with the ribbons, they’ve already been sliced, so you just break them apart in your hands. Right. [Music] Few more tomatoes on top. Now, what I like to do with my onions, just coat a little bit of olive oil onto the onions. Helps them break apart and fall apart on top. There we go. Scatter some of our micro greens. [Music] Now, before I add the final ingredients, I’m just going to give this a little toss through. [Music] Right. Twizzle of olive oil. [Music] Curly parsley fronds. [Music] Some very nice edible flowers. So everything in this bowl is edible. Beautiful vibrant colors reminding us of the summer to come. And I’m going to put one piece of avocado over there. Fan it out and another one on this side. Right. So, we have a little squeeze of lemon just for that. So, that just stops your avocado from going brown. [Music] Beautiful. [Music] and then the piesta hoses, the grilled chicken breasts, sliced. [Music] We just scatter that on top. We get a little bit of that sauce that was cooked in the pan with the fried capers, parsley, garlic, olive oil, [Music] and one last drizzle. There you have it. A fresh vibrant grilled chicken breast, summer salad with avocado and the most importantly the 100% Mediterranean Willow Creek Madora extravirgin olive oil. So we’ll be preparing that together for the tapernade with the sea salt. Pop that over there. and the salad will be going with the rosé. [Music] So, what I’ll just do for you is let me put some of this beautiful tap that we made onto the bread. [Music] There we go. You can never have too much. Fantastic. Few [Music] pieces of anchovi. [Music] Oh yes, that is a winner for me. [Music] Super salty anchovies with that moorishness of the ground up green olives pairs fantastically with this. What I’m going to do now, let’s have some of the salad. What do you guys think? I think that’s a good idea. Grab a knife and fork. [Music] Little bit of chicken breast, [Music] avocado. Little cherry tomato. [Music] Not just doing this on TV. This is really good. [Music] Again, guys, perfect pairing. Light, vibrant, seasoned well. But this tapernade and anchovies is my personal favorite. Salty, salty. And I think it’s going to pair fantastically with these two right here. Thank you very much, guys. [Music] [Music]
Dining and Cooking