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Posted by on Jul 7, 2015 in Paul's Blog | 1 comment

Gin Fridays at The Olive Press!

Gin Fridays     Join us every friday for specially selected Gin Cocktails at just 2 for £10 We have over 10 different gins so there’s something to quench everybody’s thirst at The Olive Press. Why not try Paul’s favourite? Opihr Gin with Fever Tree tonic water, a slice of grapefruit and a twist of black pepper for a bit of a kick! What’s your...

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Posted by on Jun 10, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 8th June 2015

Salty Chocolate, Caramel and Peanut Tart What you need For the sweet pastry 150g butter 150g icing sugar 450g plain flour 1 egg 2 egg yolks For the caramel 130g caster sugar 100ml single cream 40g butter Handful of salted peanuts For the chocolate ganache 150g good quality dark chocolate 100ml single cream * What you do To make the pastry, mix the butter, icing sugar and flour together in a large bowl to a thick, slightly sandy consistency. Add the egg and egg yolks, then mix together well. Cover in clingfilm and refrigerate the pastry for a couple of hours. It may be necessary to add a dessertspoon or two of water to this mix. Preheat the oven to 170C/Gas Mark 3. Remove the mixture from the fridge and roll out to a thin pastry, then use it to line a 20cm tart tin. Line with a few layers of cling film (it won’t melt I promise) baking parchment, weight down with baking beans, then bake for 10-15...

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Posted by on Jun 3, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 1st June 2015

Hot & Spicy Chicken Wings What you need (makes 4) 16 chicken wings 3 cloves garlic crushed Finely grated rind + juice of 1 lime 2 red chillies de-seeded & finely chopped Teaspoon honey 2 teaspoons moscavado sugar Teaspoon ground cumin 2 dessertspoons tomato ketchup 2 dessertspoons of olive oil   What you do Place the wings into a large pan and cover with cold water. Bring to the boil and simmer for 2 minutes before draining in a colander. Meanwhile make the marinade by placing the remaining ingredients together and mixing well. Add the warm chicken wings to the marinade and toss well, leave for half an hour. Pre heat an oven to 180C degrees. Place the wings on a roasting tray with the marinade and cook for 20 minutes until cooked and browned, stirring occasionally to keep all the marinade over the chicken before serving.   Paul’s Note: I keep hoping that the sun will come out and I can use BBQ recipes that I wrote some...

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Posted by on May 20, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 18th May 2015

Grilled Lamb Cutlets with Almond Pesto & Tomato What you need 75g whole almonds 4 plum tomatoes 4 sun dried tomatoes 4 good sprigs of oregano 60 pecorino cheese 75ml olive oil Sea salt and freshly milled pepper 8 lamb chops   What you do – To remove the brown skin from the almonds place in a bowl and pour over boiling water from the kettle. Leave to stand for 1 minute, drain and place in a tea towel, rub well to remove the skin. – Place the nuts in a food processor with all the ingredients except the oil and cheese, and pulse well. Scrape down and repeat before adding the pecorino and slowly drizzle in the oil. Season with sea salt and freshly milled pepper. – Grill the lamb chops with a little sea salt and freshly milled pepper and serve with the pesto.     Don’t forget to share your attempts at this recipe, we love to see how you do! Facebook: Olive Press Preston Twitter:...

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Posted by on May 13, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 11th May 2015

Pan Fried Halibut with Sorrel Sauce What you need (serves 4) 200g approx of halibut per person Olive oil Lemon juice Sea salt Sprig flat leaf parsley or dill   What you do Remove all the scales from the halibut using the back of a spoon or blunt knife. Remove any bones from the fillets using a pair of tweezers or pliers. To cook, put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes. Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt. Serve on a bed of warm sorrel sauce and top with a sprig of flat leaf parsley or dill   For the Sorrel Sauce What you need: 2 shallots finely chopped ¼ bottle sweet Martini or wine 1 pint cream Sea Salt Squeeze lemon juice 12 sorrel leaves What you do Place shallots and Martini or wine in a pan and boil gently until the liquid...

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