Recipes — #nzpremiumfoods

Lamb Tagine with Olives

Tagine’s are the wonderful stews of Morocco and have the same name as their cooking pot. This no fuss, easy to make Tagine is simply the best.

Olive Oil Chocolate Mousse

Ingredients:

 150g dark chocolate preferably 70, coarsely chopped

½ cup foodies Extra Virgin olive Oil,

¼ cup + 1 tbsp castor sugar

4 egg yolks

2 tbsp Grand Marnier

4 egg whites

Pinch of salt

¼ cup + 1 tbsp castor sugar

Method:

Place chocolate in a bowl set over pot of simmering water and stir just till it begins to melt. It is important the bowl fits the pot snugly and that the water doesn’t boil. Begin to slowly pour in the foodies Extra Virgin Olive Oil, stirring as you pour. If the bowl begins to feel hot as opposed to warm, then remove from heat and continue to pour and stir till chocolate has totally melted and all oil is used.

Place castor sugar and egg yolks into a bowl and whisk till pale and fluffy. Fold in melted chocolate and then stir Grand Marnier.

Place egg whites and salt in bowl and whisk to form soft peaks.

Gradually pour in castor sugar and whisk till it is incorporated

Fold egg whites into chocolate mixture and pour mixture into serving glasses. Chill for at less 4 hours or overnight

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