Chef Philip MayoWe are really pleased to be working with Chef Philip Mayo, Head Pastry Chef at The Daffodil in Cheltenham, and we hope that you enjoy cooking his Signature Argan Oil Dishes.
"I've been to working as a Chef for over 6 years and I've worked in the Cotswold and the Forest of Dean in award winning kitchens. I first wanted to become a chef at a young age - I love to experiment with new ideas and flavours. I have a wide range of culinary experience including Italian, fine dining and classical French. I want to show you how easy it is to make restaurant quality dishes in the comfort of your own home, that's guaranteed to wow everyone!"
FLAT BREADS AND HUMMUS RECIPE
“This dish is a great side or as a little sharing starter with friends, or just for yourself! Feel free to change the spices you use, but these are my personal favourites. The Argan Oil really gives this a deeper, richer flavour that sets this recipe above all others."
For the flat breads (makes approx. 10):
- 350g self-raising flour
- 350g natural yogurt
- 1 tsp baking powder
- ½ tsp of turmeric, curry powder, paprika
- Pinch of salt to season
For the hummus:
- 500g drained chickpeas
- 150ml natural yogurt
- 2 cloves of garlic
- 50ml Traditional Argan Oil
- Pinch of sea salt
- 1tsp paprika
- 1 tsp turmeric
- Water to thin if necessary
- Add the dry ingredients into a mixer with a dough hook attachment. If doing it by hand, then make a well in the middle.
- Pour the yogurt into the mixture and start to mix together. You want it fully combined, but not over worked. If doing by hand, slowly mix in a bowl until it comes together, transfer onto the work top and gently kneed until it is fully combined. Put in a bowl and leave in the fridge; covered and resting for 20 minutes.
- For the hummus: Place the chickpeas, yogurt, garlic and spices in a food processor. Blitz the ingredients until they become smooth - if needed, add a small amount of water to thin it out. Season to taste. When serving, drizzle the Argan Oil over the hummus and add a pinch of paprika.
- Now take the flat breads out of the fridge, divide the dough into 8 equal-sized balls on a floured work surface. Gently roll out each ball to a size of a small plate - this is how they will look like once cooked.
- Place a pan on a medium heat. Once hot, add a small amount of olive oil and place the flat breads in one at a time and cook for 3 minutes each side. Once coloured and cooked, leave to cool and serve with the hummus. Delicious!
SEA BASS FILLET AND GREEN BASIL PESTO WITH ARGAN OIL RECIPE
“This dish just shouts summer! The Argan Oil gives the pesto a real diverse, nutty flavour which I love! This dish is a real crowd-pleaser that will cover all sorts of social functions."
For 4 people
- 4x 100g sea bass fillets
For the new potatoes:
- 400g new potatoes
- 50g butter
- A handful of chopped chives
- Sea salt and ground pepper to season
For the roasted vine tomatoes:
- 1 ripened tomato vine
- 100ml olive oil
- Sea salt
For the pesto:
- 100g fresh basil finely chopped
- 20g roasted pine nuts
- 1 garlic clove crushed
- 100ml Traditional Argan Oil
- Start with the potatoes, place them in a pan with enough water to cover - add a pinch of salt to help the water boil. Boil for at least ten minutes.
- Next move onto the pesto, in a pesel and mortar grind the garlic to a puree, add the pine nuts, then Argan Oil. Once fully mixed together, fold the finely chopped basil into the oil mix, being careful not to bruise the herb too much as this will taint the colour of it.
- Once the potatoes are cooked, strain them and place in the now empty pan. With a masher start to crush them, but make sure they are not totally smooth. Add the butter and stir gently until all the butter is mixed into the potatoes.
- Place a pan on a medium to high heat. Once slightly smoking, add the olive oil and the vine tomatoes, they will split slightly as the skin cooks - do not worry, this is meant to happen! Once they have a dark almost burnt bottom to them, remove them from the pan and carefully wipe with kitchen paper.
- Add a small amount of olive oil and place the sea bass skin side down in the pan. Once the flesh is 2/3 white, flip the fish over to reveal the crispy brown skin. Add a teaspoon of butter and remove from the heat to continue cooking. Meanwhile, add the chives to the crushed potatoes and mix fully.
- Plating up: make a nest of potatoes, lay the sea bass fillet over the potato, then the vine of tomato over the top, circle around with the pesto and a sprig of basil on top of the tomato (optional).
CHOCOLATE BROWNIE WITH ARGAN OIL RECIPE
“The nuttiness of the Argan Oil gives these brownies a whole new flavour. If you want to make them even more indulgent, I would recommend adding 100g white chocolate chips into the mix just before baking them. This means that you will have little pockets of melted white chocolate in the brownies once they’re baked."
- 200g unsalted butter
- 100g dark chocolate (60% cocoa)
- 350g dark soft brown sugar
- 4 large eggs
- 200g self-raising flour
- 2 tsp Traditional Argan Oil
- 1 tsp vanilla essence
- Preheat the oven to 180°C.
- Melt the butter and chocolate in a glass bowl over boiling water. Once fully melted, add the sugar and the Argan Oil.
- Beat the eggs and vanilla together, add to the chocolate mixture and then add the sieved flour. Fold until it fully comes together as one mix.
- Pour into a lined brownie or baking tray, bake at 180°C for 25-30 minutes. To check if it is cooked, push a cocktail stick though the centre of the brownie and if it comes out clean with no residue on the stick, its ready.
- Leave to cool in the tray before taking it out and enjoying either then or later!
PUMPKIN, WALNUT AND ARGAN OIL PANCAKES RECIPE
“There is no better way to start the morning than a stack of amazing pancakes, this recipe is always a go to for a simple twist on a breakfast classic! Walnuts and pumpkin is a winning pairing, combined with the nuttiness of the Argan Oil is a match made in heaven that’ll make you always go back for more!"
For 6 people
- 1 cups of milk
- 2 tbsp Traditional Argan Oil
- 2 cups of plain flour
- ½ tsp salt
- 3 tbsp baking powder
- 6 tbsp caster sugar
- 10 walnut halves roasted, then chopped
- ½ cup of pumpkin puree (recipe featured on this page)
- In a mixing bowl, add the flour, salt, baking powder and sugar together. Mix the milk, puree and Argan Oil together, add to the dry mix and whisk until all large lumps are gone. Leave to chill in the fridge for at least 10 minutes.
- Get a pan hot on a medium heat. Once hot, add the walnuts and then the pancake mixture.
- Chef's tip: pour the batter into a ketchup bottle and then use it to pour into the pan - this way it will be cleaner and easier to get the perfect thickness that you want for your pancake.
- Once the mixture is bubbling and popping, flip it over (this is the hardest bit!) and cook the other side for the same amount of time.
PUMPKIN PUREE FOR PANCAKES RECIPE
- One pumpkin
- 100g butter
- 200ml water
- Melt the butter in a heavy base pan.
- Slice the pumpkin into even slices and place it in the pan.
- Add water until it slightly covers the pumpkin, place a lid over it and leave to cook for at least 15 minutes, stirring occasionally to make sure its evenly cooked throughout.
- Once fully cooked, remove from heat and leave to cool slightly. Spoon the pumpkin into a food processor and blitz until all lumps are gone. Add more of the water if needed - you want it to be thick enough to coat the back of a spoon.