Chef Rich Ashmead

The Taste of Argan Oil had the great pleasure of working with Chef Rich Ashmead, who has crafted signature gourmet recipes featuring our deliciously nutty Argan Oil. His Signature Dishes please everyone from the meat-lover to the vegetarian to the vegan.

We hope that these recipes to dressing and marinating your food with Argan Oil can transform your cooking into a stress-free, enjoyable and health focused adventure, where dishes are bursting with flavour. 

 

STEAK WITH ARGAN OIL AND CHERRY TOMATOES ON THE VINE RECIPE
 

“The Argan Oil marinade adds a signature touch to steak."
 

Portion size
For 1 person

Preparation and cooking time
20 minutes

Ingredients

Method
  1. Preheat oven to 200°C.
  2. Cook the broccoli in boiling, salted water.
  3. After broccoli is cooked, put into cold water to so it keeps its colour.
  4. Season the steak with salt and pepper and marinade with Traditional Argan Oil.
  5. Gently heat oil in a frying pan and start cooking the steak.
  6. Put cherry tomatoes on the vine in the oven to lightly split the tomatoes’ skin.
  7. Heat the broccoli back up by placing into a dry pan at medium heat on the hob.
  8. Once steak is cooked to your liking, rest the meat for 5 minutes.
  9. Add broccoli, cherry tomatoes on the vine and an argan oil drizzle with the steak.
 

HONEY, MUSTARD AND ARGAN OIL DRESSING RECIPE
 

“Cucumber sticks add to the perfect dipping experience."


Preparation time
10 minutes

Ingredients

Method
  1. Grate the lime for zest.
  2. Squeeze the lime for juice.
  3. Chop the thyme into small pieces.
  4. Mix together the Argan Oil, honey, mustard, lime juice and zest.
  5. Finish by drizzling the thyme on top before serving.

Tip
Bottle any remaining dressing to last up to 4 weeks after making when kept in a cool place away from sunlight.

 

GRILLED CHICKEN WITH ASPARAGUS AND ARGAN OIL RECIPE
 

“A feel-good dish, spiced with asparagus and nutty Argan Oil.” 


Portion size
For 2 people

Preparation and cooking time
20 minutes

Ingredients

  • 2 chicken fillets
  • 10 asparagus pieces
  • 4 medium-sized carrots
  • ½ lemon
  • 10ml Vinaigrette
  • 10ml Mango, Lime and Argan Oil dressing (recipe featured on this page)
  • Vegetable oil
  • Butter
  • Salt
  • Pepper


Method

  1. Preheat oven to 200°C.
  2. Cook the asparagus in boiling, salted water.
  3. Peal, chop and sweat the onions gently and when ready, mix in with the vinaigrette.
  4. Season the chicken fillets on both sides with salt, pepper and Argan Oil.
  5. Heat vegetable oil in a frying pan and cook chicken fillets in the frying pan.
  6. Finish off the chicken by placing the fillets onto an oiled tray and putting them into the oven for about 5 minutes.
  7. When asparagus is cooked, gently fry with a little butter to bring out its colour. 
  8. Place the cooked chicken onto a plate, decorate with chopped asparagus and carrot, then a drizzle of the Mango, Lime and Argan Oil dressing and the vinaigrette mixture.
 

MANGO, LIME AND ARGAN OIL DRESSING RECIPE
 

“Sweetness of mango, tartness of lime with the nuttiness of Argan Oil."


Preparation time
10 minutes

Ingredients

  • 50ml rice vinegar
  • 1/2 tsp wholegrain mustard 
  • A couple of mint leaves
  • 1/2 mango
  • 1/2 lime
  • 1 tsp sugar


Method

  1. Peel the mango and cut into small cubes.
  2. Grate the lime for zest.
  3. Squeeze the lime for juice.
  4. Mix together the lime zest and juice with the mango, mustard and sugar.
  5. Add the Argan Oil and rice vinegar.
  6. Finish by placing the mint leaves in the centre of the dish.


Tip
Bottle any remaining dressing to last up to 4 weeks after making when kept in a cool place away from sunlight.