Main Courses

Moroccan couscous recipe
crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
30 minutes

Ingredients
  • 300g couscous
  • 30g raisins
  • 30g dried figs (stem removed and diced)
  • 50g nicoise olives (diced)
  • 50g cherry vine tomatoes
  • 50g cucumber (diced)
  • 5ml pomegranate molasses
  • 1/10 pomegranate
  • 5g fresh mint (pick and chop)
  • 5g coriander (pick and wash)
  • 1 lime (zest and juice)
  • 30g almonds (toasted and chopped)
  • 20ml golden rapeseed oil
  • 10ml Traditional Argan Oil
  • 10g harrissa
  • 5g ras-el-hanout
  • Natural yeast
  • Maldon sea salt to season
  • Black pepper to season

Method
  1. Boil 300ml of water.
  2. Add the salt, couscous and ras-el-hanout to the bowl, mix well.
  3. Pour over the boiling water, stir to incorporate.
  4. Cover with cling film and allow to steam for 15 minutes.
  5. Chop herbs.
  6. Zest and juice lime.
  7. Weigh and prepare all vegetables.
  8. Add everything to a large bowl and fluff together with a fork.
  9. Check seasoning and adjust as necessary.
 
Sea bass fillet and green basil pesto with Argan Oil recipe
crafted by Chef Philip Mayo

“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." 

Portion size
For 4 people

Preparation time 
20 minutes

Cooking time
40 minutes 

Ingredients
  • 4x 100g sea bass fillets

For the new potatoes:

  • 400g new potatoes
  • 50g butter
  • A handful of chopped chives
  • Sea salt to season
  • Ground pepper to season

For the roasted vine tomatoes:

  • 1 ripened tomato vine
  • 100ml olive oil
  • Sea salt to season

For the pesto:


Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
 

Steak with Argan Oil and cherry tomatoes on the vine
crafted by Chef Richard Ashmead

“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.
 

Grilled chicken with asparagus and Argan Oil recipe
crafted by Chef Richard Ashmead

“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
  • 1/2 lemon
  • 5ml Classic Argan Oil
  • 10ml Vinaigrette
  • 10ml Mango, Lime and Argan Oil dressing (recipe featured on this page)
  • Vegetable oil
  • Butter
  • Salt to season
  • Pepper to season


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.
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Classic Culinary Argan Oil
100ml / 200ml | Our delicious cold pressed Classic Argan Oil has a fantastic smoky and nutty taste.
£13.95
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FREE Culinary Argan Oil Sample
30ml | Have a Gourmet Sampling Session of Classic / Traditional Argan Oil on us.
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Traditional Culinary Argan Oil
100ml / 200ml | Our exquisite cold pressed Traditional Argan Oil has a deeper and nuttier taste compared to the Classic variety.
£13.95
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