Jan Bilton: Hard-pressed to pick a favourite (+recipes)

A medley of "black", golden and red tomatoes in a herby olive oil dressing.

How many different oils do you have stored in your pantry? Recent research from international scan data company Aztec indicates households have an average of 2.9 types of oil.

However, once a bottle is opened and the oil is exposed to oxygen, it begins to lose freshness and flavour. Obviously, the fresher the oil, the better the quality of your dish.

To this end, oil producer Alfa One has introduced two extra virgin olive oils cold-pressed from olives within a few hours of being picked. The two Umbrian olive varieties, leccino and frantoio, are grown and pressed by an Italian family in Australia, and the oil shipped to New Zealand stored in controlled conditions. Leccino extra virgin olive oil is mild and smooth, great for dressings, sauces, pastas and low-heat frying.

Frantoio is full-bodied and fruity, suitable for stronger-flavoured dishes such as barbecue marinades or casseroled meats and well-flavoured tomato delights. Use at low temperatures to preserve the flavours.

Brown rice oil is another newbie to the market. Unlike the two olive oils, this one is suitable for high temperature cooking. Brown rice grains are pressed once, resulting in an oil high in antioxidants. Although excellent for frying it can also be used in baking and dressings.

Peanut oil is highly regarded as one of the best for cooking Asian dishes. Recently, Pics, the peanut butter connoisseurs from Nelson, introduced a fine oil made from Australian-grown peanuts, which are cold pressed. It is high in unsaturated fats and has a high smoke point, making it ideal for grills, satays and stir-fries.

Tomato salad with herbed olive oil dressing
A medley of "black", golden and red tomatoes in a herby olive oil dressing. The dressing is also excellent drizzled over hot or cold potatoes.

Herbed Olive Oil Dressing:
3 anchovy fillets
2 tbsp each: chopped flatleaf parsley, mint, basil
2 tbsp lemon juice
6 tbsp Alfa One Frantoio extra-virgin olive oil
Flaky sea salt and freshly ground black pepper to taste
Tomato Salad:
2 Lebanese cucumbers, sliced
1/2 tsp salt
6-8 each: black mocha cherry tomatoes, golden sweet tomatoes, small oval red tomatoes, cherry tomatoes
1/2 tsp sugar
6-8 small basil leaves or large leaves, torn

Drain and mash anchovies. Combine with remaining dressing ingredients, mixing well.

Sprinkle sliced cucumbers with salt and stand for 30 minutes. Rinse under cold water and pat dry.

Halve tomatoes and place in a shallow bowl with cucumber. Sprinkle with sugar.

Spoon half the dressing over tomatoes. Mix around to coat well.

Add remaining dressing just before serving.
Serves 4-6

Sauteed scallops with coriander pesto

Coriander pesto:
1 cup packed fresh coriander leaves and chopped stems
1/2 cup packed coarsely chopped parsley
1/4 cup pinenuts
2 cloves garlic, crushed
1/4-1/2 cup Alfa One Leccino extra-virgin olive oil
Freshly ground salt and pepper

Scallops:
200g angel hair pasta
24 scallops
Freshly ground black pepper to taste
3-4 tbsp Alfa One Leccino extra-virgin olive oil

To make pesto, place herbs, pinenuts and garlic in a blender and process until finely chopped.

With the motor running, slowly pour in olive oil, mixing until well combined. Season with salt and pepper.

Cover and chill until required. Makes about 3/4 cup.

Cook pasta according to the packet instructions.

Season scallops with black pepper. Heat oil in a non-stick frying pan on medium-low. Saute scallops for 1 minute each side.

Divide cooked, drained pasta among four shallow bowls. Top with the scallops and oil.

Dot with room-temperature pesto and serve.
Serves 4

Sweet & spicy chicken

Sauce:
3 tbsp dark brown sugar
1 & 1/2 tbsp low-sodium soy sauce
1 tbsp each fish sauce, rice vinegar, sambal oelek
1 tsp each sesame oil, cornflour

Chicken:
500g skinned and boned chicken breasts
2 tbsp Pic's peanut oil
200g snow peas, trimmed
1 red pepper (capsicum), thinly sliced
1/2 medium red onion, cut into thin wedges
1/4 cup unsalted dry-roasted peanuts, chopped

Combine first seven ingredients, stirring well. Set aside. Cut chicken into 2cm slices.

Heat a tablespoon of oil in a large wok or large heavy frying pan on high heat. Swirl to coat.

Add chicken and stir-fry for 3-4 minutes or until cooked. Remove chicken from wok. Add remaining oil to wok.

Stir-fry snow peas, red pepper and red onion for about 3 minutes, until crisp-tender. Stir in brown sugar mixture. Cook for 1 minute or until thickened.

Add chicken, stirring to coat. Serve sprinkled with peanuts.
Serves 4

Apple & apricot cake

Chop the dried apricots in a food processor, if preferred.
1 & 1/2 cups plain flour
1/2 tsp each salt, baking powder, baking soda
1 tsp ground cinnamon
3/4 cup sugar
1 cup dried apricots, finely chopped
1 large Granny Smith apple, peeled, cored and shredded (about 1 & 1/2 cups)
1/2 cup walnut pieces, chopped
2 eggs
1 tsp vanilla essence
1/2 cup brown rice oil

Set oven to 180C. Lightly oil a round 20cm cake pan. Line base and sides with baking paper.

In a large bowl, combine sifted flour, salt, baking powder, baking soda and cinnamon. Add sugar, apricots, apples and walnuts.

Lightly beat eggs, vanilla and brown rice oil. Pour into flour mixture and mix until well combined. Pour into prepared cake pan.

Bake for 35-45 minutes, or until a skewer inserted in the centre comes out clean. Cool.

Can be topped with cream cheese icing when cold or dusted with icing sugar.