Culinary Argan Oil Recipes

Organic Culinary Argan Oil Recipes

Culinary Argan Oilis golden brown colour and is used for cooking and eating. To produce this oil the Argan Nuts are first roasted. The oil produced from the Argan nuts then has the golden brown colour and delicious nutty flavour. Argan Oil is an extremely healthy natural oil. I has about twice the tocopherol ( Vitamin E ) as olive oil (620 mg/kg vs. 320mg/kg).
Our e_Booklet of Argan Oil recipes is sent out Free with any order of eating Argan Oil. The full eBooklet contains a range of Argan Oil recipes and cooking suggestions which you may like to try. Argan Oil is generally used for its flavour rather than as a cooking/frying oil like Olive or sunflower oil. It can be added to biscuit dough and cakes recopies, salad dressings, used as a simple dressing on pasta or even added to ice cream.
The most popular way to enjoy Argan Oil is as a dip. Simply pour onto a plate and eat with a good quality bread.
To buy the best culinary Argan Oil available or to watch our free video How to make perfect Berber Bread.

Selection of Culinary Argan Oil Recipes

Here are a few recipe suggestions from our eating Argan Oil eBooklet.

Toubkal Ice Cream with Culinary Argan Oil Recipe

Ingredients
Good quality Vanilla Ice Cream
Argan Oil, Honey
Flaked Almonds

Preparation
Lightly roast some flaked Almond in a frying pan.
Place ice cream in a bowl and sprinkle heavily with the roasted flaked almonds. Pour a desert spoon ( or more ) of Argan Oil over the nuts and top with some honey.

Vermicelli Desert with Almonds, Cinnamon & Eating Argan Oil Recipe

4 servings

Tastes is a wonderful traditional Berber sweet. Goes perfectly with mint tea or with coffee as an afternoon treat. Makes sure you have a good quality cinnamon spice powder with a good smell as much of the “supermarket” cinnamon has little flavour or smell.

Ingredients
250g/9oz Vermicelli ( Angel Hair ) pasta
¼ teaspoon of salt
2-3 Tablespoon of Argan Oil
60g( 2oz) of butter
50g (1 ¾ ) flaked Almonds
80g (3oz) icing (powder ) sugar
1 tablespoon good quality cinnamon spice powder

Preparation
Put on some boiling water and prepare the Vermicelli by steaming until soft.
Meanwhile, lightly roast the Almonds in a frying pan ( no oil ) until light brown. Leave to cool then crush the flakes until quite fine. You could alternatively roast while Almonds and then crush.

Once cooked and drained add the butter and to the Vermicelli and enough tablespoons of Argan Oil to flavour.
Place the vermicelli on a plate in a dome then make a cross on top of the vermicelli using a generous amount of cinnamon power. Do the same with icing sugar, and again with the crushed Almonds.
I always have have plenty of additional crushed Almond, Icing sugar and cinnamon to add.
As you go simply mix in some icing sugar, almonds & cinnamon.

Tarraht Salad – Roasted Goats Cheese with Almond and Culinary Argan Oil

Serves 2

This has to be one of our all time favourite salads.

Simple, sophisticated and delicious.
Even if you think you don’t like goats cheese give this a try I am sure you’ll love it!

There seem to be two types of Goats Cheese that can be used. One, which has an outer skin,when grilled, goes translucent, yellow-ish and melts. The other is usually whiter, and a little oily and has no crust/skin. This type of goats cheese , sometimes labelled – “fromage chevre doux”, does not melt but grills nicely retaining a crumbly texture and good flavour. Both types of cheese are ok. You can buy the cheese in “rounds” about 40mm( 1.5”) x 10mm thick. Allow about 3 pieces per person. You may need to speak to your cheese supplier to check which is which.

Ingredients
Lettuce & Rocket Salad
Red Onion
Cherry Tomatoes – 6
Goat Cheese – 6 – 40mm( 1.5”) x 10mm thick “rounds” of goat cheese. ( use more or less as you prefer)
Honey – 6 teaspoons
Pine Nuts or if not available Flaked Almonds are almost as good
Bread – ideally a baguette style bread – cut into 1cm thick rounds about 50mm in diameter – average 3 per person for a salad
150ml – 200 ml Balsamic Vinegar ( optional dressing )
Culinary Argan Oil – 12 teaspoons ( 2 teaspoons per goat cheese )

Preparation
Create a green salad with the lettuce, rocket salad leaves including a finely sliced Red Onion and a few cherry tomatoes.

Cut 6 slices of baguette, about 1 to 2 cm thick. You can cut circles or squares of a sliced flat bread if a baguette style bread is not available.
Lightly toast the bread on both sides. After toasting pour 1 teaspoon of Argan Oil on each slice of bread. Then place one cheese “round” on each slice of bread. The cheese should sit inside the bread with some space around it. Place the bread and cheese slices under a grill at around 190C/370F. We are going to grill the goat cheese until just slightly hard / dry on the outside with slightly brown edges. About 5 to 10 minutes.

Next prepare the topping for the goat cheese, which we will spoon on to the cheese later. Mix 6 teaspoons of Argan Oil ( 1 per cheese ) with 6 teaspoons of a Honey. Add 6 teaspoons of pine nuts ( or lightly pan roasted almonds ). mix this well and leave to one side.

Next, make a dressing for the salad. You can use a light salad dressing or a rich Balsamic Reduction. If using the Balsamic Reduction watchout that the salad does not become over sweetened! Pour 100ml of Balsamic Vinegar into a pan. Boil, reduce heat and simmer until it has reduced to half the original volume – or less. The vinegar should change into a sweet rich sauce. To thicken and sweeten the sauce you can add some brown sugar. To test the dressing is ready. While reducing, take a teaspoon of the dressing and place a drop on a cold saucer. The dressing should be thick and rich but still liquid like honey – not runny like vinegar. If you add too much sugar or over reduce then the dressing will solidify into a jam – and you’ll have to start again!
Once the cheese has been lightly grilled, just going brown around the edges, remove it from the oven. Put 1 teaspoon of our topping spread over each goat cheese and then put back under the grill for about 5 minutes until the honey has melted and thickened slightly. DO NOT let the honey burn!
Finally, spoon you balsamic reduction dressing in lines over the salad then place the three toasted bread/ goat cheese slices on top.

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