ITALIAN BISCOTTI

Most typical Italian biscotti are made with butter but this recipe uses camellia oil instead, creating a lighter, slightly different flavor. This gives you a better and healthier reason to love it. 

• 30ml ShanCha Extra Virgin Camellia oil
• 170g Caster sugar
• 130g Demerara sugar
• 1 Vanilla pod
• 1 Lemon zest
• 2 Eggs
• 1 tbsp Milk
• 330g Plain flour, sifted
• 1 tsp Bicarbonate of soda

1. Mix together the camellia oil, sugars, vanilla and lemon zest. Add the eggs and milk, mix well
2. Add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours
3. Preheat the oven 340ºF (170ºC)
4. Roll the dough into small balls, flatten slightly them bake in the oven for 8-10 minutes, until golden brown 

Recipe supplied by Francesco Mazzei, L'Anima restaurant

ARGENTINIAN CHIMICHURRI CHICKEN

This dish is a signature of Argentinean cooking using fresh parsley and oregano. The nutty flavor of Camellia oil is a perfect compliment. Chicken thighs are perfect for this recipe as they stay juicy and cook quickly. Steak is also traditional with Chimichurri in Argentina.

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Chimichurri Sauce

1 cup water

1 tablespoon coarse salt

1 head garlic, separated into cloves and peeled

1 cup packed fresh flat-leaf parsley leaves

1 cup fresh oregano leaves

2 teaspoons crushed red pepper flakes

1/4 cup red wine vinegar

1/2 cup ShanCha Camellia oil

8 chicken thighs or 4 chicken breasts

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1. Bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.

2. Mince the garlic very fine and put in a medium bowl. Mince the parsley and oregano and add to the garlic, along with the red pepper flakes. Whisk in the red wine vinegar and then the ShanCha Camellia oil. Whisk in the cool salted water.

3. Transfer Chimichurri sauce to a jar with a tight-fitting lid or a quart size zip lock bag (sit the bag in a bowl in case it leaks), and keep in the refrigerator. Chimichurri is best prepared at least 1 day in advance, so that the flavors have a chance to blend.

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Mix the Chimichurri so it is well blended and remove half to use as a marinate for chicken. Toss half the Chimichurri sauce with the chicken and return it to the refrigerator in a bowl or plastic bag for 1 hour. To cook, grill or bake the chicken until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some the reserved Chimichurri over. Pass remaining Chimichurri in a small bowl.