Posts Tagged ‘black olives’
Crispy new potato bake
Tuesday, May 10th, 2011
Ingredients
* 1kg Jersey Royal potatoes
* handful small capers
* 2 handfuls stoned black olives
* 1 tbsp thyme leaves
* small bunch rosemary , broken into sprigs
* 6 tbsp extra-virgin olive oil
* 1 tbsp white wine vinegar
Method
1. Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
2. Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.
Try
JERSEY ROYALS
One of the great tastes of spring – the firm yellow flesh has a unique flavour and only Jerseys have that flaky skin. The season doesn’t last long, and they are part of our rich cooking heritage, so indulge yourself and eat them as often as possible.
Tags: black olives, Capers, Jersey Royal Potatoes, New potatoes, rosemary, thyme
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Asparagus, sundried tomato & olive loaf
Friday, May 6th, 2011
Spring flavour in every bite of this savoury bake
Ingredients
* 100ml olive oil , plus extra for greasing
* 250g asparagus spears , each cut into 3 pieces
* 200g self-raising flour
* 1 tbsp thyme leaves
* 3 large eggs , lightly beaten
* 100ml milk
* handful pitted black olives
* 100g sundried tomatoes , roughly chopped
* 100g Gruyère or Beaufort, grated
Method
1. Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
3. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend – it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in about 5cm of boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife – when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes – test as above.
Tags: asparagus, black olives, eggs, Gruyère, sundried tomatoes, thyme
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Sausages with oregano, mushrooms & olives
Friday, January 14th, 2011
* 450g pack reduced-fat sausages
* 1 tsp sunflower oil
* 2 tsp dried oregano
* 2 garlic cloves , sliced
* 400g can chopped or cherry tomatoes
* 200ml beef stock
* 100g pitted black olives in brine
* 500g pack mushrooms , thickly sliced
Method
1. Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
2. Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
3. Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.
Tags: black olives, cherry toms, garlic, mushrooms, oregano, sausages
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Lamb cutlets with chilli and black olives
Thursday, January 13th, 2011
Layer the rib chops between cling film and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
Ingredients
* 12 lamb rib chops
* 4 x 15ml tablespoons olive oil, plus 2 tablespoons for frying
* 3 cloves garlic, peeled and sliced
* 1 teaspoon dried chilli flakes
* 1 teaspoon dried oregano
* Zest and juice of 1 small lemon
* 1 teaspoon Maldon salt or 1/2 teaspoon table salt
* 15 black olives, pitted and sliced
* 1 long red chilli, deseeded and finely chopped (optional)
Method
1. Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
2. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
3. Cover and leave the lamb to marinate for 20 minutes at room temperature.
4. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
5. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
6. Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.
Serves: 4
Tags: black olives, chilli flakes, garlic, lamb chops, lemon, oregano, red chilli
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