Recipe Book
Taher Jibet’s roasted lamb rump with olive and parsley crust
Ingredients:
4 lamb rumps (portion size)
200g natural breadcrumbs
4 Fragata caperberries (chopped)
60g Fragata olives (pitted)
2 tbsp chopped parsley
1 tbsp chopped basil
2 finely chopped shallots
150g butter
3 tbsp extra virgin olive oil
Dijon mustard
½ tsp ground cumin
Maldon sea salt
Cracked black pepper
Method:
1. Season the lamb rumps all over with the salt and pepper
2. In a hot pan with a little oil, sear the outside of the lamb rumps until coloured all over and set aside
3. In another pan melt the butter and oil, add the shallots and sweat for 2 minutes.
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Taher Jibet’s roasted lamb rump with olive and parsley crust continued
4. Add the breadcrumbs, caperberries, basil, parsley, cumin and olives and mix well until you have an even consistency.
5. Returning back to the lamb rumps, brush a little mustard onto the top of each rump and cover in the breadcrumbs mixture.
6. Roast in the oven at 190 degrees for 15 – 20 minutes, remove from oven and let them rest for a further 8 minutes.
7. Slice and serve immediately.
Recipe provided by Taher Jibet, chef proprietor at The Dining Room, Weymouth.
Bethany’s Olive and Sun-dried Tomato Bread
Ingredients
400g strong white bread flour
1.5 tsp yeast
1tbsp oil
300ml warm water
1 can Fragata garlic olives
1/2 can Fragata pimento olives
8 sun-dried tomatoes
pinch of salt
pinch of sugar
Method
1. Preheat oven to 180c/gas mark 4 and place all the ingredients – besides the water – into a large bowl
2. Mix all ingredients together with your hands, adding the warm water gradually
3. Knead all the ingredients for 10 minutes
4. Place the dough back into the bowl and cover with cling film
5. Leave the dough in a warm, dry place, such as an airing cupboard to prove for around 30minutes, or until it has doubled in size
6. Mould the dough into a loaf baking tin
7. Place the tin in the oven for around 30 minutes. Check the bread by tapping the bottom of the loaf. If the bread sounds hollow, then it’s ready
8. Allow to cool for 10 minutes and serve with a generous knob of butter.
Natalie’s Parma Ham and Olive Stuffing Meatballs: part 2
Method:
Put the olives and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved.
Turn off the heat and leave to go cold. The olives should have softened and deflated slightly.
Heat the butter in a frying pan. Add in shallots and garlic, and fry gently until the shallots have softened but not coloured. Remove from heat.
Mix in the sage and thyme, and season with salt and freshly ground pepper.
Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
Drain away the syrup from the olives then stir into the stuffing mix.
Shape the stuffing into 8 balls – each the size of a large golf ball.
Wrap each in 2 slices of prosciutto. Cover with cling film and put in the fridge to firm up, ideally overnight.
Dab them all over with a little oil and roast for 30 minutes at 200, until crisped and cooked through.
Natalie’s Parma Ham and Olive Stuffing Meatballs: part 1
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Skill Level: Medium
Ingredients:
340g green pitted Fragata olives
6 tbsp sugar
200 ml water
30g butter, lard or dripping or 2 tbsp olive oil
6 shallots, finely chopped
4 cloves garlic, chopped
1 small bunch of sage, finely chopped
6 sprigs of thyme, leaves picked
Salt and freshly ground black pepper
500g quality pork sausage meat
400g rashers of smoked streaky bacon, pulsed to a mince in a processor or finely chopped
200g fresh white breadcrumbs, (made from crustless white bread whizzed in a processor)
4 tbsp walnuts, lightly crushed
finely grated zest of 1 lemon
16 large slices prosciutto, or parma ham
Vegetable oil, for dabbing
Abby’s Lamb and Fig Flatbreads: part 1
serves: 4
Ingredients:
olive oil
225g lamb mince
½ a teaspoon smoked paprika
2 red onions, finely sliced
2 cloves garlic, roughly chopped
1 ½ tablespoons of capers, roughly chopped
1 tablespoon green olives, roughly chopped
juice of 1 lemon
1 tablespoon finely chopped flat leaf parsley
salt and freshly ground black pepper
1 fig, thinly sliced
2 tablespoons greek yogurt
a large handful of rocket leaves
for the flatbreads:
200g strong white flour
½ a teaspoon fine salt
½ a teaspoon dried yeast
175ml tepid water
pinch of sugar or ½ a teaspoon honey
1 tablespoon olive oil
Abby’s Lamb and Fig Flatbreads: part 2
Method:
To make the flatbreads, mix the flour and salt together. In a jug, mix the yeast, water and sugar, stir to dissolve and set aside for 10 mins until it starts to foam a little. Stir in the olive oil and add the liquid to your flour. Mix together in the bowl until most of the flour is integrated. Tip the mix out onto a floured surface and knead for 10 mins until you have a soft, smooth elastic dough – it should still be slightly tacky to the touch. Set aside, on a floured surface and cover with a clean tea towel, for 45 mins.
Heat a teaspoon of olive oil in a pan and fry the mince until it starts to brown. Add the smoked paprika and cook for another 5-10 mins over a medium heat until the meat begins to catch – you want the edges to begin to go crispy. Remove the mince from the pan, leaving any fat behind.
Add the onions to the pan, and cook over a medium heat until they have softened. Add the garlic, capers and olives and cook for another few minutes then lower the heat and continue to cook, gently, until the onions have caramelised. Return the mince to the pan and cook together for a couple of minutes. Add the lemon juice and parsley, taste for seasoning and then remove from the heat.
To assemble, place a pizza stone (or baking sheet) in the oven and turn it to it’s highest temperature. Cut the dough into four and roll out each piece in turn. Place the dough on the heated pizza stone, top with lamb and return to the oven. Cook for 8-12 mins, until the dough is cooked. Remove and top with fig slices, a drizzle of yoghurt and rocket leaves.
Shahzad’s Monkfish with Saffron and Olive Sauce on Cous Cous: part 1
Ingredients:
125 ml fish stock
3 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, crushed, skin removed and roughly chopped
Salt to taste
1/2 tablespoon paprika
Pinch of saffron
1/4 tin black olives, sliced
2 monkfish tails
250g cous cous
320 ml vegetable stock
Handful of coriander leaves
Extra Vvirgin olive oil, to serve
Method for sauce:
Make up the fish stock and bring to a simmer.
Whilst the stock is coming up to the simmer, add 2ml of olive oil to a heavy-based casserole pan. When hot, fry the onions on medium heat for roughly 5 mins. They should start to turn translucent, but not gold. Add the garlic in and fry for another 2 mins until the garlic starts to colour a bit. Add the tomato passata and cook out until the mixture becomes a thick puree. At this point, I add a pinch of salt and the paprika. Add the fish stock and the saffron threads. Bring to the simmer and reduce to the desired thickness. Add the black olives and stir through.
Shahzad’s Monkfish with Saffron and Olive Sauce on Cous Cous: part 2
Method for monkfish: At this stage, start on the fish. Season the fish on one side, and oil the frying pan with some olive oil and get it up to a high heat. Place the fish seasoned side down, and wait until the fish becomes translucent two thirds of the way up (checking that the fish is caramelised on the cooked surface but not too brown). Season the other side at this point. It’s also important with a monkfish tail that the entire tail comes into contact with the pan and that it doesn’t curl up. Turn over the fish and finish cooking until both sides are a lightly caramelised, golden brown and the fish is well cooked through. Slice the fish into bite sized pieces. Make up the cous cous. I use instant cous cous, for which you basically add 250g of cous cous (for 2 to 3 people) to a medium saucepan and cover with 320 mL of vegetable stock (check the instructions on the packet though). I then leave it until all the stock has been absorbed. You can then finish it by fluffing it slightly with a fork.
May’s Smoked Mackerel Pasta with Piri Piri Peppers, Capers and Olives
Serves: 2
Ingredients:
Handful of dry pasta of choice
3 shallots, sliced
Smoked Mackerel
1 tbsp capers and 1 tbsp sliced olives
1 tbsp piri piri peppers
Virgin rapeseed oil for frying
Salt and pepper
Method:
Put a big pot of water to boil and add pasta when boiling. Put a timer on for 10 mins. Peel and slice the shallots. Fry them in oil.
Meanwhile flake a fillet of Smoked Mackerel. When the shallots have softened but not brown, add in the fish, capers and the peppers. Stir it all to warm. By this time your pasta should be ready, use a pasta ladle to transfer the pasta to the pan with the fish. Never pour your pasta out into a colander as the steam will overcook the pasta and you have lost all the cooking liquid which you need to add to make a sauce. Add a splash of the pasta water to the sauce and stir to loosen it up. Turn off the heat and add in the beautifully sliced black olives. Stir.
Check the seasoning but watch the salt as all the ingredients have been soaking in brine.
Serve and drizzle some lovely single estate olive oil.
Fleur’s Roasted Vegetable, Goats Cheese & Olive Spelt Salad
Serves 4
Ingredients:
150g baby carrots
3 small red onions quartered
Handful of chopped walnuts
2 tsp anise seeds
1 red pepper cut into strips
200g pearled spelt
50g baby spinach
40g black olives sliced in half
70g soft goats cheese cut into small chunks
3 tbsp balsamic vinegar and 2 tbsp olive oil
2 garlic cloves crushed
1 tsp ground cumin and 1 tsp sweet paprika
Method:
Heat the oven to 170c fan/gas 5
Put carrots, onion, pepper and walnut in a large roasting tray and drizzle with olive oil. Sprinkle the anise seeds over the top and season with salt and pepper. Roast for 30 mins
Cook the spelt by following the instructions on the back of the pack (cooked like rice in a saucepan). Drain and add to your serving bowl. Mix up the dressing ingredients in a small jug and pour half over the warm spelt. Add the roasted vegetable and black olives to the spelt and mix up. Dot the goats cheese on top along with the baby spinach. Pour over the remaining dressing and serve.
Annie’s Moroccan Beef Stew with Olives: part 1
Serves: 4
Ingredients:
For the marinade:
500 g cubed beef
2 tbsp chopped parsley
1 tbsp chopped coriander
1/2 tsp ground cumin
1 small onion, chopped finely
1/4 tsp cayenne pepper
salt to taste
olive oil
For the stew:
2 cloves garlic, peeled and crushed
2 medium onions, peeled and finely chopped
4 pimiento piquillo peppers
small bunch of parsley, chopped
4 large vine tomatoes, chopped
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
juice of two lemons
1/4 tsp cayenne pepper
3 tbsp green olives (stuffed with garlic), quartered
3 piri piri peppers
salt to taste
4 eggs
Annie’s Moroccan Beef Stew with Olives: part 2
Method:
Firstly, marinade the beef for at least an hour. Next, brown the beef on a high heat for about 2 minutes, then remove and set aside, covered, while you do the sauce. To the same pan that you used to brown the meat, add the garlic, onion, piquillo peppers, and sauté for about 10 minutes. Next, add in the remaining ingredients (apart from the eggs!) and simmer, covered, for about 30 minutes until it’s a nice thick gravy. Then return the meat to the pan and simmer for as long as you can, at least 30 minutes, on a low heat. About 10 minutes from when you want to serve, begin to make your cous cous to serve on the side.
Cous cous
Ingredients:
200 g cous cous
handful of pine nuts and handful of raisins
1 small red onion, chopped
Method:
Simply fry the onion, raisins, and pine nuts in some olive oil for about 5 minutes. Then put your cous cous in the pan, turn off the heat, cover with boiled water and let it absorb (it shouldn’t take much longer than 3-4 mins – add a little more water if needed). While your cous cous is cooking, add your eggs to the top of the stew, and let them poach gently for about 3 minutes. Carefully spoon the stew onto a serving plate and serve with the cous cous.
Jo’s Tomato, Mozzarella, Pesto and Caperberry Tart
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Skill Level: Easy
Ingredients:
1 x Ready Rolled Puff Pastry
3 x tbsp pesto (red or green)
1 x large whole vine tomato sliced into thin slices
150-200g mozzarella cheese sliced into thin slices
2-3 Fragata Caperberries sliced into halves
1 beaten egg to glaze
A few leaves of basil to garnish
Method:
Unroll the puff pastry sheet onto a baking tray. Spread the pesto evenly leaving a border for the pastry to rise. Brush border with beaten egg.
Slice tomatoes and mozzarella into thin slices and place evenly onto the pastry making sure you have good coverage, avoiding the pastry border.
Slice Caperberries in half and scatter.
Bake for 20 mins at 200 degrees or gas mark 7 until borders have risen and golden.
Scatter with torn Basil to garnish and serve.
Scott’s Piri Piri Chicken
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Skill Level: Easy
Ingredients:
2 Large Skinless Chicken Breasts
1 Tin of Chopped Tomatoes
1-2 Cloves of Garlic
4-5 Fragata Piri Piri Peppers
1 tbsp Worcestershire Sauce
Half tsp Cayenne Pepper
Salt and Pepper to Season
Method:
Blend garlic, Piri Piri Peppers, Worcestershire Sauce, Cayenne Pepper, half the tin of tomatoes and salt and pepper to taste until smooth.
Place chicken in an ovenproof dish and pour sauce over chicken, cover and leave in the fridge overnight to marinade.
Preheat oven to 180 degrees, place chicken in a covered oven proof dish, and add the remaining tomatoes. Cook for an hour.
Finish off on cooker in a griddle pan for approximately 5 minutes each side until a little blackened, pour over rest of sauce and serve with sweet potato chips and salad.
Eve’s Chorizo and Olive Pasta Bake
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Skill Level: Easy
Ingredients:
400g pasta
2 tbsp olive oil
2 crushed garlic cloves
1 tsp paprika and 1 tsp thyme
400g can chopped tomatoes
150g thinly sliced chorizo sausage
100g Fragata black pitted olives
100g grated cheddar cheese
Method:
Preheat the oven to 200C, and put a pan of water on the boil for the pasta.
Heat the oil in a separate pan, add the garlic and chorizo and cook until the garlic has browned.
Add the chopped tomatoes, paprika, olives and thyme, allow to simmer for 10-12 minutes, stirring regularly.
While the sauce is simmering, add pasta to the boiling water.
When the pasta has been drained, put it back into the pan and pour over the sauce mixture. Stir until the ingredients are well distributed, and then transfer into an oven proof dish.
Sprinkle grated cheese on top, and put into the oven for 15-20 minutes until the cheese is golden and bubbly.
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Christine’s Black Olive and Chocolate Tart
Serves: 4 Preparation time: 30 minutes
Cooking time: 1 – 2 hours Skill level: hard
Ingredients:
Ready-made shortcrust pastry (or see Google for recipes)
100g Fragata pitted black olives
200g caster sugar
55g liquid glucose
100g dark chocolate
100ml double cream
Method:
For the pastry, preheat the oven to 180C/350F/Gas 4.
Roll the pastry out to a 3mm thickness and use to line the tart tins. Chill in the fridge for 15 mins.
Line the tart tins with greaseproof paper and fill with baking beans. Bake in the oven for 5 mins, then remove paper and baking beans and bake for 5-8 mins.
Then, blend the olives in a food processor to a fine paste.
Melt the sugar and 50g of glucose syrup in a saucepan over a low heat, then increase the heat and continue to cook until the caramel is golden-brown.
Remove from the heat and whisk in the olive paste. Leave to cool, then spoon into the pastry tarts and spread until smooth.
For the chocolate ganache, melt the chocolate in a bowl set over a pan of simmering water.
Bring the cream and 1 tsp glucose syrup to the boil, then stir in the chocolate.
Leave to cool, then spoon the ganache into a piping bag. To serve, pipe the chocolate ganache onto the olive caramel.
Katie’s Tomato, Mozzarella and Olive Salad
Serves: 2
Preparation time: 10 minutes
Skill Level: Very Easy
Ingredients:
15 cherry tomatoes
Large handful of rocket
Mozzarella ball
10 Fragata Black Pitted Olives
Drizzle of extra virgin olive oil
Salt and black pepper
Method:
Half the cherry tomatoes and rip the mozzarella into small pieces and add to a bowl containing the rocket.
Drizzle with olive oil and toss the salad.
Finally sprinkle over the olives and add salt and pepper to taste.
Lisa’s Tapas Spectacular: Part 1
Roasted potato wedges with shallots and rosemary
Serves: 6 as part of a tapas meal
Preparation time: 15 minutes
Cooking time: 50 minutes
Skill level: easy
Ingredients:
1kg small old potatoes
6 tbsp Spanish olive oil
2 fresh rosemary sprigs
150g baby shallots
2 garlic cloves, sliced
salt and pepper
Method:
Preheat the oven to 200*C.
Peel and cut each potato into 8 thick wedges. Put the potatoes in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the oil in a large roasting tin on the hob
Drain the potatoes well and add to the roasting tin. Strip the leaves off the rosemary sprigs, finely chop and sprinkle over the potatoes.
Roast the potatoes in the preheated oven for 35 minutes, turning twice during cooking. Add the shallots and garlic and roast for a further 15 minutes until golden brown. Season to taste with salt and pepper.
Lisa’s Tapas Spectacular: Part 2
Catalan toasts
Serves: 8 as part of a tapas meal
Preparation time: 15 minutes
Cooking time: 50 minutes
Skill level: easy
Ingredients:
2 garlic cloves
2 large tomatoes
8 slices day-old french brea or small rounds country bread or sourdough bread, about 2-cm thick
choice of toppings, such as slices of serrano ham, slices of Manchego cheese, Fragata olives or pieces of roasted red pepper
3 tbsp Spanish extra-virgin olive oil
pepper
Method:
Preheat the grill to high. Halve the garlic cloves
Coarsely grate the tomatoes into a bowl, discarding the skins left in your hand and season to taste with pepper.
Toast the bread slices under the grill until lightly golden brown on both sides.
While the bread slicesare still warm, rub with the cut side of the garlic halves to flavour, then top with the grated tomatoes.
If using, add a slice of ham or Manchego cheese and a piece of roasted red pepper or some chopped olives.
Drizzle each with a littler of the oil and serve immediately.
Lisa Tapas Spectacular: Part 3
Chicken with olives, garlic and sherry
Serves 6-8 as part of a tapas meal
Preparation time: 15 minutes, with 1-2 hours for marinating
Cooking time: 15 minutes, Skill level: easy – medium
Ingredients:
4 chicken breasts
5 garlic gloves
3 tbsp Spanish olive oil
125ml dry Spanish sherry
salt and pepper
Fragata olives
Method:
Cut the chicken breasts into 2.5cm cubes and put in a large, shallow dish. Slice 3 of the garlic cloves and set aside.
Finely chop the remaining garlic cloves and sprinkle over the chicken.
Season generously with pepper and mix together well.
Cover and leave to marinate in the fridge for 1-2 hours.
Heat the oil in a large frying pan, add the garlic slices and cock over a low heat, stirring, for 1 minute, or until golden brown.
Increase the heat to medium-high, add the chicken cubs and cook, stirring constantly, until cooked through and browned.
Add the olives and the sherry and cook until the sherry has evaporated slightly.
Season to taste with salt and turn into a warmed serving dish.
Abby’s Olive, Chorizo and Pancetta Pizza
Serves: 2 – 4 (depending on how hungry you are!)
Preparation time: 15 minutes, followed by 1 hour for the dough to rise.
Cooking time: 20 minutes Skill level: easy
For the dough: – makes 1 pizza
200g strong white bread flour, pinch of salt
2g dried yeast, large pinch of caster sugar
drizzle of olive oil, 150ml lukewarm water
For the topping:
1 mozzarella ball sliced, 50ml tomato passatta
Chorizo pieces, Pre cooked pancetta pieces
Halved cherry tomatoes, Olives, Salt and pepper
Method:
Sieve the flour and salt onto a clean worksurface and make a well in the middle.
Pour into the well a preprepared mixture of the yeast, sugar, olive oil and water.
Bring the mixture together using a fork until you can begin to knead the mixture with your hands.
Place the dough ball into a large flour-dusted bowl and flour the top of it.
Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead to push the air out with your hands.
Roll the dough out and add the topping ingredients.
Bake the pizza in the oven for about 20 minutes at 180.
Catherine’s Salmon and Olive Tapenade in Puff Pastry
Serves: 4
Preparation time: 10minutes, Cooking time: 45minutes
Skill Level: medium
Ingredients:
four boneless and skinless salmon fillets
500g puff pastry (ready made for cheats!!)
1 mozzarella ball, basil
Olive Tapenade Ingredients:
12 black pitted olives
1tbsp capers
half a freshly squeezed lemon
2tsp olive oil
fresh cracked black pepper
Method:
pre-heat your oven to 190 degrees
roll out the puff pastry on to a large baking dish
place the salmon fillets on the puff pastry base
make the olive tapenade (blend all together until they make a paste – a magic mix will do the trick!) and coat the salmon fillets with it
dice the mozzarella and sprinkle over the salmon topped with olive tapenade
season with basil
place in the oven and cook for 45minutes
serve and enjoy!
Darren’s Olive Bread Swirls
Skill level: Moderate, Makes: 12 servings
Prep: 1 hr 45 mins, Cooking time: 20 – 25 mins
500g strong white flour, plus extra for rolling
1 tsp salt, 7g sachet easy-blend dried yeast
6 tbsp extra virgin olive oil, plus a little for brushing
Small bunch of basil, 170g Fragata pitted black olives
1 crushed garlic clove, 4 tinned anchovies (optional)
50g Fragata pitted green olives
1. Mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead for 10 mins. Put the dough back in the cleaned out mixing bowl, cover the bowl with oiled cling film. Leave to rise for an hour in a warm place until doubled in size.
2. Discard any tough basil stalks and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, garlic and anchovies and whizz to a paste.
3. Heat oven to 220C/200C fan/gas 7. Line a baking tin with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
4. Cut into 12 slices, lift each one into the tin to make 4 rows of 3 swirl shapes. Brush with olive oil. Loosely cover with cling film, leave to rise for 20 mins until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, serve.
Jenny and Jane’s Spanish black olive & feta cheese stuffed filo parcels
Makes 8 parcels – ideal as a starter or an impressive party nibble!
Skill level: Easy
3 garlic cloves, pressed
16 filo sheets, depending on the size of the sheets
150g feta cheese
1 tin of Fragata Spanish Pitted Black Olives
Pinch of salt and black pepper to season each parcel
4 tablespoons of extra-virgin olive oil
1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil and pressed garlic.
3. Place 1 filo sheet on a work surface and lightly brush the surface with the garlic oil.
4. Place two pieces of feta cheese and a handful of sliced pitted black olives on top of each filo sheet. Place another filo sheet on top of the first (the second layer will become the bottom of the parcel after it is folded and inverted onto a baking sheet).
5. Fold each square into an envelope, place the folded parcel onto the baking sheet and brush each one very lightly with the garlic oil.
6. Bake the parcels until crisp and golden, about 15-20 minutes. Place the parcels on a serving dish and tuck in!
Shenna’s Mediterranean Chicken
• 6/8 Chicken thighs/drumsticks
• 1 Red onion
• 1 Yellow pepper
• 1 Red pepper
• 2/3 cloves garlic
• 1 teaspoon of mixed herbs
• 1 glass of white wine
• 2 tablespoons of Tomato purée
• 6 Black Fragata Spanish Olives
• 6 Green Fragata Spanish Olives
• Salt & black pepper to season
• Olive oil
Skill level: Easy
Preparation time: 10-15 minutes
Cooking time: 1 hour
Method
Chop the onion and peppers into chunky wedges. Mix the white wine, tomato purée and mixed herbs together. Brush a little of the mixture over the chicken pieces and pour the rest into a shallow casserole dish. Arrange the chicken in the sauce, add in the peppers, onion, garlic and olives and drizzle with a little olive oil. Sprinkle with salt and black pepper and bake in the oven at Gas mark 6/200oc fan oven for 1 hour.
Serve with potato wedges, patatas bravas or rice, onion rings and garlic bread – tapas-tastic!
Finlay’s Olive Hedgehog Breads
• 500g/1lb 2oz unbleached strong white bread flour
• 1 tsp salt
• 2 tsp dried yeast
• 30g/1oz butter or lard, softened
• 75ml/2½fl oz milk, warmed
• 225ml/8fl oz warm water
• Handful of Fragata Black Pitted Olives
Method
Mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture with your fingers until the mixture looks like breadcrumbs. Mix the warm milk with the water and add to the flour mixture and mix together with your hands to form the dough – this is my favourite part because it’s really messy! Make a ball from the dough and knead it for 20-25 minutes (this is quite hard work so my mum had to help me).
Put the dough back in the bowl, cover it with cling film and leave it for 1-1½ hours in a warm place until the dough has doubled in size. Knead the dough again and separate it into little hedgehogs shapes and leave the rise again for an hour. Ask your mum to turn the oven on to 220C/425F/Gas 7. While you’re waiting, cut up some Fragata black olives to make eyes, noses and mouths, place them on your dough hedgehogs and bake them in the oven for 8-10 minutes. I like eating my Olive Hedgehog Breads with butter and jam but I have to share them with my big brother!
Barry’s Cheese, Ham and Olive Loaf
Serves 10
Preparation 15 mins
Cooking time 55-60 mins
Skill level Easy
Ingredients
150ml / quarter pint of dry white wine
4 eggs
150ml / quarter pint olive oil
250g / 9oz self-raising flour
140g / 5oz Gruyere cheese, grated
200g / 8oz thick slice ham
140g / 5oz pitted green olives
140g / 5oz pitted black olives
Method
1. Heat oven to 190C/fan 170C /Gas 5.
Butter a 900g / 2lb loaf tin and line with baking parchment. Beat the white wine and eggs until frothy. Add the oil and sift in the flour, mixing until smooth. Stir in the remaining ingredients to combine, then season with salt and pepper.
2. Pour into the prepared loaf tin, smoothing the surface with the back of a spoon. Bake in the oven for 55-60 mins until golden brown and firm to the touch. Cool on a wire rack before cutting into slices, and serving with some chutney or a bowl of soup.
