Steak with feisty green olive tapenade and garlic mayo

“If you are anything like me, you will smoke out the whole kitchen in the cooking process of this recipe. Fear not, though — the reward is great. All steaks are best when prepped and seasoned simply, cooked quickly and given plenty of time to rest. Do those three things and no amount of smoke will dampen the result. Serve these tasty strips of steak and the indulgent dips with some flatbread and a tangle of watercress.”

by Flora Shedden 

stealw.olivetapenade

Serves 4 people

INGREDIENTS
2-4 sirloin steaks, about 750g in total | Olive oil | 1 tsp each of black and pink peppercorns, cracked | Watercress, to serve
FOR THE TAPENADE
200g pitted green olives | 1 small green chilli | Juice of ½ lime | 1 tbsp white wine vinegar | 2 tbsp olive oil | 1 small bunch of fresh coriander
FOR THE GARLIC MAYO
2 smoked garlic cloves | 2 tbsp good olive oil | Smoked salt (normal if you can’t find) | 100g mayonnaise

01 Set a griddle pan over a high heat, ready to cook the steaks.

02 Lay out a large sheet of greaseproof paper and drizzle a little oil over half the paper. Sprinkle over some cracked pepper. Place the steaks on top in a single layer,…

 

Antipasto platter

By Madiha Hamid – Published: January 15, 2015

37Method

For the dressing:

•  Mix all the ingredients and whisk them lightly.
•  Keep tasting the mixture every few minutes to check for sourness or sweetness. The dressing should be tangy in taste.
•  Adjust the mixture by adding sugar or honey.

For the vegetables:

•  Marinate the sliced vegetables in the dressing for about an hour or so. Allow them to sit in the refrigerator for the juice to sink in.
•  Sprinkle the veggies with oregano and fresh parsley for added taste.

On the side

•  Cut some pita bread into small, triangular pieces and toast it.
•  Add a small bowl of hummus or salsa sauce to dip the vegetables in.

The concept of antipasti

Antipasto (plural: antipasti) is the Italian name given to the foods offered before a main meal — an appetiser, if you will. This is a delightful way to set the stage for the coming feast and invite family and friends to the dinner table. The presentation of antipasti — the different colours, artful composition, varied tastes and the care taken in its presentation  — serve as reminders for guests that it is time for relaxation, pleasure and indulgence.
According to Italian tradition, the ingredients of antipasti are selected on the basis of colour, flavour and how well they complement one another and the main course. A typical antipasti platter includes olives, pepperoni, anchovies, mushrooms, artichokes, cured meats, pickles, different cheeses and vegetable slices dipped in oil or vinegar. It can be served hot or cold, in bite-size plates or as elegant centrepieces from which everyone is served. In Italy, the most common antipasto dish includes a simple display of cured meats like salami or mortadella slices along with hard cheeses garnished with olives, onions, peppers or sun-dried tomatoes.
The Italians generally save antipasti for special occasions and big parties and celebrations. In Milan, enjoying an aperitif (alcoholic drinks served before a meal) has become a sort of institution. The Milanese consider drinking wine while nibbling on some potato chips, olives and peanuts an hour before the main course an essential for the good life. In fact, it would be unthinkable for the Milanese to start a dinner without an aperitif!.

Winter vegetables for antipasti?

Indulge in your favourite cured meats and cheeses, served with a mix of the best vegetables and fruits the winter season has to offer. These include:

(Source: http://tribune.com.pk/story/818737/antipasto-platter/)

Olives can enliven a host of dishes

Olive, Basil and Almond Tapenade

Description This recipe is adapted from “My Paris Kitchen” by David Lebowitz (Ten Speed Press, 2014). Recipe tested by Linda Mutschler Read more A festive menu for a tree-trimming party Makes 8 to 10 servings

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Ingredients:

2 cups pitted green olives
½ cup untoasted almonds
1 small clove garlic
Juice of ½ lemon
1 tablespoon capers, rinsed and squeezed dry
½ cup loosely packed basil leaves
½ cup extra-virgin olive oil
Salt to taste
Crackers or bread slices to serve
______________________________________________________________

Preparation:

Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. Coarsely chop the basil leaves, add them to the food processor, and pulse the machine a few times to start breaking them down. Add olive oil and a sprinkle of salt. Pulse the food processor until mixture forms a coarse paste but still has texture.

Transfer to a bowl, cover and refrigerate until ready to serve with crackers or bread.

(Source: http://www.jsonline.com)

20-prix-pharmacie

Patricia Chuey: Make your sandwich sensational

With quality bread and delicious, nutritious fillings, they don’t have to be just for lunch

The sandwich is believed to have originated in the 1700s. While playing cards, the Earl of Sandwich, John Montagu, became so engrossed in his game that he couldn’t pull himself away for dinner. To eat during the game without a mess, he requested that his meat be served between two slices of bread. This new style of eating meat and bread together became so popular that it was named the “sandwich” in honour of the earl.10219737

Some people love sandwiches; entire restaurant chains thrive on the concept. Others have had their fill and quit sandwiches forever when grade school ended. Sandwiches can be good, bad or ugly in terms of taste and nutritional value. A carefully constructed sandwich can be as satisfying and nourishing as a slow-cooked meal and bring variety to the dinner routine.

To make a dinner-worthy sandwich, choose whole-grain bread or a fibre-rich gluten-free version, a whole grain pita, tortilla or even lettuce leaves. Pair it with a protein such as nut butter, chickpea or other bean spread, eggs, fish, turkey or lean meat. Then, load on the vegetables or plan a tasty vegetable side — or do both. Whether a chicken pesto panino, smashed chickpeas and avocado on sasquatch loaf or the ideas here, have fun creating and naming a specialty sandwich for your family.

Grilled Chicken, Roasted Red Pepper and Olive Tapenade Sandwich

Serves 4

1/2 cup green or black pitted olives | 1 clove garlic, minced | 1/2 Tbsp olive oil | 1 Tbsp fresh lemon juice | 2 tsps capers | 8 slices of multi-grain rye or quality bread | 500 g cooked, sliced grilled chicken | 1 cup fresh or roasted red bell pepper slices

Make tapenade: In a food processor or blender, combine olives, garlic, olive oil, lemon juice and capers and mix to a coarse paste.

Toast the bread. Spread on the tapenade and top with chicken and roasted red peppers. Serve accompanied with A Side of Green Beans.

Per serving (varies based on type of bread): 387 calories, 26 g carbohydrate, 5 g fibre, 490 mg sodium, 8.5 g fat, 38 g protein

(Source: http://www.theprovince.com)cost-of–without-insurance

Fresh Hummus with Roasted Red Pepper and Olive Tapenade

Photo: Photos by Denise Henhoeffer/Courier-Post)

Photo: Photos by Denise Henhoeffer/Courier-Post)

1 red bell pepper, roasted, peeled and seeded | Kalamata olives, pitted | 2 tablespoons mild olive oil | salt to taste | Sweet potato and beet chips, for serving | 1 seedless English cucumber, sliced thin for garnish

For the hummus, combine chick peas, tahini, garlic and lemon juice together in a food processor and blend until smooth.

Scrape the sides of the bowl, turn it back on and drizzle in the olive oil. While still running, add water until it reaches mashed potato consistency. You may need more or less water depending on your preference.

Remove from processor and season to taste with salt and pepper.

For the tapenade: combine pepper and olives in a food processor at a 4-to-1 pepper-to-olive ratio. (More or less on your preference.)

Pulse until uniformly chopped. Remove from processor, stir oil into mixture. Season with salt to taste.

To assemble: Spoon dabs of hummus onto sweet potato and beet chips. Garnish with tapenade and thin half moons of seedless cucumber.

(Source: http://www.courierpostonline.com)-c-50

Tapas heaven with olives – recipes

OLIVE BREAD

750ml flour | 10ml salt | 10ml sugar | 10g sachet of instant yeast | 50ml olive oil | 400-500ml warm water | 60ml chopped black olives | 60ml chopped green olives | extra oil for brushing

  • 20140821_834680664Put the flour, salt, sugar and yeast in a mixing bowl.
  • Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
  • Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
  • Remove dough and knead lightly.
  • Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
  • Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.

GREEN OLIVES IN CHEESE PASTRY (Makes 12)

250ml grated Cheddar cheese | 100g butter, softened | 310ml flour | 5ml dry mustard powder | 2ml salt | 12 large green stuffed olives, drained

  • 20140821_Olive PastryPut the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
  • Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.

CITRUS MARINATED OLIVES

250ml olive oil | 300g green olives in brine | 300g black olives in brine | 4 bay leaves | 4 sprigs of rosemary | 1-2 red chilies, seeded and sliced | a few strips of lemon rind | a few strips of orange rind | 60ml red wine vinegar

  • 20140821_citrus marinated olivesPour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
  • Turn jars upside down and stand for five minutes. Turn upright.
  • Allow to infuse for one week, turning once daily.

OLIVE TAPENADE (Makes 125ml)

250ml black olives, pitted | 50ml chopped parsley | 5ml chopped garlic | 2-3 anchovy fillets | 30-60ml olive oil

  • 20140821_834680664Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
  • With the machine running, add in the olive oil. Process until smooth.
  • Store in a jar in the refrigerator and serve on slices of toasted baguette.

(Source: http://www.iol.co.za)

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Olive Tapenade with green & black olives

I find this tapenade to be very addicting! I like to eat it with a neutral tasting cracker, such as Blue Diamond Nut-Thins and Le Pain de fleurs Buckwheat Crispbread are also really good.
127-olive-tapenade
Olive Tapenade with green & black olives
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free
makes about 1 1/2 cups

Ingredients
1 can (dr. wt. 6 oz.) pitted, whole black olives, drained
1 can (dr. wt. 6 oz.) pitted, whole green olives, drained
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon garlic oil (try my quick or oven-roasted recipes)
1 1/2 teaspoons anchovy paste
3 large, fresh basil leaves (or 1/2 teaspoon dried)

Directions
Place all ingredients in a food processor or blender. Whirl until it forms a smooth paste (about 1 minute in a food processor). You can serve this at room temp but I actually like to eat it chilled. Serve with crackers or as a sandwich spread. Store any leftovers in the fridge.

(Source: http://www.deliciousasitlooks.com)