80g Danish feta
85ml ( cup) cream cheese
Pinch of dried chilli flakes
3 sprigs fresh thyme, leaves only
Freshly ground black pepper
50 large pitted olives, well drained (the bigger they are, the easier they are to fill)
120g (1 cup) cake flour
3 extra-large eggs, beaten
120g (1 cup) dried breadcrumbs
Oil, for deep-frying
Mix the feta, cream cheese, chilli flakes and thyme until relatively smooth. Season with black pepper. Stuff the olives with this mixture, dust well with flour, dip into beaten egg and then into breadcrumbs.
Heat 3cm oil in a deep frying pan and deep-fry the olives in batches until golden brown. Remove with a slotted spoon and drain on paper towel before serving. Makes 50, great for a party snack
DECEMBER 23, 2014
USE: 1 large package (8 ounces) cream cheese, at room temperature | 1 cup Spanish salad olives, drained (chopped green olives with pimento) | Salt, to taste | ¾ cup walnuts, chopped | 1 tablespoon chopped fresh parsley
1. In a food processor, work the cream cheese until it is soft and light. Add the olives and work in on-off motions until the olives are blended with the cream cheese.
2. Break off a large sheet of plastic wrap. Transfer the mixture to the middle of the plastic wrap and use the paper to shape the mixture into a log that is 9 inches long and 2 inches wide. Secure the ends. Refrigerate for at least 1 day or for as long as 3 days.
3. Meanwhile, in a skillet, toast the nuts, shaking the pan constantly, for 4 minutes or until browned; cool.
4. Unwrap the log and roll it in the chopped nuts. Carefully transfer to a plate and sprinkle with parsley. Serve with crackers.