Posts Tagged ‘olives’

From Super Food Family Classics by Jamie Oliver
Serves 4

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Ingredients

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2 large aubergines
1 kg mixed-colour tomatoes
1 red onion
4 cloves of garlic
1 celery heart
1 tbsp dried oregano
1 pinch of dried red chilli flakes
1 heaped tsp baby capers
40g raisins
40g pine nuts
4 black olives (stone in)
olive oil
4 x 120g white fish fillets
1 orange
250g wholewheat couscous
40g rocket
4 tbsp natural yoghurt

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Preheat the oven to 180 degrees. Very finely slice the aubergines and tomatoes into rounds. Peel and very finely slice the red onion and garlic. Trim the celery, halve and finely slice lengthways. Throw it all into a large roasting tray with the oregano, chilli flakes, capers, raisins and pine nuts.  Crush the olives with the heel of your hand, tear out the stones, then tear the flesh into the tray. Add 2 tbsp of oil and a good pinch of sea salt and black pepper, then toss well. Arrange evenly, pulling a layer of tomatoes to the top, and bake on the bottom shelf of the oven for 40 minutes.

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Meanwhile, place the fish fillets in a sandwich bag, squeeze in the orange juice (reserving the halves), add a pinch of salt and leave aside.

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When the time’s up on the veg, remove from the oven and place the fish fillets on top, skin side up. Drizzle over the orange juice, then return to the bottom shelf of the oven for 15 more minutes, or until the fish is cooked through.

Put the squeezed orange halves and couscous into a bowl, just cover the couscous with boiling kettle water, then pop a plate on top and leave to fluff up.

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Sprinkle the rocket over the gorgeous traybake, fluff up the couscous, season to perfection, divide it all up, and serve each portion with a dollop of yoghurt

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Chicken with harissa and tomatoes

Posted: October 23, 2016 by nietize in Chicken
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From Good Food 101 More One-Pot Dishes
Serves 4

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Ingredients

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4 skinless chicken breasts (I used chicken thighs)
2 tsp harissa
1 tsp olive oil
1 tsp dried oregano
250g pack cherry tomatoes
handful olives

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Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.

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Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes

I served it with cous cous instead and I think that’s a lot better than new potatoes!

From Waitrose food
Serves 6

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Ingredients

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500g Jersey Royals (or other new potatoes), halved (or quartered if large)
Mint stalks
3 tbsp vegetable oil
3 x 650g British lamb racks
2 tbsp unsalted butter
120g pitted black olives, drained and chopped
50ml extra virgin olive oil plus extra to serve

Red pepper yoghurt
small jar roasted red peppers, drained
250g natural yoghurt
25g pack basil, leaves roughly torn

Cook the potatoes in a pan of boiling, salted water for about 15 – 18 minutes, until tender. Drain, loosely cover with foil to keep warm and set aside

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Meanwhile, preheat the oven to 200 degrees. Heat the oil in a large ovenproof frying pan set over a high heat. Score the fat on the lamb racks, season and fry, fat-side down, for 3 – 4 minutes, until golden. Sear on each of the remaining sides for about 1 minutes, then lower the heat and add the butter. Baste the lamb, turning it regularly for a further 4 minutes. Transfer to the love, fat-side up, until cooked to your liking (it will take about 10-12 minutes for medium rare). Cover the lamb loosely with foil and set aside to rest.

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For the yoghurt, pat the peppers dry on kitchen paper, removing any excess seeds. Roughly chop them and mix into the yoghurt with most of the basil leaves; season with black pepper and set aside.

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Crush the potatoes roughly with a fork and mix with the chopped olives and olive oil; season and transfer to plates or a larger platter. Slice the lamb and serve on top of the potatoes, with the yoghurt alongside. Scatter with the reserved basil leaves and drizzle with more oil before serving.

Used a boneless lamb leg and sweet potatoes instead. For the lamb leg, it was about 650g. I still browned it in accordance with the instructions above but popped it into the oven for 30 minutes at 190 degrees. I found it a bit overcooked so the next time, I will reduce the cooking time in the oven to 25 minutes.

Roast rack of lamb and crushed potatoes

Posted: January 24, 2016 by nietize in Lamb, Meat
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From Jamieoliver.com

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Ingredients

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10 Anya potatoes
1 handful cherry tomatoes
1 quality 6-bone rack of lamb
olive oil
1 handful Kalamata olives, stoned
1 small handful garlic cloves
sea salt
freshly ground black pepper
a few sprigs rosemary
2 lugs olive oil

Preheat the oven to 190°C/375°F/gas 5.

Boil the potatoes until tender and squeeze the pips from the tomatoes.

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Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and olives into the potatoes with some seasoning, rosemary sprigs and the garlic cloves, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done).

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When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil

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From Food Network
Serves 4

Ingredients

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6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 cloves garlic, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in, skin-on chicken thighs
2 pounds Yukon gold potatoes, unpeeled
1 medium yellow onion, frenched
Directions
Watch how to make this recipe
Preheat oven to 375 degrees F.

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Combine the olives, lemon zest and garlic in a small bowl. Set aside.

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Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.

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Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.

Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.

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Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh.

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Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

Recipe courtesy Alton Brown, 2012

Read more at: http://www.foodnetwork.com/recipes/alton-brown/smoked-paprika-chicken-thighs-with-potato-and-onion-recipe.html#?oc=linkback

Spanish style pork chops with new potatoes and olives

Posted: April 11, 2015 by nietize in Pork
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From Delicious Magazine
Serves 4

Ingredients

4 British free-range pork chops
A few good glugs of olive oil
3 garlic cloves, unpeeled, bashed
2 tsp smoked hot paprika and 1 tsp unsmoked sweet paprika
A few sprigs of fresh thyme, leaves stripped
Zest and juice of 1 lemon
2 tsp fennel seeds
2 tsp red wine vinegar
500g baby new potatoes, sliced
Good splash of white wine
250ml chicken stock
100g anchovy-stuffed green olives
Handful of fresh flatleaf parsley, chopped

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Preheat the oven to 200°C/fan 180°C/gas 6. Put the pork in a dish with a glug of the oil, the garlic, paprikas, thyme, lemon zest and juice, fennel seeds and red wine vinegar. Season, cover with cling film and marinate for 20-30 minutes.

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Meanwhile, put the sliced potatoes in the roasting tin with another glug of oil and some seasoning. Roast for 15-20 minutes. Remove from the oven, pour in the wine and stock, then put the pork on top and roast for 15 minutes. Remove from the oven, add the olives and return to the oven for a further 5 minutes.

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Remove the pork and rest it for 5 minutes. Toss the parsley through the potatoes and olives, then serve.

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From Chicken the best ever recipe collection
Serves 4

Ingredients

1.3kg chicken
1 unwaxed lemon, halved
small bunch of fresh thyme sprigs
1 bay leaf
15g butter, softened
60-90ml chicken stock or water
salt and freshly ground black pepper

Preheat the oven to 200 degrees. Season the chicken inside and out with salt and pepper

Squeeze the juice of one lemon half and then place the juice, the squeezed lemon half, the thyme and bay leaf in the chicken cavity. Tie the legs with string and rub the breast with butter.

Place the chicken on a rack in a roasting tin. Squeeze over the juice of the other lemon half. Roast the chicken for 1 hour, basting two or three times until the juices run clear when the thickest part of the thigh is pierced with a knife or skewer.

Pour the juices from the cavity into the roasting tin and transfer the chicken to a carving board. Cover loosely with foil and leave to rest for 10-15 minutes before carving.

Skim off the fat from the cooking juices. Add the stock or water and boiler a medium heat, scraping the base of the in until slightly reduced. Strain and serve with the chicken.

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From Foodnetwork.com

Ingredients
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

Haven’t been doing much cooking for a while because of work, the Spawn and the trip back home. So with the beginning of a new year and no work commitments for the weekend, I decided to go back to my usual pastime. Had a craving for roast chicken because I had some at Cafe Rouge and thought I should expand my repertoire of roasting chicken to the French way. Butter makes the breast extremely moist and flavoursome. All in all quite happy with my effort. Moist, tasty chicken. What more can you ask for?

One-tray bake

Posted: June 14, 2014 by nietize in Chicken
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From Jamie’s magazine
Ingredients

Small ciabatta loaf
8 chicken thighs or drumsticks
2 handfuls of cherry tomatoes
Bunch of basil, leaves picked
1 garlic bulb, broken into cloves, skin on
Handful of black olives, stoned
Olive oil
1 dried red chilli
8 slices of pancetta, or thin-sliced smoked streaky bacon

So easy – chuck everything in one tray, then bung in the oven.

Preheat the oven to 180C/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil, garlic cloves and olives. Add a generous drizzle of olive oil, a pinch of salt and pepper and the chilli. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.

After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone.Lovely with a crisp green salad.

Tomato salad with olives and coriander

Posted: May 17, 2014 by nietize in Vegetarian
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From yummysupper.blogspot.co.uk

INGREDIENTS adapted from David Tanis’ Heart of the Artichoke
1/4 cup finely diced red onions or shallot
1 clove garlic, smashed to a paste with a little salt
2 tablespoons red wine vinegar
salt and pepper
1/2 cup olive oil
1 teaspoon coriander seed
pinch of cayenne
2 pounds ripe tomatoes
1/2 Picholine or other good green olives (not pitted)
1/2 cup oil cured black olives (not pitted)
1 cup cilantro leaves, roughly chopped

In a small bowl or cup, stir the onions, garlic, and vinegar. Drizzle in the olive oil whisk to emulsify dressing.

In a small skillet, toast the coriander seeds over medium high heat. After a few minutes, when you start to smell the coriander, you can remove the seeds from the pan. Using a mortar and pestle or a spice grinder, grind the coriander and add to the dressing. Add the cayenne as well.

Slice the tomato into thick pieces or wedges and transfer to a serving platter or bowl. Season with salt. Sprinkle the olives over the top. Drizzle on the dressing. And scatter the cilantro leaves over the salad. Add additional salt and pepper to taste.

Enjoy!

Nice fresh flavours. I am definitely getting older because I actually am fine with coriander now. I used to have an issue with the taste of coriander but now it seems fine to me. Maybe coriander in England is not as pungent as the ones in Singapore?

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The Longevity Kitchen by Rebecca Katz
Serves 4
Ingredients

8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
Sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic, thinly sliced
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Generous pinch red pepper flakes
1 cinnamon stick, or 1/4 teaspoon ground cinnamon
1 bay leaf
2 cups organic chicken broth, homemade (page 56) or 
store-bought
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
8 thawed frozen or jarred artichoke hearts (see note), quartered
1/2 cup pitted green olives, such as picholine or manzanilla
2 tablespoons chopped fresh mint or cilantro

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

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Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.