Adapted from a lamb recipe in THE SILVER PALATE GOOD TIMES COOKBOOK by Julee Rosso and Sheila Lukins, this exotic, deeply flavoured beef stew is reminiscent of Morocco. Start this stew early to allow for marinating. First, soak ½ a cup of raisins in ½ a cup of dry sherry. Cut 1 to 1.5kg (2…… Continue reading beef stew with lemon and olives
Tag: olives
tapenade
Ancient Rome had similar dishes using olives and anchovies but the Provençal tapenade is named for its ubiquitous ingredient of “tapenas” or capers. Traditional tapenade always includes black olives and capers but additional ingredients may vary. This well-researched recipe is by Felicity Cloake for The Guardian. Spread it on bread or crackers as an hors…… Continue reading tapenade
red lentil pasta + salad
Red lentils are an excellent source of protein and this vegetarian pasta is satisfying and so full of flavour. Heat olive oil in a large saucepan over medium heat. Add 1 finely diced onion, 1 finely diced carrot and an equivalent amount of finely diced celery. Cook until the onions are soft and translucent. Add…… Continue reading red lentil pasta + salad
snapper with beetroot and olives
David has a way with fish. This amazingly colourful dish was not only stunning to look at but absolutely delicious too. In a medium bowl combine 2 tablespoons of olive oil with 2 crushed cloves of garlic, a 5cm (2″) piece of finely grated fresh ginger, the finely grated zest of 1 lemon and the crushed…… Continue reading snapper with beetroot and olives
pissaladière
On a recent trip to southern France, I was delighted to see my friends Franbi and Milan who invited me to a wonderful lunch. The starter was Franbi’s pissaladière, a traditional onion, olive and anchovy tart which originated in Nice. I don’t have Franbi’s recipe but I hope she approves of this one. To make this…… Continue reading pissaladière
baked salmon with oven chips and vegetables
This is a lovely way to cook an entire meal in one oven tray. Most of this recipe comes from Jamie Oliver, the expert at quick and simple meals. Preheat the oven to 260℃ (500℉). Top and tail 200g (7 oz) of green beans and blanch them in boiling water until just tender. Put them…… Continue reading baked salmon with oven chips and vegetables
chicken tagine
A wonderfully fragrant one-pot meal! In a tagine or a heavy saucepan, drizzle a little olive oil then place a layer of onion rings followed by a layer of carrot rounds. Now place the chicken pieces over these (I used drumsticks) and season with ¼ of a teaspoon of saffron, ½ a teaspoon of ground ginger, 2…… Continue reading chicken tagine
party pastries
This patchwork quilt of French style savoury pastries kept the food coming at our recent party. Made on sheets of store bought puff pastry they were baked ahead of time and served at room temperature. Here are the six different toppings: artichoke, green olive and pecorino cheese; tomatoes and onions topped with chorizo,…… Continue reading party pastries
green olives
We’ve just marinated this year’s olives. It’s taken a lot of experimenting to decide on the final method. The first thing was trying them green (unripe) or black (ripe). My preference is for green as the olives are still firm and have a nice nutty flavour. This means, because they’re unripe, that they need to…… Continue reading green olives
michelle picker cooks 