- Deseed and chop tomato into small dices and reserve.
- Finely chop green olives.
- Mix tomato and olive with salt, pepper and Manchego cheese.
- Slice bread, smear olive oil and toast.
- Put the mixture on top of the bread and add shredded basil leaves.
- Drizzle generous amount of extra virgin olive oil.
- Soak and boil the millet, drain out the excess water add extra virgin olive oil and cool it down in a flat tray.
- Heat oil in a pan, add star anise, dry red chilli, roasted garlic and add the olives and roast. Add sweet paprika powder.
- In a mixing bowl, add boiled millet, extra virgin Spanish olive oil, crushed pepper, and lemon juice.
- Arrange the millet in a plate throw in the roasted olives with some greens and roasted pepper.
- Garnish with lemon slice, roasted red chilli and roasted garlic.
- Place all the ingredients together to prepare the marinade.
- Mix well with the yoghurt , taste and adjust salt accordingly.
- Coat the marinade on the olives, and cook it for a few minutes in the tandoor or in an oven with high temperature.
- Once the marinade gets a nice colour take it out, sprinkle lemon juice and top off with finely chopped coriander and tandoori seasoning.
- Poach fresh figs in orange juice and red wine reduction with star anise.
- Heat oil in a pan and add chopped garlic, onions and tomatoes.
- Add sliced olives, capers and poached figs and cook in a low flame.
- Adjust seasonings (season salt, pepper) and add fine herbs, parsley and cook till its set
- Place a ring in the plate and serve, take the ring out.
- Add garnish of olives and fresh herbs.
- Wash and peel the potatoes, fry them in extra virgin Spanish olive till they are cooked over low heat (no colour to be obtained).
- Beat the eggs in a bowl add onions, add slice olives, season them, pour it over potatoes in the pan.
- When the eggs starts coagulating take a plate to cover the pan and flip it and again cook over low heat. Garnish it with Parsley
8 pitted black olives
6 tbsp natural yoghurt
2 tsp garlic paste
1 tsp ginger paste
1 tbsp tomato puree
1 tsp paprika
1 tsp garam masala
250g chicken fillets, cubed
1 tbsp olive oil
1 small onion, chopped
3 tomatoes, skinned, de-seeded and cubed
2 tbsp double cream
Chopped fresh coriander
- Mix the yogurt, garlic, ginger and chilli paste with the tomato puree, paprika and garam masala. Add a pinch of salt and leave to marinate for half an hour.
- Heat oil in a frying pan, lift the chicken from the marinade, add to the pan and sauté for 5 mins. Add the onion and sauté for a few seconds. Keep stirring until golden brown.
- Add the marinade, tomatoes and gently heat, stirring until mixed. Simmer gently for 5 mins. Stir in the cream, coriander and olives and serve garnished with more coriander if liked.
20 pitted black olives, sliced
6-8 basil leaves, sliced
400g self- rasing flour
7g easy blend yeast
150ml warm milk
75g melted butter or ghee
- Mix the flour, salt, sugar and yeast in a bowl, use a round bladed knife to stir in the milk and mix to form sticky dough. Lightly knead on a floured surface for 5 mins until smooth, elastic and no longer sticky.
- Return to the bowl, cover and keep in a warm place for 1 hr or until the mixture doubles in size.
- Tip the dough onto a floured surface, divide into 4, then use a rolling pin to roll each into a 20cm circle.
- Scatter the olives and basil in the centre of the dough circles. Brush a little water around the edges, then roll again to seal in the filling and make a tear shaped bread.
- Melt the butter or ghee and brush on both sides of the naan. Cook on a hot oven at 220oC or in a tandoor until golden and puffy.
- Smear butter, cut and serve with curry.
1/2 tsp cumin seeds
A pinch of salt
4 tbsp olive oil
5cm piece root ginger, peeled and grated
1 green chili, deseeded and chopped
Juice of 1 lime
2 tbsp chopped fresh coriander
25g frozen peas, thawed
- Prepare a deep fat fryer filling it one third full with vegetable oil. Heat to 170oC.
- To make the dough, place the flour, cumin seeds and a pinch of salt in a bowl. Mix the oil and water, then stir into the flour to make a soft dough. Knead for a few minutes until smooth. Return to the bowl, cover and set aside whilst you prepare the filling
- For the filling: heat the olive oil and add cumin seeds, when crackling add the ginger, chilli, dried spices and stir for 30 seconds. Add the olives and potatoes and mix well, sauté for 5 mins until hot. Stir in the rest of the ingredients and remove from the heat. Add salt to taste.
- Divide the dough into six then on a lightly floured surface, roll each into a thin oval about 12 x 24cm, cut in half. Brush water on the straight edge of the semi-circle, then divide the filling between the semi circles, leaving the edges clear. Fold the straight edge, bringing together the watered edges, and pinch to seal and make a triangular parcel. Repeat with the rest.
- Deep-fry the samosas, a few at a time, in the hot oil until golden brown. Drain on kitchen paper and serve warm with chutney.
- Cut the paneer into cubes of 30 g. each and silt to make insertions.
- Prepare a marinade of hung curd, besan, ginger garlic paste, salt, garam masala.
- Make Mint, coriander and chilli paste, add chopped olives.
- Put the chutney in the slited paneer and marinate the paneer with curd and masala marinade.
- Place the paneer gently in tandoor skewers or satay stick.
- Cook in a tandoor or in a preheated oven for 7-10 minutes.
- Serve hot with olives and nice home-made dip.
250g dark chocolate
2 leaves of gelatine
300ml double cream
Black olive oil caramel
200g caster sugar
100g of sun dried wrinkly black olives, cut into strips (N.B you HAVE to use the semi dried black olives for this and they are available in supermarkets)
100ml extra virgin olive oil
Lightly oil 4 dariole moulds with extra virgin olive oil.
Chop the chocolate roughly in small pieces, and place in a heatproof bowl over a pan of simmering water, not too hot, otherwise the chocolate will seize. Once the chocolate has melted, remove from the heat and set aside so that it cools slightly.
Soak the gelatine leaves in cold water for about 5 minutes.
Place the milk, cream, sugar in a heavy-based pan and bring to a simmer. Remove from the heat and pour in to the melted chocolate. Stir well to combine. Squeeze the gelatine to remove the excess water and add to the mixture, stirring as you do so to dissolve the gelatine. Pour into the moulds and allow to cool completely. Refrigerate for at least 2 hours before serving. Then go on to making the caramel.
Take a small saucepan and add the sugar and the water, gently stirring to combine, try not to get too much sugar up the sides of the pan and place the pan on the heat. Bring the sugar to the boil, and then turn down to a simmer. Boil rapidly until in turns deep/ golden brown, do not stir as it will crystalise. Whe it is at the right colour, take off the heat immediately and pour on to a tray lined with heat proof silacone lined tray, spread out and then sprinkle with the olives. Caramel is incredibly hot so be super careful!!
When you are ready to eat, dip the mold very briefly into hot water and then turn out on to a plate, break up the olive caramel and use some shards to decorate and then drizzle the pannacotta with a little olive oil. Serve!