When someone says "can you do something with these olives?" I don' t need asking twice. Their bittersweet bite and salty character give me lots to work with, and I'll happily eat them every day of the week. Olives from Spain have asked me to come up with a marinade or two, and this is my favourite creation.
Olives from Spain sent me a bunch of ingredients to try to create a marinade for olives I set to it right away. There was an almost embarrassing selection of things to try, but I kept going back to, of all things, the lemon. Paired with it's old friend, black pepper and just a hint of clove to reinforce the spice this works lovely with fatty … Continue Reading ››
I've mentioned at length how the prospect of a slimy sandwich at lunchtime fills me with despair. So any opportunity to have something a little different just lifts my day. Flush with fruity black olives from the lovely people at Taste of Spain, and a wealth of tinned tomatoes from Cirio, I rustled up a calzone. I made the dough a little thick, and so it was very filling! … Continue Reading ››
It was all ready to go so well. Only the night before I'd watched talented, charismatic and effortlessly handsome chef Omar Allibhoy throw together one of his childhood favourites: Spanish omelette. Just eggs, onions and potatoes required, but his version contained chorizo and olives. Myself and a host of other foodie people were attending an event laid on in celebration of Olives from Spain. We'd gathered at … Continue Reading ››
Got veal leftovers? I do. This is a great potato pancake recipe that works with any cold meat, or even without! I've tried making rosti before and never achieved decent results: soggy, or tasteless, or not quite cooked enough but this recipe from Alex Mackay is the business. I've cooked it twice now and it's pleasingly consistent. It's another recipe from Everybody Everyday. … Continue Reading ››