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Posts from the ‘Relishes & Preserves’ Category

Olive Tapenade

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Tapenade is a Provencal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.  Its name comes from the Provençal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’oeuvre, spread on gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course.

Made from black olives is not the most attractive of dips because of it’s colour but it certainly taste far better than it looks. You can choose whether you prefer a rough or smooth textured finish and once you have made it once you can start to experiment with the ingredients to get your preferred flavour, whether it be more anchovies or capers. This recipe made enough to fill one small jar to enjoy as a hors d’oeuvre (as shown in photograph) as well as a base for a capsicum tart, which I will post the recipe for next.

Ingredients

  • Approx 400g black olives pitted
  • 1 garlic clove, crushed
  • 1 lemon, juice only
  • 2 tbsp capers, chopped
  • 4 anchovy fillets, chopped
  • 2 tablespoons olive oil
  • Handful of parsley 

Method

  1. Mix all ingredients together with a hand blender or food processor to form a  smooth or rough paste(I found my hand blender worked best).
  2. Season with black pepper if necessary.
  3. Will keep for several weeks in a jar in your fridge.

Tomato Chilli Relish

pict0046This is a spicy fragrant relish which is very versatile for jazzing up many meat dished such as fish or chicken, whether cooked on the BBQ, grilled or pan fried. Use it in place of a sauce since it is quite liquid.

Of course it can also be used as a dipping sauce as part of a Tapas plate or just to spice up your sandwiches!

The relish will hold for several weeks in the fridge but will not keep for months because it has a low vinegar and sugar content.

Ingredients

  • 1 kg Roma tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon cardamon seeds
  • 3 hot chillies, chopped
  • 1 teaspoon ginger
  • 4 cloves chopped garlic
  • 1 tablespoon brown sugar
  • 2 tablespoons malt vinegar

Method

  1. Place cumin and cardamon seeds in a pan and ‘dry fry’ them for a few minutes then  grind with a mortar & pestle.
  2. Heat oil in a large pan and add mustard seeds and cook for a few minutes.
  3. Add the garlic, cumin, cardamon, chillies and cook for a few more minutes.
  4. Add the tomatoes, sugar and vinegar and simmer for 40 minutes. 
  5. Stir occasionally to make sure the sauce isn’t sticking to the pan.
  6. Pour into sterilised jars and store in fridge.   
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