We first tasted these orange-scented marinated olives in a middle-eastern restaurant down a little side-street in Montmartre in Paris. They are addictive.
2 garlic cloves, peeled and minced
Juice and zest of 1 large orange
3 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil
1 bay leaf
1/2 red chilli, de-seeded and finely chopped
1 teaspoon cumin seeds, lightly toasted
200g green olives, pitted
1. Mix all the dressing ingredients together in a clean bowl. Add the olives. Cover with cling film or a lid and marinate in the fridge overnight.
– Moorish Olives will keep in a covered container for up to 2 weeks in the fridge.
– Use a whole chilli with the seeds to make a spicier.
Photograph copyright foodpixies.com
Balsamic Roast Garlic with Thyme
Shredded Chicken with Garlic Sauce
America: Maryland-Style Crab Cakes
Tomato Salad with Shallot Dressing
Parsnip and Cheddar Soup
Cold Cucumber and Mint soup
Courgette and Cumin Soup
Warm Salad with Roast Peppers, Cherry Tomatoes and Feta
Tortillas with Chicken, Coriander, Chilli and Lime
Thai Red Chicken Curry
Plums baked with Honey, Orange and Cardamom
Tergoule – Normandy Rice Pudding
Peaches with Amaretti Topping