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Makes 4 Servings
- 800 g minced pork
- 150 g pepper stuffed Spanish olives
- 100 g black pitted Spanish olives
- 6 gherkins
- 4 eggs
- 6 bacon slices
- 1 tsp basil
- 1 tsp minced parsley leaves
- 1/2 tsp nutmeg powder
- 1/2 tsp pepper powder
- Salt
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Slice gherkins. Place meat in a bowl. Season with salt, pepper, nutmeg powder, basil and parsley. Beat the eggs and add them mixing all ingredients together. Heat the oven 200ºC. Arrange bacon slices at the bottom of a baking dish. Add a layer of meat. Arrange gherkins and olives. Add remaining meat and cover with 1 bacon slice. Shield the dish. Make a small hole into he center and heat in a bain-Marie for 1 hour. Remove from heat. Cool and refrigerate until serving. |
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Makes 4 Servings
- 4 hard-boiled eggs
- 50 g blue cheese
- 100 g black pitted Spanish olives
- 1 Tbs cured cheese
- 3 Tbs olive oil
- Some heart lettuce leaves for garnish
- Mayonnaise
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Carefully cut eggs in halves. Take out their yolks and mash them with blue and cured cheese and oil. Set aside some olives for garnish and chop the others. Add chopped olives and refill the white halves with the mixture. Place the eggs in a baking dish and lightly sprinkle the remaining olives. Serve with a garnish of lettuce, black olives and mayonnaise. |
Mediterranean Black Olive Bread
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Makes 1 Loaf
- 3 cups bread flour
- 2 tsp active dry yeast
- 2 Tbs white sugar
- 1 tsp salt
- 1/2 cup chopped black olives
- 3 Tbs olive oil
- 1 1/4 cups warm water, 110° F (45° C)
- 1 Tbs cornmeal
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In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
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Goat Cheese and Olive Stuffed Peppers |
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Makes 8 Servings
- 12-16 canned piquillo peppers or 36 peppadews
- 1/3 cup pitted black olives, finely chopped
- 7-8 oz log of fresh soft goat cheese, softened*
- 1 garlic clove, minced
- 1 Tbs capers (optional), roughly chopped
- 1-2 Tbs flat-leaf parsley leaves, roughly chopped
- Kosher salt and fresh black pepper, to taste
- Fresh parsley sprigs, to garnish
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* Remove the cheese from the refrigerator and let soften at room temperature for 1-2 hours.
Lift the peppers from the can (save the oil), and blot the outside of the peppers with a paper towel to remove excess oil. Combine next six ingredients with 1 Tbsp of the reserved piquillo oil (or 1 Tbsp olive oil). Mix well and adjust seasonings if necessary. Fill the peppers and refrigerate for 2 hours. Garnish with parsley sprigs, and serve.
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Makes 4 Servings
- 1 kg. whiting fillets
- 2 skinned, chopped, roasted red peppers
- 2 chopped, blanched onions
- 2 peeled, cooked, diced carrots
- 8 beaten eggs
- 3 hard boiled eggs
- 100 g pitted black Spanish olives
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt
- Cocktail sauce
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Cook filets on low heat with salt and water for 5 min. After cooking, drain them and crumble. Mix together with beaten eggs, peppers, onion and carrots. Add ground nutmeg, cinnamon and a bit of salt. Lightly grease a casserole and pour halt mixture. Arrange a layer of the 5 hard boiled eggs, then layer of olives and cover with the remaining mixture. Press lightly. Cook in a preheated oven for 25-35 min. 150º C in a bain-Marie. Serve cold with cocktail sauce.
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