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| STEVIE PARLE |
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| MARINATED OLIVES THREE WAYS. 04/11/13 |
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| INGREDIENTS |
Greek-style marinated olives Makes 300g/10½ oz
100ml/3.5fl oz extra-virgin olive oil 75ml red wine vinegar 4 bay leaves ½ tsp black peppercorns 2 garlic cloves, thinly sliced Peel of 1 orange 1 whole red chilli, roughly chopped (including seeds) 300g/10½ oz green or black olives, or a mixture
Preserved lemon and coriander seed marinated olives Makes 300g/10½ oz
100ml/3.5fl oz extra-virgin olive oil 2 tsp coriander seeds 2 small or 1 large preserved lemons, sliced Leaves from 1 head of celery, roughly torn up 300g/10½ oz green or black olives, or a mixture
Orange and anchovy marinated olives Makes 300g/10½ oz
300g/10½ oz green olives 100ml/3.5fl oz extra-virgin olive oil 75ml/3fl oz sherry vinegar 4 anchovy fillets, sliced in half lengthways 1 orange, unpeeled, cut into thin rings
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| METHOD |
Greek-style marinated olives Combine the oil, vinegar, bay leaves, peppercorns and garlic in a small pan and place over low heat until warmed through. Take off the heat, and add the orange peel, chilli and olives and transfer to an airtight container. Leave to marinate at room temperature overnight before serving. Will last around 2 weeks.
Preserved lemon and coriander seed marinated olives Combine the oil and coriander seeds in a small pan and place over a low heat until warmed through. Take off the heat, pour into a bowl and add the preserved lemons and celery leaves. Mix gently with your hands, then transfer to an airtight container and leave to marinate at room temperature overnight before serving. Will last approximately 1 week.
Orange and anchovy marinated olives Combine all the ingredients in a large bowl, mixing everything gently with your hands. Transfer to an airtight container and leave to marinate at room temperature overnight before serving. Will last approximately 1 week. |
| MORE SNACKS |
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| CHINESE PORK LETTUCE CUPS. 05/04/14 |
| A great starter or canapé Read more |
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| MONGOLIAN CRISP LAMB. 05/04/14 |
| Children will love this dish as it is a lot like crisp duck. This takes a few hours to cook, so you need to start it early. You can always do the first stage a day in advance. Read more |
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| KOREAN FRIED CHICKEN. 28/02/14 |
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| KOREAN JEON. 28/02/14 |
| Spring onions or kimchi — a concoction of fermented vegetables available in Asian food stores and supermarkets — are the most popular additions to these pancakes. Read more |
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| CHRISTMAS PALMIERS. 06/12/13 |
| You can flavour these with anything you want, sweet or savoury. Mince pie ingredients would be Christmassy; but this recipe is more versatile. Shop-bought puff pastry makes these a doddle: place the rolls in the freezer and simply slice off the palmiers and throw them in the oven 15 minutes before people arrive. Read more |
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| WILD MUSHROOM ARANCINI. 06/12/13 |
| Shape the risotto into balls and freeze so all you need to do is coat them and fry them when guests arrive. For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese. Read more |
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| SPINACH AND CHEESE BOREKS. 06/12/13 |
| These can be kept raw in the freezer, ready for when people turn up. Puff pastry is fine too if you don’t want the faff of filo. They’ll just be slightly less delicate. Read more |
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| PORK RILLONS. 06/12/13 |
| A provincial French classic, these are basically confit pork belly. They’re perfect for canapés as you preserve them in their own fat so you can keep them in the fridge for the whole of the festive period, ready to be reheated when guests arrive. Read more |
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| SPICED GAME SAUSAGE ROLLS. 08/11/13 |
| Any game would be good in this, particularly a mix, but I think the stronger tasting varieties such as grouse and pigeon would be particularly delicious. There’s lots of pepper, which makes the rolls satisfyingly fiery. If you want to make smaller ones, just bake for less time. Read more |
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| THREE SMORREBROD RECIPES. 11/10/13 |
| Smoked-salmon fishcakes and remoulade sauce; cold roast beef, horseradish and raw beetroot; and brown shrimp, baby gem, crème fraîche and dill. Read more |
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| BABA GHANOUSH. 06/09/13 |
| Read more |
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| MOROCCAN EGG, POTATO & GREEN OLIVE PITTA. 06/09/13 |
| Read more |
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| DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE. 30/08/13 |
| Read more |
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| BACON CROQUETAS. 12/07/13 |
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| BROAD BEAN FALAFEL. 28/06/13 |
| If you can’t get hold of this quantity of broad beans, just mix them with tinned chickpeas. Read more |
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| BEER-BATTERED FISH WITH PINE NUT TARATOR. 31/05/13 |
| Serves 4-6 The addition of beer to this batter makes it a bit more substantial, which suits the lightness of the fish. Although this might seem to be the perfect moment for ketchup, my tarator beats it hands down. Read more |
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| SPANISH TORTILLA. 17/05/13 |
| You really want to make sure you use waxy potatoes in this recipe, as they hold their shape better. The amount of oil might seem a bit shocking, but you pour most of it off – and it really does make a difference to the flavour. People traditionally use a plate to turn the tortilla over, but I often just place the (ovenproof) pan under the grill. Read more |
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| EGG & SPINACH BRIK. 26/04/13 |
| Read more |
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| DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE. 18/03/13 |
| This may feel like a bit of an odd combination, but there’s something surprisingly delicious about the combination of slightly bitter orange skin and anchovy. Read more |