Black olive tapenade
Tapenade is made by pounding black olives, capers, garlic, anchovies, parsley and olive oil, perfect for topping some baguette or served as a dip.
Tapenade (300g)
250g Olives (pitted, niçoise)
35g Capers
20g Anchovies
40g Confit garlic
10g Parsley (chopped)
1 Lemons (zest + juice)
100ml Olive oil
Salt + Pepper
Start the confit garlic in advance, keep extra confit garlic in the fridge. Bring the garlic up to temperature in the oil, cook very slowly for approx. 45mins until very soft. Store in the oil.
First drain the olives to remove all the oil. Add all the ingredients into the blender EXCEPT FOR parsley, lemon, and seasoning. Blend into a coarse paste, transfer to a bowl, and add remaining ingredients. Mix well and store in the fridge.
Panisse (6 portions)
200g Chickpea flour
600g Water
40g Olive oil
5g Cumin powder
Salt + Pepper
Spray a container with oil so the panisse mix won’t stick when ready.
Cook everything over a medium heat for around 10 minutes, stirring constantly. Once cooked and very smooth (similar to mash potato) you’re ready to pour into the container.
Pour into a container and cover the top with cling film. Leave in the fridge overnight to set.
Cut into chips – fry at 180c until golden and crispy.
