Man Woman Cook Eat Drink

~ An intermittent review of what we cook, eat and drink

Man Woman Cook Eat Drink

Category Archives: Nibbles

Olive Tapenade

23 Sunday Apr 2017

Posted by Fabric of Madness in Appetisers, Nibbles, olives, Party, Uncategorized

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anchovies, capers, dip, garlic, olives, parsley, pesto

Last year we were lucky enough to have a great crop of olives. And, sadly, now we have moved we don’t have any olive trees – though to be 100% honest I think I would be just as happy to buy or trade some fresh olives from someone – even 2 small trees provided far too many olives for just one person to plough through – Mr MWCED doesn’t like eating olives so that leaves them all for me.

The olives we picked were mostly very small.   I decided to brine them and now have a multitude of jars in the pantry. They really need to be used.   It is a labour of love using them in anything as it takes an age to stone them, but at the same time I know exactly where they came from and what has gone into them.  IMG_0867.JPG

I have to admit that the taste on their own isn’t amazing. I don’t know if it was the type of olive, or my brine.   They are fine cooked but I wouldn’t put them out for snacking on.   As they are fine when cooked I thought maybe a tapenade might be worth trying. Though not cooked, I thought a mix of other ingredients may work to create a tasty mix.

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An hour later (well, it felt like an hour!) after stoning a cup of olives we now have tapenade. Most recipes call for fresh garlic, however I had some roast garlic from the other night and it works fine, probably providing a somewhat more refined garlic taste.

Olive Tapenade 

  • 4 cloves roasted garlic
  • 1 cup pitted olives
  • 2 tablespoons capers
  • 3 tablespoons diced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons basil pesto (or to taste)
  • 2 fillets anchovies – rinsed
  • Black pepper (grind into blender – as much as you want)

I just put everything into the blender and mixed it up. The pesto was an addition at the end as I felt the mixture needed a bit of jazz.   It worked perfectly.   The recipe makes enough for two ramekins.

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The tapenade will go out on a cheese platter later this afternoon when we have some drinks on the deck.   And some of it might end up on the pizza I think we will make for dinner.

 

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Sharing Food with friends…

26 Sunday Oct 2014

Posted by Fabric of Madness in Nibbles

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Martinborough, mozzarella, oliveoil, pesto, tomatoes

Such a long time since the last post,  and what a lot has happened.   Early September we had a young woman to stay,  she is the daughter of a very dear friend, and we loved having her visit.   M loves food, and is an excellent cook,  and while she didn’t get to do too much cooking with us,  she put together a lovely entree one evening.  No cooking required,  but the simplicity and depth of taste and texture is all you can wish for.

tommozSep14The mozzarella was plump and fresh; the tomatoes, although too early in the season to be out of the garden,  were bright and firm; the pesto was just the right mix of tastes (out of a jar,  and never quite the same as home-made,  but hey we were looking for easy…..); and a local Martinborough olive oil drizzle completed the plate.    Simple and satisfying.

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Bring a Plate….

29 Saturday Mar 2014

Posted by Fabric of Madness in Nibbles, Walnuts

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spice, walnuts

Even if you aren’t asked to bring a little something I was always brought up to take a little or large ‘gift’ along when visiting.   It might be bounty from the garden,  or something delicious you have baked.  But whatever it is,  as the recipient it is always hugely appreciated – and not always for the item itself,  but for the thoughts and time that went into the gift.    The biggest problem is often trying to think of what to take.  You don’t want to take something that might not suit the occasion, or match the food that your host has prepared.  This is where the magic of Sugary Spicy Candied Nuts comes into play.   They are just perfect,  maybe too perfect.  Because the temptation to keep eating them might just spoil the appetites of all those guests! “Just one more” turns into “Just one Handful More”…….

We are blessed with the bounty from an old walnut tree.   Don’t be surprised to see other walnut recipes turning up here.  Over the years we have found many ways to enjoy these nuts.   We love them, and so does our dog, Belle.  Belle is a fiend at checking out the nuts that have fallen to the ground, knowing exactly which ones are edible and which aren’t.  If only she would pick them up gently and put them into a container, instead of cracking the shells and eating them herself!    I have roasted walnuts a number of ways, mostly spicy, and mostly always tasty.  But to my mind these are the very best.   Totally more-ish,  totally bad,  totally totally good!

I found the recipe on smittenkitchen.com for sugar-and-spice candied nuts.  I have tweaked it a little, but thanks to smitten kitchen,  which is a great blog.  What are your favourite food blogs?

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SUGARY SPICY CANDIED NUTS
I took this recipe from Smitten Kitchen, who in turn notes it is adapted from Elizabeth Karnel of Hill Country.
The recipe below is my version, have made a few tweaks.

2/3 cup brown sugar
1/3 cup white granulated sugar
1 teaspoon salt
1/4to1/2 teaspoon cayenne pepper (or to taste) I have also used chilli flakes as well as sweet chilli sauce, i.e. whatever you have and like
1 heaped teaspoon ground cinnamon   My heaped teaspoon is very generous
1 pound Walnut halves (or other nuts).   First shell your walnuts if like us you have garden fresh walnuts, lucky lucky
1 egg white
1 tablespoon water
Preheat oven to around 165 celsius. Mix sugars, salt, cayenne and cinnamon, making sure there are no lumps; set aside.  Beat egg white and water until frothy but not stiff.  Add walnuts, and stir to coat evenly.  Sprinkle nuts with sugar mixture, and toss until evenly coated.  Alternatively put them all together and mix – quicker and less bowls to wash!  Spread sugared nuts in a single layer on a baking sheet lined with baking paper (I use the roasting pan).  Bake for around 30 minutes, stirring occasionally.  Remove from oven and separate nuts as they cool.  Try not to eat too many.  When completely cool, pour the nuts into a bowl, breaking up any that stick together.
Have a competition as to who can guess how long they will last.

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So, invite us around, you just might get a bowl of nuts!

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