Rioja braised beef with olives and chickpeas -

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Rioja braised beef with olives and chickpeas

Manzanilla
1 serves

4tbsp olive oil

2kg shin of beef, ox cheek or other braising cut, cut into large pieces 1 large onion, finely sliced

2 sticks celery, finely diced

5 whole cloves garlic, peeled

4-5 fresh oregano stalks, leaves picked

1tbsp tomato puree

400ml good rioja

300ml fresh beef stock

150g manzanilla olives

400g tin chickpeas, drained

Method

Heat the oven to 150c fan 130c. Heat half of the oil in a large casserole. Season the meat and brown all over, in batches, adding a little more oil as you go. Set aside on a plate.

Add the onion and celery to the pan with any remaining oil and fry for 10 minutes until softened. Add the garlic, oregano and tomato puree and cook for a minute more.

Return the meat to the pan and splash in the rioja and stock. Season and bring to the boil the cover and transfer to the oven for 3 1⁄2 – 4 hours until the meat is really tender.

Add the olives and chickpeas and cook for a further 15 – 20 minutes then serve.

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Cucumber, mint and olive raita

A lovely starter or nibble
serves

Spanish sliced black Olives - 10pcs

Cucumber, halved, seeded, coarsely grated - 1pc

Plain whole-milk yogurt - 100gr

Chopped fresh mint -15g

Ground cumin - 5pcs

Method

Recipe to be prepared at least two hours prior to be served.

Preparation time: 15 minutes

…

Wrap grated cucumber in kitchen towel and squeeze dry.
Whisk yogurt, mint, cumin, and cayenne pepper in medium bowl to blend.
Add cucumbers, olives and toss to coat. Season raita to taste with salt and
pepper.
Cover and refrigerate at least 2 hours.
Before serving sprinkle the raita with pinch of cayenne pepper and serve.

 

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Lemon and coriander olives

A bright flavor
serves

Green Spanish Olives - 50pcs

Extra Virgin Olive Oil - 30ml

Fresh lemon juice - 25ml

Whole cracked coriander seeds - 2tbsp

Garlic cloves (bruised) - 4pcs

Fresh or dried bay leaves - 3pcs

Lemon - 1pc

Method

Preparation time: 15 minutes

In a large bowl, mix Green Spanish olives with oil, lemon juice, coriander, garlic, and bay leaves. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2″-thick pieces. Add lemon pieces to olives, stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.

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Spanish green olives soaked in spicy red paprika coulis & manchego cheese

Small plates with big flavors
4 serves

Spanish green olives - 80pcs

Red Paprika - 400gr

Harissa paste - 30gr

Grated Manchego cheese - 70gr

Fresh oregano - 1tbsp

Extra Virgin Olive Oil - 50ml

Apple Cider vinegar - 50ml

Salt and crushed pepper

Method

Preparation time: 45 minutes

Roast the red paprika, let it cool down. Put in a blender the roasted red peppers, Harissa paste, apple cider vinegar, extra virgin olive oil (leaving a little to add at the last) and salt. Aer blending, mix the sauce with the Spanish green olives. Before serving, add some oregano, Manchego cheese grated, crushed black pepper and
a splash of extra virgin olive oil.

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Beans sprouts, radish and olive salad

Small mouthfuls of pleasure
4 serves

Spanish pimento stued olives - 40pcs

Beans sprouts, washed and drained - 200gr

Sliced red paprika - 100gr

Sliced radish - 100gr

Diagonally sliced spring onions - 50gr

Sliced tomatoes - 50gr

Salsa

Vinegar - 2 tsp

Olive oil - 2 tsp

Lemon juice - 2 tsp

Grated Garlic - 1⁄2 tsp

Soy Sauce - 1⁄2 tsp

Sugar - 1⁄2 tsp

Salt to taste - 1⁄2 tsp

Method

Preparation time: 25 minutes

Combine the bean sprouts, capsicum, radish, spring onions Spanish pimento stued olives and sliced tomatoes in a deep bowl and mix gently. Pour the dressing over the salad and toss gently. Serve chilled.

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Chorizo Stuffed Olives

A unique flare to a simple formula
2 serves

12 Queen olives, pitted

4 ounces Sobrasada (spreadable chorizo)

1 cup flour

3 eggs

1 cup panko bread crumbs

2 - 3 cups olive oil for frying

Method

Preparation time: 30 minutes

Fill a piping bag fit with a medium size tip with Sobrasada and pipe the mixture into each olive, being careful not to overfill the olive.

Dredge the olives lightly in flour. Pour the other two beaten eggs into a shallow bowl. Place the stuffed olives — a few at a time — into the bowl and spoon the egg over them. Remove olives from the egg, roll them in the breadcrumbs, and then repeat the process. The breading should be thick. Set aside, and bread the remaining olives.

Pour the olive oil into a medium-sized frying pan and heat to 350 degrees. Fry the olives until the breading is golden brown. Remove with a slotted spoon and drain on a paper towel. Serve the olives while warm.