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Recipes

EGGS WITH OLIVES CASSEROLE

Make 4 servings

8 eggs 400 g ripe tomatoes 150 g green pitted olives, in pieces 2 garlic cloves 2 Tbsp chopped sparsley 1/2 Tsp paprika Flour A bit of cayenne pepper 4 Tbsp olive oil Salt Wash the tomatoes and cut them into slices. Put them in a serving dish. Sprinkle salt and set aside. Dry them with a dishcloth and dip in flour. Heat oil in a frying pan. Fry tomato slices both sides with caution and arrange them into individual clays. Sprinkle parsley and a bit of salt and cayenne. Carefully break the eggs one at time on the tomatoes and, serve olives in the hollows. Cook over medium heat until whites set and yolks look soft. Remove from heat, sprinkle with paprika and serve.

CHICKEN SALAD

Makes 4 servings

300 g cooked peeled chicken 150 g anchovy stuffed olives 2 ripe medium tomatoes 250 g soy beanshoot 2 lettuce hearts 1 Tbsp finely chopped parsley 2 Tbsp vinegar 1 Tbsp sugar (level) 2 lemons juice 1/2 Tsp salt 10 ml virgin olive oil Cut cooked chicken into small dices. Wash lettuce hearts and cut into julienne. Rince soy beanshoots and scald them in boiling water with a bit of salt. After straining, put beanshoots into a salad bowl together with lettuce. Peel tomatoes and cut them into dices. Strain olives. Beat vinegar with lemon juice and sugar. Add olives, tomatoes and chicken to the bowl. Pour the olive oil and mix. Add vinegar, lemon and sugar shake to de salad. Toss it and garnish with parsley. Leave to stand for 10 min and serve.

COATED OLIVES IN BATTER

Makes 4 servings:

150 g pepper struffed olives 150 g anchovy stuffed olives 100 g grated mid fat cheese 1 egg 1 small bottle of beer 1/2 Tsp. baking powder 1 Tbsp. flour Pepper & salt Olive oil Drain olives, mix grated cheese with yolk. Add flour gradualy, a bit of salt & pepper. Add beer gradually stirring until smooth. Add baking powder and mix. Whisk the egg whites until stiff and add it to be mixture gently. Leave to stand for 1 hour. Then, heat the oil in a deep sauce pan. Coat olives in the mixture and picking them up with a spoon, add to the boiling oil. Fry them in small quantities. Take olives with a skimmer, arrange them on paper towelling and serve hot.

MARINATED TUNA

Makes 4 servings

750 g tuna fish fillets 150 g pitted green olives, chopped 3 garlic cloves finely chopped 1 bay leaf 1 sprig fresh rosemary 2 Tbsp chopped parsley 2 dl. white wine 1 Tbsp vinegar 1/4 l. olive oil Salt & pepper Flour Place tuna in a deep dish with oil, wine, vinegar, garlic, bay leaf, rosemary, parsley and a bit of salt & pepper. Leave to marinate for 1 hour. After standing, remove the fillets and drain. Put the marinade ingredients - except fillets - in a casserole dish adding olives. Heat on low until it bolls down. Meanwhile, heat the reamainig oil in a frying pan. Coat the fillets with flour and fry them. Arrange them on paper toweling to absorb oil. Serve with the marinade.