Deli board with bread & crudités
olive magazine reader Emily Crawford shares her simple summer platter to kick off a relaxed dinner party
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian
- Make the marinated olives the day before or in the morning. Heat 2 tbsp olive oil in a small pan, add the garlic, fennel seeds, coriander seeds, chilli flakes and orange zest. warm through until fragrant, then add the olives. Serve at room temperature.
- To make the baba ganoush, heat the grill for 10 minutes. Put the whole aubergine(s) on a foil-lined tray and grill them, turning as each side blackens, for about 20-25 minutes. They need to be very soft and black. Cool, then cut open and scrape out the soft flesh, discarding the skin. chop finely and put in a bowl with the yogurt, pomegranate molasses, garlic, lemon juice, 2 tbsp olive oil and some seasoning. Mix well. Drizzle with extra pomegranate molasses to serve.
- Put the peppers on a foil-covered tray under a hot grill. Roast each side till blackened, then seal in a plastic bag till cool enough to handle. Peel and discard the skin, seeds and membrane and thickly slice. Take a piece of soft pepper and wrap around a small piece of baked ricotta or goat's cheese and secure with a toothpick.
- Make the guacamole just before serving so it doesn't turn brown. Peel, stone then mash the avocados. Add the yogurt, chilli (if using), spring onions, coriander, lime juice and a pinch of salt.
Recipe from olive magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/679647/
http://www.bbcgoodfood.com/recipes/679647/
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Ingredients
- olive oil
- toasted pitta breads or sourdough
- crudités , such as sliced baby fennel, chicory leaves, cherry tomatoes
FOR THE MARINATED OLIVES
- olive oil
- 1 garlic clove
- 1 tsp fennel seeds
- 1 tbsp coriander seeds
- ½ tsp chilli flakes
- ½ orange , zested
- 250g green and black olives
FOR THE BABA GANOUSH
- 1 large or 2 small aubergine
- 2 tbsp Greek yogurt
- 1 tbsp pomegranate molasses
- 1 garlic clove , finely chopped
- ½ lemon , juiced
- olive oil
FOR THE ROASTED PEPPERS WITH BAKED RICOTTA
- 3-4 red and yellow peppers
- 1 baked ricotta , available from Italian delis or use a 150g log of goat's cheese
FOR THE GUACAMOLE
- 2 very ripe avocados
- 1 tbsp natural yogurt
- 1 red chilli , chopped (optional)
- 2 spring onions , finely chopped
- ½ small bunch coriander , finely chopped
- 1 lime , juiced
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Zuccotto with orange & chocolate
olive magazine reader Emily Crawford shares her pud for an Italian-inspired summer menu
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian
Ingredients
- olive oil
- toasted pitta breads or sourdough
- crudités , such as sliced baby fennel, chicory leaves, cherry tomatoes
FOR THE MARINATED OLIVES
- olive oil
- 1 garlic clove
- 1 tsp fennel seeds
- 1 tbsp coriander seeds
- ½ tsp chilli flakes
- ½ orange , zested
- 250g green and black olives
FOR THE BABA GANOUSH
- 1 large or 2 small aubergine
- 2 tbsp Greek yogurt
- 1 tbsp pomegranate molasses
- 1 garlic clove , finely chopped
- ½ lemon , juiced
- olive oil
FOR THE ROASTED PEPPERS WITH BAKED RICOTTA
- 3-4 red and yellow peppers
- 1 baked ricotta , available from Italian delis or use a 150g log of goat's cheese
FOR THE GUACAMOLE
- 2 very ripe avocados
- 1 tbsp natural yogurt
- 1 red chilli , chopped (optional)
- 2 spring onions , finely chopped
- ½ small bunch coriander , finely chopped
- 1 lime , juiced
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