marinated olives and spiced nuts

Japanese Spinach Salad Japanese cooking recipe

| Japanese

Ingredients 3 tablespoons peanut oil or canola oil 2 tablespoons distilled white vinegar 1 1/2 tablespoons finely grated fresh ginger 1 tablespoon ketchup 1 tablespoon soy sauce 1/4 teaspoon minced garlic 1/4 teaspoon salt fresh ground pepper, to taste 10 ounces fresh spinach 1 large carrot

[ read more ]

Tropical Zing Recipe

| Drinks

Type: Tropical Zing Free Cooking Recipe - Drinks All good! Ingredients / Directions 1/4 cup(s) water 2 teaspoon gingerchopped 3 cans (240 cl each) DEL MONTE Pineapple Crush Juice Drinkchilled 2 cans (240 cl eac) DEL MONTE Pineapple Guava Juice Drinkchilled 1 can (240 cl) DEL MONTE

[ read more ]

Shrimp Canapes Recipe

| Appetizers

Type: Shrimp Canapes Free Cooking Recipe - Appetizers It's alright! Ingredients / Directions 10 slices white bread2 tablespoons butter or margarinemelted1/2 teaspoon dried thyme leaves1 pkg (12 oz) frozen cooked shrimpthawedchopped1/2 cup(s) Kraft Shredded Colby & Monterey Jack Cheese

[ read more ]

Tag : Appetizers, Bread

Dinner Menu

| Everyday Recipes

Cooking receipe to make Dinner Menu under category Everyday Recipes. You may find some video clips related to this receipe below.For starters: (appetizer)Marinated Mushrooms----------------------------3/4 c. salad oil1/4 c. olive oil1/2 c. lemon juice2 chopped green onions1 clove of fresh garlic, mi

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="marinated olives and spiced nuts"] _______________________________________

Cooking receipe to make marinated olives and spiced nuts under category Aga Recipes. You may find some video clips related to this receipe below.

marinated olives and spiced nuts

200g black olives

200g green olives

200g stuffed olives

2 tbspn coriander seeds

finely pared rind of 1 orange shredded

few fresh coriander sprigs

450 to 700ml extra virgin olive oil (depending on the size of jar)

Nuts:

350g mixed skinned nuts such as

olives almonds pecans hazelnuts

125g shelled mixed pumpkin and

sunflower seeds

3 tbsp sunfower oil

1 level tbs curry powder or garam marsala

1 level tsp coarse sea salt

Using a rolling pin lightly hit each black and green olive to split without crushing completely.

Alternatively slit with a small sharp knife. (Stoned olives do not need cracking).

Arrange the black green and stuffed olives in layers in an attractive 1.2 litre glass jar.

Sprinkle each layer with coriander seeds and orange rind shreds.

Tuck a few sprigs of coriander down the side of the jar.

Warm the olive oil in a saucepan on the simmering plate to release the aroma then pour sufficient into the jar to cover the olives completely.

Tapping the far to release any air bubbles seal tightly and allow to cool.

Leave in a cool dark place for 1 month to mature.

To prepare the nuts toss them in the oil with the curry powder in a small roasting tin. Place on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners.

Cook for 8 minutes then turn the tray round. Add the seeds toss well and return to the roasting oven.

Check them after 8 minutes.

If they are not light brown stir well and cook for a further 3 to 10 minutes.

The nicest stuffed olives are those filled with anchovies or almonds. For a variation with an oriental accent flavour the nuts with 2 tsp chinese fivespore powder instead of the curry powder. aga tip: Leave the oven door slightly open during cooking so you can smell when the nuts are cooked. Make these perfumed olives at least a month before christmas to allow the olives to fully absorb the flavours. Serve with dunks or layer m small pots to use as gifts. The deliciously spicy nuts are wonderful served almost straight from the oven while still warm. Alternatively cool them and store in an airtight tin for up to 2 weeks (any longer and they go stale).

Makes 450g each

[tubepress mode=’tag’, tagValue=’marinated olives and spiced nuts’]

Please follow and like us: