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A great reserve for those of you with a taste
for chilli hot dips, it's a wonder what you can do with two chillies, a can of
chickpeas and some sundried tomatoes (or your own pre-baked ones).
This is simply a really good standby, not just
as a dip but also as a filling or "jam" for rolled aubergines or,
better still, as a base for a spicier version of the goats cheese and baked tomato pastries. Great as alternative to the flavoured butter
for the pastry twists.
-
- Two chillies (de-seed if you don't want a fiery spread - otherwise, depending upon the chilli, you may not be able to use it!)
- One can of chickpeas (drained)
- 20 grams of parsley, roughly chopped
- One large garlic clove, roughly chopped
- Olive oil
- Salt and pepper to taste
Blitz all the above together, minus the salt
and pepper, adding a little olive to lubricate the mixture if required. Taste at the end and then season.
Use in so many ways.
This olive butter is very good and always a good savoury standby for
breakfast toast if you are so inclined.
The addition of the extra virgin oil in this recipe gives, like the smoked garlic butter, a good soft consistency even when stored in the fridge. Very useful if you are adding either, with
some plain flour, to thicken a sauce or soup.
This is also a good butter to add an undertone of slight bitterness
(depending, obviously, on the olives that used) to roasted vegetables which can
be sweet, and this in itself, provides balance.
- 100 grams of green and black olives
- 50 grams of chopped flat leaf parsley
- 25 mls of good extra virgin olive oil
- 100 grams of softened salted butter
Whizz these through in a food processor and this will store quite nicely for
a couple of weeks at the top of your fridge.
Adding vinegar, anchovy and/or capers to this recipe will technically make it a form of tapenard. Tapenard is also good to cook with, especially as a roasting base for asparagus and French beans, try it spread on toast too as with this olive butter.
