SERVES: 4, PREP: 20 mins, COOK: 15 mins, SKILLS: Basic
– 1/4 cup plain flour, – 1/2 cup plain Greek-style yoghurt, – 1 cup panko breadcrumbs, – 1/2 cup finely grated parmesan, – 1/4 cup finely chopped fresh flat-leaf parsley, – 4 x 125g uncrumbed chicken schnitzels, – 1/4 cup olive oil, – 4 zucchini, cut into ribbons, – 400g can cannellini beans, drained, rinsed, – 1/2 cup marinated pitted green olives, halved lengthways, – 2 tablespoons small fresh mint leaves, torn, – 60g baby rocket leaves, – 2 tomatoes, seeded, finely chopped
1. Place flour on a plate. Season with salt and pepper. Place yoghurt in a shallow bowl. Combine breadcrumbs, parmesan and parsley on a plate.
2. Coat 1 piece of chicken in flour, shaking off excess. Dip in yoghurt. Coat in breadcrumb mixture. Place on a large plate. Repeat with remaining chicken, flour, yoghurt and breadcrumb mixture.
3. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel.
4. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook zucchini for 2 to 3 minutes or until just softened. Remove from heat. Add beans, olives, mint and rocket. Season with salt and pepper. Toss gently to combine. Serve chicken with zucchini mixture and sprinkle with tomato.
*Recipe by Liz Macri.
750ml flour | 10ml salt | 10ml sugar | 10g sachet of instant yeast | 50ml olive oil | 400-500ml warm water | 60ml chopped black olives | 60ml chopped green olives | extra oil for brushing
- Put the flour, salt, sugar and yeast in a mixing bowl.
- Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
- Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
- Remove dough and knead lightly.
- Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
- Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.
GREEN OLIVES IN CHEESE PASTRY (Makes 12)
250ml grated Cheddar cheese | 100g butter, softened | 310ml flour | 5ml dry mustard powder | 2ml salt | 12 large green stuffed olives, drained
- Put the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
- Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.
CITRUS MARINATED OLIVES
250ml olive oil | 300g green olives in brine | 300g black olives in brine | 4 bay leaves | 4 sprigs of rosemary | 1-2 red chilies, seeded and sliced | a few strips of lemon rind | a few strips of orange rind | 60ml red wine vinegar
- Pour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
- Turn jars upside down and stand for five minutes. Turn upright.
- Allow to infuse for one week, turning once daily.
OLIVE TAPENADE (Makes 125ml)
250ml black olives, pitted | 50ml chopped parsley | 5ml chopped garlic | 2-3 anchovy fillets | 30-60ml olive oil
- Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
- With the machine running, add in the olive oil. Process until smooth.
- Store in a jar in the refrigerator and serve on slices of toasted baguette.
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at email@example.com
* See www.angeladay.co.za
Capers, olives and anchovies are the Three Musketeers of Southern Italian cooking. Here they are mixed with tomatoes and pasta to stuff sweet bell peppers before roasting. If the peppers are very large or if you want to make these part of an antipasto and want smaller portions, cut the peppers in half lengthwise, scoop out the seeds, and stuff each half for smaller individual servings.
1 large garlic clove, finely chopped | 2 tablespoons extra-virgin olive oil | 3 large ripe tomatoes, chopped | ½ teaspoon dried oregano | 1 (2-oz.) can anchovy fillets, drained and chopped | 2 tablespoons capers, rinsed and drained | ¼ cup chopped pitted imported black olives | Freshly ground pepper | 6 large red or yellow bell peppers | 4 oz. ditalini, tubetti, or other small pasta
1. Preheat the oven to 375 degrees. Oil a baking dish just large enough to hold the peppers upright, and bring a medium pot of salted water to a boil.
2. In a large skillet, cook the garlic in the oil over medium heat for one minute until softened. Stir in the tomatoes and oregano and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes. Remove the pan from the heat and stir in the anchovies, capers, olives, and salt and pepper to taste.
Sometimes the last thing you want to do at the end of a long hot summer day is turn on the oven and make a meal. So here’s a delicious solution that requires no more heat than is necessary to grill up some bread.
The grilled bread in question, rubbed with garlic, is the sturdy and satisfying basis for bruschetta, an Italian appetizer that can carry many toppings but most often is graced with nothing more or less complicated than chopped fresh tomatoes, olive oil, salt and pepper.
In this case, I’ve topped a large bruschetta with a mound of no-cook tuna salad. In American terms, it’s an open-faced sandwich, and it takes just 30 minutes to prepare. And by the way, if you don’t own a grill, don’t despair: just toast the bread in a toaster.