ROASTED CUMIN SEED & ORANGE OLIVES
INGREDIENTS:
- 30ml cumin seeds
- 30ml fennel seeds
- 2 garlic cloves
- zest of 1 orange
- 200g garlic-stuffed green olives
- 200g kalamata olives
- 200g large green olives
- 200g sun-dried tomatoes in oil
- 60ml olive oil
- 10ml balsamic vinegar
- 10g Italian parsley
METHOD:
Pre-heat the oven to 200°C.
Toast the cumin and fennel in a dry frying pan and heat until fragrant, tip into a mortar and pestle and lightly pound.
Tip the seeds into a bowl and stir in the peeled and crushed garlic, orange zest, olives sun-dried tomatoes and olive oil, toss together. Transfer to a roasting tray and roast for 15 minutes or until the olives begin to wrinkle slightly.
Remove from the oven, add the balsamic vinegar and chopped parsley, season with salt and black pepper.
Store in a jar, in the fridge, until needed. You can use only one type of olive or a selection.
CHOCOLATE & ROSEMARY TRUFFLES
INGREDIENTS:
- 160ml cream
- 6 sprigs rosemary
- 200g dark chocolate
- 20g butter
- 45ml icing sugar, sifted
- cocoa powder for coating
Heat the cream and rosemary until boiling. Turn the heat off and let the mixture infuse for 40 minutes. Boil the cream again, then strain off the rosemary and leave to cool a little.
Melt the chocolate on a bowl set over a pan of simmering water, The bowl shouldn’t touch the water – you need to melt the chocolate gently. Add the butter and let it melt in the warm chocolate, then stir in the sugar and the cream. Mix well, Remove from the heat. Let the mixture cool, then place in the fridge until firm.
Remove from the fridge, form into irregular shapes, use teaspoon or roll into balls. coat in the cocoa powder.
Put them in the fridge in a Tupperware container until you are ready to use. They can last for days in the fridge.
You can leave out the rosemary, try adding orange zest, cracked cardamom pods, dried lavender. The options are endless.
Recipes by Clare & Fiona Ras
@ Sprigs The Food Shop
031 764 6031 | info@sprigs.co.za | www.sprigs.co.za