Tapenade

tapenade

I’m not sure how you make tapenade look appetising.

My husband is very good in the kitchen but a routine has developed whereby he will cook just once a week (usually on a Friday) and completely steal the show with something new, AND complicated, AND completely delicious. I meanwhile do the everyday scrap cooking that barely gets noticed.

Just a little bit annoying.

Last Friday he went all out making two types of fish cake as a starter (show-off), followed by Tom Kerridge’s ‘Tomato and olive tart with Cornish gurnard’ for the main course. The tart was really good but it was the tapenade spread over the base that completely blew me away.

I can’t believe that I’ve only just discovered tapenade. I’ve seen it many times on programmes like Masterchef and dismissed it as too ‘cheffy’, but it’s surprisingly easy to make and very versatile. I was a bit scared of the anchovies but you can’t really taste them. And just look at all the things you can do with it:

Ways to use tapenade (not exhaustive)

  • Spread over a puff pastry base as part of a tart (as in the aforementioned recipe ‘Tomato and olive tart with Cornish gurnard’)
  • Mix with any sort of pasta
  • Serve as an accompaniment to a nice piece of grilled chicken or fish
  • As a dip for raw vegetables or tortilla chips
  • As a bruschetta topping

So make loads and then keep it in the fridge in a very clean jam jar covered with a layer of olive oil. I’m not sure how long it lasts but I reckon two or three weeks would be fine because it uses ingredients that have already been preserved in some way.

In my usual ‘make do’ style it was me that used up the remaining tapenade in Monday night’s dinner – mixed up with orzo, leftover cooked sausage, a bit of mozzarella, a few black olives and some dog-eared basil leaves (AKA ‘chuck everything in the fridge in with some pasta’).

Tapenade (From Tom Kerridge’s ‘Proper Pub Food’)

Makes a jam jar’s worth

  • 115g stoned black olives
  • 25g of salted anchovy fillets
  • 2 tablespoons of capers, drained
  • 3 tablespoons of Parmesan cheese, grated
  • 2 garlic cloves, crushed
  • 130ml of extra virgin olive oil

Put all the ingredients, except the oil, into a food processor and blitz until finely chopped.

Add the olive oil and blitz again until you have a thick puree.

Store in a clean jam jar in the fridge until ready to use.

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