Helen RandellTapenade Chicken
November 15th 2010 07:56
As long time readers of this blog would know, we have on occasion made our own olives, and we have, after leaving them for over 12 months, had a reasonable amount of success. As well as eating them in their unadulterated, delicious state, olives are also well used when turned into a beautiful tapenade.
Making your own tapenade is much simpler than brineing your own olives. All you need to do is take about half a cup of pitted olives, add a spoonful of capers, perhaps an anchovy fillet for salt, a small amount of garlic (around ¼ of a clove) and process this with about a tablespoon of olive oil. Have a taste and add some more oil, a little lemon juice or perhaps some sweet sherry depending on your taste, and you’re done!
Tapenade is great to eat as a dip, or to spread on sandwiches, but it is also good as a seasoning on grilled meats. Make a tapenade butter to serve on steak, or mix together equal parts tapenade and fetta and use this to stuff chicken breasts before pan frying them.
This was exactly what we did with our tapenade the other night and it was delicious. We served our chicken with steamed broccolini and beans and I have to say, my favourite part was the fetta and tapenade mix which had melted and gone crunchy against the bottom of the pan...I was even tempted to fry up a couple of spoonfuls of this mix as an after dinner treat
So – make your own tapenade! You don’t need to do it from your own brined olives, but at least if you purchase olives and do the processing yourself you’ll say yourself from excessive amounts of fats, sugars and salts. Enjoy!
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