crispy olives with gorgonzola and walnuts
Preparation time: 10 minutes Cooking time: Less than 5 minutes
You will need: Around 25 large, pitted olives 60g gorgonzola 20g walnuts, finely chopped A couple of sprigs of rosemary, finely chopped 3 tbsp plain flour 1 large egg, beaten About 50g fine breadcrumbs A generous glug of oil, for frying
If your olives are in brine, drain them and soak them in cold water for about 5 minutes. Meanwhile, mix together the gorgonzola, walnuts and rosemary using the back of a spoon or your clean hands. Remove the olives from the water and pat dry with some kitchen roll. Use your fingers to stuff each one with the cheese mixture, pushing it right into the gap. Your pinkie should suffice, but if you’re blessed with man-hands like mine, a chopstick is a good pushing implement! Once all the olives are stuffed, put the flour, egg and breadcrumbs in three different bowls. Roll an olive in the flour, dip into the egg, then coat well with breadcrumbs. Set aside while you finish the rest. Heat the oil in a small frying pan, then fry your olives for about 2-3 minutes until golden. I did mine in two batches, sifting the burned breadcrumb bits out of the oil for the second batch. Leave the newly-fried olives on a piece of kitchen roll to drain, then serve while still warm - although they’re just as delicious cold.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!