Monday, 6 July 2015

MADE: Olive, Manchego and Pistachio Coarse Pate


Back in February I went to a Tapas Cookery Class with Omar Allibhoy as part of the book launch for Olive It! This competition was something I had won through Taylah's twitter competition, which I cannot thank her enough for. It was such good fun and, as I love tapas anyway, a great learning experience.

We made a three different dishes and I want to talk you through them, as post at a time.

First off, the starter - Olive, Manchego Cheese and Pistachio Pate - a coarse one, more like a tapenade than anything. The flavours are incredible and work so, so well together. 

All you need for a bowl full (probably wills serve 3-4 people)
100g pitted olives - a mix of black and green if possible
30g manchego cheese
30g pistachios - kernals
50g extra virgin olive oil
1/2 Lemon, juice only
1/2 tsp fennel seeds
 
All you need to do to create your pate...

1. Blend all of your ingredients in a food processor. You don't need to blend it to a smooth paste - this is a coarse pate!

2. And that's it! You can serve it with whatever you like. At the cookery class we had it with tuna fish, which initially I thought wouldn't work but it was a great combination of flavours. You could use this on a sea-bass filled or even as the crust for lamb. I had mine at lunch time with some crackers, a perfect light snack. 


Stay tuned for the next course from Omar's Olive It! cookery class.

xo

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