For xmas instead of cards I bottled and labelled little containers of olive oil to give to friends and family. Some people have said “oh wow, thanks – what do I do now?” – well before you rub it all over your body and slide down the banister, I’ll be posting up some olive oil related recipes.
It’ll be a 4 course meal – but you can of course do what you like.
Appetiser - dukkah and bread
- Large flat mushrooms
- 4 tbs of balsamic vinegar
- 6 tbs olive oil
- ¼ tomato, chopped
- ½ clove of garlic
- basil leaf
- ½ teaspoon of basil powder
- ball of boccocini cheese
- Sea Salt
This list of ingredients is per large mushroom so multiply for bigger groups. Also the quantities are really rough; i haven't perfected this recipe so tread carefully.
Get a mortar and pestle, add the olive oil, vinegar, basil powder, garlic and a couple pinches of salt and start grinding till you get a nice liquid.
Peel the top skin of the mushroom and carefully break off the stalk. Pour the liquid over the mushroom, mushrooms are sponges so it should soak it right up. Sit the marinated mushroom in the fridge for at least 30 minutes to let the flavours really absorb.
Heat up a pan on the stove or the hotplate on the bbq. I recommend not using a grill because the oil will leak from the mushroom and you’ll get a massive flame and scare yourself shitless. Just cook the top of the mushroom (not the ‘gill’ side) for a good couple of minutes. If they marinade starts leeching out, that’s about enough.
Treat the mushroom like a little bit of a bowl, so on the gilled side (where the stalk was) add the chopped tomato and ball of boccocini and but it under the griller until the cheese melt. Tear the cheese up a bit so it melts faster. Add the basil leaf and serve.
I have no idea what to drink with this – I’m liking rose at the moment for some reason, so I’ll say Rose or maybe a sweet Grenache.
Tommorrow the main meal.
No comments:
Post a Comment