stuffed, fried olives
First off I just want to say that I am quite a bit auspicious when it comes to numbers. I am particularly fond of 1s, 3s and 7s and 11:11 is a very special time of day when I close my eyes and make a wish!
Today is the 11th Day of the 11th month of the 11th year of our century. That's pretty special in my books, so I plan to make the biggest wish ever at the 11th second of the 11th minute of this day.
~ ~ ~
But let's move onto the food!
I recently wrote a guest blog post for a blog celebrating Olives and Olive Oil from Spain. Although I will include my recipe here, you should definitely visit this site of you want to read my story and learn about all the olive varieties Spain has to offer. There are hundreds!
The recipe I cooked for them was stuffed, fried olives!
My favourite thing about tapas is that you can drink all night and never get drunk. The constant grazing lines your stomach and allows you to enjoy a myriad of delicacies and drinks without regretting anything the next day. It’s a wonderful invention!
This particular tapa is great in cooler weather, but it’s good enough to eat any time of year. Just take your preferred variety of stuffed olives (anchovies, cheese, tomatoes, capsicum) cover in this cheesy, spicy batter and fry until crispy.
There’s a dash of beer in the batter, but that’s just a convenient excuse to finish off a cold one while you cook. The chef’s privilege!
Serves these snacks with a crisp white wine, an ice cold beer or a tangy cider, all Spanish of course!
Aceitunas Rellenas Fritas (Stuffed Green Olives)
Anna’s very own recipe. Serves 4 as tapa / appetiser.
200g large green olives from Spain (I prefer stuffed varieties without pips)
1½ cups panko (Japanese bread crumbs)
1 tablespoon (20ml) beer
1 tablespoon (20ml) chilli sauce
4 tablespoons (about 50g) grated manchego cheese
2 eggs, beaten
Salt and pepper, to taste
Olive oil from Spain, for deep frying
1) Mix together the manchego cheese, chilli sauce, eggs and beer. Add salt and pepper.
2) Add 1 cup panko crumbs to the liquid and mix roughly into a paste.
3) Wipe the olives with kitchen paper so their surface is dry, then coat them with the batter paste, forming balls. Set aside to rest.
4) Heat the olive oil until a sprinkle of panko browns in a few seconds.
5) Roll the olive balls in the remaining panko to create a crispy exterior then drop into oil and fry until golden brown.
6) Dust with a smattering of salt and serve hot.