Serves: 6–8
INGREDIENTS
Olives
1/3 cup olive oil
2 cups assorted black and green olives, pitted
zest of 1 lemon
3 long strips orange zest
2 cloves garlic, crushed
1 teaspoon dried Greek oregano
2 small bay leaves
juice of 1 lemon
juice of ½ an orange
1 medium vine tomato, diced
To serve
150 gram log goat’s cheese, thickly sliced
crusty bread
METHOD
Put the olive oil in a sauté pan and add the olives, lemon and orange zest, garlic, oregano and bay leaves. Cook over a low heat for 5 minutes to infuse the flavours but don’t let the garlic brown or it will be bitter. Increase the heat a little and stir in the lemon and orange juice and the tomato. Cook until the tomato is soft but not falling apart.
Put the goat’s cheese in a shallow serving dish, overlapping the slices slightly and pour over the hot olive mixture. Serve warm or at room temperature, spreading the cheese and olive mixture on pieces of crusty bread.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.