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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.