olives Archives

Beef recipes

Caponata and fresh tomato salad

20 minutes

Grana Padano

Italian open sandwich with Grana Padano

5 minutes

Beetroot recipes

Steamed salmon with spiced beetroot and dill

Chicken recipes

Greek salad with spinach-and-nutmeg crepes

10 minutes

Citrus recipes

Warm goat’s cheese and citrus salad with caramelised lemon dressing

5 minutes

Brisket ragu with tomato, barley and olives

4 hours

Chops recipes

Baked pork chops with orange-olive paste

15 minutes

Chargrilled yellowtail with exotic tomato and butter bean salad

5–10 minutes

Fakeaway recipes

Lamb pizza

1 hour

Lamb pizza

Serves 2

Difficulty Easy

Prep Time 2 hours

Cooking Time 1 hour

Ingredients

200 g boneless lamb shoulder
¼ t dried chilli flakes
¼ t cumin seeds
¼ t fennel seeds
½ t salt
1 T olive oil, plus extra for frying
1 small brinjal
6 mushrooms, sliced
Sea salt and freshly ground black pepper, to taste
100 g mozzarella, grated
30 g pitted olives
1 t fresh coriander, to garnish
For the pizza base:
1 g yeast
1 T water
1 T olive oil
180 g flour
½ t salt
For the tomato sauce:
1 small onion, finely chopped
20 g garlic, chopped
1 T olive oil
1 x 400 g can, chopped peeled tomatoes
20 g dried oregano
Sea salt and freshly ground black pepper, to taste
For the dukkah spice:
30 g sesame seeds
20 g cashew nuts
10 g hazelnuts
20 g coriander seeds
1 t cumin seeds
Salt, a pinch
Pepper, a pinch
For the mustard yoghurt dressing, whisk:
1 t Cape country mustard
40 ml plain yoghurt
1 T good-quality mayonnaise
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 130°C.

Rub the lamb with the dried chilli, cumin, fennel, salt and olive oil and roast for 45 minutes to 1 hour, or until soft and tender. Remove from the oven and cut into bite-sized pieces.

Increase the oven’s temperature to 230°C.

Heat 3 T olive oil and dice the brinjal into 1 cm cubes. Fry in the oil until golden brown. Drain on kitchen paper. Heat a little more olive oil in a pan and cook the mushrooms until soft, then season to taste.

Smear the pizza base with tomato sauce, top with the mozzarella, the lamb, brinjal and olives. Bake until the cheese has melted and base is lightly browned. Garnish with fresh coriander, sprinkle with the dukkah spice and drizzle with the mustard yoghurt dressing.

To make the pizza base, mix the yeast, water and oil. Place the dry ingredients into the bowl of a mixer, add the wet ingredients and mix, using the dough hook attachment, at a medium speed until a soft dough is formed.

Place the dough in a bowl, cover with a clean tea towel and leave to rise in a warm place until tripled in size. Shape into a ball and allow to rest for 30 minutes. Roll out to 1 mm in thickness on a clean, floured surface. Place on a baking sheet and bake for 5 minutes.

To make the tomato sauce, sweat the onion and garlic in a pan over a medium heat in 1 T olive oil. Add the tomatoes and oregano and simmer until reduced by half. Blend and season to taste.

To make the dukkah spice, reduce the oven’s temperature to 180°C. Place the sesame seeds on a baking tray in a single layer. Roast for 2 minutes. Remove from the oven and set aside.

Place the cashew nuts and hazelnuts on the same baking tray and roast for about 5 minutes, shaking the baking tray occasionally to ensure they don’t burn.

Remove from the oven and mix with the sesame seeds. Place in a food processor with the remaining ingredients and blend until fine.

Discover more pizza recipes here.

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Easy beef stew

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Olive, chorizo and cherry tomato pasta

Bolognese with gnocchi

Caponata and fresh tomato salad

Italian open sandwich with Grana Padano

Steamed salmon with spiced beetroot and dill

Roast chicken fillet salad

Greek salad with spinach-and-nutmeg crepes

Warm goat’s cheese and citrus salad with caramelised lemon dressing

Brisket ragu with tomato, barley and olives

Baked pork chops with orange-olive paste

Chargrilled yellowtail with exotic tomato and butter bean salad

Lamb pizza

Lamb pizza

Ingredients

Method