Recipe Collection
Recipe Collection |
|
Recipe: Quick And Easy Tapas
Categories: Food networ, Food5
Yield: 1 servings
---------------MARINATED CARROTS--------------------
600 g Carrots
Water
1 tb Sherry vinegar
2 tb Olive oil
Garlic clove; crushed
Salt and pepper
-----------------GARLIC TOASTS----------------------
1 Thick slices country bread
Garlic clove
Extra virgin olive oil
-----------------ZESTY OLIVES----------------------
225 g Large green olives; pitted
2 tb Extra virgin olive oil
Lemon juice
Freshly ground black pepper
1/2 Jar drained antipasto
-- peppers
--------------ROASTED PISTACHIOS-------------------
225 g Unshelled pistachio nuts
Sea salt
Marinated carrots:
Peel and slice the carrots and place in a pan with a little water. Cover and cook for 5 minutes until just tender, but still with a bite. Meanwhile, whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic clove. Season to taste. Transfer the drained carrots to a bowl and pour the dressing over them. Allow to cool. If you are making in advance, make sure you bring them to room temperature before serving.
Garlic toasts:
Toast the thick country bread and rub with a peeled, halved garlic clove. Cut into chunks, pile into a serving dish and drizzle with a little extra virgin olive oil.
Zesty olives:
In a bowl, marinate the green olives with the olive oil, a squeeze of lemon juice and lots of freshly ground black pepper. Toss in the antipasto peppers. Serve
Roasted pistachios:
Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on a baking tray and sprinkle with sea salt. Place in the oven and roast for 5 minutes to bring out the wonderful flavour of the nuts - they are delicious served either warm or cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|