Chorizo-stuffed Fried Green Olives
Photography by Josh Griggs.
These meaty gems are filled with a spicy chorizo sausage then crumbed and fried. Definitely worth the effort.
Serves: 6
INGREDIENTS
36 very large pitted green olives
1 soft cured spicy chorizo sausage (about 100 grams), skin removed
½ cup plain flour
sea salt and ground pepper
2 large eggs, size 7, beaten
½ cup panko breadcrumbs
vegetable oil for frying
METHOD
Stuff the cavity of each olive with chorizo, completely filling it.
Roll the olives in paper towels to dry the outside.
Put the flour in a shallow dish and season with salt and pepper. Put the egg in another dish and the breadcrumbs into a third. Roll the olives first in flour, then the egg and finally in the breadcrumbs, to fully coat. Set aside or refrigerate until ready to cook.
Heat 3cm of oil in a small deep saucepan to 170°C. You’ll know the oil is hot enough when a cube of bread dropped in turns golden in 60 seconds.
Carefully add the olives, in batches, and cook for 1 minute until golden and crisp. Drain on paper towels. Repeat until all the olives are cooked then serve warm.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!