Stuffed Green Olive Burgers
Photography Manja Wachsmuth.
No buns here, just big fat juicy olives halved and filled with your favourite antipasti ingredients, then skewered and ready to go.
INGREDIENTS
Large green olives (buy either pitted or with the stone, in which case you will have to halve and remove the pits yourself)
METHOD
Filling suggestions:
I’ve used a base layer of mozzarella then added 1 additional topping in each olive and a herb where relevant.
- Fresh mozzarella in whey, drained, sliced and then placed between kitchen towels to absorb excess water. Cut to fit the olives.
- Roasted and peeled red or yellow capsicums, sliced. (I used El Navarrico piquillo pepper strips)
- Tinned squid, sliced (I used Albo stuffed squid in American sauce)
- Chorizo sausage, sliced and pan-fried, drained on kitchen towels
- White or regular anchovies
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.