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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Issue 128
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.