"Dear Maynard, Benedict & Freya
It has been such a wonderful experience. A magical time enhanced by the BEST company, superb tuition and enough inspiration to last a lifetime of mouthwatering meals. I shall take away so many cherished memories and experiences.
Thank you so much."
Jo Shepherd
England
October 2013
Walnut Grove Recipes
Deep fried Anchovy Stuffed Olives with a Yogurt, Garlic & Smoked Paprika Dip
- 150g Greek yogurt
- 3 cloves garlic
- Smoked paprika to taste
- 300g anchovy stuffed olives
- plain flour - approx 3 tbs
- 1 egg
- Panko breadcrumbs
Method
1. Take the cloves of garlic with the skin still on, rub with a little olive oil then roast on a tray in a medium oven for about half an hour. Remove from heat and leave to cool.
2. In a small bowl put the yogurt, and squeeze the garlic out of it's skin into the yogurt. Add smoked paprika to taste, and season with salt & pepper. Put in fridge for at least 2 hours to allow flavours to infuse.
3. Dry the olives, and pané them, by dipping & rolling them in a bowl of plain flour, then in a bowl of beaten egg (seasoned with a little salt, but not too much because the olives can be salty) and lastly in a bowl of Panko breadcrumbs (Japanese breadcrumbs).
4. Deep fry in a fryer or a pan of vegetable oil, the oil needs to be 180° - fry until golden brown.
5. Serve either hot or cold with the dip.
Serving Suggestions
Great appetizers, canapés, party food - no excuses needed to eat these babies!
Advanced Preparation
The dip can be made a day in advance and kept in the fridge, the olives can be bread crumbed and kept in the fridge, just fry when you are ready for them. Some people prefer them warm, others cold! .
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