Posts Tagged With: olives

Red onion, smashed olive and rocket pizza

Pizza dough is easy and fun to make – and you can always freeze any leftover dough…

ourkitchengarden.net

Fresh from the garden: olives, rocket, onions, garlic, marjoram, parsley, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Chopping boards & knives
  • Bowls – large, med
  • Salad spinner
  • Measures: cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Rolling pins
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates

 

 

 

Ingredients:

Tomato sauce:

  • 1 brown onion
  • 2 cloves garlic
  • 3 sprigs marjoram
  • 3 sprigs thyme
  • A small handful parsley
  • Extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

For the pizza topping:

  • A jar of olives in olive oil
  • 1 tub bocconcini
  • 1 red onion
  • 50g parmesan
  • A large handful rocket
  • Preheat the oven to 220C.

What to do:

For the tomato sauce:

  • Peel and finely chop the brown onion and garlic.
  • Heat 2 tablespoons of olive oil in the frying pan & gently cook the onion until translucent for a minutes, and then add the garlic.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop if needed then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Placing one olive at a time on the chopping board, smash down on it with the flat base of the smallest bowl to dislodge the pip. Discard the pip into compost and reserve the olives in a small bowl.
  • Open the tub of bocconcini and cut or tear each ball in half. Grate the parmesan.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Peel the red onion and cut it in half, then cut into thin slices. Place in a medium bowl and drizzle with a tablespoon or two of the olive oil from the jar with a few spices.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough into four and roll to form 4 ovals.
  • Once rolled, lightly flour the baking trays and place 2 ovals on each tray, side by side.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the smashed olives and the red onion slices, drizzle some extra spiced olive oil if needed, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

 Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into small squares for each plate.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • Eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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Fish-free salad Nicoise

Hugh says, ‘Without any tuna or anchovies, I guess you might upset the good people of Nice a bit with this one, but it is an exceptionally delicious and substantial salad – with plenty going on.’

ourkitchengarden.net

Fresh from the garden: new potatoes, green beans, eggs, small lettuce leaves, olives, basil, garlic
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Serves: 4 or 24 tastes

Equipment:

  • Scales
  • Chopping board & knife
  • Saucepans – med, small
  • Colander
  • Small jar & lid
  • Measures: tablespoon, teaspoon
  • Salad spinner
  • Serving plates
Ingredients:

  • 500g new (baby) potatoes
  • 200g green beans
  • 8 large eggs at room temperature
  • A small handful baby lettuce leaves
  • A handful small black olives
  • About 12 basil leaves
  • Flaked salt and black pepper

For the dressing:

  • ½ small garlic clove
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • A pinch of sugar

 What to do:

  • Wash the beans and potatoes – do not peel them! Tail the beans & chop into 3cm lengths.
  • You can cook small new potatoes whole, but cut any larger ones in half or smaller, so they’re all roughly the same size. Cover with cold water in the medium saucepan, add salt and bring to the boil. Reduce the heat and simmer for 8-12 minutes until tender, adding the beans for the last 4 minutes. Drain, tip into a bowl and leave to cool.
  • To cook the eggs, bring a small saucepan of water to the boil. Add the eggs, return to a simmer, then cook for 7 minutes. Lightly crack the shells and run the eggs under cold water for a minute or two to stop the cooking, then leave to cool. Peel and quarter the eggs.
  • To make the dressing, put all the ingredients into a screw-topped jar, seasoning with salt and pepper, and shake until emulsified.
  • Halve, quarter or thickly slice the cooked potatoes. Put them back with the beans, add some of the dressing and toss gently together.
  • Wash the lettuce & basil leaves in several changes of water. Spin-dry and then gently toss in a bowl with a little of the dressing.
  • Arrange the lettuce, potatoes, and beans on your serving plates and distribute the olives and eggs over the salad. Scatter with torn basil leaves, trickle over the remainingdressing and grind over some pepper. Serve straight away.

Notes: What does emulsified mean? What does the adjective Niçoise mean?

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December 7th 2011

Orange pomander studded with cloves

Orange pomander studded with cloves (Photo credit: Wikipedia)

We’re on the home stretch now so trying to wind down the garden for the long summer break ahead, and use up all the lovely produce we’ve got now… alas the poor garden doesn’t know if it’s Arthur or Martha at the moment so we’re still pulling up leeks from the spring, and the summer basil and tomatoes are coming on…

So, finishing on a soup note (of course!) with carrot & leek – this has gone down so well this week that there has rarely been any left over for me! The children are gobbling it all! We’ve also been playing around with the pizzas and this week have tried out a base of wholewheat organic stoneground Demeter Farm Mill flour and a change of baking tray… all for the better too, especially with the last of our own March-picked olives. Check out our kitchen garden blog for these recipes and more!

We’ve also been baking up some lovely festive shortbread too – and one of our groups has been continuing the merry atmosphere by creating wonderfully perfumed & beribboned orange pomanders (cloves, cinnamon, allspice, nutmeg) as decoration, for each student to take home… let’s hope that the pomanders get a chance to dry out in this humid & rainy Sydney weather and don’t go mouldy… hmmm.

We’ve had a great time cooking this year, and I have had an excellent time, getting to know the names to all the faces, all the way down the hill in the Cottage…! Thanks to everyone who has made me feel so welcome and part of the Bondi Public School family, it’s been a blast – and I’m very much looking forward to getting back into it in 2012 (after a huge break ha ha!).

Thanks also to the huge support we get from Wholefoods House: every week I take my shopping list  down to the store in Woollahra & they fill up my shopping trolley – thanks to them we’ve able to supplement our fantastic garden produce with quality organic pantry staples and the like.

And to our brilliant volunteers: you know who you are! I send you thanks with all my heart & see you on the 14th

Have happy & safe holidays and eat great food! See you next year,

Melissa

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September 14th 2011

Here we are two weeks into Spring and 27 degrees forecast for the next few days… now I remember all about the warm weather! Long days with early evenings at the beach; warm mornings; clothes dry on the line within hours and lovely salads on the table… And we’re almost at the end of term – thanks as always to our heroic volunteers: I’m very much looking forward to planning our Cottage Morning Tea next term to thank you for all your time, patience and delegating skills!

We have been busy these last few weeks: we’ve been bottling our school olives – picked in March and brining sleepily ever since – in a bath of orange peel, fennel seed, rosemary, thyme, chilli and olive oil, and also sharing them at the table with crunchy parmesan biscuits… a few of these made it on to our inaugural Market Table too last week with the jars of olives and some beautiful dried pasta made by the children, with dinky bags of dried herbs, some bouquet garni, a few pots of strawberries and some aloe vera… thanks to all who came up to have a look and especially those who splashed some cash!

A hit with everybody in the Cottage this fortnight has been the broad beans on garlic bruschetta… This is such a simple dish, with lovely flavours of the blanched beans lightly mashed with pecorino, thyme and olive oil and spread on toasted Iggy’s sourdough rubbed with garlic. Springtime in a mouthful! And we’ve also been rolling up our own individual Sang Choi Bao of Cos lettuce with wok-fried cabbage, mustard leaves and mushrooms: drippingly good! And stirring through the last of the broccolini into creamy risotto with crispy kale (thanks Mette!). What’s very exciting too is that we are expanding our salad-ingredient-repertoire, with inclusions of strawberries, baby broad beans, snap peas, crazy long radishes and newly sprung rocket. Yum! Recipes up soon, http://www.bondikitchengarden.com

And lastly, thanks to all who have put their hands up for Sunday’s working bee too, I’ll see you there!

Cheers! Melissa

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