All posts tagged: black olives

Not-Meatballs [A Girl Called Jack]

These ‘Not Meatballs’ are adapted from a recipe in The Abel & Cole Veg Box Companion cookbook. They are a great veggie alternative to meatballs, and a favourite in my household. Delicious served with spaghetti and tomato sauce – a simple can of chopped tomatoes heated through at the end with a pinch of salt would be a perfect accompaniment. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 2: 1 aubergine 1 onion, red or white a fat clove of garlic 1 red chilli or a pinch of the dried stuff 1 tablespoon finely chopped black olives (optional) 3 tablespoons oil zest and juice of half a lemon, or a tablespoon of bottled lemon juice a slice of bread, stale or fresh a fistful of herbs: parsley, mint, coriander or basil all work well Cut the stems off the ends of the …

Spaghetti Alla Puttanesca [A Year In 120 Recipes]

My take on Spaghetti alla Puttanesca is a little different – I prefer tinned sardines to the more traditional anchovies, and I like to add some of the preserved oil for a distinctive flavour. This dish is a hot, fast joyride for your tastebuds with its fiery chilli, soft chunks of fish, vinegary capers and salty aftertaste. (Serves 2) 4 fat cloves of garlic, peeled 1 fresh red chilli, chopped 2 tbsp oil 400g chopped tomatoes 100g tinned sardines in oil 200g dried spaghetti 1 tbsp capers 1 tbsp olives, pitted and diced Roughly chop the garlic – I like mine chunky in a dish like this, but if a mouthful of slightly crunchy garlic will put you off, chop it finely. Put it into a large saucepan with the chilli and oil and saute on a low heat for a few minutes. Pour over the chopped tomatoes and the oil from the sardines, and turn up the heat to bring it to the boil. Carefully remove the bones from the sardines by splitting them, …