18 Oct
Deep-fried stuffed olives
Recipe by Janelle Bloom,
Photography by Louise Lister,
Makes 12
Ingredients:
- 2 pieces preserved lemon
- 12 large green olives stuffed with feta cheese
- 2 sheets ready-rolled frozen puff pastry, thawed
- vegetable oil, for deep-frying
Method:
- Remove and discard flesh from preserved lemon. Thinly slice rind. Cut a small slit along each olive. Press a strip of preserved lemon rind into each slit.
- Cut six 8cm (3.15 inch) squares from each pastry sheet. Wrap each olive in pastry. Roll between palms of hands to form a ball.
- Half-fill a large saucepan or wok with oil. Heat over medium-high heat until oil is hot.
- Deep-fry olives, in batches, for 2 to 3 minutes or until golden and crisp.
- Transfer to a wire rack to drain. Serve olives warm.