BEEF POT ROAST WITH OLIVES AND CAPERS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.
BEEF WITH BLACK OLIVES PIE
Making this pie is a joy, as the smell of the Moroccan spices fill the house. If you like a bit of heat, add a teaspoon of harissa with the spices. It is also fabulous served with saffron mash. Recipe from the book Sophie Conran's Pies.
Provided by English_Rose
Categories Savory Pies
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
- Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
- Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
- Stir through the tomato paste.
- Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
- a gentle stir; add some more water if it starts to dry out.
- While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
- Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
- have a soft dough.
- Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
- Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
- Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
- Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
- Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
- I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.
CHEESEBURGER PIE
Make and share this Cheeseburger Pie recipe from Food.com.
Provided by Danibelle
Categories Savory Pies
Time 1h
Yield 1 pie
Number Of Ingredients 12
Steps:
- Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well.
- Press the beef mixture evenly on the bottom and up sides of an ungreased 9-inch pie plate.
- Layer with the ketchup, chopped onion, olives, and cheese.
- Bake in a preheated 400° oven for 30 to 35 minutes.
- Sprinkle with the parsley and cut into wedges.
- Serve cheeseburger pie hot.
Nutrition Facts : Calories 1939.7, Fat 124.7, SaturatedFat 57.6, Cholesterol 648.8, Sodium 5097.4, Carbohydrate 58.9, Fiber 8.1, Sugar 31.9, Protein 147.6
BEEF OLIVES
Succulent rolled beef with a savory mushroom stuffing
Provided by emmaverde
Time 3h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 175C.
- Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
- Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
- Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
- Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
- Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
- Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.
BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
BURRITO PIE
This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!
Provided by KATHIMC
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
- Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 33.3 g, Cholesterol 67.9 mg, Fat 23.9 g, Fiber 4.7 g, Protein 19.8 g, SaturatedFat 10.3 g, Sodium 847.4 mg, Sugar 0.5 g
LAMB WITH BLACK OLIVES
From Epicurious. Other reviewers suggested sauteeing onions as well and adding beef/chicken stock instead of water to add further flavour. I am going to do this with deboned leg of lamb and cook on low heat for 2-3hours.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
- In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
- Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
- When the lamb is done, serve it immediately, accompanied by polenta, if you wish.
Nutrition Facts : Calories 403.1, Fat 27.3, SaturatedFat 9.7, Cholesterol 101.3, Sodium 253.1, Carbohydrate 2.8, Fiber 0.7, Sugar 0.4, Protein 28.4
TAMALE PIE I
A quick and satisfying meal of tamales. Serve with sour cream and salsa, if desired.
Provided by Michele
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook meat, onion and garlic until done. Drain fat.
- Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.
- Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 29.6 g, Cholesterol 105.1 mg, Fat 21.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 8.7 g, Sodium 626.2 mg, Sugar 5.3 g
ONION AND OLIVE PIE
Provided by Molly O'Neill
Time 2h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the crust, use fingertips to quickly work the flour into the butter until the mixture has the consistency of coarse cornmeal. Add the salt. Beat the egg yolk into the ice water. Form a well in the flour and butter mixture, pour in the liquid and, using the heel of the hand, work the liquid into the flour mixture until the dough can be shaped into a ball. Wrap in plastic. Chill for 1 hour.
- Make the filling by melting the butter in a large skillet over high heat. Reduce the heat to low and add the onions. Cook, stirring frequently until the onions are light brown, about 15 minutes. Adjust the flame to avoid burning. Season with salt and pepper and set aside.
- Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface and place in a large pie or tart pan. Press the dough into the pan and crimp the edges.
- Arrange the anchovies in a starburst pattern from the center of the pie. Sprinkle on half of the black olives. Layer in half of the onions, then the remaining black olives and then top with the remaining onions. Bake the tart until the crust is golden and the onions are caramelized and brown, 40 to 50 minutes.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 29 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 610 milligrams, Sugar 7 grams, TransFat 1 gram
BLACK OLIVE SPREAD
I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.
Provided by jenfer
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg
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