Chicken, Red Pepper and Olive Cacciatore June 12, 2019 15:42
This summery Italian one-pot is easy to make and freezes brilliantly, plus, it's gluten free. The recipe is easily halved if you only want to serve 3-4 people.
12 chicken thighs or drumsticks (a mix)
Telegraph Hill Extra Virgin olive oil for frying
2 onions, finely chopped
4 cloves garlic, crushed
800g vine tomatoes, peeled and chopped, or 2 x 400g tin tomatoes
2 red peppers, seeded and sliced
2 sprigs rosemary, needles chopped
300ml red wine
120g pitted Telegraph Hill Kalamata olives, drained and halved
Handful of basil leaves
1. Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Add the tomatoes, peppers and rosemary and simmer for another 10 minutes until the tomatoes break down. Add the wine and simmer for 20-30 minutes until it thickens and becomes a rich sauce. Add a splash of water if it becomes too thick. Heat the oven to 190C/fan 170C/gas 5.
2. Stir the olives through the sauce, then nestle the chicken back into the pan. If the pieces don’t fit in one layer, transfer the sauce and chicken to a baking dish. Cook in the oven for 30-40 minutes or until cooked through and the meat pulls away from the bone easily. Allow to cool to room temperature, then tip into freezer boxes in portions, or freeze the whole baking dish covered in clingflim then foil, if you like.
3. To reheat, allow to thaw overnight in the fridge. Heat the oven to 180C/fan 160C/gas 4. Tip into an ovenproof dish (add another splash of water if the sauce has thickened too much when cooled), and cook for 30-40 minutes until piping hot. Scatter over some basil, and serve with pasta or potatoes.
Cook's notes: Peel the vine tomatoes by pouring a kettleful of boiling water over the tomatoes in a large bowl. Blanch for 15 seconds or until the skins burst. Drain, cool and the skins will peel off easily.
Steak, Tomato & Olive Salad June 12, 2019 15:29
Looking for a simple midweek meal? Try this super succulent steak, tomato and olive salad. It's quick, easy and full of flavour. Gluten Free.
2 Sirloin Steak, trimmed of any fat
1tsp Smoked Paprika
Telegraph Hill Extra Virgin Olive Oil
½ small red onion, sliced into half moons
200g baby plum tomatoes, halved
10 Telegraph Hill Kalamata black olives, pitted and halved
Small bunch of flat-leaf parsley, roughly chopped
1 Tbsp Telegraph Hill Cabernet Drizzle
1. Rub the steaks on both sides with half the paprika and 1 tbsp of Extra Virgin Olive Oil.
2. Season and sear the steak in a hot pan for 2 minutes each side.
3. Rest for 5 minutes before slicing into strips.
4. Toss the onion, tomato, olives, parsley, remaining paprika and 1 tbsp Extra Virgin Olive Oil, vinegar and some seasoning.
5. Mix well and toss through the steaks. Serve with crusty bread, if you like.
Linguine with Savoy Cabbage, Olives and Feta June 12, 2019 15:14
Check out this super simple linguine recipe with olives and savoy cabbage. Packed with plenty of flavour this easy recipe makes a quick midweek meal
2tsp Telegraph Hill Extra Virgin Olive Oil
1 Garlic bulb, cloves peeled and thinly sliced
1 Large head savoy cabbage, shredded, tough stalks discarded
150g pitted Telegraph Hill Kalamata Olives or mixed olives, roughly chopped
2-3 tbsp paprika
2 lemons, juice of 1 and zest of 2
1. Cook the linguine in a large pan of boiling salted water following pack instructions.
2. Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the cabbage and fry for 5 minutes or until starting to soften.
3. Using tongs, lift the pasta from the water and add it to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the olives and a little seasoning. Add the paprika and lemon juice and zest, and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.