Paradise Found

Photography by Michael Paul

Mixed Olives In Oil And Herbs
“One of my favourite late summer appetisers that I serve with a crisp chilled white wine from Sardinia! Choose as many different types of olive as you fancy. This is the fun part! I love the rich flavoured black Kalamata from Greece; from Italy the purple Liguria Taggiasca olive or the big Sicilian green olives and black Bella di Cerignola from Puglia; from Spain the Sevillano and Manznillo olive and the purple Nicoise from France are fabulous. They’re all bursting with the flavours from the Mediterranean sun.”

Ingredients (serves six):
500g of mixed olives
250ml extra virgin olive oil
2 garlic cloves, peeled and lightly crushed
2 medium hot red chillies split lengthwise – preferably the Italian type
Large chunks of rind of 1 lemon
Fresh sprigs of oregano, rosemary and yhyme
Italian Ciabatta, Focaccia or any rustic bread to serve

Method:
Mix together all the olives and put into a large preserving jar* (approx 1 litre) and pour in the olive oil. Add the peeled garlic cloves partly crushed with the flat blade of a knife along with the sliced chillies which should be almost deseeded depending on how spicy you like it. Peel the lemon in large chunks to remove the rind, cutting off the spongy pith. Wash and tear the fresh herbs leaving them in long stalks, and add to the jar with the lemon rind. Seal with an airtight lid and leave to marinate overnight or longer. When ready to serve, spoon the olives into a suitable bowl and serve with chunks of freshly baked rustic bread and a glass of chilled white wine.

*TIP: If you want to keep the olives for longer, make sure the jar has been sterilised. Clean the jars as normal, rinse but leave the jars a little wet. Microwave for 30–40 seconds. You can also use a dishwasher or conventional oven.

Vegetables And Goat Cheese Frittata
“This twist on a well known classic found all over the Mediterranean is so easy to prepare and makes a great picnic dish too. You can use any vegetable but I love those that are in season in the heat of the summer.”

Ingredients (serves six):
300g cherry tomatoes
Olive oil for the pan
2 pink shallots, sliced
6 small baby courgettes (if possible with flower), trimmed and sliced
6 eggs
50ml milk
Sea salt and pepper
150g goat cheese, crumbled
6 small sweet potatoes, boiled and sliced
Fresh basil leaves or oregano to serve

Method:
Preheat the grill in the oven. Place the tomatoes in a roasting pan and cook under the grill for 15 minutes, until roasted and a little bit burnt on top. Set aside and keep the oven at 200°C. Heat 1 tbsp olive oil in a frying pan with an iron handle. Add the sliced shallots and the courgettes, mixing to cover with oil. Add salt, then cook for 5 minutes. Add the courgette flowers, trimmed and rinsed, then cook for another minute and set aside. In a big bowl mix the eggs, milk, salt and pepper to taste. Add the cheese, stir roughly with a fork. Pour onto the zucchini and shallots, add the sliced sweet potatoes and then the grilled tomatoes. Put the pan over medium heat and cook for 4–5 minutes, then finish cooking in a hot oven for another 4–5 minutes. The frittata is ready when beautifully golden on top. Serve with fresh basil or oregano leaves.

Figs With Mascarpone
“This is the perfect easy summer recipe if you love the fresh taste of figs with a slight Moroccan flavour. It’s a no fuss, yummy dessert that I serve often with a dessert wine like Tuscan Vin Santos or Muscat de Beaumes de Venise.”

Ingredients (serves three):
For the rosé wine syrup
200ml rosé wine
seeds from 3 cardamom pods
3 tbsp brown sugar
1 tbsp honey

6 ripe figs
150g mascarpone
1 tsp powder sugar

Method:
Prepare the syrup. Put the wine in a small saucepan with the cardamom seeds and the sugar. Bring slowly to the boil and let simmer for 10 – 15 minutes, stirring occasionally. When the wine becomes syrupy, set aside from heat and stir in the honey. Let cool at room temperature. Wash the figs and place them on a serving plate, slightly open by scoring a cross on top. Spoon some mascarpone inside every fig and dust with the powder sugar. Serve with the beautiful pink syrup poured over the mascarpone.