3. Add the our, baking powder, salt and the chopped olives to a mixing bowl and mix to combine.
Add the olive oil and gradually add up to 8 tablespoons of water to form a soft dough. Turn the
dough out onto a lightly oured work surface and knead gently until soft and smooth.
4. Divide the dough into 4 and roll out each piece to form a thin oval shape. Heat a large griddle
pan or heavy bottom frying pan until very hot. Drizzle the atbread with olive oil and place oil
side down into the hot pan. Cook for 3 minutes on each side adding more olive oil if necessary.
5. Cut the bread into triangles and serve alongside houmous.
Green Olive and Artichoke Tapenade
This makes a lovely topping for grilled crostini and can also be used to stuff or top fresh sh
before cooking.
Ingredients
• 3 tbsp. capers, drained
• 1 tbsp. fresh at leaf parsley, roughly chopped
• 1 tbsp. fresh lemon juice
• 1 tsp Dijon mustard
• 10 large pitted green olives
• 2 tsp garlic, crushed
• 350g jar marinated artichoke hearts, drained
• Grilled crostini, to serve
Method
1. Using the large tumbler add all the ingredients and securely attach the cross blade.
2. Press the CHOP button 3 times; the mixture should be a chucky texture.
3. Remove the blade, taste and adjust seasoning if necessary.
Decant into a small serving bowl and serve with grilled crostini, or use to top fresh sh
before grilling.
Rib Eye Steaks with Chimichurri Salsa
Chimichurri salsa is the most popular accompaniment for grilled meats in Argentina. It can either be
used as a marinade or a salsa. The salsa should be served cold, so make sure the garlic is very nely
crushed to avoid big chunks of raw garlic.
Serves 4
Ingredients
• 4 x rib eye steaks
• Small bunch at leaf parsley
• ½ red onion, roughly chopped
• 2 garlic cloves, crushed
• 2 tbsp. red wine vinegar
• Pinch of crushed chilli akes
• 1 tsp paprika
• 1 tomato, de-seeded and roughly
• Drizzle of olive oil
• Salt and freshly ground black pepper
Method
1. Place the parsley into the small tumbler and t with the cross blade and press PULSE until
the herbs are well chopped.
2. Add the onion, crushed garlic, wine vinegar, chilli akes, paprika and tomato and PULSE
approximately 4/5 times until the salsa is coarsely chopped. Decant into a bowl season well and
add a drizzle of olive oil.
3. Heat a griddle pan until hot. Rub the steaks with a little olive oil, season with salt and pepper
and add them to the hot pan. Cook the steaks to your liking. The steaks will feel very soft when
pressed when they are rare, so continue to cook them if you like them medium or well done,
serve the steaks with the salsa on the side.
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