Best 7 Green Olive And Coriander Relish Recipes

CORIANDER AND GREEN OLIVE HUMMUS RECIPE

Steps:

• Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
• Blitz in short bursts, pushing the mixture down when needed until everything is combined.
• Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
• Serve in a bowl topped with olives.

GREEN OLIVE AND CORIANDER RELISH

Steps:

• In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

GREEN OLIVE RELISH (BASIC)

Steps:

• MIx all ingredients -- and let the flavors meld for a couple of hours before serving.
• Must be served at room temperature.
• Things that I like to add in (not necessarily at the same time).
• anchovies.
• garlic.
• crushed red chili peppers.
• Serve with pita chips, sliced and toasted baguette or bread sticks!

CHICKPEA RAGOUT

Steps:

• 1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
• 2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
• 3. While the chickpeas cook, prepare the couscous according to package directions.
• 4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

Steps:

• In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.

CORIANDER RELISH

Steps:

• Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.

SLOW-COOKED COLLARD GREENS IN OLIVE OIL

Steps:

• Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
• Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1-1 1/2 hours.
• Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.