makes
30
prep
35 minutes
cook
15 minutes
difficulty
Mid
makes
30
serves
preparation
35
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Sandhurst Olives
episode • The Cook Up with Adam Liaw • cooking • 21m
G
episode • The Cook Up with Adam Liaw • cooking • 21m
G
Ingredients
- 30 pitted queen green olives
- 150 g smoked feta cheese
- 30 g grated parmesan cheese
- ½ lemon, finely grated zest
- 1 tbsp chopped parsley
- 100 g plain flour
- 2 eggs
- 150 g fine breadcrumbs
- 1 litre vegetable or sunflower oil, for shallow frying
Instructions
- Drain the olives on a piece of paper towel to remove the excess brine.
- In a bowl, mix the smoked feta, parmesan cheese, lemon zest and chopped parsley until you get a semi smooth paste. Place the mixture into a piping bag fitted with a 1 cm plain nozzle. Pipe a little mixture into each olive and set aside.
- Place the flour in a shallow bowl, the lightly beaten egg in another and the breadcrumbs in a third bowl.
- Heat the oil for shallow frying in a deep, heavy–based pan to 180°C.
- Working one at a time, dust the olives in flour, dip in egg and toss to coat in the breadcrumbs. Dip the olives in the egg again and coat in the breadcrumbs, then place on a tray lined with baking paper.
- Fry the olives for 1–2 minutes or until light golden, then drain on a piece of paper towel. Work in small batches so you don't overcrowd the pan.Serve warm.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sandhurst Olives