Crispy olives and smoked almonds
Andy Appleton is the former Head Chef of Jamie Oliver’s Fifteen Cornwall, relinquishing his post of nine years to start his own venture with his partner Lyndsey, a restaurant called Appleton’s at the Vineyard. These nibbles, a popular favourite at Appleton’s, are not quite what they sound! Perfect for sharing, these bite-size morsels pack a flavoursome punch and a satisfying crunch.
- Andy Appleton
Prep time: 20 minutes
Cooking time: 3 minutes
- 1 pack big green queen olives, pitted
- 1 bag of smoked almonds
- 100g plain white flour
- Two eggs, beaten
- 100g panko breadcrumbs
Firstly, stuff each of your olives with a smoked almond. Then create the crispy outer layer using the pane method. You will three clean shallow bowls or trays. Put your flour in the first tray, beaten egg in the second and breadcrumbs in the third.
First roll the olive in the flour, making sure it is well coated. Shake off any excess and then coat in the egg mix, again making sure it is evenly coated. Finally roll into the panko breadcrumb until the olive is coated in the breadcrumb. This is pane!
If you would like a really crisp coating to your olive, and we recommend this, repeat the flour and egg process for a second time before you breadcrumb. Your olives are now ready to pop into the deep fryer until the breadcrumbs are browned. Season with a little salt and serve.