Fried tortillas with tapenade
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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To make the tortillas, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended!)
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Carefully place the tortilla triangles into the oil and deep-fry until golden, then carefully remove with a slotted spoon and drain on kitchen paper.
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To make the tapenade, place all of the tapenade ingredients into a food processor and blend to a coarse paste.
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To serve, place the tapenade in a small bowl in the centre of a plate with the tortilla crisps around. Garnish with the lemon wedge and a flatleaf parsley leaf.
Ingredients
For tortillas
- 500ml/18fl oz vegetable oil
- 2 ready-made flour tortillas, cut into triangles
For the tapenade
- 100g/3½oz black olives, stones removed
- pinch dried chilli flakes
- 2 tsp chopped fresh coriander
- 2 tsp chopped fresh chives
- 2 tsp olive oil
- 1 tsp tomato purée
- 1 garlic clove
- ½ tsp Tabasco sauce
- ¼ lemon, juice only
- salt and freshly ground black pepper
To garnish
- lemon wedge
- fresh flatleaf parsley leaf
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