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Archive of BBC Food Recipes

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


  1. 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!)

  2. 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.

  3. To make the tapenade, place all of the tapenade ingredients into a food processor and blend to a coarse paste.

  4. 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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