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Salt-Cured Black Olives in a Bag

ingredients 2kg fresh black olives. 1/2kg coarse salt. 1 orange (optional). extra virgin olive oil. preparation Start by rinsing the olives well under cold water, then dry them thoroughly with a clean kitchen towel. This is important because any moisture will interfere with the curing process. Mix the olives with the salt in a large bowl, making sure they're evenly coated. Pour everything into a sturdy plastic bag and seal it tightly with a clip or tie. Lay the bag flat in a shallow tray or dish (it might release a bit of liquid as the olives cure), and tuck it away in a kitchen cupboard or pantry. Somewhere dark and cool works best. Every 3 or 4 days, flip the bag over without opening it. This helps the salt work its way around all the olives. Keep this up for 4 weeks from the day you started. After the month is up, your olives will look nicely wrinkled and feel firmer. Rinse them under fresh water and place them in a bowl. Cover them completely with clean wa...

Baby Squid in Tempura



Crispy on the outside and tender on the inside. These baby squid were quite small, so I cooked them whole. If you find larger ones, just cut them into pieces.

Ingredients

  • 1 kg baby squid.
  • All-purpose flour.
  • Cornstarch.
  • 1 whole egg.
  • 100 ml sparkling water.
  • 1 teaspoon baking powder.
  • Salt.
  • Olive oil.

Preparation

  1. In a bowl, whisk together the egg, sparkling water, salt, flour, and cornstarch. Use equal parts flour and cornstarch — start with two tablespoons of each, then gradually add more until the batter starts to thicken nicely. Set aside.
  2. Pat the squid dry and place them in a bag with some flour. Tie it closed and give it a good shake so the squid get evenly coated with flour.
  3. Dip them in the batter and fry in very hot oil in a deep pan. Let them drain on paper towels for a few minutes before serving.

Notes

Instead of bottled sparkling water, regular water with one of those effervescent powder packets works just as well.
Since this recipe uses cornstarch, it's suitable for those with celiac disease — just make sure your baking powder is also gluten-free.


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