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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...

Carrot Sticks with Leek

 



Ingredients

  • 250g carrots.
  • 1 leek (white part only).
  • Fresh parsley.
  • Juice of 1/2 orange.
  • Salt.
  • 1/2 teaspoon sugar.
  • Black pepper (optional).
  • 1 tablespoon apple cider vinegar.
  • Extra virgin olive oil.

Preparation

Wash the leek and slice it into rounds about 1/2 cm thick. Season with salt and pepper, then place them in the air fryer with a drizzle of oil.
Set the air fryer to 160°C for 14 minutes, stirring the slices now and then as they cook. Set aside when done.
Peel the carrots and cut them into thin sticks.
Put them in a small pot with the orange juice, sugar, salt, apple cider vinegar, and enough water to cover them.
Bring to a gentle simmer over low heat with the lid on. Let them cook for about 20 minutes until tender and most of the liquid has reduced.
Transfer the carrots to a microwave-safe dish.
Toss them with the cooked leek, chopped parsley, and a good drizzle of oil. Heat in the microwave for two minutes before serving.

Enjoy!


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