Our top 3 of 7 Olives recipes
- Beef Olives
- Beef Olives
- Spanish Green Olives, Sesame Seeds, Lemon Juice and Mint
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- 1 packet sausage meat
- 4 fillets frying steak
- 1 jar oxo gravy
- 1. Cut a corner of the sausage meat packet. and squeze out 4 sausage size pieces of the meat.
- 2. Bash the frying steak using your rolling pin and wrap around your sausage meat.
- 3. Place your 4 beef olives into a deep baking tray and fill up with gravy(i use oxo).
- 4. Cover with foil and cook in the oven for 45 mins at 200 or gas mark 5.
- 5. Serve with creamy mash, peas and gravy.
- This is a realy filling dinner.
- NO OLIVES REQUIRED!
- 4 x 170g Topside of beef
- 30g Butter - melted
- 60g Breadcrumbs
- ½ tsp Fresh chopped thyme
- 1tsp Fresh chopped parsley
- 1 tbsp Cooked bacon - finely chopped
- 1 Egg - lightly beaten
- 60g Fat - dripping or sunflower oil
- 1 Onion - finely chopped
- 1 Carrot - finely chopped
- 1 Clove of Garlic Crushed
- 1Tbsp Tomato puree
- 125ml Red wine
- 1 litre Beef stock
- Pound the slices of topside out evenly between two sheets of cling film.
- Combine the melted butter, breadcrumbs, herbs, bacon, beaten egg and mix thoroughly.
- Spread a quarter of the breadcrumb mixture onto each flattened slice of meat and season with salt and freshly ground pepper. Starting at one end, roll up each slice to enclose the stuffing and tie with thin kitchen string to hold the rolls together, or thread on to skewers.
- Preheat the oven to 170C/gas 3.
- Heat the fat/oil in a heavy based ovenproof casserole. Fry the beef olives in the hot fat to colour them, then remove them from the pan.
- Add the chopped onion and carrot to the pan and fry until lightly browned. Add the garlic and the tomato puree and cook for 1 minute. Stir in the red wine and cook until reduced by half.
- Return the beef olives to the pan and pour in the stock. Bring to the boil, cover with greaseproof paper and a lid, put into the oven and cook for 1-1½ hours, until tender.
- Remove the beef from the cooking liquid and leave to rest while you reduce the sauce. Cook the sauce over medium heat, uncovered, until reduced and thickened to the desired consistency. Pass the sauce through a sieve and season to taste.
- Remove the string/skewers carefully and serve, pouring the thickened sauce over the meat. Very good with saute potatoes and fine green beans.
Spanish Green Olives, Sesame Seeds, Lemon Juice and Mint
Views 53, Added Fri Aug 10 2012
- 1 jar or tin of green Spanish olives
- 100ml of mild Spanish olive oil
- 1 tbsp of sesame seeds
- 1 lemon
- 3 sprigs of mint
- 3 sprigs of thyme
- Drain the Spanish olives from the brine and place them in a bowl with the Spanish olive oil. In a small pan, toast the sesame seeds over a high heat for one minute, stirring constantly. Add the hot seeds to the bowl. Rub the herbs between your hands and add them to the bowl. Dress with the juice of the lemon (you can even use the zest - the most aromatic part). Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge in a tightly sealed container for up to two weeks.