Food & Wine
Olive Magazine

Olive Magazine July 2018

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world. In every issue: 100+ easy, stylish recipes all triple tested, 7 meals for under £35, great value restaurants, bargain travel ideas

United Kingdom
Immediate Media Company London Limited
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12 Issues

in this issue

2 min.
welcome to july

This issue of Olive is brought to you by three of the happiest letters: BBQ. I write this with a smoky aroma still lingering in my hair, a heavy dent left in my booze cupboard, and surplus coleslaw and a stack of cold bangers and burgers waiting in my fridge ready to be eaten tonight. Friends, finally ’tis the season! For those that enjoy cooking, having a barbecue is a special time. It’s about going back to basics, being outside and eating together. It’s wilder, more dangerous (beware of your eyebrows…), it’s rock and roll. There’s fire, there’s smoke, there’s spit and crackle. Essentially, it’s about as far removed from super-controlled induction and sous-vide cookery as you can get. And I love it for that. But there’s always more to learn – whether…

6 min.
supermarket awards 2018

HOW WE CHOSE THE WINNERS The Olive team chose 16 categories to showcase products that we felt are musts for the perfect summer barbecue or picnic. We invited all the big supermarkets to select the products they wanted to nominate in each category (just one entry per category, so they had to choose carefully). Each product was prepared according to the pack instructions and our expert panel of judges blind-tasted them, rating each on taste, texture and appearance. We then awarded gold, silver and bronze awards – in some categories, where the standard was high, we awarded joint winners. Look out for these Olive badges as a mark of excellence. BEST BBQ CONDIMENT 1 Asda devilish habanero chilli sauce, 90p/155ml ;OPZ›PZ›VUL›MVY›OLH[›SV]LYZ›› ^P[O›H›Z[YVUN›JOPSSP›RPJR› HUK›MPLY`›MY\P[`›UV[LZ› 2 Aldi jerk marinade, 85p/280g 7SLU[`›VM›HSSZWPJL›HUK›H›SP[[SL›Z^LL[ULZZ› THRL›[OPZ›QLYR›ZH\JL›[OL›WLYMLJ[›THYPUHKL› MVY›H›QVPU[LK›JOPJRLU›VY›JH\SPMSV^LY›Z[LHRZ›› VY›L]LU›HZ›H›KPW›VU›[OL›ZPKL› BEST BBQ BURGER 3 Waitrose black…

11 min.

Courgette flowers with ricotta and black pepper honey 40 MINUTES | MAKES 12 | EASY | V Salty ricotta, honey and black pepper are a match made in heaven, especially when paired with courgette flowers and crispy batter. Just make sure you pick out the bitter stamens from each flower. black peppercorns crushed to make 1 tsplight floral honey (such as orange blossom) 4 tbspricotta 400gparmesan (or veggie alternative) 80g, finely gratedcourgette flowers 12, stamens removedvegetable oil for deep fryingself-raising flour 75gcornflour 75gsparkling water 200ml • Heat a small pan over a medium heat and lightly toast the crushed peppercorns until fragrant. Stir in the honey and 1 tbsp of water then remove the pan from the heat and leave to infuse. • Beat together the ricotta and parmesan in a bowl, then season with…

12 min.
summer breeze

Beer-braised lamb tacos with charred green tomato salsa 5 HOURS + OVERNIGHT MARINATING + RESTING | SERVES 8 | A LITTLE EFFORT You can use regular red tomatoes for this if you can’t get green. boned lamb shoulder 1.5kgorange 1, zested and juicedlime 1, juicedground cumin 2 tspmedium chilli powder 2 tbspdried oregano 2 tspground cinnamon 1 tspsmoked paprika 1 tspgarlic granules 2 tspsea salt flakes 1 tsppale ale (such as Sierra Nevada) 200ml SALSA jalapeño chillies 4red onion 1, peeled and quarteredgarlic 2 cloves, skin ongreen tomatoes 300gcaster sugar 1 tspcoriander a small bunch, choppedlimes 2, juiced BLACK BEAN SALAD red onion 1, finely choppedblack beans 2 x 400g tins, rinsed and drainedavocados 2, dicedradishes 10, slicedlime 1, juiced TO SERVE corn tortillas 16soured cream 200g tubcoriander leaves to serve • If the lamb joint is tied, remove the…

2 min.
cool quenchers

Dark and stormy punch 5 MINUTES | SERVES 2 | EASY pineapple 150g, chopped into bite-sized pieces, plus extra to servedark rum 100mllimes 2, 1 juiced, 1 wedged to servegrated nutmeg a pinchground cinnamon a pinchground ginger a pinchfiery ginger beer to serve • In a jug, mix the pineapple with the rum, lime juice and spices, and use the end of a clean rolling pin to gentle muddle (crush) the pineapple and release some juices. • Fill two copa de balon or highball glasses with ice and divide the pineapple mixture between them. Top up with ginger beer and mix gently. Garnish with lime wedges and a slice of pineapple. Pomegranate and bourbon smash 5 MINUTES + COOLING | SERVES 2 | EASY blackberries 2 handfulspomegranate molasses 2 tbspbourbon 3 tbsphoney syrup 2 tbsp (see cook’s…

6 min.
stick ’em on!

Spiced pork and pineapple skewers 30 MINUTES + MARINATING SERVES 4-6 | EASY | GF pork tenderloin fillet 700g trimmed, cut into 3cm cubesancho chilli flakes 1 tbsp (see cook’s notes)garlic granules 2 tbspground coriander 1 tbsprice vinegar 2 tbspcaster sugar 2 tbspsriracha (or other Asian chilli sauce) 2 tbsplime 1, zested and ½ juicedvegetable oil 2 tbsppineapple 350g, cut into similar-sized cubes to the pork • Put all the ingredients, except the pineapple, in a bowl and mix really well to ensure the pork is well coated. Cover and marinate in the fridge for 2-3 hours or overnight. Marinating the pork will ensure every bite is juicy and tender when cooked. • Soak 8-10 wooden skewers in cold water for 30 minutes or use metal skewers. Remove the pork from the fridge about 20…