Читать книгу Out of an African Kitchen - Nicky Fitzgerald - Страница 12

OLIVE TAPENADE

SHOP IT

1 cup pitted black olives

2 Tbsp capers

2 cloves garlic

¼ tsp chilli flakes

½ cup fresh basil

½ cup fresh parsley

2 Tbsp olive oil

PREPARE IT

Blend all the ingredients in a food processor until smooth. Refrigerate until ready to use. Will keep for up to a week.

Chef Evans makes all our soups using a good vegetable stock. As he says, ‘We need to look after our vegetarian guests.’