Читать книгу Greenfeast - Nigel Slater - Страница 11

green olives, stoned 200g

olive oil 100ml

basil 20 leaves

lemon juice 75ml

parsley leaves from a small bunch

black garlic 2 cloves

olive oil, for frying 2 tablespoons

haricot beans 1 × 400g can

fine ground polenta 6 tablespoons

eggs 2

artichokes in oil 350g

groundnut oil, for deep frying

Put the olives into the jug of a blender, then add the olive oil, basil leaves, lemon juice, parsley leaves and black garlic. Reduce to a thick purée.

Warm the olive oil in a shallow pan that doesn’t stick, drain the beans and add them to the pan, then let them cook over a moderate heat, turning occasionally, until they are lightly crisp.

Put the polenta on a large plate. Break the eggs into a shallow dish and mix the yolks and whites together lightly with a fork. If the artichokes are whole, then slice them in half. Roll each half in the beaten egg, then place in the polenta and turn over, pressing down firmly to coat evenly.

Heat the groundnut oil, add the artichokes and fry till golden and crisp. Lift each from the oil and drain briefly on kitchen paper before dividing between two plates. Serve with the crisp beans and the olive paste and, if you wish, a wedge of lemon.

• Make a black olive paste if you prefer, using stoned black olives. I would also be tempted to add a pinch of dried chilli flakes when you blend the ingredients.

• You can use breadcrumbs instead of polenta. Sieve fresh dry crumbs on to a plate and roll the artichokes in them after coating in egg.