1 x 2,5kg chicken
1/2 cups Mardouw Premium black olives, pitted
5 tablespoons Mardouw Premium Extra Virgin Olive Oil
1 clove garlic, finely chopped
leaves of 5 sprigs thyme
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
1/2 cup white wine
2 teaspoons butter
extra salt and pepper
Heat oven to 200 ° C. Place olives into chicken. Place chicken in roasting pan and roast for 1 ¼ hours. Place chicken on serving platter, spoon olives around. Place roasting pan on the hot plate and add wine and butter. Beat with hand mixer until butter is melted and starts cooking wine. Season lightly with salt and pepper. Pour over chicken or serve separately in a sauce dish.
1 1/2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup Mardouw Extra Virgin Olive Oil
1/4 cup wine (white or rosé)
Preheat oven at 180 ° C. In a large bowl mix with a wooden spoon the olive oil and wine. In a smaller bowl mix the flour with the baking powder and salt. Add gradually the flour mixture to the olive oil mixture. Mix with spoon until you have a soft dough.
Put the dough in the refrigerator for 15 – 20 minutes.
Take about a teaspoon of dough and roll with your hands and shape in thin rings. Bake in the oven for about 12 – 15 minutes, until golden. Makes about 30 cookies.
*You can add olive paste for additional flavour.
- 375g Couscous
- 375ml Chicken or Vegetable Stock
- 1/2 Butternut diced
- 200g Shitake Mushrooms chopped
- 1 tim Chick Peas drained
- 125g MARDOUW Kalamata Olives
- ±100ml Greek Salad dressing
- Handful Red, Green and Yellow Peppers chopped
- Salt & Pepper to taste
- Parsley to garnish
Mix couscous and salt & pepper in bowl. Pour stock over couscous; leave for 5 minutes. Stir with fork until grains are loose. Drizzle olives, butternut, mushrooms and peppers with 1/2 Greek Salad dressing. Bake in oven until tender.
Mix all the ingredients together with couscous. Drizzle remainder of salad dressing over couscous. Garnish with parsley ….. and enjoy!
An easy dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (finger food and appetizer) to share with family and friends. Warm potato is ideal when combined with MARDOUW’s extra virgin olive oil as it immediately releases all the rich aromas and fruitiness of a high quality extra virgin olive oil!
1/2 Cup MARDOUW’s Extra Virgin Olive Oil
1/2 kilo waxy potatoes (about 4)
10-12 cherry tomatoes
1 large red onion, coarsely chopped
1 cup shelled peas (frozen are ok), defrosted,
4 Τbsp. Water,
3 to 4 Tbsp. red wine vinegar,
Salt and fresh ground pepper to taste,
3 Tbsp. fresh dill
Rinse and scrub the potatoes. Do not peel. Bring them to a boil over high heat in a large pot of lightly salted water. Reduce the heat and simmer until the skins begin to burst open and the flesh is tender, or 30 to 35 minutes. Remove, drain and set aside until cool enough to handle. While the potatoes are boiling, heat 1 tablespoon MARDOUW extra virgin olive oil in a non-stick skillet and sauté the cherry tomatoes until their skins wrinkle and char lightly. Season with salt and remove. Sauté the frozen peas in the same skillet, adding 4 tablespoons water. Remove and drain. Peel the potatoes when they are still warm and cut into quarters or sixths. Place in a serving bowl. Add the onions, tomatoes and peas to the potatoes. Pour in the olive oil and vinegar, season with salt, pepper, and dill, toss gently, and serve immediately.
1 cup vodka
2 1/4 cups tomato juice
2 Tbs. balsamic vinegar
1 Tbs. prepared horseradish
1 tsp. Worcestershire sauce
4 dashes of Tabasco sauce
1/4 tsp. celery salt
Juice of 2 limes
Freshly ground pepper, to taste
4 cherry tomatoes for Garnish
Celery for Garnish
Ice cubes as needed