Crespo Olives has created four brand new super delicious recipes that are no more than £3 per serving and less than a tenner per dish – now that’s value!!
The recipes include Warm Couscous with Halloumi, Lemon, Olives & Herb Oil; Baked Aubergine with Olive & Breadcrumb Crust; Chicken, Chorizo & Olive Stew and Pork, Potato & Olive Chermoula.
So What are you waiting for? Get stuck in!
Warm Couscous with Halloumi, Lemon, Olives & Herb Oil (£5.90 per dish / £2.95 per serving*)
Prep: 15 minutes. Cook: 5 minutes. Serves 2
- 100g cherry tomatoes, quartered
- 2 spring onions, finely sliced
- 50g pine nuts, toasted
- 70g pack Crespo Pitted Green Olives with Herbs & Garlic, halved
- Zest 1 lemon
- 100g couscous
- 1 tsp tomato puree
- 150ml hot vegetable stock
- 3 tbsp extra virgin olive oil
- 250g pack halloumi, diced
- ½ x 25g pack basil
Mix together the tomatoes, spring onions, pine nuts, olives and lemon zest in a large bowl.
Place the couscous in a medium bowl and add the tomato puree and hot stock, cover with clingfilm and leave for 5 minutes.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the halloumi cubes for 4-5 minutes until golden all over.
Fluff up the couscous with a fork and add to the cherry tomato mixture with the halloumi. Transfer to a serving plate.
Place the basil and remaining oil in a jug and blitz with a hand blender until smooth then drizzle over the couscous to serve.
Cooks tip
Try using mozzarella without any frying instead of the halloumi and serving it cold as a salad.
Baked Aubergine with Olive & Breadcrumb Crust (£4.93 per dish / £1.23 per serving*)
Prep: 15 minutes plus cooling. Cook: 45 minutes. Serves 4
- 2 large aubergines
- 2 tbsp olive oil
- 1 courgette, finely diced
- 1 red pepper, finely diced
- 2 spring onions, sliced
- 2 cloves garlic, crushed
- 1 tbsp chopped oregano
- 70g pack Crespo Pitted Dry Black Olives with Herbs, roughly chopped
- 1 tbsp sun dried tomato paste
- 30g breadcrumbs
Preheat the oven to 200oC, gas mark 6.
Bake the aubergines for 30 minutes until softened, allow to cool slightly before halving lengthways. Leaving a 1cm border around the edges, scoop out the flesh from the centre of each aubergine and set aside. Place the shells on a baking tray.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the courgette, pepper, spring onions, garlic and oregano for 5 minutes, stir in half the olives.
Puree the aubergine flesh with the tomato paste until smooth and stir into the vegetables, season well. Spoon into the aubergine shells.
Mix the breadcrumbs with the remaining oil and olives and sprinkle over the stuffed aubergines and bake for 15 minutes until golden.
Cooks tip
Ideal served with salad. A great way to use up leftover bread.
Chicken, Chorizo & Olive Stew (£6.07 per dish / £1.52 per serving*)
Prep: 15 minutes. Cook: 1 hour. Serves 4
- 1 tbsp olive oil
- 1kg chicken thighs
- 1 onion, sliced
- 1 green pepper, sliced
- 100g chorizo, sliced
- 400g can chopped tomatoes
- 100g Crespo Black Olives in Brine, drained
- 150ml chicken stock
- Chopped parsley to garnish
Preheat the oven to 180oC, gas mark 4.
Heat the oil in a large frying pan and fry the chicken thighs until browned on both sides and transfer to a casserole dish.
Add the onion, pepper and chorizo to the pan and fry for 4-5 minutes. Stir in the tomatoes, olives and stock and bring to the boil. Pour over the chicken, cover and bake for 1 hour. Serve scattered with chopped parsley.
Cooks tip
Try using chicken drumsticks or breasts instead.
Pork, Potato & Olive Chermoula (£4.01 per dish / £2 per serving*)
Prep: 15 minutes. Cook: 15 minutes. Serves 2
- 300g new potatoes, cut into bite sized pieces
- 2 tbsp olive oil
- 240g pork fillet, cut into 8 slices
- 150g cherry tomatoes
- 1 yellow pepper, diced
- Zest and juice ½ lemon
- 1 tbsp Crespo Capers or Baby Capers
- 1 clove garlic, crushed
- 1 red chilli, deseeded and finely chopped
- ½ tsp ground cumin
- ¼ x 25g pack coriander, leaves chopped, plus extra to serve
- 50g Crespo Green Olives Stuffed with Pimientos, sliced
Cook the potatoes in boiling water for 8-10 minutes until tender and drain.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the pork slices for 5 minutes, turning halfway. Add the tomatoes, pepper and potatoes to the pan and fry for a further 4-5 minutes, stirring occasionally.
Mix together the lemon zest and juice, capers, garlic, chilli, cumin, coriander and remaining oil and stir into the pan with the olives and cook for 1-2 minutes.
Serve with a little extra coriander leaves.
Cooks tip
Try replacing the pork with diced chicken breast.
