Olives With Orange, Fennel And Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Fennel seed,
1/4 cup: Olive oil,
2 tbsp: Long, thin shreds of orange peel
1 tsp: Hot chili flakes, (adjust to you own taste here)
2 can: Ripe green olives, drained, (each about 7-1/2 ox or 3-1/4 cups)
Directions:
I ran across the following while reading my newest copy of Sunset (Oct.
98):
This was shown as part of a meal with Crostini of Chantrelles (mushrooms),
pork roast, salad. . .it looks yummy. . .
Prep & cook time: about 10 minutes
Makes: about 3-1/4 cups; 8 servings
In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds
are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives.
Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at
room temperature. If making ahead, store airtight up to 2 weeks.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
on Sep 18, 1998, converted by MM_Buster
v2.0l.
Source from luhu.jp
98):
This was shown as part of a meal with Crostini of Chantrelles (mushrooms),
pork roast, salad. . .it looks yummy. . .
Prep & cook time: about 10 minutes
Makes: about 3-1/4 cups; 8 servings
In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds
are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives.
Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at
room temperature. If making ahead, store airtight up to 2 weeks.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
v2.0l.
Source from luhu.jp
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