Crespo Olives has teamed up with Hans Hungry and Girl Cooks Boy Bakes to create two brand new recipes.
Both recipes are easy and simple to make, and use a lot of store cupboard ingredients. There’s a hearty one pot wonder in the style of a Mediterranean Orzo Chicken with Black Olives, to a light and zesty bake with this Tomato, Feta and Butter Bean Bake with Olive Pangrattato.
Crespo, the UK’s favourite brand of jarred olives*, makes a delicious, healthy addition for those looking to addsome Mediterranean flavour to their diet. Bursting with natural goodness, they contain vitamin E, which helps to maintain healthy skin, eyes and strengthen the body’s immune system. They are also a good source of dietary fibre, helping to keep you feel fuller for longer.
Tomato, Feta and Butter Bean Bake with Olive Pangrattato by Hans Hungry for Crespo Olives
Serves 2-3
Prep time: 5 minutes
Cook time: 25 minutes
1 200g block of feta cheese 400g jarred butter beans 200g quality cherry tomatoes 3 tablespoons of olive oil
1 garlic clove
1tsp dried oregano 15g fresh basil
1 lemon
2 tablespoons of Crespo Black Olives in brine 50g coarse breadcrumbs
Salt and pepper
Options to serve
A fresh rocket salad + lemon juice
- Preheat the oven to 180C. Add the block of feta (whole) to a baking dish and scatter over the cherry tomatoes. Sprinkle over the oregano, throw in the garlic clove and drizzle everything with olive oil. Season with salt andpepper and roast in the oven for 15-20 minutes.
- Meanwhile, heat a pan with one tablespoon of oil over a medium heat. Once hot, add the breadcrumbs and toast for 4-5 minutes until golden, stirring frequently. Slice the olives and throw these into the pan along with the zest of ½ a lemon. Stir everything together then remove from the heat and set aside.
- Once the tomatoes are nicely charred and the feta looking a little squidgy, remove from the oven. Pour thebutter beans into the dish and gently stir through the cheese and tomato juices, lightly crushing the feta as you go but still keeping some in larger chunks.
- Tear half of the basil into the dish and stir.
- Divide the bake into serving dishes. Top with the remaining basil leaves and sprinkle over the golden and crunchy olive pangrattato.
Cooks notes
Serve with a rocket salad with a squeeze of lemon juice for some freshness.
Mediterranean Orzo Chicken with Black Olives by Girl Cooks Boy Bakes for Crespo Olive
Serves 2-3
Prep time: 10 minutes
Cook time: 50 minutes
2 Large Chicken Legs 250g Orzo Pasta 450ml Chicken Stock
Crespo Pitted Dry Black Olives with Herbs 1 red pepper
1 green pepper
1 red onion
3 cloves of garlic
Oregano, Dried sage
Smoked paprika Fresh Lemon Slice Salt and Pepper
- Start with mixing 1 teaspoon of the following in a large bowl (dried sage, oregano, smoked paprika, salt and pepper). Then add the chicken skin side down to an oiled cast iron pot to brown off. Cook for 6-8 mins until theskin is golden. Then remove the chicken from the pot and set aside.
- Add sliced peppers, sliced onions and garlic and cook with the lid on a lower light for 10 mins to soften.
- Pour in Orzo followed by 450ml chicken stock and a can of chopped tomatoes followed by 1 teaspoon of thefollowing (dried sage, oregano, smoked paprika). Add Crespo olives and fresh lemon slices.
- Place lid back on and cook on 200 degrees celsius for 30 mins. Leave to rest for 5 mins before serving so the Ozo can absorb the rest of the juices.
For more information visit www.crespo-olives.co.uk or www.facebook.com/CrespoOlivesUK