Cauliflower cheese rolls
Impress guests with our creamy cauliflower cheese rolls. These easy canapés are wrapped in crunchy filo pastry and topped with sesame seeds
Deep-fried olives
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 100g pankoor coarse dried breadcrumbs
- 4 crushed juniper berries
- 160g feta-stuffed olives
- 3 tbsp plain flour
- 1 eggbeaten
- 300ml vegetable oil
For the lemon and vermouth mayo
- 2 tsp dry vermouth
- 100g mayonnaise
- 1 tsp lemon juice
Nutrition: Per serving (6, excluding mayo)
- kcal192
- fat10g
- saturates1g
- carbs20g
- sugars1g
- fibre2g
- protein5g
- salt0.9g
Method
step 1
Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.
step 2
Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they'll be very hot inside.
step 3
To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.
