Olive and dill pickle canapés

An easy way to impress your guests.
 
recipes, olives, starters
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Recipe from: 11 June 2015
Preparation time: 10 min
 
 

Ingredients

 
  • olive tapenade
  • savoury biscuits
  • Dill cucumber pickle sliced into ribbons
  • cracked pepper
  • a few baby tomatoes, seeded and cut into thin strips
  • creamy mayo mixed with a little brine from a jar of capers
 
 

Method

 

Smear tapenade on to savoury biscuits, add slim ribbons of dill pickle and a dollop of caper mayo, and top with a sliver of tomato. Season lightly with cracked pepper.

Recipe reprinted with permission of Tony Jackman.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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