Buttered radishes with olive crumbs

Buttered radishes with olive crumbs
  • Serves icon Makes 16
  • Time icon Hands-on time 5 min, oven time 1½-2 hours

Raymond Blanc’s vegetarian canapé recipe uses fresh spring radishes and, once you have made the olive crumb, can be prepared in five minutes.

Nutrition: per serving

Calories
59kcals
Fat
6.3g (3.4g saturated)
Protein
0.1g
Carbohydrates
0.2g (0.2g sugars)
Fibre
0.3g
Salt
0.2g
Calories
59kcals
Fat
6.3g (3.4g saturated)
Protein
0.1g
Carbohydrates
0.2g (0.2g sugars)
Fibre
0.3g
Salt
0.2g

Ingredients

  • 100g kalamata olives, stoned
  • 100g unsalted butter, softened
  • 16 small long radishes (breakfast radishes), with tops – see tips

Method

  1. To make the olive crumbs, heat the oven to 140°C/fan120°C/gas 1. Lay out the olives evenly on a baking tray and cook for 1½-2 hours until dried.
  2. Transfer the olives to a chopping board, then chop finely into crumbs. If the olives are still a bit wet inside, put them back in the oven for 10 minutes or so until dry.
  3. Put the butter in a heatproof bowl over a saucepan of simmering water and whisk briefly with a balloon whisk until it resembles a thick, pale sauce. Put the butter in a very small, deep bowl or coffee cup. Hold one radish at a time by the stalk and dip the root end into the butter to halfway up the radish.
  4. Put the dipped radishes on a flat plate, sprinkle with a little salt, then leave for a few minutes for the butter to cool and firm.
  5. Sprinkle the dried olive crumbs on a serving platter. Put the radishes on top of the crumbs and serve.

www.raymondblanc.com

delicious. tips

  1. Sprinkle leftover olive crumbs on pasta or roast lamb with garlic (adding a few
    chopped anchovies).

  2. Make the olive crumbs up to 5 days in advance and keep in an airtight container at room temperature.

  3. Raymond’s tip: I’ve used French breakfast radishes here as they’re elongated and better for dipping. Make sure the radishes are dry before you dip them, or the butter won’t stick. You could add 1 tsp smoked paprika to the butter to give the radishes a little spice and a wonderful smoky flavour.

Recipe By

Raymond Blanc.

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