Buttered radishes with olive crumbs

  • Portion size: Makes 16
  • Hands-on time 5 min, oven time 1½-2 hours
  • Difficulty: easy
Recipe by: Raymond Blanc

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

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Ingredients

  • 100g kalamata olives, stoned
  • 100g unsalted butter, softened
  • 16 small long radishes (breakfast radishes), with tops – see tips
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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.
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  5. 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.
  6. Sprinkle the dried olive crumbs on a serving platter. Put the radishes on top of the crumbs and serve.

www.raymondblanc.com

Nutrition

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

Quick wins & tips

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

Make Ahead

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

Cook smarter

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.

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