Buttered radishes with olive crumbs
- March 2015
- Makes 16
- 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.
- Vegetarian recipes
- 6.3g (3.4g saturated)
- 0.2g (0.2g sugars)
- 100g kalamata olives, stoned
- 100g unsalted butter, softened
- 16 small long radishes (breakfast radishes), with tops – see tips
- 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.
- 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.
- 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.
- 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.
- Sprinkle the dried olive crumbs on a serving platter. Put the radishes on top of the crumbs and serve.
Sprinkle leftover olive crumbs on pasta or roast lamb with garlic (adding a few
Make the olive crumbs up to 5 days in advance and keep in an airtight container at room temperature.
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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