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Buttered radishes with olive crumbs

Buttered radishes with olive crumbs

Name: Buttered radishes with olive crumbs
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: Makes 16
Cuisine: French recipes

Easy
March 2015

Easy
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

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

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

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Ingredients

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

Ingredients

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

Method

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.

www.raymondblanc.com

Method

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.

www.raymondblanc.com

delicious. tips

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

Recipe By

Raymond Blanc.

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