It gives me great pleasure to introduce you to Ian Curley one of the amazing people I met on my first ever Cobram Estate Harvest trip in 2017. He has become a friend and has been very generous in sharing his talents and foodie knowledge with me ever since as well as hosting all the Insider winners to Harvest in 2018 to a fantastic dinner at one of his many establishments at French Saloon. That evening in fact should end up as a completely different article for your drooling pleasure, as the food was FANTASTIC. If you are in Melbourne, you really need to go! But I digress.
Ian recently purchased his first Thermomix and asked me if I knew how to get some free recipes...I said I might know a place!! He is still playing around with it and we had a great day shooting in his beautiful home in Brighton (*location home goals!!) It was a great day.
This is recipe one. Simple but so delicious. And really fantastic to use for all sorts of things other than just on toast. Listen carefully to the video to hear all the suggestions! And then of course, go make and...Enjoy.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams green pitted olives
- 4-5 cloves Confit Garlic Recipe
- 6-8 guindilla peppers
- 2 Tablespoons Capers
- 3-4 Anchovies plus some more for serving
- Extra Virgin Olive Oil (EVOO) As needed BUY
Do
- 1
Place all ingredients except EVOO into Thermomix bowl and blend 5 sec/speed 6. Scrape down and repeat.
- 2
Stir the EVOO through. Don’t use a cheap replacement, please use Cobram EVOO. There is no other replacement!
More
Serve on sourdough toast with a piece of anchovy fillet on top of each piece if desired. Or use as part of a cheeseboard, as a rub for protein, add thin it down with EVOO and toss through some salad greens. YUM.
