Broiled Olives With Fennel Orange And Lavender Recipes

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES

Steps:

• Heat the broiler (to high if you have the option).
• Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
• Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
• Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

GARLIC FENNEL FLANK STEAK WITH ORANGES

Steps:

• Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
• Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
• Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
• Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
• Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

WARM OLIVES WITH FENNEL AND ORANGE

Steps:

• Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
• Soak the picholine and niçoise olives in water to cover for 10 minutes, then drain. Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes. Remove from the heat and add the vinegar. Toss to combine. Let cool slightly, then serve warm. To store, cover and refrigerate for up to 1 month. The flavor gets better with time. Rewarm to serve.

KALAMATA OLIVES WITH FENNEL AND ORANGE

Steps:

• Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
• Toss orange zest and pieces with remaining ingredients, and serve.

GRILLED OLIVE-ORANGE-FENNEL FLATBREAD

Steps:

• Dissolve the honey in 1-1/2 cups lukewarm water.
• Using a stand mixer fitted with the dough hook, mix the flour, yeast, and salt on low speed for 2 minutes.
• With the mixer running, gradually add the HONEY WATER and the olive oil.
• Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes. If the dough seems too wet, add MORE flour, 1 teaspoon at a time.
• Return to low speed and mix for 2 minutes more.
• Let the dough REST in the mixer bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the sides of the bowl.
• Lightly oil a large bowl.
• Transfer the dough to the bowl and turn the dough to coat it with the oil.
• Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.
• Using a vegetable peeler, peel four 1x4-inch strips of orange zest, avoiding as much of the white pith as possible.
• Juice the orange and reserve 1/4 cup of the juice.
• Put the orange zest in an 8-inch skillet and cover with the olive oil.
• Bring to a gentle simmer over medium-low heat and simmer until the edges of the peel start to frizzle, about 4 minutes total.
• Remove from the heat and let cool for 5 minutes.
• Remove the orange zest from the oil and drain on paper towels.
• RESERVE the orange-infused oil.
• While the oil is cooling, soak the coarsely ground fennel in the orange juice for 15 minutes.
• Drain and discard the orange juice (or use to make vinaigrette with some of the orange-infused olive oil).
• Finely chop the strips of zest and, in a small bowl, combine with the olives and soaked fennel.
• In another small bowl, mix the sea salt with the fennel powder.
• With lightly floured hands, gently deflate the dough.
• Add the olive mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture.
• Turn the dough out onto a lightly floured surface, stretch slightly to form a log, and cut into 6 equal pieces.
• Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a "belly button" on the bottom.
• Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet.
• Lightly brush each top with olive oil.
• Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.
• Meanwhile, prepare a medium gas grill fire or a charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450°F). Brush the grill grates with a stiff brush, then wipe with a lightly oiled wad of paper towels.
• On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter.
• Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the reserved orange-infused olive oil, being careful not to get oil on the baking sheet.
• Put the flatbreads oiled side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and golden brown, 3 to 5 minutes. (It seems like you could do it on top of stove.).
• Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads over the cool zone of the charcoal grill), and brush the grill-marked side with more of the oil.
• Cover and finish cooking until the bottoms are golden and the breads are cooked through, about 3 minutes more.
• Transfer the breads to a cutting board, drizzle with more of the oil, and sprinkle with the sea salt mixture-you may not use it all.
• Cut each into halves or wedges and serve warm.

WARM OLIVES WITH FENNEL AND ORANGE

Steps:

• Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
• Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.

OLIVES WITH FENNEL SEEDS AND ORANGE

Steps:

• Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD

Steps:

• Pre-heat oven to 200C/400F/Gas 6.
• Trim the feathery green fronds form the fennel and reserve for the garnish.
• Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
• Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
• Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
• Allow them to cool.
• Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
• Whisk the remaining oil with the orange juice and season well.
• Add half of the chopped mint leaves to the vinaigrette, mix well.
• Pour half the dressing over the orange mixture and gently mix.
• When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
• Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
• Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
• Great served with barbequed poultry or meats, especially Duck or Lamb.