Steemit ironchef 2018 act 01 round 01 : Olive oil panna cotta; Olive biscuit crumbles; Olive paste flatbread; Green olive, chilli and coriander chutney

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So no surprise here when I say it was impossible finding olives as we know them! I did however manage to order a black olive paste online, which who knows how, arrived on time! And green candied olives which I thought were strange mini plums initially- well I learnt something new! China loves to candy every type of fruit and vegetable so why should olives me excluded from the candying process?!
Thank goodness I have easy access to extra virgin olive oil!

I would like to thank @progressivechef for once again arranging such a great competition that brings all of us Steemian foodies together- if you love food and are a Steemian then come on board for SIC 2018!

So what did I decide to make for this week with my limited supply of olives?...

Olive oil panna cotta; Olive biscuit crumbles; Olive paste flatbread; Green olive, chilli and coriander chutney

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Olive oil panna cotta

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For the panna cotta, I heated 600ml milk, 3g agar powder, zest of 1 lemon and a pinch of both salt and sugar (was stuck on whether to go for sweet or salty so thought I'd make it a neutral flavour by mixing it up a little!) and waited until the agar had fully dissolved. I then waited for the mixture to cool slightly before adding 50ml extra virgin olive oil to get as much flavour from the oil as possible. The mix was then poured into moulds and refrigerated for a minimum of 2 hours.

Olive paste flatbread

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So I could only get hold of this moderately salty black paste and I thought a nice stable little cracker would be a perfect way to utilise this ingredient.

So I made a dough kneading together 200g brown wheat flour, 10ml water, 1tbsp of the black olive paste and 3tbsp olive oil. I then rolled out thinkly, cut into lengthy strips and baked at 220C for 10 minutes (flipping over halfway through) until the crackers were crisp and dark golden brown in colour.

Green olive, chilli and coriander chutney

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My gran always used to make this 'chutney' when I was a child and I still remember the strong taste of fresh green chilli and coriander. It was used more as a dip rather than in the sense of a chutney, but I can't call it anything else, blame her! She also used to blend in some apples from her garden to add a wonderfully sweet undertone and it was at this point that I thought, ah, maybe these candied olives might work in here. The texture of the candied olives was a tad too firm so I softened them first in boiling water before adding them to a blender with a handful of fresh coriander, 10 fresh green chillies (yes I was very used to my gran's spicy food!), salt and a smidgen of yoghurt to give it that bit of creaminess.

Once blitzed, it's ready- best served chilled in my opinion.

Olive biscuit crumbles

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For these soft, golden, cookie-type biscuits, I combined 10g plain flour, 1 egg, 50ml extra virgin olive oil and a pinch of salt to make a soft dough, which I then rolled out, sliced with a cookie cutter and baked at 180C for 15 minutes until golden. I then crushed into crumbs using a wine bottle!

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Hi @progressivechef, hoping this entry isn't too late? I saw your post this morning as I woke up and panicked after my late night photo shoot of olives took place! I noticed in the new rules you mentioned that the deadline for posting is Friday before you announce the new theme of the week, is that still the case? Or is it same as last year for Thursdays at 10pm?

Ps- Apologies that there aren't as many photos or ingredients highlighted as per usual because I didn't want to leave it any longer to enter my post, but next week's will be better!

Excellents!

Thank you so much @marzi :-)

What a beautiful plate!

Thank you :-)

Beautiful plate, the "Chutney" sounds intruiging ...I love spicy !

Ha thank you @globaldoodlegems- wish my boyfriend thought the same about spicy food!

I want all of this! especially those crumbs! Also, your gran and I are on the same page when it comes to chillis and spice! Bring on the heat!!

Ha I love your love for spice! I was just saying that I wished my boyfriend had the same love for it but he can’t handle so much chilli dammit!

Awesome @foodflaneur I love your recipe
beautiful pics
have a nice night

Thank you so much :-)

Hello my friend! First of all welcome on board SIC 2018! Wish you a great season ahead!
Don't worry my friend, your entry is valid and I can understand how busy we can be sometimes! Anyway great entry as usual coming from you!
Concerning the deadline, you can send your entry until I post the new theme.

Thank you @progressivechef and many thanks for placing me in the top 7, what a delight it was to wake up to the results of the first 2018 SIC :-) Sorry for the delay in response, I just returned to London from china for a short break so it’ll be a busy few weeks here but I’ll keep going with SIC!

Congratulations to your well deserved win!

Thank you :-)

That whole idea of candied olives is a surprise. I'd like to taste those! I'd like to try that panna cotta, too. I've had some olive oils that were so bright and fruity, I bet they would be good in your panna cotta. So creative! And as always, so artistic! Happy cooking!

Thank you, such a pleasure to be referred to as artistic :-)

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