The Crew's favourite Tapas

Chef Kelly makes Lucian, Tiff & Mo’s favourite tapas!

Ingredients:

  • 1 cup green olives, pitted
  • ½ cup flour 
  • 1 egg, beaten
  • ¾ cup panko breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp black pepper
  • Oil for frying 

To serve:

  • tzatziki 
  • lemon wedges 
  • freshly chopped parsley

How To Make  Deep Fried Olives and Marinated Tomato & Feta Crostini

 

 

  1. Heat oil a saucepan, then drain and pat the olives dry with a paper towel to help the coating stick. 
  2. Place flour in one bowl, beaten egg in another, and mix breadcrumbs with garlic powder, paprika, and black pepper in a third bowl. Roll each olive in flour, dip into the beaten egg, then coat in the breadcrumb mixture. Press lightly to ensure the coating sticks. 
  3. Carefully drop olives into the hot oil in batches, frying for about 1–2 minutes or until golden brown and crispy. 
  4. Use a slotted spoon to transfer them to a paper towel-lined plate. Serve warm with your favourite dipping sauce.

Ingredients:

 

For the marinated tomatoes:

  • 1 cup cherry tomatoes, halved
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • ¼ tsp salt
  •  ¼ tsp black pepper
  •  ¼ tsp chili flakes (optional)


To serve:

  • 1 baguette, sliced
  • 2 Tbsp olive oil
  • 1 – 2-disc feta cheese, crumbled 
  • Fresh basil or parsley

 

How To Make Marinated Tomato & Feta Crostini’s

  1. In a bowl, mix cherry tomatoes, olive oil, balsamic vinegar, garlic, oregano, salt, pepper, and chili flakes. 
  2. Let sit for at least 15 minutes to develop flavour, meanwhile preheat the oven to 180°C. 
  3. Brush baguette slices with olive oil and place them on a baking tray. Toast for 8–10 minutes or until golden and crispy. 
  4. To assemble the crostini’s, spoon marinated tomatoes onto the bread, sprinkle over feta cheese. Garnish with a drizzle of olive and fresh herbs.

Ingredients:

 

Ingredients

  • For the Grilled Prawns:
  • 500g prawns, peeled and deveined
  • 3 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp fish spice
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)


For the Spicy Avocado Dip:

  • 2 ripe avocados, peeled and pitted
  • 1 small garlic clove, minced
  • 1 small red chili, deseeded and finely chopped
  • 2 Tbsp lemon juice
  • 3 Tbsp double thick plain yoghurt
  • Salt to taste
  • Fresh coriander, chopped

How To Make Lucian’s Lemony Grilled Prawns with Spicy Avocado Dip

  1. In a bowl, combine minced garlic, lemon zest and juice, olive oil, smoked paprika, salt, and black pepper. Mix well. Add the prawns to the marinade and toss to coat evenly. Let them marinate for a minute (don’t marinate too long, or the acid from the lemon will start to cook them).
     
  2. In a blender or food processor, combine the ripe avocados, garlic, chili, lime juice, and Greek yogurt Blend until smooth and creamy. Taste the dip, then season with salt to taste. If you want extra heat, add a pinch of cayenne pepper.

  3. Preheat your grill or grill pan to medium-high heat. Thread the marinated prawns onto skewers (if using) or simply place them on the grill. Grill the prawns for 2-3 minutes per side until they turn pink and are slightly charred but not overcooked.

  4. Spoon the spicy avocado dip into shot glasses, add in the prawn skewer and garnish fresh herbs.