Meal Planner

Tapenade

RECIPE OVERVIEW

Tapenade is a very simple olive paste, delicious to have on hand to add a touch of the mediterranean to your life.

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients

Serves: 4 people

  • 4 - Anchovies
  • 1 pinch Black Pepper
  • 500 ml Chicken Stock Cube
  • 2 - Lollipop Pork Chops
    about 450g, trimmed and cut in half
  • 1 pinch Salt
  • 3 - Shallots
    finely chopped
  • 2 tbsp Sherry
  • 25 g SuperValu Butter
  • 1 tsp SuperValu Fresh Parsley Flat Leaf
    chopped
  • 1 tsp SuperValu Fresh Thyme
    chopped
  • 200 ml SuperValu Olive Oil
  • 450 g Supervalu Tagliatelle
For the Tapenade
  • 250 g Black Olives
  • 3 cloves Garlic
  • 1 - Lemon
    half
  • 1 tbsp SuperValu Goodness Walnuts
    chopped

Method

  1. First make the tapenade. Put all the ingredients for it into a blender or food processor and blend for 2–3 minutes, until smooth. If you would like to make the paste a little looser, you can add an extra drizzle of olive oil.
  2. Spoon the tapenade into a bowl or transfer to a sterilized jar and pour 3–4 teaspoons olive oil over the top. Seal tightly and store in the refrigerator for up to 7 days.
  3. Preheat the oven to 180°C/350°F/gas mark 4.
  4. Heat 1 tablespoon of the oil in an ovenproof frying pan. Add the pork fillets and half the butter and cook over a medium heat until the meat is brown all over. Transfer the pork to a plate, cover with kitchen foil and keep warm.
  5. Melt the remaining butter in the empty pan, add the shallots and sauté gently. Add the sherry and allow to evaporate, then pour in the stock. Season with a little salt and pepper, bring to the boil, then simmer for 5–8 minutes until reduced by half. Stir in 2 tablespoons of the tapenade and the thyme.
  6. Lay the pork fillets in the pan of sauce and bake for 15–20 minutes.
  7. Meanwhile, bring a large saucepan of salted water to the boil and cook the tagliatelle until al dente. Drain, then coat with the remaining oil. 
  8. Cut the pork into diagonal slices and serve on a bed of pasta sprinkled with parsley and drizzled with the sauce.

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