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My Guilty PleasureOpen Ham, Mozzarella & Olive Tapenade Sandwich Crisp toasted bread brushed with olive oil, layered with savoury olive tapenade, smoky ham, creamy mozzarella and delicate slices of red onion. Perfect for lazy lunches, platters or an easy light supper. Ingredients • 4 slices bread of your choice • Olive oil, for brushing • 4 tablespoons olive tapenade (homemade or shop bought) • 8 slices ham • 200g sliced bandini mozzarella • ½ small red onion, very, thi nly sliced • Freshly ground black pepper • Fresh basil or rocket, optional Method1. Preheat the oven grill or a sandwich press. 2. Brush both sides of the bread lightly with olive oil. 3. Toast lightly until just golden and crisp around the edges. 4. Spread each slice generously with olive tapenade. 5. Top with slices of ham and mozzarella. 6. Add thin slices of red onion over the top. 7. Season with black pepper. 8. Return to the grill for a few minutes until the mozzarella begins to melt. 9. Finish with fresh basil or rocket if using. 10. Serve warm with salad, crisps or a bowl of soup.
Open Ham, Mozzarella & Olive Tapenade Sandwich
Ruan Nel and Dan du Plessis talk all things game day and a potential record-breaking weekend.
A deeply comforting fish pie with smoky haddock, tender hake and rich Norwegian salmon, all tucked beneath creamy mashed potato with hints of herbs and gentle warmth. Proper old-fashioned comfort food. The Aromatic Poaching LiquidIngredients400 grams smoked haddock 400 grams firm white fish such as hake or kingklip, cubed 200 grams Norwegian salmon, cubed 500 millilitres milk 1 bay leaf ½ onion, sliced 1 small carrot, sliced 1 celery stalk, sliced Few parsley stalks Black pepper For the Fish Filling Ingredients 40 grams butter 1 onion, finely chopped 2 leeks, washed and sliced 2 garlic cloves, crushed 40 grams flour 1 teaspoon Dijon mustard 2 tablespoons chopped parsley 1 tablespoon chopped dill or chives Salt and black pepper to taste Juice of half a lemon For the Mash Topping Ingredients 1 kilogram potatoes, peeled and chopped 80 grams butter Splash of warm milk Salt and pepper Handful grated cheddar cheese for topping (optional) Method Prepare the Fish Place the smoked haddock, hake and salmon into a large pan. Add the milk, bay leaf, onion, carrot, celery, parsley stalks and black pepper. Bring gently to a simmer and poach very softly for about 6 to 8 minutes until the fish is just cooked. Carefully remove the fish and set aside. Strain the poaching liquid and keep it for the sauce. Flake the smoked haddock into chunks and gently break up the hake and salmon. Remove any skin or bones. Make the Mash Boil the potatoes in salted water until soft. Drain well and mash with butter and a splash of warm milk. Season with salt and pepper. Set aside. Make the Filling Heat the butter in a large pan. Add the onion and leeks and cook gently until soft and sweet. Add the garlic and cook for another minute. Stir in the flour and cook for 1 to 2 minutes. Slowly pour in the reserved poaching liquid, stirring continuously until smooth and creamy. Stir in the Dijon mustard, parsley and dill or chives. Add the lemon juice and season carefully with salt and black pepper. Remember the smoked haddock already adds saltiness. Fold the fish gently into the sauce. Assemble the Pie Spoon the fish mixture into a large ovenproof dish. Top with the mashed potato and fluff the surface with a fork. Sprinkle with grated cheddar if using. Bake at 190 degrees Celsius for 25 to 30 minutes until golden and bubbling. Allow to stand for 5 minutes before serving. Jenny Tip A little smoked haddock goes a very long way in flavour. Mixing it with hake and salmon gives you the perfect balance of richness, smokiness and beautiful texture without overpowering the pie.
Cooks playground - Smoky Haddock Fish Pie
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The Cooks Playground with Jenny Morris