ingredients
serves 6 - 8
1/2 teaspoon cilantro seeds
1/2 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh parsley
2 garlic cloves, crushed
1 tablespoon sherry vinegar
2 tablespoons olive oil
2/3 cup black olives
2/3 cup green olives
for the marinated cheese
6 ounce goat's cheese
6 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon black peppercorns
1 garlic clove, sliced
3 fresh tarragon or thyme sprigs
tarragon sprigs, to garnish
for the salted almonds
1/4 teaspoon cayenne pepper
2 tablespoons sea salt
2 tablespoons butter
4 tablespoons olive oil
1 3/4 cups blanched almonds
extra sea salt for sprinkling (optional)
method
1. To make the marinated olives, crush the cilantro and fennel seeds with a pestle and mortar. Or, put them into a strong plastic bag and crush them with a rolling pin. Mix together with the rosemary, parsley, garlic, vinegar and oil and pour over the olives in a small bowl. Cover with clear film and chill for up to 1 week.
2. To make the marinated cheese, cut the cheese into bite-size pieces, leaving the rind on. Mix together the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese in a small bowl. Cover with clear film and chill for up to 3 days.
3. To make the salted almonds, mix together the cayenne pepper and salt in a large mixing bowl. Melt the butter with the olive oil in a skillet. Add the almonds to the skillet and stir-fry for about 5 minutes, until the almonds are golden.
4. Tip the almonds out of the skillet, into the salt mixture, and toss together until the almonds are coated. Leave to cool, then remove with a slotted spoon and store them in a jar or airtight container for up to 1 week.
Serve the tapas, arrange in small, shallow serving dishes. Use fresh sprigs of tarragon to garnish the cheese and scatter the almonds with a little more salt, if desired.
