CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
One of the interesting ingredients in exotics are Olives! Spain is the world’s largest producer of olive oil while Italy is the second, Olives are rich source of oils, minerals and vitamins A, E, K and B while olive oil is also rich in polyphenols, natural anti-oxidants, healthy monosaturated fats and oleic acid, such as Omega-6 and Omega-3. It helps to prevent coronary heart disease, lower cholesterol and blood pressure, reduce ageing effect, strengthen the immune system, protect from the damaging effects of free-radicals and more.
Olive branch is a symbol of peace. People were using olive branch during the history to declare truce by giving it to their enemies. Olive branches were also used for crowning of the champions in the Olympic Games in the past. This tradition was revived during the Olympic Games in Athens in 2004.
Olives are not edible, green or ripe, and must be treated and cured in brine or dry salt before being edible and being used in recipes and cooking. They must be processed to remove the bitter glucoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled. The largest type of olive is called a ‘donkey olive’. The smallest is known as a ‘bullet’
In an endeavour to get olives more adaptable into Indian cooking I did try out many a few experiments and ideas using olives in our upma, olives in a pao bhaji, olives in palak paneer, olive chicken tikka masala, olive and soya keema pulao, schezuan olive dal tadka and many more!
Here are a few of my favorite recipes with olives- simple to make and great to relish!
CHICKEN OLIVE MELANGE
Ingredients
500 g chicken breast/leg pieces, de-boned.
For the marination
2 tsp olive oil
1 tsp lime juice
½ tsp mustard paste
Pinch of mixed herbs
2 tsp white wine-optional
For cooking
2tsp Oil/olive oil/ butter
1-2 no Bay leaf
4-5 no Peppercorns
1 tsp sliced Garlic
1 med sized Onion chopped
2-3 baby brinjal cubed and fried
5-6 black olives
5-6 green olives
Salt and pepper to taste
½ cup tomato puree
1 tsp maida
Water/stock as needed to cook
2 tsp parsley, chopped
Method
Pre-prep all the ingredients for the olive and chicken combo recipe. Clean, wash and cut the chicken pieces, remove the skin ideally and de-bone as well if desired. In a mixing bowl combine together the ingredients listed for the marination, add the chicken pieces into it, mix and keep refrigerated for 20 mins. Heat 2 tsp of oil in a pan and saute the chicken pieces for 1-2 mins just to seal in the juices and give the outer look a nice crusty color, remove and keep aside. Now heat oil/butter in a pan add in bay leaf, peppercorn, garlic, onion, saute for a few seconds and add in the celery, tomatoes, salt, pepper, herbs, and add in little maida/flour and saute for 15-20 seconds, add in the tomato puree, little chicken stock or water and bring it to a boil. Add in the seared chicken pieces and little white wine if desired at this stage as well and allow the chicken pieces to simmer and cook for 10-12 mins, check for liquid and add more if saucy texture is desired, add in the fried brinjal, olives and a few fresh herbs to taste and cook for another 2-3 mins, serve hot with french bread.
CHICKEN OLIVIETTE SALAD
Ingredients
For the base of the salad
1 cup assorted lettuce leaves, iceberg, chicory, arugula, Lollorosso.
For the body of the salad
300 g chicken breasts- boiled or poached for 6- 8 mins in stock, cooled and sliced up for the salad.
For the poaching liquid
500 ml water
1 stalk celery, cut into small pieces
¼ carrot, sliced
2-3 peppercorns
1 bay leaf
Additional ingredients for the body
8-10 french beans, cut 1×3, blanched
½ red capsicum, sliced
4-5 black olives
4-5 green olives
Assorted veggies like carrots/Babycorn/ zucchini/ broccoli etc ca also be added for more color and texture, crunch etc.
For the dressing of the salad
2-3 tbsp. olive oil
2-3 tsp lime juice
1 tsp white vinegar
Salt and crushed black pepper to taste
2 tsp honey
½ tsp mustard paste
2-3 dates, chopped
1 tsp flax seeds/ melon/ sunflower seeds
For the garnish of the salad
Micro-greens/ shavings of cheese/ parmesan cheese/ feta cheese etc.
Method
Prep all the ingredients for this healthy salad with olives and chicken- veggies. Place the assorted lettuce leaves in chilled water. Mix up the ingredients for the dressing in a jar and shake it well, keep chilled until used. In a mixing bowl combine together the body of the salad, toss it with the shaken up dressing and give it a nice mix. Assemble the prepared salad on a bed of crispy lettuce and garnish the salad appropriately, serve immediately.
HERBED OLIVES AND POTATOES
Ingredients
2-3 med sized potatoes with skin, cubed, parboiled.
1-2 med sized sweet potatoes, peeled and cubed, parboiled
For the marination of the potatoes
2-3 tbsp. olive oil
Butter-1 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
½ tsp mixed herbs
½ tsp chili flakes
2 tsp white vinegar
½ tsp sugar
1 tsp mustard paste
2 tsp coriander leaves, chopped
5-6 green olives, sliced
3-4 black olives, sliced
2-3 tsp cheese, grated or parmesan cheese powder
For additional add ons
Fresh button mushrooms/ Babycorn/ carrots/ zucchini/ cauliflower.
Method
Prep all the ingredients for the olive and potato side dish or snack recipe. Once both the varieties of potatoes are parboiled, heat oil and butter in a pan and in the onions and garlic and saute for a few seconds, add in the potato cubes and add in all the seasonings, herbs, flavorings, sugar, vinegar, mustard paste to taste and mix well, cover and simmer, cook for 6-8 mins. If needed add a little water/stock to ensure even cooking. add in fresh herbs and olives and give them a nice mix and cook for 1-2 mins more and serve hot.
SNACKY OLIVE BITES
Ingredients
1-2 no Pizza bread
For the spreading sauce on the pizza base
2 tsp Olive oil
1 tsp butter
1 tsp Garlic chopped
½ no Onion sliced
1 no Green capsicum shredded
Salt and pepper to taste
Mixed herbs and chili flakes to taste
1 cup tomato puree
2 tsp peanut butter
2 tsp red chili sauce
For toppings
4-5 black olives
3-4 green olives
Pizza cheese/ mozzarella cheese, grated as needed
For more additions use mushrooms, corn, pineapple etc
For non-veg additions use sliced chicken tikka, seekh kabab, boiled or cooked chicken, prawns, sausages etc
Method
Prep all the ingredients and keep them ready. Heat oil and butter in a pan add in the garlic, onions and saute them a few seconds add in the tomato puree, salt, pepper, herbs, chili flakes, simmer and cook for 2- 3 mins. Add in the red chili sauce and peanut butter and simmer for 3-4 mins more. Turn off the flame, cool and then apply this sauce on the pizza base. Place shredded capsicums and other ingredients either veg/non-veg options as desired. Top up the pizza with olives, cheese and place the pizza for baking in a pre-heated oven at approx. 180 degrees celsius for around 12-15 mins, until the cheese is well melted and the base is nice and crispy, remove and cut into bites and arrange on a serving platter, serve.
TOSSED OLIVE AND BREAD SALAD
Ingredients
For the base of the salad
1 cup- assorted lettuce leaves
For the body of the salad
2-3 slices of white/brown bread, cut into cubes, toasted/fried
Can also use french bread/ baguettes for this salad.
2-3 spring onions, sliced
2 med sized tomatoes, cubed, de-seeded
½ no cucumber, cubed
2-3 no red radish, sliced
5-6 black olives
3-4 green olives
For the dressing of the salad
2-3 tbsp. olive oil
2-3 tsp lime juice
2-3 tsp tomato ketchup
Salt and pepper to taste
2 tsp white wine- optional
2 tsp honey
2 tsp white vinegar
1 tsp mustard paste
1 tsp chia seeds/pumpkin seeds
2 tsp mint leaves
For the garnish of the salad
Micro-greens/ sliced nuts/ roasted crushed peanuts
Method
Prep all the ingredients for the salad. Clean and wash the lettuce leaves and place them in a bowl of chilled water. In a mixing bowl combine together the ingredients for the dressing and shake it all well. Just before serving toss the body of the salad and dressing together and give it a nice mix. Place the prepared salad on a bed of crispy lettuce leaves, garnish the salad appropriately and serve the salad. Also try adding ingredients like saute sliced sausages, cubes of roast chicken, cooked chicken liver, tuna fish, grilled masala prawns, boiled cubed eggs etc.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336.
