Tapenade can be a very good substitute for sauces. Tapenade paste was invented 100 years back by a chef in the Maison Doree in Marseille. Some people say that it is based on a sauce recipe by Elizabeth David. Tapenade is a mixture of black or green olive fruits and olive oil and is used in French and Greek cuisine. Tapenade is also called as tapeno in Provencal and the original Tapeno Provencal recipe involves making a thick paste out of stoned black olives, anchovy fillets, capers, tunny fish, olive oil and lemon juice.
Tapenade is served with croutons and salads, it is used as a dip for raw vegetables, cod, steak, turkey, poultry and game is smeared with Tapenade before grilling, it is alo used as a steak filling. I will give you a spicy tapenade recipe to try with seafood with strong flavors or red meat:
Ingredients:
300g – Pitted black olives
3 cloves garlic
200g cup capers
100g white tuna
Anchovies (chopped)
Basil, thyme, parsley
Powdered mustard(1 tsp)
Red pepper powder
Salt and pepper
2 tsp Olive Oil
Method:
Pulverize black olives, when it is finely chopped add garlic, capers, tuna, anchovies, all the herbs and seasonings. Stream in olive oil while you pulverize the pungent mixture.
Variations: Can be crushed with onions, figs, nuts and sun-dried tomatoes. It proves to be a wonderful accompaniment to Hors d’ouvres, goat cheese, grilled steak, pita breads, pizza crust and lamb chops.You do not have to use extra herbs or seasonings while smearing your food with Tapenade.
If you want to buy some Tapenade visit: igourmet; you will find that grilling chicken breasts and turkey after basting them with a tapenade spread instead of sauce will not only will enhance the flavor of your grilled meats but it will also be shortcut cooking, for your Christmas dinner. Mediterranean Cuisine one easy spread, in lieu to its complicated sauce entries.
