Stuffed Olive Canapes (Italian Olives all Ascolana) // Tess Ward

The perfect sexy little canapé. Click to see recipe and more.... Tweet me using #theyeschef. Feel free to request some recipes or easy tips - I'm here to help! Ingredients Makes 60 Olives 500 g Large Green Pitted Olives 300 g lean Beef Mince 250 g lean Pork Mince 2 eggs 1 Red Onion, finely chopped 1 Carrots, finely chopped ! stick Celery, finely chopped 100ml Dry White Wine a grating of Nutmeg 100g Parmesan Cheese 1/4 tsp Salt and Fresh Black Pepper 200g Breadcrumbs 500ml Sunflower Oil Using a sharp kitchen knife, cut a spiral around the opening of the olive and remove the pits. Brown the meat with the minced vegetables, adding a bit of white wine and salt. Let the meat cook for 20 minutes, and then place in a hand blender and blitz to a coarse mince. Season and add the eggs and cheese, making sure the filling is soft and moist. Pinch a bit of filling and shape it into a small ball. Use the piece of spiral shaped olive pulp and wrap it around the small bit of filling. Using light pressure, press the filling into the olive and then pass it through the breadcrumbs. The olives should be oval in shape and just a bit larger than their original size. Bring the sunflower oil to a boiling point and fry a few olives at a time so as not to lower the temperature of the oil. Shake them from time to time so they fry evenly. When they become golden in color, place them on paper towels and serve them hot. Subscribe for more upcoming videos and simple recipes, and check out my website at http://www.tessward.com/ SUBSCRIBE! http://bit.ly/YGngCU TWITTER! http://bit.ly/WjYQkB FACEBOOK! http://on.fb.me/13mbIbM A little bit more of the 'yes I can!' attitude is all that's needed to make delicious meals everyday of the week! Check back for more videos!