The essential Olive Oil Companion and Picadillo a la Deborah

The essential Guide to Olive Oli

As I told you about the other day, you can make some terrific find in the library when they sell out. I have already told you about one of my find, and I’m now going to tell you about another that I’ve bought in the library. I can’t remember if I bought 3 and had it for less than 5 dkr., but never the less I payed no more than 5 dkr. for it. And when you are crazy about cook books it’s a find. This one too is full of lovely knowledge and recipes and I was inspired to try one from the book “Picadillo” (minced meat with olives and raisins) which is a traditinal Mexican dish. As said as done, and I even went to town to buy whatever, only to discover I’d ran out of onion, which I normally never do. Noting for it apart from be kreative. That meant no onion in the recipie, but extra garlic, and the almonds was switched for pine kerns, and I added a bit of red pepper that I neede to use (was svitched with the garlic), my olives wern’t filled only black without stones, and then my portion was only half of this:

Picadillo a la Deb

Picadillo a la Deborah

(minced beef with olives and raisins)

This is a traditional Mexican dish that can be served with rice as a course for dinner or it can be used as filling for tortillas and empanadas.

1 kg minced meat oksekød

3 tbs olivenoil

1 big onion, finely chopped

1 clove of garlic, finely chopped

400 g canned tomatoes

2 tbs. tomatoepuré

2 green chilies, chopped (use as much or little as YOU like)

75g rasins

10 filled olives, in slices

½ ts. cinnamon

Salt og peber to taste

50 g almonds without skin

Heat the oil in a large pan. Add the onion and the garlic and roast until tender. Stir in the meat and roast until brown. Mix all the rest of the ingrediense in apart from the almonds. Bring to the boil and turn the heat down and let simmer for about 40 minutes. Sprinkel with the almonds just before serving.