At last, Spring has arrived and with it, a desire to move towards lighter dishes.
For an easy starter or appetizer, a tapenade is a good option.
It is a staple dip in Provence when we have an apéritif with family or friends.

I have always loved olives, anchovies and capers and it is natural for me to use them regularly.
However, if you are not keen on anchovies, they can be omitted.

This time I made a green olive tapenade and spread it on flaky pastry lozenges which became very pretty when cooked.

200g stoned green/black olives, rinsed in cold water
5 anchovy fillets in olive oil
A teaspoonful capers
2 garlic cloves, peeled and sliced
1tablespoon lemon juice

1. Place all ingredients in a blender and whizz.
Et voilà!

2. Spread on melba toasts or croûtons, cooked flaky pastry or serve in a ramekin as a dip.

You can also spread the tapenade on grilled white fish or use in a sauce on pasta.

Bon Appétit!

I do not add olive oil because the olives and anchovies already contain some.


Minute Steak in Red Wine Jus

I normally cook with olive oil but there is some delicious duck fat left over from last night’s confit de canard and it is going to be used for this simple dish.
Fresh vegetables will help balance the meal and a glass of a good red Burgundy will round it perfectly.

Serves 2:

4 slices of extra lean minute steak

1 red onion, peeled and finely sliced

2 tablespoons duck fat

150 ml strong red wine

1. Gently fry the onion in the duck’s fat until soft. Pour the wine on top and cook until it is reduced.

2. Add the steak and cook it for 1 minute on each side.

3. Serve immediately with vegetables and a side salad of red chicory.

Bon Appétit!