Potato skins with tapenade and what to do with the rest

Anchovies, capers and olives – three of my favourite Mediterranean foods. Tapenade was always going to appeal to me but some people just don’t know what to do with it. Sure, spread it on a cracker or some bread, it’s good like that but there are better ways…

When I found a jar of Pink’s Smoked Tomato Tapenade in my Flavr Box I was made up! This one is a little different to the “standard” tapenade. It’s made with smoked tomatoes, parmesan and cashew nuts. Just reading the label was making my mouth water! There were so many things I wanted to do with it that I banned anyone from going near until I said otherwise. 

First of all I spread it on some oat crackers. If I’m going to cook with it I need to get a feeling for the flavours right?

The texture is divine and the taste is better than that. I decided my next plan was loaded potato skins. They’re so easy to make and the tapenade was the perfect little extra.

Quarter some baking potatoes. Boil until you can easily get a knife in and out. Drain.
Scoop out the fluffy bit and mash with tapenade and a little milk. Put a good dollop on each skin.
Top with cheese. Bake at 190 until crispy and golden.

If the rest survives a stay in the fridge without being eaten there are plenty of other things I want to do with it. If you’re stuck with a jar of tapenade, here are my suggestions:

Stuff in to portobello mushrooms, top with goats cheese and bake.

Loosen up with some more olive oil and white wine vinegar to make vinaigrette. Drizzle over salad.

Mix with breadcrumbs to coat fish or chicken goujons.

Spread over strips of puff pastry with some parmesan, twist up and bake.

Layer in to bread dough before baking for tasty buns.

Dollop on to a tomato and mozzarella pizza to liven it up.
Smooth under a chicken’s skin before roasting.

Add to a cheese toasty or panini before grilling.

Top white fish with a good layer then bake.

Add to a basic tomato sauce for a cheats puttanesca.

Pile in to a chicken breast with feta and wrap with pancetta before baking.