Biltong, Salted Almond And Honey Nougat With Dried Olives

olive nougatWe spotted this recipe featuring olives in the September issue of Food & Home. It looks amazing so we had to share it with you. Can someone please make it and let us know how it tastes? Or better yet, please drop some off for us to try!

• 50g biltong dust + extra, to serve
• 250ml (1 cup} honey
• 645g sugar
• 125ml (1/2 cup) water
• 3 egg whites
• 75g icing sugar
• 120g salted almonds
• 150g pitted soft, dried olives (Can be replaced with dried prunes for a sweeter version)
• 10ml (2 tsp) coriander seeds, crushed

1. Prepare a large baking tray by greasing and scattering with the fine biltong dust.
2. Combine the honey, sugar and water in a saucepan over low heat and heat slowly until dissolved and starting to boil.
3. Place the egg whites in a mixer and whisk to soft peaks. Add the icing sugar in 3 batches and continue to whisk slowly while the syrup is boiling.
4. Boil the syrup over medium heat until it reaches 158°C on a sugar thermometer. Carefully remove the syrup from the heat and allow to reach 145°C. Slowly pour the hot syrup, little by little into the egg whites, while whisking continuously. When all the syrup has been added, reduce the mixer speed to Iow and whisk for a further 5 minutes until the mixture is slightly cooled. Fold in the nuts and dried olives.
5. Spoon the mixture onto the biltong dust, sprinkle with coriander seeds and gently fold the nougat several times to marble the biltong into the nougat.
6. Allow to rest until cool. Cut into slices and serve sprinkled with extra biltong dust. Store in an airtight container.

This is best served within 5 days.

Sources: Food & Home Magazine September 2015

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