Hi there<\/p>\n

Do you like Olives? I looooooovvve Olives. Black, green, pitted or not, whole, cutted, just love it. I use to get it at Carrefour supermarket because they sell one of the best I reckon and in vaccum pack, but lately I haven’t stock up on it.<\/p>\n

However whenever I go to buffet, I will check out if there is any olives and will “strategically” sprinkle generously on my salad, these little savory morsels of goodness besides packing a punch on\u00a0the nutrition scale. One reason I love these dearly is because\u00a0how\u00a0easily these can turn your dish into something wonderful. \ud83d\ude42<\/p>\n

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And lucky me, I\u00a0was checking out Cold Storage new offerings lately, and came across this Waitrose Green Olive Paste. \ud83d\ude42 Better still, all in a bottle, don’t even need to pit it at all.<\/p>\n

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So I have decided to cook up some grilled salmon using Happycall pan, that way I can also\u00a0illustrate just how easy it is to cook fish in this pan. \ud83d\ude42 I used both the tomato pasta and grilled fish with these green olive paste, and I must say, it is really easy to turn a simple dish into something really special. \ud83d\ude42<\/p>\n

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This Waitrose Green Olive paste contains Green Olive, Coriander, Basil, Garlic\u00a0& Lemon juice, blended with extra virgin olive oil (15%). I can’t really taste the coriander and basil, because the olives flavour is so robust.<\/p>\n

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Just by opening the bottle, you will instantly be greeted by the aroma from the green olives. I was so tempted to try it that I instantly toasted 2 slices of rustic loaf, and spread these all over it. This is really good!!!<\/p>\n

The green olives is so concentrated with flavors, paired with toast, it is just like a wonderful pairing of earthiness with a bold balanced texture, I swiftly wolfed down. \ud83d\ude42<\/p>\n

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So just how this simple Olive paste can turned into a satisfying dinner? Let’s start with the grilled fish. \ud83d\ude42<\/p>\n

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1. Rinse and debone the salmon, cut into 3 cm thickness or you can just cook the whole slice, both work the same<\/li>\n
2. Heat Happycall Pan and drizzle a little oil, about the size of a 10 cent, all under low fire<\/li>\n
3. Place the salmon, skin down and close the pan, cooked for 5 mins under low fire<\/li>\n
4. Open the cover, and you will find the salmon is about 70% cooked<\/li>\n
5. Close the cover, and flip the pan to the other side, without opening the cover, let it cook for a further 3 mins<\/li>\n
6. Open the cover and you will be greeted with a crispy salmon skin<\/li>\n<\/ol>\n

   You can choose to separate the slices of salmon and just brown it a little or serve the whole piece instead.<\/p>\n

   Now you can see just why Happycall pan is so useful, can you see the oil all over the interior of the pan? Ain’t you happy that these didn’t end up on your kitchen floor :).<\/p>\n

   With Happycall pan, just close it and all the grease just stay inside the pan, and even though I use so little oil, the pan helps to draw\u00a0out the oil from the meat or fish, but itself remaining succulent and juicy. One of the best kitchen tool I have.<\/p>\n

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   On the side of the stove, I have cooked a pasta sauce with mushroom and fresh tomatoes, and of course with the green olive paste. \ud83d\ude42<\/p>\n

   Ingredients :<\/p>\n

   \n
   • Linguine x half pack (good for 4 pax)<\/li>\n
   • Button mushroom x 1 can<\/li>\n
   • Baby tomatoes x half pack<\/li>\n
   • Pasta sauce x 1 bottle or 1 can<\/li>\n
   • Garlic x 4 cloves cushed<\/li>\n
   • Japanese cooking wine x 1 tablespoon<\/li>\n
   • Sugar x 2 teaspoon<\/li>\n
   • Waitrose tapenade green olive paste x 1 tablespoon<\/li>\n<\/ul>\n

     Directions :<\/p>\n

     \n
     1. Boil linguine in a pot of salted boiling water, after boiling the linguine, use the same water to boil your greens, save water & time\u00a0(I chosed asparagus, red & yellow capsicum this time, as I have all these left in my fridge from yesterday)<\/li>\n
     2. Brown crushed garlic with some olive oil and\u00a0sauteed the\u00a0mushroom and tomatoes<\/li>\n
     3. Pour the tomato paste after 5 mins and wait till it bubbles<\/li>\n
     4. Add the green olive paste, sugar and cooking wine and let it simmer for 5 mins & mix in with the linguine<\/li>\n<\/ol>\n

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        As I did not marinate the salmon at all, I spread these green olive paste onto the salmon and garnish with some blanched capsicum and asparagus for that color contrast. \ud83d\ude42<\/p>\n

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        You can either plate it like above, or if you want to make it more cafe style, just pile the salmon over the pasta and sprinkle the capsicum and asparagus over it. Drizzle some lemon juice to give it an all round\u00a0citrusy touch.<\/p>\n

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        QUICK & SIMPLE RECIPES\u00a0: GRILLED SALMON PAIRED WITH TOMATO PASTA USING GREEN OLIVE PASTE & HAPPYCALL PAN<\/strong><\/p>\n

        PRODUCT REVIEWS -: WAITROSE TAPENADE GREEN OLIVE PASTE<\/strong><\/p>\n

        Available : Takashimaya Cold Storage Supermarket<\/p>\n

        Price : $8.65 per bottle<\/p>\n

        Happy Cooking!<\/p>\n

        For latest news on restaurants, supermarkets, food fairs, or simply check out some of my simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.<\/p>\n

        Cheers,<\/p>\n

        Dawn<\/p>\n","protected":false},"excerpt":{"rendered":"

        Hi there Do you like Olives? I looooooovvve Olives. Black, green, pitted or not, whole, cutted, just love it. I use to get it at Carrefour supermarket because they sell one of the best I reckon and in vaccum pack, but lately I haven’t stock up on it. However whenever I go to buffet, I … Continue reading HAPPYCALL PAN RECIPES – WAITROSE TAPENADE GREEN OLIVE PASTE WITH GRILLED SALMON & TOMATO PASTA<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,92,141],"tags":[3422,3423,2503,3425,3427,3426,3424,3421],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/8347"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=8347"}],"version-history":[{"count":5,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/8347\/revisions"}],"predecessor-version":[{"id":8366,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/8347\/revisions\/8366"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=8347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=8347"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=8347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}