Tapenade flatbreads, white bean puree, fried capers


Right now on www.goodfood.com.au I have two new recipes: one for flatbreads with a spiral of black tapenade through them, excellent with the sharp lemon-flavoured bean puree. To cook the flatbreads you’ll need a solid iron or steel griddle – like these great Australian-made ones from www.solidteknics.com –  or an uncoated old-fashioned frying pan as the non-stick finishes most have today aren’t to be used over very high heats. The tapenade recipe makes double what you’ll need, but it’s trying to get the consistency right if you only make a little: if you want to use ready-made you’ll need 125g. The recipe and all the tips you need for making them are here. 

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