Wednesday, October 04, 2006

Sauces and dips part 2: Hitipiti: Feta and Roast Pepper Dip

I love the simplicity of this recipe, which came from one of the tattered recipe books in the yogaplus kitchen. I'll post Amazon links to them as soon as I can. This was very popular when I served it with 2 other dips (recipes to follow!)

Htipiti: Feta and Roast Pepper dip

Option A: Roast one large or two small red capsicum peppers in the oven until nice and charred. Just leave them there, they’ll cook on their own, while you cook something else. When soft, and blistered, remove from oven, cover with cling film or foil, and leave to cool. Overnight perhaps? Peel off the skins and pick out the stem and seeds– a bit fiddly.

Option B: Open jar of roasted peppers from deli, and extract the appropriate quantity!

Heat olive oil in a small saucepan – around 1/4 of a cup for 2 small red peppers. When it’s hot, add one large/2 small chopped garlic cloves, and ¼ a teaspoon chille flakes, and turn it off, to let the flavours infuse.

Blend peppers in foodprocessor to a puree with about1 cup of feta cheese. A cup is 250ml, or about 2.5cm by 10cm by 10cm by volume, or roughly the size of a block of feta you get in the supermarket.

Once pureed, add the oil to the puree. It tastes great and is very easy. A dollop goes well with burgers.

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