ROAST EGGPLANT CHICKPEA PATÉ

 

2 Red Capsicums roasted and skinned

I can of chick peas, drained and rinsed

Two cloves of garlic, peeled and finely diced

Lime juice

Olive oil

·         Cut the capsicum lengthways. De seed and remove the pith.

·         Cut into quarters so the pieces will pay flat under the grill

·         Grill for 10 to 15 minutes or until the skins have blistered, charred and the capsicum is well cooked

·         Place the capsicum in a paper bag for 5 minutes which allows the fruit to sweat and enables easy removal of the skins.  Peel the skins and put the capsicum slices aside. *

·         Place the chick peas , with garlic and juice into food processor to blend

·         Add the capsicum and mixture the Bland combining oil as required to make a smooth spreadable paste.

When preparing capsicum, you can grill more fruit if available.

Place in sterilized jars and cover with oil.

Keep in the refrigerator ready for use.

PUMPKIN DIP

 

500g pumpkin peeled deseeded and flash cut into 2 cm cubes

1 teaspoon of caraway seeds

1teaspoon of cumin seeds

3 garlic cloves, finely chopped

1 fresh red chilli, deseeded and finely chopped

Juice of one lemon

60-100ml extra virgin olive oil

Seasoning as desired: salt and freshly ground pepper

·         Put pumpkin is a saucepan , cover with water and simmer for about 10 minutes until soft

·         Season well, and mash pumpkin until smooth. Set aside

·         Dry roast caraway and cumin seeds for a couple of minutes until aromatic. Crush the toasted seeds using a mortar and pestle*

·         Add the spice to the pumpkin with lemon juice,

·         Mix through then stir in the olive oil

·         Serve wither hot or cold as part of a mezze, accompanied by lots of pitta bread,

*I use a coffee grinder: effective and fast.

MEZZE: A Middle Eastern tradition offering a variety of appetizers only limited by the ingredients to hand.  Other dips on offer might include Hommous, Babaganouj.

A useful book: Tess Mallos “ The Complete Middle East Cookbook”  Landsdowne Press 1982.

HOUMMUS WITH HONEY

Chick peas 1 can
Honey 1 tablespoon
Tahina 1 tablespoon
Juice of 1 lemon
Cumin ½ teaspoon
• Drain chick peas and reserve the liquid
• Blend the chick peas with honey , tahini and cumin
• Add some of the reserved liquid as needed until the mixture is creamy and smooth.

Serve with slices of flat bread or as an accompaniment to your meal.

HOUMMUS B'TAHINI

Chick Pea Dip
Chick peas 1 ½ cups dry peas, soaked overnight or 1 can
Salt to taste
Garlic 2 cloves
Lemon juice ½ cup
Tahini ¾ cup
Cayenne pepper, chopped parsley to garnish
Olive oil

• Preparing chick peas
Drain the soaked peas and place in a pot with three times their amount in water.
Add I teaspoon of salt and bring to the boil .
Boil vigorously for about 10 minutes,
Reduce heat and simmer covered for about an hour. Drain off liquid and reserve

If you use a can of peas drain the peas and reserve the liquid.

• Puree the peas and garlic
• Add the lemon juice and Tahini and some reserved liquid until the mixture is creamy and smooth
• Serve in a dish with some cayenne sprinkled and parsley
• Drizzle with oil

Serve with salads, bread and broad bean patties.

AVOCADO WITH TAHINI SAUCE

Avocado 1 large
Tahini sauce
• Peel and mash avocado and blend with sufficient Tahini sauce to make a smooth creamy paste.
• Adjust lemon and salt to taste

Serve with bread as a dip or as an accompaniment for the meal.

CASHEW DIPPING SAUCE

Garlic I clove crushed
Cashews ¼ cup crushed & toasted
Sherry vinegar 1 teaspoon
Lemon Juice 2 tablespoons
Honey 1 teaspoon warmed to liquid
Salt ½ teaspoon salt
Olive oil ¼ cup extra virgin oil
Tomato 1 medium, skinned seeded and diced
• Place the garlic, cashews, vinegar, lemon juice , honey and salt in a food processor
• Process until the nuts are coarsely chopped
• With the processor still running slowly pour in the oil until well combined
• Pour into a small bowl , add the tomato and stir to combine
• Serve at room temperature
Makes 200ml

GUACOMOLE

Avocado 1 large ripe fruit
Lime juice 1 tbsp fresh lime juice
Tomato 1 medium skinned and chopped
Garlic 1 small clove crushed
Spring onions 2 chopped
Chilli powder: a pinch
Salt and pepper to taste

• Skin and stone the avocado and chop the flesh into a bowl
• Quickly mix with the lime juice
• Mash together with the rest of the ingredients
• Season to taste

BLACK OLIVE TAPENADE

Garlic 2 to 3 cloves
Flat leafed parsley 2/1 cup
Fresh basil leaves 2 tablespoon
Black pepper 1 teaspoon
Kalamata olives stoned.2 cups
Capers 1 tablespoon
Anchovy fillets 8
Olive oil 1/3 cup
• Puree all ingredients to a smooth paste in a food processor adding a little more oil if necessary
• Stores in refrigerator for a week