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Roasted Red Pepper,
Pine Nut & Feta Dip
Prep 20 minutes / Cook 10 minutes
Makes 1½ cups
2 (about 1 lb or 550g) large red peppers
Olive oil spray
¾ cup (115g) pine nuts, toasted
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
1 clove garlic
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon ground coriander
½ teaspoon smoked hot paprika
3 oz (80g) feta, crumbled
Salt and freshly ground black pepper, to taste
1. Preheat oven to 425°F/220°C no fan
(350°F/180°C fan-forced). Pierce peppers a few
times with a fork, spray with oil and place on a
large baking tray lined with non-stick baking paper.
2. Roast for 40 minutes, turning halfway, or until
skin is blistered and blackened. Seal inside a large
re-sealable bag and set aside for 10 minutes or
until cool enough to handle. Peel and discard
skin. Carefully open peppers (steam will escape)
to remove and discard seeds and membranes.
3. Assemble food processor with spindle and S-blade.
Place pepper flesh, pine nuts, parsley, cilantro,
garlic, lemon juice, coriander and smoked paprika
into bowl and secure lid. Process for
20 seconds or until just combined and still a little
chunky. Season with salt and pepper. Transfer
to a serving bowl. Stir through feta. Cover and
refrigerate for 1 hour for flavors to develop.
22
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Leek & Potato Soup
2 leeks, white part only, trimmed
2 tablespoons olive oil
3 tablespoons butter (40g) butter, chopped
1 lb 10 oz (750g) potatoes, peeled,
roughly chopped
4 cups (1L) chicken stock
Salt and white pepper, to taste
1. Assemble food processor with spindle and
2. Heat oil and butter in a large, heavy based
3. Assemble food processor with spindle
4. Return pureed soup to saucepan. Heat over
If soup becomes too thick when cooking or processing
add a little extra stock or water.
Prep 15 minutes / Cook 35 minutes
Serves 4
variable slicer set to setting 3–4 and secure lid.
Place leeks one by one into small feed chute, white
side down. Using food pusher thinly slice leeks.
saucepan over medium heat. Add leeks and
cook, stirring occasionally, for 3–4 minutes until
softened. Add potatoes and stock. Cover, bring
to a boil then reduce heat to moderately low and
simmer, stirring occasionally, for 25 minutes or
until potatoes are soft. Allow the soup to cool.
and S-blade. Transfer half the soup into
the processor, secure lid, and process until
smooth. Repeat with the remaining soup.
medium heat until hot. Season to taste with salt and
white pepper. Serve with our PARSLEY, CHIVE
& LEMON PESTO recipe, drizzled over the top.
tIPs
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