Ajvar is a traditional Balkan relish made of sweet red peppers (Roga). Sometimes made just with peppers, this version also has some eggplant (aubergine) and garlic. Try it with cevapcici or any barbecued meat, with roasted vegetables or in sandwiches. Wash 3 large red peppers and 1 medium eggplant and barbecue or grill (broil) them…… Continue reading ajvar
Tag: red peppers
muhammara with butter bean mash
Lorraine made this tasty dip from a Yotam Ottolenghi recipe in his cookbook SIMPLE. Muhammara is a spicy Middle Eastern red pepper dip served here on a creamy butterbean mash. For the muhammara, preheat your oven to 220°C (430ºF). Cut 5 red peppers, stems and seeds removed, into quarters. Toss them in 1 tablespoon of…… Continue reading muhammara with butter bean mash
rack of lamb + peas with feta and mint + roasted red peppers
Rack of lamb coated with mustard, garlic and rosemary and blushing inside – classic but still fabulous. Season each rack generously with salt and allow it to permeate for at least an hour. Meanwhile, crush some garlic with a mortar and pestle or a mini food processor and add plenty of fresh rosemary, some mustard…… Continue reading rack of lamb + peas with feta and mint + roasted red peppers
antipasti
Always impressive and popular as a first course, many antipasti can be prepared ahead of time. The olives pictured here are homegrown and the antipasti were served with crunchy homemade sourdough bread. The red peppers should be roasted or barbecued whole until the skins are charred. Place them in a sealed container or plastic bag and allow them to sweat…… Continue reading antipasti
squid stuffed with prawns
Seeing fresh squid tubes on a recent shopping trip inspired this meal. For 4 squid tubes, you will need 300g (10½ oz) raw prawn meat. Place half of this in a food processor and process to a fine sticky paste. Add the rest of the prawn meat, 1 finely diced clove of garlic, a few sprigs of…… Continue reading squid stuffed with prawns
michelle picker cooks 