shaved zucchini, mint, chilli & feta salad

Jamie Oliver is responsible for showing me that zucchini can be eaten raw. I can’t believe I never realised it before, but I was watching his one of his 30 minute meals episodes and he started shaving raw zucchini into a salad.

Genius!

How had I never figured this out before?

So I combined his raw zucchini idea with another salad he made with grilled zucchini, mint and chilli. Sheer brilliance. So simple and yet friggin’ fresh and delicious.

Jamie, you are amazing. Really.

Shaved Zucchini, Mint, Chilli & Feta Salad

Ingredients:

2 smallish zucchini
1 small red chilli, finely chopped
1 tablespoon finely chopped fresh mint
100g feta, crumbled
Salt & pepper, to taste
Olive oil
Lemon juice
Small mint leaves for garnish

Method:

1.    Using a peeler or a mandolin, shave the zucchini into super thin slices.

2.    Add mint and chilli, then season with salt and pepper.

3.    Dress with lemon juice and olive oil then toss to coat well.

4.    Gently stir through half the feta.

5.    Pile onto serving plate then scatter with remaining feta and top with small mint leaves.

snapper ceviche - ceviche de pargo

 Ceviche de Pargo

Ceviche is a dish I often crave because it combines some of my favourites things: sour citrus, spicy chilli and seafood.

It hails from the coastal countries of Central and South America with the Peruvians claiming to be the originators, spreading the word from their busy port-town of Lima. There’s also evidence that ancient Peruvians (Incans) made similar dishes from fermented liquors prior to the arrival of Europeans, who brought with them the precious citrus.

Polynesians also have their own ceviche, often including coconut milk, which seemed to evolve independently of the South Americans.

To make ceviche, I prefer to use firm white fleshed fish like snapper, swordfish or ling. If that’s not your thing, you can always use tuna, salmon or ocean trout.

Just make sure you use the freshest fish possible. Ask your fishmonger for very fresh fish (tell them what you're using it for) and make the ceviche on the same day you buy it.

Many recipes call for leaving the fish in the lime juice for hours, but I think this makes the fish quite tough. To ensure the fish is firm but still soft under your teeth, don’t “cook” it in the lime juice for any more than an hour.

The milky liquor that the fish has marinated in is called leche de tigre (tiger milk) or leche de pantera (panther milk) and in Peru it’s drunk in shot glasses as an appetiser. It’s rumoured to be a natural Viagra. I’m a bit sceptical about that claim, but it certainly tastes good so don’t throw it away.

Ceviche de Pargo (Snapper Ceviche)

Anna’s very own recipe. Serves 4 as a small starter.


Ingredients:
300g snapper fillets, deboned
½ cup of fresh lime juice (about 3 large juicy limes)
½ small red onion, finely diced
1 tomato, deseeded & chopped into small pieces
1 small jalapeño chilli, finely sliced

To serve:
Chifles (plantain chips) or tostados (tortilla chips)
Fresh coriander, chopped
Fresh jalapeño chilli, sliced
Avocado, sliced
Salt and pepper, to taste

Method:

1. Cube the fish into 3cm pieces.

2. In a non-reactive dish (plastic or ceramic), mix the raw fish pieces with the lime juice, jalapeño, red onion and tomato pieces.

3. Ensure all the fish is covered in lime juice and refrigerate for up to one hour before serving.

4. At this point you can either drain away the liquid to serve separately, or just keep them together.

5. Serve with fresh coriander, slices of avocado and jalapeño chillies.

sticky korean-style pork spare ribs

Today was freezing.

The sky was cobalt and the sun was blazing, but the air was icy and the wind that whirled the autumn leaves did its job at chilling us to the bone.

I had a lovely morning. I cooed over a new baby boy (Arlo, such a sweet name), bought crimson glass ladybird beads and lunched on the always fabulous fare at bloodwood.

It’s days like this that hearty food is always appreciated. Rich, fatty meats and warm chunky stews.

So what better than these spicy, sticky Korean-style pork ribs?

The meat is marinated in ginger and gochjung, a red pepper sauce, then roasted in the oven until mouth-wateringly soft. Don’t forget the coriander or spring onion garnish, it lifts the flavours and colours perfectly.

Korean-Style Pork Spare Ribs

Anna’s adaptation of a recipe by Brigitte Hafner. Serves 2-3.

Ingredients:
1kg pork spare ribs
100g ginger, peeled and chopped
6 cloves garlic, peeled
2 tablespoons white sugar
2 tablespoons peanut or olive oil
50ml light soy sauce
50ml shao hsing rice wine
3 tablespoons gochjung*
1 tablespoon Korean chilli pepper powder
2 teaspoons sesame oil
3 spring onions, finely chopped
Small handful coriander sprigs, washed

Method:

1. Cut the ribs into small sections and arrange in a wide casserole dish.

2. In a mortar and pestle, pound the ginger, garlic and half the sugar to a rough paste.

3. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.

4. Preheat oven to 180C.

5. Cover the casserole with foil and put in the preheated oven for 50 minutes.

6. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. They’re cooked when the meat between the ribs is very tender.

7. Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens.

Note: If you can’t find gochjung, use 2 tablespoons chilli sauce and 1 tablespoon honey.

potato & cactus omelette

This is my favourite kind of breakfast.

Once upon a time I craved fluffy hotcakes soaked in maple syrup, but these days I wake up craving eggs and chilli.

Any Mexican-style breakfast is a win for me, but those doused in the tangy heat of salsa verde really gets me out of bed in a hurry.

I love this omelette because it combines the soft vegetal flavours of the cactus with starchy potato and chillies.

Too good. Too easy. Drool*.

Tortilla de Patata y Nopal (Baked Potato & Cactus Omelette)

Anna’s very own recipe. Serves 2.

Ingredients:

2 garlic cloves, crushed
1 cup chopped prepared cactus
1 cup diced, cooked potato
4 eggs, beaten
1 green chilli, finely chopped
¼ cup (60ml) sour cream or natural yoghurt
Salsa verde, to serve
Lime wedges, to serve

Method:

1. Heat olive oil in a pan, add garlic and sauté and until softened.

2. Add cactus and sauté for a minute or so.

3. Add potato and fry until heated through.

4. In a bowl, whisk together sour cream, eggs, green chilli, salt and pepper.

5. Spread the potato and cactus evenly across the frying pan, then pour over the egg mixture.

6. Cook for 3-5 minutes until set, then finish off under the grill if preferred.

7. Serve with generous lashings of salsa verde.

*That “drool” was for you, Fabio.

smoky chipotle chicken nachos

The base of this meal is Jonas’ amazing Shredded Chipotle Chicken. I cannot emphasise how amazing it tastes after 6 hours of slow cooking in our wonderful NewWave 5 in 1 MultiCooker.

The chicken absorbs the wonderful spice of the chipotles (smoked jalapeños) and Jonas breaks it apart into shreds that soak up the sauce it sits in.

The shredded chicken recipe will make enough nachos for a group of 8 people, but if there’s only a few of you then the leftover chicken is a beautiful filling for another meal like tacos, enchiladas or burritos. It’s as versatile as it is tasty.

The best part is just how easy it is to make. Fry up some garlic, onion and chilli, throw all the ingredients into a slow cooker and then shred. That’s it.

Shredded Chipotle Chicken

Jonas’ very own recipe.

Ingredients:
½ brown onion, finely chopped
4 cloves garlic, finely chopped
2 chipotle chillies in adobo, finely chopped
1kg chicken thighs (no bones)
800g canned organic tomatoes, diced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Liquid Smoke
1 tablespoon dried oregano
Olive oil, for frying
Salt and pepper, to taste

Method:

1. Fry onion and garlic until soft.

2. Added chillies and fry until softened.

3. Add all ingredients to slow cooker, cook for 6 hours.

4. Remove chicken, shred into fine strips.

5. Return to sauce, stir through and keep warm until ready to serve.

Smoky Chipotle Chicken Nachos

Jonas’ very own recipe. Serves 8.

Ingredients:

Jonas’ shredded chipotle chicken
Tortilla chips
Cheese
Guacamole
Pico de Gallo
Sour cream
Salsa verde or salsa de chipotle y tomato

Method:

1. Spread tortilla chips over baking tray covered in baking paper. Scatter with cheese and grill until cheese has melted.

2. Meanwhile, in a saucepan, heat the chipotle chicken until warmed through.

3. Once the cheese has melted over tortilla chips, remove from oven and place on serving dish.

4. Top with shredded chicken, guacamole, sour cream, pico de gallo and sauce of your choice.

5. Eat blissfully, perhaps with a tamarind margarita.

sticky tamarind pork & pineapple skewers

Seven Days of Pineapple - Day 5

This recipe is influenced by South East Asian cooking, particularly Malaysian and Indonesian food where the salt combines from shrimp paste, the sour from tamarind, the sweet from palm sugar and the spice from chilli peppers.

The bursts of sweet pineapple cushioned between salty morsels of meat make a great meal or addition to a barbecue buffet.

If you don’t have an outdoor barbecue, a grill is just fine but the smoky, charred flavours of a barbecue are a great addition to this dish. I used pork, but you could use chicken just as easily.

Sticky Tamarind Pork & Pineapple Skewers

Anna’s very own recipe. Makes 12 kebabs.

Ingredients:

Kebabs
700g pork sirloin, cut into cubes
200ml pineapple juice
400g fresh pineapple, cubed

Sauce
120g grated palm sugar
80ml pineapple juice (extra)
20ml tamarind paste
6g belacan (shrimp paste)
2 small red (birdseye) chilli, finely chopped

Method:

1. To marinate the meat, place the pork and 100ml pineapple juice into a non-reactive dish (ceramic or plastic) and marinate in the fridge for an hour or so (the pineapple enzymes breaks down the protein and tenderises the meat).

2. To make the sauce, combine the palm sugar and pineapple juice in a saucepan and bring to the boil, dissolving the sugar.

3. Continue to simmer the liquid until it forms a sugar syrup. Remove from heat and allow to cool.

4. Wrap belacan in a little aluminium foil and roast in open flame for 30 seconds. You’ll know it’s ready because the smell becomes more apparent.

5. In a mortar and pestle, pound the belcaon and add the chilli into a paste. Add the tamarind paste and combine well. Drizzle in the sugar syrup and mix completely.

6. When ready to cook, drain meat from marinade, skewer then brush with the thick sugar syrup and barbecue, continuing to baste throughout the cooking process.

Pineapples supplied by the team at King of Fruit

barbequed chilli pineapple

Seven Days of Pineapple - Day 3

One of the simplest pineapple recipes you can make is to rub chunky circlets of golden flesh with olive oil and a super hot chilli (like the Takanotsume “hot claw”) then throw it on the barbie.

Absolutely brilliant. Truly.

Barbequed Chilli Pineapple

Ingredients:
1 Takanotsume “hot claw” chilli
½ pineapple
1 tablespoon olive oil
Pinch of salt flakes

Method:

1. Peel and cut pineapple into round slices.

2. Finely chop chilli, including seeds.

3. Rub the chilli all over the pineapple and place in a bowl.

4. Dress with olive oil and salt and toss around. Leave for 10 minutes.

5. Grill pineapple on hit grill until heated through.

Great with regular pork, ham steaks and fish.

Pineapples supplied by the team at King of Fruit

cactus & pineapple salsa

The Pineapple. The King of Fruit.

How can you not love this amazing creature?

Rough, brown skin.
Head of spiky, cascading leaves.
Sweet, succulent, juicy golden flesh.

To celebrate the season of these beautiful tropical fruits the team at King of Fruit, headquartered in northern Queensland’s Yeppoon, gave me four luscious pineapples so I could cook up a storm.

After cutting into the first, and tasting how sweetly divine it was, I decided to dedicate a full seven days to the delights of these wonderful fruits.

Sevens Days of Pineapple!

Check back at Morsels & Musings each day this week to experience a new pineapple recipe daily:
Salsa de Piña y Nopal (Cactus & Pineapple Salsa)
Amaretto Piña Colada
Barbequed Chilli Pineapple
Caramelised Pineapple & Coconut Cake
Sticky Tamarind Pork & Pineapple Skewers
Pineapple Carpaccio w Mint Sugar
Chicha De Piña (Spiced Pineapple Drink)

First up is a Mexican inspired salsa with cactus, chilli and lime. I served it with pork cutlets that had been marinated with achiote paste, which gets its beautiful red colour from annatto seeds.

Salsa de Piña y Nopal (Cactus & Pineapple Salsa)

Anna’s very own recipe. Serves 4.

Ingredients:
1 cup chopped pineapple
¾ cup chopped prepared cactus (see note)
¼ cup lime juice
2 tablespoons finely chopped red onion
1 tablespoon sliced fresh Serrano chilli
1 tablespoon finely chopped fresh coriander
Salt, to taste

Method:

1. Combine everything except the salt and coriander, and allow to sit for one hour.

2. Before serving, add fresh coriander and season with salt to taste.

Note: I use cactus (nopales) that come in a jar pre-boiled. Rinse off the thick sap before using.

Achiote Pork Cutlets

Anna’s very own recipe. Serves 4.

Ingredients:
4 pork cutlets
1 tablespoon achiote paste
2 tablespoons lime juice
1 tablespoon olive oil, to taste
2 garlic cloves, crushed
Pepper, to taste

Method:

1. Prepare marinade by combing the achiote paste, lime juice, olive oil and garlic and blending completely.

2. Seal pork cutlets in a snap lock bag with marinade and refrigerate for 2 hours.

3. Heat griddle pan, grill until cooked through.

Pineapples supplied by the team at King of Fruit

salmon sashimi w chilli sesame oil

 
食べるラー油がけ サーモンの刺身

Recently we were visited by two wonderful friends from Tokyo, VB Samurai and Green Ninja.

VB Samurai terrorised pubs across Sydney in his quest for the [im]perfect beer, while Green Ninja is a known enemy of electricity, preferring to undertake her clandestine activities in darkness.

Yes kids, there's a story in there. A big one.

Anyway . . . we had an awesome time hanging out, catching up and sharing our favourite places around Sydney. We also visited the Sydney Fish Markets and hosted a BBQ at our house with a group of friends, gorging on oysters, sashimi and even kangaroo skewers.

I served my finger lime oysters, as well as three types of sashimi: Snapper Sashimi w Soy & White Truffle, Tuna Tartare w Green Chillies, Crispy Shallots & Guacamole and this lovely salmon sashimi drizzled in la yu, a chilli & sesame oil which VB Samurai and Green Ninja brought us from Japan.

It seems la yu became incredibly popular last year in Japan, and after tasting it I understand why.

Chips of crispy fried onion and garlic floating in rich sesame oil and a hint of chilli. What’s not to love?

It’s used on rice, udon, salad dressings, fish – you name it! I can imagine happy uni students hunkering down with a bowl of ramen tossed in la yu as a quick fix dinner.

So why not drizzle this awesome sauce over sashimi? White fish isn’t a good option, since the flesh is too mild in flavour, but the richness of salmon was a perfect match.

Salmon Sashimi with La Yu

Anna’s recipe inspired by VB Samurai and Green Ninja.

Ingredients:
450g sashimi grade salmon, thinly sliced
1 tablespoon good quality la yu

Method:

Assemble fools!

grilled avocado w melted cheese & hot sauce

Snacks are wonderful. Even better when they’re quick and easy to make.

This is my lazy fall back dinner. It’s made from four ingredients and couldn’t be easier to throw together.

Assemble, grill, eat.

After a long day at work, when all you want to do is crash on the sofa and watch TV, this is the kind of comfort food I turn to: quick and delicious.

Grilled Avocado w Melted Cheese & Hot Sauce

Anna's very own recipe. Serves 1 as a snack.

Ingredients:
1 avocado
1 tablespoon chipotle sauce (Tabasco or Louisiana)
1 tablespoon lime juice
¼ cup parmesan cheese
Salt and pepper

Method:

1. Slice the avocado in half and remove the stone. Prick all over with a fork, or cut criss-cross patterns with a knife. This allows the sauce to penetrate the flesh.

2. Pour the sauce over each half, then top with lime juice and salt and pepper.

3. In the cavity where the stone has been, put a fourth of the cheese on each avocado half. Place under the hot grill for 2 minutes.

4. Top with remaining cheese and grill (broil for Americans!) for another 2 minutes until completely melted and avocado warmed through.

Eat hot with a wedge of lime and chipotle sauce on the side!

Avocadoes are wonderful fruits, which is why I've chosen them as my theme ingredient for WHB in 2007 (cold avocado soup from the Ivory Coast), 2008 (avocado shake from Vietnam) and 2009 (prawn salad from Mexico).

The word avocado comes from the Aztec (Nahuatl) word ahuacatl, via Spanish aguacate and means “testicle”. Perhaps because of its appearance, the Aztecs believed avocadoes were an aphrodisiac and called it "the fertility fruit". Apparently during avocado harvesting, virgins were kept indoors to prevent any promiscuity taking place.

This reputation stuck with the avocado for such a long time and many people in South America wouldn’t eat it because they wanted to appear wholesome. Companies had to undertake serious PR campaigns to dispel the myths and get the fruit out to the public.

The Nahuatl word ahuacatl makes up other words like ahuacamolli, meaning "avocado soup/sauce” which the Spanish transformed into guacamole.

Propagation by seed takes around 5 years to produce fruit and the quality is never as good as the parent tree. Commercial plantations therefore graft new seedlings.

Avocadoes mature on the tree but ripen once harvested. The fruit is high monounsaturated fat contents and contains 60% more potassium than bananas, vitamin Bs, vitamin E, vitamin K and folate.

It is also interesting to note that avocado foliage, skin and pits are said to poison animals such as birds, cats, dogs, cattle, goats, rabbits and fish.

Good for us, bad for Fido.

This WHB is hosted by Graziana from Erbe in Cucina (Cooking with Herbs).

smoky pulled pork

Pulled pork is just magical.

The juicy meat slow cooked for hours until it falls from the bone and then smothered in spicy, smoky sauce and piled high onto soft burger buns.

To. Die. For.

When Kitchenware Direct contacted me and offering to give me a slow cooker of my choice to review on this blog, their email couldn’t have come at a better time.

Jonas and I had been discussing the idea of getting a slow cooker just so we could make pulled pork sliders. We’d eaten them recently at Porteño and had not recovered from their marvellous flavour. We wanted to replicate the magic at home.

So here I was being offered a slow cooker and all I had to do was use it and tell you what I thought about it.

I love my life.

I selected the NewWave 5 in 1 MultiCooker because it’s not just a slow cooker but also a pressure cooker, rice cooker, steamer and soup maker. It’s Kitchenware Direct’s most popular model and after trawling through some online review sights it ranks right up there among the best of its type.

It arrived promptly in a well packaged box, safely cushioned in plastic air bags and styrofoam. When we took it out we cooed and sighed, stroking our shiny baby with all the love of proud new parents.

Once we were ready to use it, we got a bit scared that it might be broken, because the vacuum seal on the lid was wobbly freakishly and didn’t seem too stable, but then we realised we were complete idiots and that once you use the pressure cooking function the valve sucks into place perfectly.

Crisis averted.

We plonked the meat and sauce inside, hit the slow cooker and walked away for a few hours. At the end, we vamped up the intensity with a few minutes of pressure cooking and we were left will a sweet sauce and meat so tender it just peeled away from the bone.

The results were so good that even the highly critical Fabio let out an involuntary exclaim of satisfied praise.

This cooker is definitely easy to use (one couple cooking together, zero arguments) and even easier to clean (good work Jonas).

All the residual fear I had from my high school friend’s horrific pressure cooker accident was dispelled by the quick vacuum seal and the easy steam release valve. No explosions, good times.

My rule when accepting free gifts or meals is simple: if I don’t like it, I won’t write about it.

Well, I love my NewWave 5 in 1 MultiCooker and I’m not afraid to tell the world! Without the crew at Kitchenware Direct we might never have been introduced, and that would have been a tragedy.

Spicy Pulled Pork

Based on a recipe by Feast on the Cheap. Makes 10 buns.

Ingredients:
2kg pork shoulder, bone in
1 medium brown onion, diced
1 cup carrot, grated
4 garlic cloves, sliced
2 chipotle chillies in adobo sauce*
800g can crushed tomatoes
250ml (1 cup) passata (tomato sauce)
250ml (1 cup) ketchup
250ml (1 cup) BBQ sauce
125ml (½ cup) red wine
3 tablespoons apple cider vinegar
1 tablespoon adobo sauce (from chipotle chillies)
1 teaspoon dried oregano
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 bay leaves
Olive oil, for frying

To serve:
Hamburger buns
Aioli
Fresh coriander, chopped
Coleslaw

Method:

1. Trim the pork shoulder of skin and excess fat to prevent congealing in the slow cooker.

2. Over medium heat, sauté the onion, carrot, garlic and chipotle chillies in olive oil until the onion is translucent.

3. In a bowl, combine the sautéed vegetables, BBQ sauce, ketchup, crushed tomatoes, passata, adobo sauce, red wine, cider vinegar, dried oregano, bay leaves, salt and pepper. Stir well.

4. Back in the frying pan, sear the pork shoulder and brown on all sides.

5. In the slow cooker, pour a cup or so of sauce into the base to completely cover the bottom.

6. Put the pork shoulder inside the slow cooker and cover completely in sauce. Cover and cook at 100’C for 5 hours.

7. Switch to your pressure cooker setting and cook for another 20 minutes.

8. Remove the pork from the sauce, cool then shred with a fork. Set aside in a bowl, covered with plastic wrap to keep moist.

9. Pour the sauce into a pan and check seasoning. Adjust balance of sweet and sour according to your tastes, then reduce the sauce by simmering for 10 minutes over medium-low heat. Blend into a purée.

10. In a bowl, add enough sauce to pork to allow for a sticky but not soupy mix.

11. Serve on soft hamburger buns topped with aioli, coriander and sides of coleslaw and dill pickles.

Note: If you don’t have a slow and pressure cooker in one, buy one from Kitchenware Direct! Or you can cook it in a slow cooker for 6-7 hours or a large oven pot at 175’C for 4-7 hours, depending on your oven.

* In Australia, chipotle chillies in adobo sauce are sold in cans in Latin American sections of specialist supermarkets like Fiji Markets in Newtown, Sydney. You can buy them online at Fireworks Foods too. Otherwise substitute with Chipotle Tabasco.

This post has been featured on the wonderful slow cooking blog:

carne vinha d'alhos

 
This is a strange recipe.

It comes from the slightly strange land of Portugal, consists of pickling then frying pork and comes out looking very unappealing.

Despite this, it tastes pretty lovely.
But maybe that's because I love anything pickled!

Carne Vinha d'Alhos
(Pickled Portuguese Pork w Wine & Garlic)

Recipe from this site. Serves 6-8.

Ingredients:
3kg boned pork shoulder/neck with some fat;
3 cups (750ml) dry white wine
2 cups (500ml) brown vinegar
1 cup (250ml) cider vinegar
8-10 garlic cloves, crushed
2 red chillies, sliced
4 bay leaves
½ tsp salt;
½ tsp black pepper;
1 slice day old bread, cut in 4
(sage & thyme optional)

Method:

1. Layer pork in a large ceramic container; add the wine, vinegar, bay leaves, chillies, salt and pepper.

2. Cover and marinate for at least 3 days, stirring daily.

3. When ready to cook the pork, transfer to large heavy pot (not iron), add the marinade, cover and simmer over low heat for 30 minutes; remove pork..

4. Whilst pork is cooking, quickly moisten the bread slices by touching each side to the surface of the hot marinade and drain.

5. Raise the heat under the marinade so that it bubbles gently, and boil uncovered to reduce while you proceed with the recipe.

6. In a heavy frypan, brown pork lightly on both sides in olive oil and butter over moderately high heat. Remove to heated plate and keep warm.

7. Quickly brown bread on both sides in the pan drippings, adding more olive oil and butter as needed.

8. To serve, arrange bread on a platter, top with overlapping pork, then spoon some of the reduced marinade on top.

9. Pour remaining marinade into sauce boat and pass separately. Decorate with sliced orange slices.

muhammara - syrian pepper spread

Traditionally muhammara is a Syrian spread made from sun-dried Aleppo peppers, ground walnuts and pomegranate molasses, as well as a variety of spices.

In Australia we can’t buy the sun-dried peppers so I used char-grilled peppers instead. Also, I believe the traditional recipe uses bulgur wheat, rather than the breadcrumbs I have used.

Muhammara is great as a dip or spread on bread and toast, like a Middle Eastern crostino or bruschetta.

Called Acuka in western Turkey, muhammara can also be served as a sauce for meat and fish.

Muhammara (Syrian Walnut & Red Pepper Dip)
 
Anna’s version of various internet recipes. Makes 2 cups.


Ingredients:
2 small red capsicums (peppers)
40g walnuts
20g pine nuts
20g pumpkin seeds
1 small onion, chopped finely
1/3 cup olive oil
¼ cup breadcrumbs
2 tablespoons lemon juice
1 teaspoon cumin seeds
1 teaspoon pomegranate molasses
1 teaspoon sumac
1 teaspoon sea salt
½ teaspoon Aleppo pepper

Method:

1. Using tongs, hold capsicum over gas flame until the skins are blackened. Quickly place in a plastic bag and seal. The steam will help loosen the skin.

2. When they’ve cooled, peel off blacken skin then slice and remove seeds. Cut into strips.

3. Dry roast nuts and pumpkin seeds in a frying pan until toasted and slightly golden.

4. Pulse nuts in a food processor with breadcrumbs until finely chopped.


5. Heat some of the olive oil in a frying pan, then sauté onion and cumin seeds until onion is softened.

6. Add onion to food processor with capsicum, sumac, Aleppo pepper, lemon juice, pomegranate molasses and sea salt. Blend until smooth.

7. With the motor running, slowly drizzle in the remaining olive oil until the dip loosens then thickens.

8. Serve with Lebanese or pita bread, garnished with pomegranate seeds.

Note: to save time you could purchase char-grilled capsicums (peppers). Muhammara keeps in a sealed container in the fridge for around 4 days.

This is my contribution to Weekend Herb Blogging, this week hosted by Marija from Palachinka, a beautiful Serbian blog.

I chose capsicums/peppers for my WHB ingredient because I have hated them as long as I can remember. I have continually tasted them throughout the years (probably once monthly) just hoping that suddenly I will have changed my mind.

But alas - despite their pretty shiny skins and regardless of their fresh, crispy rawness or sweet, soft char-grilled form - I just didn't like them.

Until this June.
Something miraculous happened and suddenly I can eat them!

Perhaps it was my recent overdose on pimientos de gernika and pimientos de padron when there were nought other vegetables to be found in Spanish restaurants?

Whatever it was, capsicum is starting to taste good.
And that's worth celebrating.