22
Roasted Red Capsicum,
Pine Nut & Feta Dip
Prep 20 minutes / Cook 10 minutes
Makes 1½ cups
2 (about 550g) large red capsicums
Olive oil spray
¾ cup (115g) pine nuts, toasted
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh coriander leaves
1 clove garlic
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon ground coriander
½ teaspoon smoked hot paprika
80g feta, crumbled
Salt and freshly ground black pepper, to taste
1.
Preheat oven to 220°C no fan
(180°C fan-forced). Pierce capsicums 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 capsicums (steam will escape)
to remove and discard seeds and membranes.
3.
Assemble food processor with spindle and Quad
®
blade. Place capsicum flesh, pine nuts, parsley,
coriander, garlic, lemon juice, oil, ground 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 flavours to develop.
Leek & Potato Soup
Prep 15 minutes / Cook 35 minutes
Serves 4
2 leeks, white part only, trimmed
2 tablespoons olive oil
40g butter, chopped
750g potatoes, peeled,
roughly chopped
4 cups (1L) chicken stock
Salt and white pepper, to taste
1.
Assemble food processor with spindle and
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.
2.
Heat oil and butter in a large, heavy based
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.
3.
Assemble food processor with spindle and
Quad
®
blade. Transfer half the soup into
the processor, secure lid, and process until
smooth. Repeat with the remaining soup.
4.
Return pureed soup to saucepan. Heat over
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
If soup becomes too thick when cooking or
processing add a little extra stock or water.