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Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 3)

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Capsicum, Walnut & Feta Spread

·         Makes 4 cups

Ingredient

·         3 red capsicums

·         2 garlic cloves

·         1 eggplant

·         Juice of 1/2 lemon

·         1/2 cup (50g) walnuts, chopped

·         200g feta, crumbled

·         1 tsp hot paprika

·         Pide and pickled golden peppers

3 red capsicums

3 red capsicums

1 eggplant

1 eggplant

 Recipe

1.    Using long metal tongs, hold capsicum over a gas burner, turning, for 10 minutes or until skin is blistered and blackened. (Alternatively, halve and place, skin-side up, under a grill preheated to high).

2.    Place the capsicum in azip-lock bag and set aside for 10 minutes to cool slightly. When cool enough to handle, peel, discarding skin and seeds. Set aside.

3.    Using the same method as the capsicum, chargrill garlic for 2 minutes or until blackened. Peel and set aside.

4.    Pierce the eggplant all over with a fork. Using the same method as the capsicum, chargrill for 10 minutes or until charred. When cool enough to handle, halve and scoop out the flesh, discarding the skin and seeds.

5.    Whiz the capsicum, garlic, eggplant, lemon juice, walnut, feta and paprika in a small food processor until a rough paste, then transfer to a serving bowl.

6.    Serve the spread with pide and pickles.

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