August 2022 recipes

Feta Roasted Red Pepper Dip  
roasted red peppers
1 clove garlic 
feta cheese
red wine vinegar 
extra-virgin olive oil 
a pinch chilli flakes 
Combine all ingredients into a food processor and puree until smooth.
 Transfer to a serving bowl and top with your desired garnishes.
Serve with warm pitas and/or vegetable sticks to dip.
Campfire caramelised shallots  
Leave skins on and place in the hot ash for 10 minutes. Using gloves remove from the hot ash and squeeze out of skins onto a plate. That’s it!

Sesame Cucumber Noodles
4 cucumbers spiralized
1 tbsp toasted sesame oil 
1 tbsp seasoned rice vinegar
2 tsp low sodium soy sauce
1 tsp sriracha sauce
1 tsp toasted white sesame seeds
Drizzle sesame oil, rice vinegar, soy sauce and sriracha onto cucumber noodles. Toss until evenly coated. 
Taste and adjust sauces as needed. Sprinkle sesame seeds on top. Serve chilled or at room temperature.
Plum jam

2½ cups chopped Ripe Plums
1 cup Sugar
1½ tablespoons Lemon Juice
Method Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
Cut plums into halves and remove the pit. Chop them into small pieces.
Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The colour of the plum pieces will turn darker when they cooked.
Cook until mixture turns thick.
Remove the ceramic plate from the freezer and slide a bit of the jam over it. Again, put this plate in freezer for a minute and then remove from it. Test the jam, run a spoon or your finger through the jam and if it leaves the track clear, it is ready. If it is not, cook again for 4-5 minutes and test again.
Remove pan from heat and allow mixture to rest for 1-2 minutes. You can store it in an airtight container in refrigerator without jarring, if preferred.

Mozzarella, plum and burnt leek salad  
100ml red wine vinegar
100g caster sugar
4 plums
3 large leeks
Extra-virgin olive oil to drizzle
80g watercress
2 balls mozzarella, torn into large chunks
4 tbsp toasted hazelnuts, roughly chopped
Put the vinegar and sugar in a small saucepan over a medium heat. Warm through until the sugar has dissolved, then remove from the heat. Meanwhile, cut each plum in half and remove the stones. Put the plum halves cut-side down in the pickling liquid, then set aside for at least 30 minutes to lightly pickle, giving them the occasional stir.
Heat a grill to its highest setting. Put the leeks on an oven tray, drizzle with olive oil and season. Grill, turning occasionally, until blackened all over (about 10 minutes). When cool enough to handle, trim the ends and peel away the burnt outer layer of the leeks. Slice the soft insides into bite-size pieces.
Toss the watercress with a drizzle of olive oil and a splash of pickling liquid, then season to taste. Arrange the plums, leeks, watercress and mozzarella on a platter, then scatter with the hazelnuts. Finish with a grind of black pepper and an extra drizzle of oil and pickling liquid.
Rigatoni With Fennel and Anchovies
3 large fennel bulbs (about 2½ lb.)
½ cup extra-virgin olive oil
6 oil-packed anchovy fillets
6 garlic cloves, thinly sliced
½ tsp. crushed red pepper flakes
½ cup (packed) mint leaves, plus more torn for serving
1 orange or tangerine
1 lemon
1 lb. rigatoni
3 oz. Pecorino Romano, finely grated (about 1½ cups)
Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into ½”-thick wedges.
Heat oil in a large heavy pot over high heat until shimmering. Add fennel to pot, arranging in as even a layer as possible. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6–8 minutes. Using tongs, turn fennel over and cook until golden brown on the other side, 6–8 minutes.
Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Cook, stirring often, until anchovies are disintegrated and garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot to keep sauce warm and let sit until pasta is done.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Uncover sauce, add pasta and 1 cup reserved pasta cooking liquid, and set over medium-low heat. Add Pecorino and cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is emulsified and pasta is coated, about 2 minutes.
Divide pasta among bowls and top with torn mint.
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