Elizabeth ward
Roasted red capsicum
And paprika strudel
With walnut skordalia
Serves 4
Roasted red capsicum
and
Paprika strudel
3 red capsicums
2 courgettes, sliced 5 mm strips
2 carrots, sliced 5 mm strips
2 tsp olive oil
1 cup washed spinach leaves
30 ml olive oil
1 cup (70g) grainy breadcrumbs
½ tsp salt
½ tsp ground aniseed
1 tsp smoked paprika
2 cloves garlic, chopped
1 sheet commercial puff pastry
1 tsp tomato paste diluted
with 2
tsp water
1 tsp black sesame seeds
Preheat oven to 180°c.
Grill capsicums until black, peel, deseed,
And cut into 3-4 pieces.
Place courgettes and carrots in a roasting
Dish, toss in first measure of olive oil and
Roast in preheated oven on fan bake for
12-14 minutes. Add spinach leaves and
Roast for a further minute. Cool. Leave
Oven on.
Heat the second measure of olive oil in a
Frying pan over medium heat. When hot,
Stir in crumbs, salt, aniseed, paprika and
Garlic. Cook for about 3 minutes, stirring.
Cool.
On a floured surface, roll pastry to double
The original length then cut to make 2
Squares.
Scatter crumb mix over squares leaving
A 2 cm border at edges. Lay courgettes,
Carrots, spinach and peppers over the
Top, alternating the colours. Moisten
Edges with water, roll up, pinching the
Ends to seal filling in.
Place, seam edge down, on a greased
Tray. Lightly brush with tomato wash and
Sprinkle sesame seeds over.
Bake for 18-20 minutes.
Walnut skordalia
1 slice thick white bread, crusts removed
2 tbsp soy milk
1 clove garlic, crushed
½ tsp salt
1 tsp cider vinegar
60 ml canola oil
1 drop sesame oil
¾ cup walnuts
50-60 ml cold water
Soak bread in soy milk. Place in small
Food processor bowl with garlic, salt and
Vinegar.
With food processor motor running,
Dribble in canola oil and sesame oil. Add
Walnuts then gradually add water to give
A soft hummus type consistency.
To serve
Serve hot, warm or cold, thickly sliced
With walnut skordalia.
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