This dish is inspired by one we ate at the Mirador de Morayma restaurant in Granada, which overlooks the Alhambra from its perch on the side of a hill opposite. We’ve emulated the fresh, faintly blue cheese served there by mixing soft fresh goat’s cheese with a mild creamy blue.
INGREDIENTS
3 large red capsicums
Dressing
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 tablespoon baby capers
1 teaspoon chopped oregano
sea salt and freshly ground pepper
Soft cheese
50 grams mild, soft blue cheese
100 grams soft goat’s cheese, we used Te Mata Summerlee goat’s curd
½ teaspoon finely chopped rosemary
1 tablespoon milk
METHOD
Preheat the oven to 200°C.
Put the capsicums in a baking dish and roast until the skins are blackened in places. The flesh should be tender but not falling apart. Cover with a tea towel and leave for 20 minutes to steam. Peel off the skin and remove the core and seeds. Cut the capsicums into thick strips.
Dressing: Whisk the ingredients in a bowl and season.
Cheese: Mash the blue cheese with a fork then combine with the goat’s cheese, rosemary and the milk.
To serve: Arrange the capsicums on a platter and top with the dressing. Place spoonfuls of the soft cheese over the top and grind over black pepper. Serve with crusty bread.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.