Roasted Red Pepper Relish

At this time of the year I like to enjoy simple foods and lots of salads. But simple shouldn’t mean lacking flavour, oh no. This beauty of a relish is one that goes well with so much and I always keep some in my freezer. I like to serve it along side some of my other freezer favourites like falafel or my sage and onion vegan sausage, but it even works on veggie burgers with large helpings of pickled gherkins.

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What you’ll need:

  • 3 red peppers roasted and peeled and chopped click here for info on how to prepare these. Or just buy a jar but they’re more pricey.
  • 400g tine of chopped tomatoes.
  • one white onion, very finely chopped
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon of paprika
  • 1 tablespoon of sunflower oil

Method:

  1. Gently cook the onion in the sunflower oil until translucent.
  2. Stir in the paprika.
  3. Add in all of the other ingredients and leave to simmer for about 15 minutes or until most of the water has evaporated.
  4. Using a hand blender, blend the ingredients.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

 

Roasted Red Peppers

Roasted red peppers, is there anything more divine! These can be shop bought but I take great pleasure in roasting my own and peeling the blackened, sticky skins off. Then I share the skins out equally between me and the girls. Betty and Bo always sit patiently at my feet when there are roasted red peppers about; they are such foodies!

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Method:

  1. Preheat your oven to 180°C, add some oil to a roasting dish and heat in the oven for a few minutes. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly.
  2. Remove the red peppers and give them a minute to cool before placing them into a plastic bag. This allows them to sweat and makes peeling the skin off much easier.
  3. Leave the peppers to cool in the bag. When they are cold remove the skins.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Muhammara (A Smokey Roasted Red Pepper and Walnut Dip)

On a recent trip to Istanbul my friends and I were blown away by the mezze plates and in particular this dip. Originally from Syria there are many slight variations of the recipe of muhammara but the addition of smoked paprika to this one really sets it apart. It’s winning combination of roasted red peppers, toasted walnuts, garlic and pomegranate molasses always surprises my dinner guests.

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What you’ll need: Serves 6 as a mezze

  • 2 Roasted red peppers with skins peeled
  • 1 cup toasted walnuts
  • Juice of 1/2 lemon
  • 1/4 cup of toasted breadcrumbs
  • 1 tablespoon of pomegranate molasses
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of cumin
  • 2 tablespoon of olive oil

Muhammara-dip

Method:

You have two options here, you can buy a jar of roasted red peppers and save yourself some time or you can roast and peel the skins yourself and save some shillings.

Preheat your oven to 180°C, add some oil to a roasting dish and heat in the oven for a few minutes. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly.

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Remove the red peppers and give them a minute to cool before placing them into a plastic bag. This allows them to sweat and makes peeling the skin off much easier.

Leave the peppers to cool in the bag and roast the walnuts and breadcrumbs until they are golden. When the peppers have cooled remove the skins and place in a blender with all of the other ingredients. Depending on the texture you prefer you can add a little more oil and pulse for longer for a smoother, more creamy paste. Personally I like it dryer with more bite. Serve along side some flat breads as part of a mezze or on ciabbatta with avocado as a canape.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx