Attended a Moroccan-themed dinner last night, where I was asked to make pre-meal munchies and dessert (2 of my favourite courses in terms of preparation time and effort!). I know it’s trite and a little retro, but a platter of colourful dips still sets the scene at a party as far as I’m concerned. It’s a definitive fingerfood, fuss-free, mess-free and possibly healthy! Also, it looks rather pretty. 🙂
R and GFM came over last Sunday for a roast-off, and we were able to chargrill all 30 of the red capsicums we had purchased at the wholesale market. Working like a well-oiled machine, our mini production line was able to roast and peel all of the capsicums before sunset, enjoying a cocktail or 3 in between!
We ended up with 4l worth of roasted capsicums. Not bad for a day’s work, and this set the scene for my first Moroccan-style dip.
Roasted capsicum dip
Ingredients:
3 roasted and peeled red capsicums
250g cream cheese, at room temperature
1/2 tsp harissa
2 heaped tsp Ras El Hanout (blends vary from brand to brand, so smell it out and add a little at a time)
Method:
Combine all your ingredients and blitz in a food processor or blender. Season generously, adjusting spices as you please!
I make this next dip quite a bit, for no reason apart from the fact that it’s really, really easy and tastes great!
3-Olive Tapanade
Ingredients:
150g pitted kalamata olives
150g pitted black spanish
200g pitted green olives
3 heaped tbsp chopped parsley
1 tbsp rinsed capers
Enough extra virgin olive oil to lubricate
Method:
Combine ingredients and blitz! Season with lots of pepper and extra parsley to balance out the saltiness with some fresh herby goodness.
Leftover tapanade is really nice stirred into steamed rice to make olive-rice. I had this once at a Chinese restaurant of all places, and now will always make more tapanade than I need for this purpose.
Basil dip
This one is courtesy of the pesto that I made previously. All I did here was add 2 heaped tablespoons of roasted pinenuts and more extra virgin olive oil to 4 heaped tablespoons of pesto, and voila!
The night was a roaring success- homemade dips, beautifully cooked lamb tagine, chickpeas, paella, cocktails and great company. Just perfect!