Grilled Red Capsicum Marrow Dip
The basis of this recipe comes from my Nana's Red Capsicum and Cashew Dip featured in her recipe book - Memories from my Kitchen - hey I'm not the only cookbook author in the family! I have added marrow to use up some of our garden excess and been pleasantly surprised by the creaminess it adds to the dip. Give it whirl and let me know what you think...
Ingredients
- 2 red capsicum halved
- 1 medium marrow 1cm rounds or 3 x zucchini, sliced in half lengthways
- extra virgin olive oil
- salt & pepper
- 2 handfuls of raw cashews OR sunflower seeds for nut-free
- 1-3 garlic cloves [optional]
- splash of balsamic vinegar
- squeeze of lemon
- chunk of goat feta [optional: for DF add an extra handful of cashews]
Instructions
- Preheat Grill 225C.
- Arrange the capsicum cut side down, and marrow slices on a baking tray and brush with olive oil. Season. Place the tray directly under the grill, leaving the door ajar for air circulation. Grill until the marrow is golden then flip and cook until both sides are golden. This will take about 7-8 minutes per side. Leave the capsicum cut side down for the skin to get nice and charred - this is going to add amazing flavour. Once grilled to perfection turn off the oven, close the door and leave to steam a little in the oven. This will make the capsicum skin easier to remove.
- Once warm remove the vegetables from the oven. Now you can easily peel away the thin capsicum skin and place in a food processor/ blender along with the marrow slices. Add the remaining ingredients and process until smooth. Add olive oil to loosen and check seasoning, adding extra balsamic/ lemon juice if needed. Store in a sealed container in the fridge for up to 5 days. Use as a dip for vegetable sticks and crackers and a spread on sandwiches.