Good Reading : August 2001
cookingthebooks This month we’ve selected recipes from The Greek Cook by Rena Salaman, an Athenian now based in London. Inspired by regional flavours and the changing seasons, Salaman’s recipes are simple but authentic and make use of fresh ingredients readily available in Australia, thanks to its large Greek community. Feta and Roast Pepper Dip with Chillies (Htipiti) 1 yellow or green elongated or bell-shaped pepper 1-2 fresh green chillies 200g/7oz feta cheese, cubed 60ml/4tbsp extra virgin olive oil juice of 1 lemon 45-60ml/3-4 tbsp milk ground black pepper a little finely chopped fresh flat leaf parsley, to garnish slices of toast, to serve Serves 4 1. Scorch the pepper and chillies by threading them on metal skewers and turning them over a flame or under the grill (broiler), until charred all over. 2. Set the pepper and chillies aside until cool enough to handle. Peel off as much of their skin as possible and wipe the blackened bits off with kitchen paper. Slit the pepper and chillies and discard the seeds and stem. 10 3. Put the pepper and chilli flesh into a food processor. Add the other ingredients except the parsley and blend, adding a little more milk if too stiff. Spread on slices of toast, sprinkle a hint of parsley on top and serve.