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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.