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Stuffed Capsicums in Tomato Sauce, Bread and Kajmak Dip
Recipe by Snezana Calic
Try this delicious Stuffed Capsicums in Tomato Sauce, Bread and Kajmak Dip
- Steps
- Ingredients
Ingredients
Bread
Capsicums
Tomato Sauce
Parsley Salsa
Kajmak Dip
Parsley oil
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Steps
- For the Bread, preheat oven to 40°C. Line a large baking tray with baking paper.
- Mix 200ml warm water with sugar and yeast in a small bowl and let sit for 5 minutes or until mixture bubbles.
- Combine the flour and salt in a large bowl and add yeast mixture and olive oil. Mix well until dough comes together. Dough should be soft and sticky. Cover with cling wrap and place in oven to prove for 40 minutes.
- When doubled in size, transfer to a floured bench. Preheat oven to 250°C.
- Knead dough until you have nice smooth ball. Divide in 4 equal portions and shape into flat rounds. Arrange bread on baking tray and cover with clean tea towel to let rest for 10 minutes. Transfer to hot oven and bake for 10-12 minutes until cooked through and golden on the outside. When finished, cover with tea towel for couple of minutes.
- For the Capsicums, heat a large, dry frypan on a medium heat and add pancetta. Sauté for 5 minutes or until fat is rendered. Remove and drain excess oil.
- Add onion and chilli and sauté for 5 minutes.
- Meanwhile, finely dice the scotch fillet to mince-like texture.
- Add to the frypan with garlic and cook until the meat changes colour.
- Add eggplant and sauté for another 5 minutes. Add parsley and season with salt and pepper. The filling should be slightly over seasoned, especially with pepper.
- Make a cut along the length of the capsicum, remove seeds and using a spoon, stuff capsicums with meat filling. Set aside.
- For the Tomato Sauce, preheat oven to 190°C.
- Add olive oil, garlic and parsley stalks to a medium fry pan and sauté until garlic is fragrant, taking care not to burn the garlic.
- Add the tomatoes and tomato paste and sauté for 5-10 minutes, or until soft. Remove parsley stalks and season with salt and pepper.
- Transfer to the cannister of a stick mixer and puree until smooth. Pour into a heavy oven proof dish that the capsicum fit into. Add capsicums with cut side facing up. Add long red chillies to the tomato sauce.
- Cook in oven for 35-40 minutes. Turn capsicums over when cooked so that the uncut side faces up.
- To prepare the Parsley Salsa, finely chop the parsley, garlic, onion, tomato and chilli. Add to a bowl. Add lemon juice and olive oil and season with salt. Stir to combine. Set aside until ready to serve.
- For the Kajmak Dip, using hand beaters or a stand mixer, whip butter until pale and light. Add feta and mix until smooth and combined. Add cream fraiche and mix together. Store in fridge before serving.
- For the Parsley Oil, combine ingredients in the cannister of a stick blender and blend for 5 minutes until the mixture turns a bright green colour. Pass through a sieve to strain the oil and place in a squeezy bottle.
- To serve, generously drizzle capsicums with parsley salsa and parsley oil.
- Serve with kajmak and bread on side.
