Tapenade, taramasalata or aubergine dip and pitta crackers
This was the amuse bouche served at my Greek-inspired supper club at Brown and Green, Crystal Palace. To see the full menu, see here. The vegan alternative to the taramasalata is below. To buy tickets for my next supper club, click here.
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Serves 6
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1 red onion, chopped into chunks
70g white breadcrumbs
100g soft cod roe
170ml olive oil, plus 1 tbsp olive oil
1 lemon, zest and juice, plus 1 tsp lemon juice
50g Kalamata olives, stoned
50g black olives, stoned
1/2 garlic clove
1 tbsp flat leaf parsley
4 pitta breads
pink peppercorns and fresh dill, for garnish
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To make the taramasalata, place the onions in cold water and chill overnight or at least for 2hrs, then drain, retaining the water, and use the onions for Whipped Feta recipe.
Put the breadcrumbs, 100ml of the onion water and roe in a food processor and blend until smooth. Slowly drizzle in the oil while the food processor is on until thick and smooth. Stir in the lemon zest and juice, salt and pepper, and chill for 1hr before serving.
To make the tapenade, place the olives, 1 tbsp olive oil, 1 tsp lemon juice, garlic and fresh leaf parsley in a food processor and blend until very smooth. Transfer the mixture to an airtight container and chill overnight or for at least two hours.
Half the pittas lengthways, so they are very thin, then cut roughly into triangles. Preheat a grill to hot, then arrange the pitta triangles on the grill tray and toast for 1-2 mins, until golden. Turn the pittas over and toast for 1 min. Allow to cool.
Divide the taramasalata and tapenade between six saucers and top with the toasted pittas. Garnish with pink peppercorns and dill, and serve.
VEGETARIAN/VEGAN OPTION
To make aubergine dip instead of taramasalata: Preheat the oven to 180°C and place a whole aubergine on an oven tray. Pierce the aubergine a couple of times with a fork and drizzle with olive oil. Roast for 20 mins, then remove and discard the stalk, and place the aubergine in a food processor with 2 tbsp olive oil and juice and zest of half a lemon. Season with salt and pepper, then blend until very smooth. Serve in the place of taramasalata.
