IN THE POT | AUSTRALIA DAY FEAST

It’s Australia Day today, so we celebrated by gathering with friends and eating way too much food.  Very Australian.

I started cooking yesterday in a vain attempt to be ready in time for the first guest to arrive.  Alas the best laid plans do not always come to fruition.  I was still rattling those pots and pans when our first guests arrived! (I totally blame twitter for it too!)

As promised I’m going to share the recipes from today’s festivities.  I’m not going to share them all tonight, but by the weekend you’ll have them all in your hot little hands.  To tempt you, here’s what we had:

Image source: Misha_Oz

(Left to Right, Top to Bottom) Spicy Roasted Pepper Hummus, Baba Ghanoush, Pita Chips, Chicken Spaghetti Salad, Cider-Roasted Pork Belly with Fennel, Summer Ratatouille, Cool Cucumber Salsa, Spicy Lentils, Pavlova with Balsamic Strawberries and Vegan Chocolate Chilli Mousse.

And I thought I wouldn’t have enough food! Ha!  Had so much of the stuff I was sending people home with doggy bags!

Tonight I’m going to share with you the dips and pita chips.

I really loved the Spicy Roasted Pepper Hummus – loved it.  Had a really great kick to it and was such a nice accompaniment to the pita chips.  (In fact I’m eating some now!)

So while I much on some, here’s the recipes.  Be sure to come back to get the rest!

Spicy Roasted Pepper Hummus

1 x 400g tin chickpeas, drained

125g roasted red peppers from a jar

2 tablespoons lemon juice

1 1/2 tablespoons tahini

1 clove garlic, crushed

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

small handful chopped fresh parsley

1.  In an electric blender or food processor, purée the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

2. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated).

3. Return to room temperature before serving. Sprinkle the hummus with the chopped parsley before serving. Drizzle with olive oil if desired.

Baba Ghanoush

1 eggplant

4 tablespoons lemon juice

4 tablespoons tahini

2 tablespoons sesame seeds

2 cloves garlic, minced

salt and freshly ground black pepper to taste

1 to 2 tablespoons extra-virgin olive oil

1. Preheat oven to 200°C. Lightly grease a baking tray.

2. Place the eggplant on baking tray and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.

3. Remove the eggplant from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

4. Place the eggplant, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.

5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Pita Chips

12 wholemeal pita breads

125 ml olive oil

1.  Preheat oven to 200 degrees C

2. Cut each pita into 8 triangles. Place triangles on a baking tray.

3. Brush each triangle with olive oil.

4. Bake in preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!