Sundried Tomato Tapenade - Thermomix Recipes from Steph

Sundried Tomato Tapenade

 Recipe by Sam Joffe, Patissier

This extremely fast recipe is a family favourite and we always have some in the fridge. As running out is a frequent occurrence, we make it about once a week! Fantastic with breadsticks as a dip. Spread on soft tortillas and spinkle with cheese to make an upmarket quesadilla. Use as a quick pizza topping. Stir into soup or pasta for a flavour boost. Add to stuffings, etc. It’s even good on toast! This recipe shows the very even processing of ingredients in the Thermomix, and its speed and efficiency. Thanks to Sam Joffe, Patissier, for the recipe.

Ingredients

1 x 400 g jar of sundried tomatoes in oil, drained (but save the oil and add at the end if desired)

4 or 5 pieces of roasted red pepper, skins removed

2 cloves garlic, peeled

1 Tbsp capers, rinsed

1 Tbsp anchovy essence or 2 or 3 anchovy fillets

1 Tbsp pesto

2 Tbsp pine nuts

black pepper freshly ground

Method

1. Blend all the ingredients a few seconds at Speed 6 to make a rough paste. Taste for salt before adding any. Add a little more oil if necessary

Chef’s Tips

Variation: add a fresh chilli.

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