White Bean And Anchovy DIP With Charred Peppers And Yoghurt Flatbread
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White Bean And Anchovy Dip With Charred Peppers And Yoghurt Flatbread
Ingredients
White Bean and Anchovy Dip
400g can white beans or cannellini beans, drained and washed under cold water
50g anchovies
1 large garlic clove, peeled
75g extra virgin olive oil
75g lemon juice
Salt to taste
Charred Peppers
1 large red capsicum
1 yellow capsicum
2 tsp dried oregano
Zest of 1 lemon
1 tbs extra virgin olive oil
Salt and pepper
Yoghurt Flatbread
400g plain flour, plus extra for dusting
100g Jalna natural yogurt
200g warm water
7g instant yeast
10g caster sugar
pinch of salt
Method
Yoghurt Flatbread
For the Yoghurt Flatbread, combine the natural yogurt, warm water, yeast and sugar into a bowl. Leave the mixture until bubbles start to form on the surface. This means the yeast is activated. Next, it’s time to mix the wet ingredients with the flour and the salt.
Once the dough has come together, empty the bowl out onto the bench and need for 10 minutes, until you have a silky smooth dough.
Place the dough back into a bowl, loosely cover with a tea towel and place in a warm place to rise and double in size.
White Bean and Anchovy Dip
For the White Bean Dip, place all of the ingredients into a blender and blitz until smooth.
Once cool enough to handle, with a sharp knife, slice the side off the capsicum. Scrape away the blackened skin.
Finely slice the flesh of the capsicum and place it into a bowl. Stir in the dried oregano, lemon zest, olive oil and salt and pepper with the capsicums.
For the Yoghurt Flatbreads, portion the dough into small balls of dough, a bit larger than a golf ball. Roll the dough out to about a 25mm. place the dough over a hot bbq for about 2-3 minutes on each side. Brush with garlic oil and season with salt and pepper.
To serve, make a circle of the white bean dip in the middle of a plate. Scatter over some of the charred peppers. Serve with Yoghurt Flatbread.
Recipe by Andy Allen
