Sydney has been awash this week, it’s been cold and we’ve had non-stop rain and flash floods – some more hearty food has been in order! I wasn’t ready to break out the risotto or goulash just yet, so I went for another old faithful.
For the last six months or so I’ve been experimenting with different kinds of sauces, some are still in the refinement process, (they’ll be ready for winter), but this roasted red pepper or capsicum for the Aussies (alliteration wins in this case) is absolute gold!
I usually have it with some pan-roasted chicken, field mushrooms, and steamed asparagus, but would probably make a good dipping sauce at a BBQ (especially with some chorizo), and if you threw in a couple of tomatoes I think it would also make a decent pasta sauce, say for some gnocchi. This is a mild version, it can definitely stand some more chilli if you like it hot.
2x large red capsicums
2x cloves garlic
Good extra virgin olive oil
1x tsp chilli powder
2x tsp smoked paprika
1x cup chicken consommé stock
Pre heat tray in a 200 degrees Celsius (392 F) oven
Lightly drizzle the capsicum with olive oil and cook for approx 20 mins, or until skins have blackened and start to separate (turn them at ten mins)
Remove and place in a bowl and cover for ten to fifteen mins
Remove skins, seeds, roughly chop
Sauté diced eschalot and crushed garlic in small saucepan with olive oil and butter, do not burn – lightly season
Add chilli and paprika, combine, adding more oil if needed
Add capsicum, stir through
Add stock, bring to boil and reduce by at least half (I usually stop at around a quarter)
If you’re having it with chicken I also deglaze the pan with some stock and add to the sauce, and I also add the juices from resting the chicken
Remove from heat and blitz (as with soups, some sort of fantastic reaction that I can’t explain happens when you blitz!)
Taste to see if needs any more seasoning
Place through a strainer and transfer to however you want to serve it