The last of the seasons locally grown hot house capsicums, were to be roasted and blitzed. Then teamed up with some smoked paprika and pretty much anything else I threw at it.
I’ve made this a few times now. Thick and chunky, teamed up with some crumbled fetta as a soup. Drizzled over pasta, added chilli and some other steamed vegetables worked through with it. Or lastly slow cooked with a chunk of pork neck. The sauce slowly gets cooked into the meat over a couple of hours and then gently pulls apart ready to be eaten with rice, entwined in a wrap, spread over the base of a ripper of a pizza. Or as my favourite so far, with a mix of sauteed beetroot leaves and stems, mushrooms, sprouted buckwheat, chopped fresh flat leaf parsley, kalimata olives, crumbled fetta and a squeeze of lemon juice, (quite the bowl full doesn’t it.)
What I like most about the basic smoky roasted capsicums, is that I can pin point exactly where everything that’s gone in there, has come from. Plus, there are hardly any ingredients.
Smoky Roasted Capsicums
roughly 8 large red capsicums halved and seeds taken out (farmers markets- grown just out of Sydney)
a couple of tomatoes, quartered (again from the same local market stall)
a couple of slugs of olive oil (grown and made in NSW)
roast it all down (210C) until they are soft
(if garlic is in season and locally grown I’d be throwing that in too.)
Add some water, about 500-750mls (or stock if you have it) if you want it as a soup and blitz with a hand held mixer (or blender.)
Add a teaspoon of sweet smoked paprika (the only non local product)
If adding meat, I have used a pork neck (from a happy pig) and cooked on slow in the sauce for about two hours. Cool it down and gently pull apart.
Salt to taste, and using River Murray Salt
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Not really a recipe today, more of a suggestion of what to do. Basically, just roast and blitz!
cityhippyfarmgirl 
Brydie, that sounds amazing, I LOVE roasted capsicum! Will have to go and find some now.. 🙂
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Clever, clever you Brydie – this looks brilliant. Your addition of smoked paprika is inspired, thanks.
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Doesn’t nature know out to do things — perfect cold fighting food.
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Beautiful!
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This is very pretty and a good way to take advantage of lots of capsicums. The think the crumbled feta and a bit of chilli would add great flavour xx
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lovely brydie..capsicums are so good at the moment that i’ve been buying heaps of them too..x
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I rarely roast my capsicums – I should but I love eating them raw so they just don’t hang about begging to be cooked – your sauce looks great – just the sort of think I love to throw into soups and stews
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yum yum! I bought lots of capsicums, really cheap from my local market last week – they were only $2.50 a kilo!! I know know what i’m going to make with them 🙂
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Sounds like the perfect bowl of goodness
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Haha! I cooked 8 capsicums last night. Stuffed Capsicums with our valley beef to be exact. I packed it off with Hubby this morning as he headed to the big property. Hopefully that’ll keep the boys going for a couple of days. Oh I do so love capsicums. Umpteen things you can do, but I must confess I’d rarely make a soup. Really interesting Brydie; I reckon some super crunchy bread would pair wonderfully well with the it.
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There aren’t too many things that don’t marriage well with some super crunchy bread Mariana…. I think I might have wrestled your husband down to the ground for some of those stuffed capo’s too 🙂
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Gosh Brydie – them’s fightin’ words.
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Delicious Brydie, each and every suggestion 🙂
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Oh, yes. Yes to all of this – the ingredients, the roasting, the smokiness, the locality, the ease, the frugal nature…all of it. Gorgeous B 🙂
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Oh how yummy indeed Brydie! Doesn’t roasting the capsicums bring out such sweetness too x
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