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
Not really a recipe today, more of a suggestion of what to do. Basically, just roast and blitz!