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This recipe pre-dates my 5 Ingredients philosophy.
Almond, Hazelnut & Red Capsicum (pepper) Sauce
From Stonesoup
Inspired by Sam & Sam Clarke in their first book, Moro.
This has to be one of the most versatile sauces around. It adds an instant touch of nutty Spanish exoticism to most meats and your meatier fish. I’ve served it with a slow roasted leg of lamb, roast rack of pork and tuna steaks all with much success.
It was a little too powerful recently for some snapper baked in foil but went swimmingly well with the accompanying roast spuds. It’s also great spread on toast with a little avocado or with pita bread as a dip.
Will keep in the fridge for at least a week but is best when freshly made or the day after.
Makes approx 2 cups
2 red capsicum (bell peppers)
2T reserved juice from charring the capsicum
big pinch saffron threads
100g (3 ½ oz) hazelnuts, roasted and peeled
200g (3 ½ oz) raw almonds, roasted
1-2 cloves garlic, peeled and crushed
175g (6oz) cherry tomatoes
1 – 2T sherry vinegar
2t smoky paprika
1/3C extra virgin olive oil
1. Preheat your BBQ or grill to its highest heat and char capsicum on all sides until blackened.
2. Place in a bowl and cover with foil and allow to cool. Meanwhile place saffron threads in a small cup and cover with 2T very hot water and allow to stand for 5 minutes.
3. When capsicum is cool enough to handle, peel away the blackened skin and remove stalk and seeds but keep aside the juice at the bottom of the bowl.
4. Place capsicum and reserved juice in a food processor with saffron and saffron water, nuts and garlic and whizz until the nuts are like fine bread crumbs. Add remaining ingredients again and whizz until combined then add water a little at a time until your sauce is the consistency you like.
5. Taste and season well with salt and pepper.
Add to my Old Favourite Recipes
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