The Australian Women's Weekly - - Summer Cooking -

You can pur­chase roast cap­sicum from delis and su­per­mar­kets. Al­ter­na­tively, bar­be­cue 1 medium red cap­sicum (200g) on a bar­be­cue grill plate un­til skin is slightly black­ened, or roast in a 200°C (180°C fan-forced) oven for 40 min­utes. When cool, re­move the skin and seeds. To use pre­served lemons, re­move and dis­card pulp, squeeze juice from rind; rinse rind well be­fore chop­ping. We used a Ken­wood Tri-Blade hand blender avail­able from Myer.

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