CAPSICUM & CHILLI CREAM

MAKES APPROX 1½ CUPS / PREPARATION 15 MINUTES / COOKING 30-35 MINUTES

Purées made from capsicum make an easy base to meals. Sometimes I make the basic purée minus the dairy products and freeze for use in the midst of winter.

4 red capsicums

2 red chillies

1 teaspoon flaky sea salt

2 teaspoons red wine vinegar 100g mascarpone

25g parmesan or other hard, aged cheese,

finely grated, plus extra to serve

Grill the capsicums and chillies or roast them in the oven at 200°C for approximately 30-35 minutes (remember to prick the chillies with the tip of your knife so they don’t explode during cooking). When the skins are blackened all over and the fruits are collapsing, remove and cool. Peel and discard the skin and seeds of both. Put into a food processor with the salt, vinegar, mascarpone and parmesan and blend until smooth. Adjust seasonings to taste.

I prefer to serve this warm (it can be reheated gently if required). Sprinkle over a little extra parmesan when serving.

IDEAS FOR SERVING

I’ve served this with simply steamed cobs of corn with extra parmesan grated over it and some flatbread on the side.

It’s delicious drizzled over wedges of grilled baby cos or cabbage.

It’s excellent to use the purée under some grilled fish, chicken, beef or lamb as well as vegetables.

Mix with warmed beans for a flashier version of baked beans for your toast. Omnivores might like to fry a little chorizo or ’nduja in the base first.

Toss through fresh pasta or gnocchi, loosening with a little of the pasta cooking water.

Use as a dip for corn chips, toasted pita bread or crudités.

VEGETARIAN Ensure parmesan is vegetarian.

VEGAN Use silken tofu in place of the mascarpone, use vegan parmesan or use 1-2 tablespoons nutritional yeast.