It's not often that i have a surplus of capsicums to use. I've tried growing them, and failed. Our growing season is not quite long enough, even when using the greenhouse - that's my excuse, at any rate. But the other day i called in at a vege store (not my local - i was driving home from Christchurch, and stopped at one in Woodend), and purchased a kilo of coloured capsicum for a mere $4.95, which is a real bargain in this part of the world. Part of the attraction of a bowl full
of capsicums is that they look absolutely beautiful, so i kept them sitting around for a day or two. But i'm about to head away for six days, so needed to use them before i go away. The following recipe is a great way to use up a bunch of capsicums - it is from Annabel Langbein's 'Eat Fresh' book, and because the sauce can be frozen you can scale it up to use as many capsicums as you want. The recipe calls for 4 large red capsicums; i used 8 smallish ones of red, yellow and orange hues. I also altered the recipe considerably as i have no coriander growing at present, so i included some basil and also 2 large roast onions. I used chilli paste in place of the fresh chillies. However i've given you the Langbein recipe exactly as it is in the book; feel free to alter it to suit the contents of your own garden/fridge/pantry. Annabel writes "Terrific with seafood, chicken, beef or lamb, or mixed through vegetables or couscous". As you can see from the photo below, i enjoy it as a simple pasta sauce.
ROAST CAPSICUM & CORIANDER SAUCE
Annabel Langbein, "Eat Fresh"
Makes about 3 cups
4 large red capsicums
2 cloves garlic
1 bunch (1 packed cup) coriander
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Roast the capsicums and chillies on an oven tray at 220 degrees until skins start to blister and char, about 20 minutes. Place in a plastic bag or sealed container and leave to cool (the steam produced makes them much easier to peel). Peel off skins and discard seeds and pith. Puree chilli and capsicum flesh with garlic , coriander, olive oil and salt and pepper.
The sauce will keep in the fridge for 4 to 5 days or can be frozen in ice-block containers for a dense, rich taste to enjoy throughout the year.