Ingredients
| 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 |
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.
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Instructions
| 1. | 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). |
| 2. | When the skins are blackened all over and the fruits are collapsing, remove and cool. |
| 3. | Peel and discard the skin and seeds of both. |
| 4. | Put into a food processor with the salt, vinegar, mascarpone and parmesan and blend until smooth. Adjust seasonings to taste. |
| 5. | I prefer to serve this warm (it can be reheated gently if required). |
| 6. | Sprinkle over a little extra parmesan when serving. |
| 7. | IDEAS FOR SERVING |
| 8. | I’ve served this with simply steamed cobs of corn with extra parmesan grated over it and some flatbread on the side. |
| 9. | It’s delicious drizzled over wedges of grilled baby cos or cabbage. |
| 10. | It’s excellent to use the purée under some grilled fish, chicken, beef or lamb as well as vegetables. |
| 11. | 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. |
| 12. | Toss through fresh pasta or gnocchi, loosening with a little of the pasta cooking water. |
| 13. | Use as a dip for corn chips, toasted pita bread or crudités. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings