Recipes
Roasted Red Capsicum and Cashew Nut Spread
- 250g chargrilled red capsicum peeled
- 1/4 c olive oil
- 1 tbsp red wine vinegar
- 1 cup roasted cashew nuts
- 1/2 tsp salt
- freshly ground pepper
Makes approx 1 1/2 cups
Roast Nectarine Chutney
- 1.25 kg stoned and roughly chopped nectarines
- 1 red capsicum
- 2 c brown sugar
- 1 c red wine vinegar
- 1 tsp each of salt and finely grated fresh ginger
- 1/2 tsp cayenne pepper
- 2 cloves of garlic
- 1 tablespoon chopped rosemary
- 3/4 c sultanas
Place the nectarines and capsicum in a lightly oiled baking dish and roast for 30 mins at 180 C
Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar. Cook for 1 hour until the chutney is thick and glossy, and pour into sterilised jars and seal.