Roasted pepper, macadamia and chilli paste
This capsicum paste is really simple to whip up and can be stored for future use in a whole range of recipes
- Char the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed.
- Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients.
- Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars.