If any of you have ever watched the television show on SBS called Iron Chef, you most certainly will know of the infamous introduction to Kitchen Stadium and then that shot of the ever-flamboyantly dressed Chairman Kaga picking up a yellow capsicum, taking a massive bite out of it, then doing a slow-motion forced smile, slightly shuddering, as he turns to face the camera.
That’s a pretty accurate way to describe my response when eating capsicum. It’s a little too peppery and ‘loud’ for my taste, but after I discovered roast capsicum, I was transformed. Roasting a capsicum brings out an incredibly beautiful caramelised sweetness and mutes the heat in it. I could eat half a jar of the stuff.
This recipe came to me one day and after mentioning it briefly in my post on Basil Pesto, I’ve been asked by a number of people if I could share the recipe. So this time I painstakingly measured everything out so that I could record it as a recipe. See the things I do for you guys!
Kidding, you know I’ll do it just for you 😉
This amazing pesto can be stirred through pasta, but is mind-blowingly good as a dip. Spread it on a cracker with a piece of sharp vintage cheddar and you have a winner.
You will need:
- Two red capsicums;
- 70g raw macadamia nuts;
- One clove garlic, chopped finely;
- 50 ml olive oil;
- Salt flakes and freshly ground pepper.
Preheat the oven to 200 degrees Celcius. Take your capsicums, remove the stalk and slice each into quarters, removing the seeds.
Place on a foil-lined baking tray skin-side up and place on the top shelf of your oven. Cook for about 30-40 minutes or until caramelised and black. At the same time, place your macadamia nuts onto another tray and place that on the middle shelf. Keep a watchful eye on the nuts as of course they will cook a lot faster than the capsicum. They should only take about 10-15 minutes or so to brown nicely.
And after some time, your capsicum should look like this:
Allow to cool before peeling off the skins and tear the capsicum into strips, putting the strips into the bowl of a food processor along with the macadamia nuts and garlic.
Process until it’s all in fine pieces, then with the motor running, pour in the olive oil in a thin, steady stream and continue to process until it’s a relatively smooth yet still delicious chunky paste.