Slow Food Saddleback Recipes


From SAHA p.60  Greg and Lucy Malouf


Serves 6 - 8 as part of a Mezze

3 large red capsicums (bell peppers)
1 red bullet chilli, seeded, scraped and chopped
1 clove garlic, crushed with 1 teaspoon salt
125g shelled walnuts, roughly chopped
⅓ cup lightly toasted fresh bread crumbs
1 tbsp pomegranate molasses
juice of ½ - 1 lemon
1 tbsp hot water
½ tsp sugar
¼ cup extra virgin olive oil, plus extra to serve


Roast the peppers directly on the naked flame of your stove burners. Set the flame to low and cook the peppers for around 10 - 15 minutes, constantly turning them so that the skin chars evenly all over and they start to flatten and collapse. Remove the peppers from the flame, place in a bowl and cover with plastic wrap. When they are cool enough to handle, carefully peel away the blackened skin and remove the stalks, seeds and white membranes. Don't rinse the peppers as this will wash away the desired smoky flavour.

Roughly chop the peppers and put them in a food processor with all the other ingredients, except for the oil. Process to a rough paste, scraping down the sides to ensure that all the ingredients are mixed together well. With the motor running, pour in the oil in a slow stream and blend until thick and creamy. Allow to cool, then refrigerate until needed. Before serving, check seasoning and drizzle with a little olive oil.