SLOW ROASTING VEGETABLES AT 90°C [UP TO A MAXIMUM OF 150°C] INTENSIFIES THEIR FLAVOURS. COOKING AT LOW TEMPERATURES ALSO HELPS RETAIN VITAMINS AND NUTRIENTS. SO TAKE YOUR TIME.
INGREDIENTS ------------------
3 extra large red bell peppers
100 g cashew nuts [raw or toasted in a pan]
1 tbsp tomato paste
2 tbsp red wine vinegar
2 tbsp olive oil
8 - 10 Roasted Garlic cloves [roast your garlic at the same time as you roast the red peppers in the oven, recipe included below]
1 tsp freshly ground black pepper
unrefined salt to taste
[optional] 1/2 tsp sriracha or chili flakes
METHOD ------------------
Couldn’t be easier.
Preheat the oven to any temperature between 90 and 150°C [the lower the temperature, the slower it will cook but the taste of the sauce will be more intense at lower temperatures].
Start out by prepping your red peppers: cut them in half, remove the seeds and stems. Line a baking sheet and place peppers cut side down. Pop in the oven and roast until soft and nicely charred [depending on temp - it will take any time between 40 to 90 minutes]. Once done, set aside and allow to cool. Peel the skins off and discard them.
Place roasted peppers together with the remaining ingredients in a blender & blitz until smooth.
Adjust to taste with seasoning and olive oil for desired consistency.
Transfer to a glass jar and store in a fridge. Sauce goes great with roasted potatoes, pasta dishes or on rustic bread.
* OVEN ROASTED GARLIC
INGREDIENTS ------------------
1 or more garlic heads
olive oil
coarse, unrefined salt
METHOD ------------------
Use your fingers to peel away the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
Trim the top off the head of garlic to expose the tops of the garlic cloves.
Sprinkle with unrefined, coarse salt and drizzle with 1-2 teaspoons of olive oil over the exposed surface of the garlic, letting the salt & oil sink down into the cloves.
Wrap the garlic in aluminium foil or place in a small ramekin and roast in the oven at low temperature for approx. 40 minutes.
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