Bill’s Red Capsicum, Walnut and Coriander Relish… adulterated from Bill Granger’s Holiday and Epicurious.
This is like a delicious capsicum pesto. Perfect with fish, prawns, chicken or pasta. You can leave it in the fridge to munch on with rocket and crunchy bread.
You need to make a jar which will feed about 6 chic shoppers:
3 red capsicums
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup walnuts, lightly toasted
1/3 cup olive oil
2 to 3 tablespoons chopped fresh coriander
2 long red chillies, seeded
2 garlic cloves
lots of salt
- Slip out of gladiator heels.
- Put down sword.
- Slip into grey marle one shoulder toga.
- Pour a wine.
- Gulp it down.
- Say thanks to the gods you made it to Friday.
- Turn on the oven and roast the capsicums.
- While they are cooking you could have another wine.
- Or you could toast the coriander and cumin seeds until they smell gorgeous don’t let them burn. Might take about 2 minutes.
- Let them cool then smash the seeds in a mortar and pestle. Think of your ex boyfriend and give it a good thumping.
- Now take the capsicums out of the oven and let them cool down. They are a little angry right now.
- Then you can peel and seed them.
- Smash the garlic now too.
- Get out the whizzer and toss in the walnuts, oil, coriander, chillies, capsicums, and the ground seeds and blend till as smooth as an exfoliator scrub.
- Season with a good dollop of salt and pepper.
- Serve with aplomb.
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