Capsicum and Walnut Puree
INGREDIENTS
4 large red capsicums
3 cloves garlic, finely chopped
75 grams walnuts, toasted and finely chopped
75 grams fresh white breadcrumbs
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon chilli flakes
1 teaspoon salt
juice of 2 lemons
125 mls olive oil
METHOD
Preheat the oven to 250°C Put the capsicums on an oven tray, place in the oven and roast until
soft. Remove, leave to cool, then scrape out the seeds, peel and slice. Put the capsicums, garlic, walnuts, breadcrumbs, sugar, cumin, chilli flakes and lemon juice in a food processor. Blend to a smooth
purée.
With the machine running, slowly drizzle in the oil. Thin with a little water if the purée is too thick. Serve with crusty bread for dipping
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!