I was surprised on a recent Saturday morning to wake up feeling quite sprightly after having an indulgent evening of cocktails, food and good wine the night before. It’s unlike me not to feel positively seedy after such a night so it was with great joy that I found myself later that morning at St Ali being able to indulge in coffee and a big breakfast, something which I usually can’t face the morning after the night before.
I ordered braised beans on sourdough with a fresh rocket and onion salad and a small drizzle of what tasted like a tangy harrisa. This sauce intrigued me and until I can eat it again, I thought I would try and make something similar at home using some fresh chillis and my first red capsicum from the garden. In honour of all the mornings I’ve woken up without a hangover I’m calling it “Non-Seedy Baked Sauce”.
- Throw the following ingredients in to a roasting tray: 1 peeled brown onion chopped in to about 8 wedges, 1 small red capsicum seeds removed and roughly chopped in to 8 pieces, 5 cloves of peeled garlic bashed with the back of a knife, 6 red chillis split length-ways and seeds removed,1 can of tomatoes, 1 teaspoon of salt, 2 teaspoons of sweet smoked paprika, 2 teaspoons of ground cumin, 4 teaspoons of ground coriander and 1 tablespoon of olive oil.
- Roughly mix everything together and then put the tray in to an oven heated to 150 degrees.
- Bake for 30 minutes until the vegetables are soft. If they’re getting too brown, turn down the heat a little.
- Add 1/2 a cup of water and bake for another 30 minutes at a 110 degrees. Aim for everything to be soft and dark but not burning.
- Remove from the oven and add 1 teaspoon of tamarind puree and 1 teaspoon of molasses. Mix well and allow to cool for a while in the tray.
- Puree everything in a food processor to a consistency that pleases you.
Makes about 2 cups. Eat with home made baked beans, fried or poached eggs or as an alternative to any of your usual chutneys or sambals.
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