ORANGE CAPSICUM PUREE

(Makes 2 cups)

1 SPANISH ONION

2 CLOVES OF GARLIC

2 TABLESPOONS OF CORN OIL

4 ORANGE CAPSICUMS (OR 3 YELLOW &1 RED CAPSICUM)

1/2 TEASPOON OF GROUND TURMERIC

1/2 TEASPOON OF GROUND YELLOW OR RED CAYENNE CHILLIES

1 TEASPOON OF SMOKED LA VERA PAPRIKA

150-200 MLS OF HOME MADE CHICKEN STOCK

Halve and coarsely slice the onions. Peel the garlic, seed and coarsely dice the capsicums. Heat the oil in a saucepan over medium heat. Sweat onion and garlic until translucent. Add capsicum, spices and about 150 mls of chicken stock (it has to be home made - I haven't yet found a bought one with comparable flavour). Cover, reduce heat to low and simmer for about an hour.

Allow to cool. Blend at high speed until smooth. Add more reserved cooking liquid or stock as needed.

This is a brilliant sauce to keep in the fridge. It will last 2-3 weeks. Simply heat it as needed. It works really well with grilled white fish, chicken or pork - with quinoa, for example.

ORANGE CAPSICUM PUREE