A lot of the recipes I have used in this blog includes capsicum paste & so it was really time to include it.
I used this paste quite extensively in Portugal & become a huge fan of it. I was so disappointed when I got back & couldn't find it anywhere. After one of my Petersham pilgrimages I saw that they'd started to import it.
You can use the paste as a marinate on fish, poultry, meat, add it to stews or add a tablespoon in a stir fry with a bit of white wine & herbs, & you have a delicious sauce.
I'm not sure where this paste originated from, although the Algarve people tend to use it a lot.
It really adds just that extra bit of taste to any bland dish.
I've included 3 different types of capsicum paste, the first is my home made version, the second is a bought one from Petersham deli ( they stock Portuguese products ) & the third is European.
This is my home made version. It's delicious & really easy to make.
- 4 large red capsicum
- 100ml olive oil
- 10 garlic cloves
- 1 tab salt
1. Roast capsicums on a tray, until the skin is black & blistered.
2. Once the capsicums are cooked put them into a bowl & cover with cling film.
Once the capsicum are cooled, peel the skin & remove the seeds. Pat dry the capsicums to remove any excess moisture.
3. Add the capsicum, garlic, salt & olive oil to a food processor & blend till smooth.
This capsicum paste is imported from Portugal & bought from - Charlie's Deli
37 New Canterbury Rd, Petersham, Sydney
Ph: 9560 4037
The paste has a richer flavour than the home made one.
This capsicum paste is from Hungry or Croatian ( I'm not really sure ) & is similar to the home made version. It can be found at any supermarket in Sydney. I do find this paste a bit oily, so I use half the amount. I used to use this product before I could get the imported Portuguese paste.
So there you go, all 3 versions of a great paste.
There are lots of recipes in this blog that use this paste, so feel free to browse & try some out if you like.