Recipes GAMMON SAUCE 2: SMOKEY PIPERADE
GAMMON SAUCE 2: SMOKEY PIPERADE
Enjoy the second of our trio sauces, a France-meets-Spain relish with our take on a piperade sauce.
This can all be served warm or cold, making it perfect for interesting leftovers come Boxing Day.
- WHAT YOU WILL NEED -
- 2 large yellow peppers, deseeded and diced
- 1 large red pepper, deseeded and diced
- 1 large onion, very finely diced
- ½ cup extra virgin olive oil
- 4 fat garlic cloves, peeled and sliced as thinly as possible
- 2 Tbsp tomato paste
- 3 tsp Cape Herb & Spice SMOKED PAPRIKA
- ½ tsp salt
- 2-4 shakes of any Cape Herb & Spice Chilli Tin (we used our Piri Piri)
- 3 large tomatoes, peeled, deseeded and chopped
- 1 tsp white wine vinegar
- 1 tsp brown sugar
- large handful of raisins
- large handful of golden sultanas
- 4 sprigs flatleaf parsley, leaves only, finely chopped
- 2 sprigs coriander, finely chopped
- METHOD -
Firstly fry the onion and peppers in the olive oil over very low heat until the onions and peppers start softening. (Yes, we know it is a lot of olive oil but think Spanish tapas – the oil is the star!)
Next, add the garlic and tomato paste and fry for a further minute. Add the rest of the ingredients, except the herbs, put a lid on and simmer on the lowest heat possible for 10 minutes. No liquid is added to this, so it’s important to keep an eye on it. Once done, remove from heat and stir in the herbs. This sauce improves as it sits, so make it a day ahead. To serve it warm (not hot) with warm gammon, just blitz it in the microwave for a few seconds. It’s also a dream served at room temperature with cold gammon. And it’s brilliant the next day with a crusty baguette, goat’s chevin or mature cheddar!
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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