Roasted red pepper macadamia paté
POSTED ON October 17, 2009
roast red pepper macadamia pate with spelt crostini
I have to thank my dear friend Rosada for this Paté. Rosada is one of the most creative people and the only cook I know that measures nothing, not even for baking cakes! It’s hard to believe but she does everything by feel and the results are always delectable. Being in a kitchen with her fills me with inspiration, whether we are cooking together (as we did for years when we owned a catering business in London) or chatting over endless pots of tea.
In the years that I’ve been enjoying her truly delicious food, she has made many different versions of a red pepper paté. When I was last in her kitchen in Sydney, she made one with roasted chili and Brazil nuts and ground it all, with the peppers, in a mortar and pestle. We devoured it with Turkish bread, chickpeas and caramelized onions, and a tasty red cabbage pickle. Yum!
It’s a delicious and heavenly memory: sitting outside at a big table, her daughters climbing the frangipani tree above, the salty hazy sea air of Clovelly beach…and the company of such good friends.
If you’re quick you’ll catch the last of the peppers at the farmer’s market and be able to make this tasty, versatile Paté; it’s great with crostini (as above) or crackers, on sandwiches or as a pesto like sauce on pasta.
roasted peppers
all in
Roasted red pepper macadamia paté
2 1/2 pounds red peppers, seeded and sliced in 3/4 inch strips
3 small red chillies, or more to taste
4 tablespoons extra virgin olive oil
sea salt
1 medium onion, diced
5 cloves garlic, thickly sliced
1/2 cup macadamia nuts
freshly ground black pepper
Pre-heat oven to 350 degrees Fahrenheit.
Place peppers and chilies on a parchment lined baking sheet and drizzle with 3 tablespoons of the olive oil, sprinkle with a good pinch of salt, toss well and roast for 50 minutes stirring every 15 minutes.
Heat a skillet over medium-high heat, add remaining tablespoon of olive oil and onions. Saute 3 or 4 minutes, add garlic and continue cooking until mixture is golden brown and caramelized. Set aside.
Place macadamia nuts, roasted peppers and chilis and caramelized onion mixture in a food processor and pulse until combined. Add salt and pepper to taste.
Makes about 2 cups.
POSTED IN appetizer, Gluten free, Side Dishes
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M, MMMmmmm
My taste buds have had the pleasure of meeting this delicious dip before.
Simple ingredients, creating wonderful complex flavors. I love this one!!
this one goes toot suite into the recipe rotation!
I need to make this!
Oh, Amy! You are so talented. I worked the McCarren farmer’s market over the weekend, and I told everyone about your blog. Expect a rush…
great thank you!
I just wanted to say thank you for this amazing recipe. Since I discovered this last year, my family and I just cannot get enough of it. Now I even place it in pretty jars to give to friends. Absolutely lovely.
Hi Sue,
I’m so happy to hear this! Thanks for writing and for following along here!
Amy x
Such a great recipe, this is a favourite to serve guests or take along to a pot luck.
I like to blacken the pepper skins and substitute pistachios for the macadamias.
Thank you! And sounds delicious with pisachios!