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Rouille
Ingredients:
1 medium red
capsicum
70g (1 cup)
stale breadcrumbs
60ml (1/4
cup) water
1 small red
chilli, finely chopped
4 cloves
garlic, quartered
1 tablespoon
lemon juice
1/2 teaspoon
cayenne pepper
60ml (1/4
cup) olive oil
Method:
-
Preheat
oven to 220C
-
Cut
capsicum into quarters, remove seeds and
membrane. Roast capsicum quarters, skin side
up until skins blisters and blackens. Remove
from oven, place in a plastic bag for 5
minutes and then peel away the skin. Chop
coarsely.
-
Combine
breadcrumbs and water in a small bowl and
stand for two minutes.
-
Blend
capsicum and breadcrumbs with chilli,
garlic, lemon juice and cayenne pepper until
smooth.
-
With the
blender motor still running, gradually add
oil in a thin, steady stream. Process until
rouille thickens.
Ingredients:
-
1/2 cup salt
-
1 cup
flour
-
1/2 water
Method:
-
Add salt
and flour to a bowl and add water slowly.
-
Mix into
a dough and knead for 5-10 minutes.
-
Roll
-
Use
cookie cutters to cut out shapes, decorate
with paint or glitter.
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