Sauces & preserves

Sauces & preserves

By
Rebecca Seal
Contains
5 recipes
Published by
Hardie Grant Books
ISBN
9781784881030
Photographer
Steven Joyce

Fiery red peppers gleam in my bottles of piri piri oil, suspended in the vessels along with white cloves of garlic, twists of lemon peel, bay leaves and peppercorns. Every few days I pass and give them a little shake, waiting for the flavours to weave themselves together. Piri piri, whether it’s in oil or a sauce, or simply ground into a powder, forms the bedrock of much of Portuguese cooking, which is why I make my own. And, if not piri piri peppers, then a huge number of dishes are based on a small group of red pepper pastes. Everyone has an opinion on whether a sauce is too hot, or too mild, and whether the right kind of pepper has been used, even whether one kind of pepper sauce should be used over another in a certain dish. Once I started to make these sauces myself, I began to understand a little of their subtlety, as well as learning to control the heft and spice of a dish.

Recipes in this Chapter

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