Parched Peas with Bacon, Rocket and Lemongrass by Angela Clutton
Parched peas are a tradition of the ancestral county of Lancashire – black peas cooked until almost ...
"This is my go-to barbeque meat salsa. It also gives a great flavour boost to slow-cooked meats, while a little stirred through mayonnaise or sour cream will help lift and enliven anything from tacos to fried seafood." ~ Paul Wilson.
150 ml (5 fl oz) merlot vinegar
100 g (3 1/2 fl oz) tamarind pulp
400 ml (13 1/2 fl oz) orange juice, plus zest of 1 orange
300 ml (10 fl oz) agave syrup, plus extra to taste
2 red habanero chillies, halved and de-seeded
8 garlic cloves
6 ripe organic tomatoes
50 ml (1 3/4 fl oz) olive oil
100 ml (3 1/2 fl oz) boiling water
Juice of 1 lime
Pinch of ground cumin
Sea salt to taste
Preheat an overhead grill (broiler) to high heat.
Combine the vinegar and tamarind in a saucepan and bring to the boil. Add the orange juice and zest, return to the boil and simmer gently for 10 minutes until thickened and reduced. Add the agave, return to the boil and reduce down further until the mixture is glossy.
Meanwhile, place the chillies, garlic and tomatoes on a grill tray and grill (broil) for 20 minutes until softened and caramelised.
Transfer to a food processor or blender and pulse briefly, gradually adding the olive oil and boiling water as you go, to make a smooth sauce.
Season with the lime juice, cumin and salt to taste and store in sterilised jars for up to 1 month.
Credits: This is an edited extract from Taqueria by Paul Wilson published by Hardie Grant Books RRP $AU40 and is available in stores nationally.
Photo Credits: Photographer: © Chris Middleton.