Sunday, June 28, 2009

Roasted Red Pepper Sauce

My parents were visiting us from Canada and I'd made a few dishes that they were quite impressed with....sigh of relief!! My mother liked this sauce so much she wants the recipe. That can only make a a girl feel so happy when her Mother is asking her daughter for recipes!

This is a sauce that can really be used with just about anything....over chicken, fish, pasta. You name it....
This one is completely off the top of my head. I'm really pleased with how it turned out, so full of so much flavour.

The photo I have here isn't the original dish I made the sauce for. I made it to pour over chicken (I forgot to take photos).
The meal in this photo I had some sauce and chicken left over and decided to make the meal a bit different and mixed the sauce with pasta for a side dish with the chicken, plus sauteed mushrooms.

1 red pepper (sliced)
1/2 onion (sliced)
2 tbsp olive oil
1 tbsp crushed garlic
1.5 cups soy cream (or single cream)
Salt and pepper to taste

- Toss the onion and red pepper in a bowl with olive oil, salt and pepper
- You can roast the red pepper and onion, or if you have limited time, like I did when I made this, grill them until soft and a bit charred
- In a food processor blend onion and red pepper with soy cream and garlic
- Season more if desired
- Add extra olive oil if necessary

To make the chiken breast I had just pan fried with some olive oil, dried rosemary, salt and pepper, and a bit of garlic powder

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