Baked Mature Cheddar & Black Pepper Spread

INGREDIENTS:

• 2 Red Bell Peppers

• 1 Red Onion

• 4 cloves Garlic, minced

• ½ cup Lemon Juice

• ¼ cup Apple Cider Vinegar

• Zest of 1 Lemon, finely grated

• 5 small Red Chillies, roughly chopped 

• 1 ½ tsp Paprika

• 1 ½ tsp dried Oregano

• 2 Bay Leaves

• 1 ½ tsp Salt

• 1 tsp Black Pepper

• 2 tsp IMANA Peri Peri Lemon Paste

  
  

To finish the sauce when cooked:

• ¼ cup Lemon Juice

• Zest of one Lemon, finely minced

• ¼ cup Apple Cider Vinegar

• ½ cup Oil

METHOD:

1. Begin by roasting the red peppers and onions on a gas grill or in a cast iron grill pan until they develop nice char marks. They don’t need to be fully cooked at this stage, as they will finish cooking in the sauce.

2. Chop the roasted peppers and onions and add them to a food processor or blender. 

3. Add the garlic, lemon juice, apple cider, lemon zest, chillies, paprika, oregano, salt, and pepper to the food processor with the grilled onions and peppers and add 2 teaspoons of the IMANA Peri Peri Lemon Paste. Blend until the mixture is smooth. 

4. Transfer the mixture to a medium pan, add bay leaves, and simmer gently for 20 – 30 minutes.

5. Allow the sauce to cool slightly. Remove the bay leaves, then return the sauce to the food processor.

6. Add the remaining lemon juice, apple cider, and lemon zest into the food processor & blend for a few minutes until very smooth, then, with the processor running, slowly drizzle in the olive oil in.

7. Transfer to a container and store for future use.

   
   

Best used for chicken and chicken wings.