I love steak and love experimenting with different mustards and sauces to bring out the flavour and add new layers of excitement to my meal!
Today I found a capsicum in the fridge that was in urgent need of use (before it became in urgent need of a bin!) so decided to put it to use, give it a last chance at life, and make a sweet but spicy chutney to go with our dinner steaks.
Although this isn’t a chutney in a traditional sense, I am a firm believer of fusion cuisine and I couldn’t really think of a better way to describe this.
What Will I Need?
1 Red Capsicum
1 tbs Olive Oil
1 Brown Onion, finely diced
2 Cloves Garlic, minced
400g Canned Tomatoes
½ tsp Salt
½ tsp Chilli
2 tbs Worchester Sauce
Black Pepper, to taste
1. To start, turn your grill onto high.
2. Cut the top off your capsicum, and then cut into quarters, lengthwise, and remove all seeds.
3. Place skin side up on an oven tray lightly sprayed with olive oil and then pop under the grill for about 15 minutes or until the skin is black and blistered.
4. Set aside until cooled, and then peel off the blistered skin.
5. Once skinless, finely dice the capsicum and set aside.
6. Now onto the onions! In a medium sized saucepan heat the Olive Oil over a medium heat before adding the onion and garlic.
7. Bring up the temperature to Medium-High, and cook for about 10-15 minutes or until the onion has started to brown.
8. Next we add the tomatoes, capsicum, Worchester sauce, salt, pepper to taste, and stir to combine.
9. Allow to come to a boil, and then reduce to a simmer and allow to thicken for 20 minutes over a low heat, stirring every few minutes.
10. Use your chutney to top a nice juicy steak!