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Kitchen Condiments: Rouille
Rouille is a fiery paste that can be added to stews or used as an accompaniment to meat or fish. Used extensively around the Mediterranean, it's not for the faint-hearted, but if you enjoy Mexican or even Cajun food you will probably find a place for it in your cooking. As with most of these types of condiment, there are many variations. My version comes from the Basque Country. 2 cloves garlic, peeled and finely chopped
a walnut sized 'lump' of breadcrumbs, soaked in a little white wine and squeezed out
1/2 tsp salt
2 red chilies, chopped
3 tbs top quality olive oil Put all the ingredients in a food processor and blitz until you have a smooth paste. Allow it to stand for about 30 minutes to let the flavors fully develop. |
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The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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