Rub liberally over shellfish such as freshwater crayfish, prawns or crabs and grill, roast or barbecue.

2 cups
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2 red capsicums
2 garlic cloves
Olive oil for cooking
Grated zest of 1 lemon
6 fresh sage leaves
250g soft butter
Salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200°C, rub capsicum and garlic with olive oil and place in a baking tray. Cook for 20-30 minutes, turning occasionally until blistered. Place capsicums in a plastic bag and seal. The steam created lifts the skins away from the flesh. Allow to cool then remove all skin and seeds. Put the flesh in food processor with lemon zest, roast garlic and sage leaves. Puree until smooth and then add butter, salt and pepper to taste and process until combined.