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Tuesday
Dec012015

Red Capsicum and Chilli Butter

I devour this whenever I make it – it goes with so many dishes! Drizzled over minced lamb skewers was the original concept from an article in the SMH Good Food paper, yet it suits most dishes with a lovely warm chilli kick to it. I recommend making a big batch!

Pictured: Red Capsicum and Chilli Butter
75g butter
50g chilli flakes
1 red capsicum finely diced
Melt the butter in a small frying pan, add the chilli flakes and capsicum and gently cook for 2 minutes to infuse. It is ready to use! Pour into a jug with a spoon for guests to serve themselves.
It can be dolloped straight from the fridge on top of hot dishes as well.

Serves 4 at a BBQ