My second month of being a member of the Secret Recipe Club and no less exciting (or nerve-wracking). I was paired up this month with Sara from the Cupcake Muffin. I did expect a blog mainly about baking so had in mind that I would have to do another cake post (what a hardship!) But no! Sara covers all sorts of recipes – in fact there are hundreds to choose from. I could spend hours flicking through her recipe (in fact, I did) but finally I had to make a decision.
I wanted to make a savoury recipe – I’m part of this club to expand my knowledge and repertoire of all types of cooking. There was one that kept catching my eye and I kept coming back to all month – Roasted Red Pepper & Walnut Relish.
We are huge fans of relish here – A good relish can jazz up the most boring of ham sandwiches or cheese & crackers. I’m out of stock of my famous Costello Chutney so thought Sara’s relish would be an good substitute.
I wasn’t wrong! Super simple to make – We roasted the peppers when we were cooking our huge legs of lamb for Easter lunch and the other ingredients took less than 5 minutes to prepare. We ended up just using the relish as a dip with Doritos which made a great snack when we were flagging after a long day celebrating Easter. We have plenty more relish/dip left in the fridge for tomorrow’s picnic.
Sara’s recipe calls for Aleppo pepper which I wasn’t familiar with. After turning to trusty Google, I found that it originates from Syria, therefore making it incredibly difficult to get hold of due to the civil war there. Advice from other cooks is to substitute with 4 parts paprika to 1 part cayenne. Seemed to work a treat. I think I’ll be a little braver next time and maybe add a chilli for extra kick.