Capsicum with Raspberry Sauce

A recipe that was given to me in Singapore and has proved very popular with family and friends.
Ingredients
3 large red capsicums
3 large yellow capsicums
3 Tblsp wine vinegar
6 Tblsp olive oil
1/2 tsp each of basil, mint and dill, or chopped if fresh sprigs
salt and pepper
lettuce
Method
Raspberry Sauce
Heat the raspberries in the microwave until the juices run or for about 2 minutes. Press the fruit through a sieve and discard the pulp. Add the raspberry juice to the wine vinegar.

Bake capsicums on a tray, whole, in the oven at 170C, 325F, Gas Mark 3 for one hour until soft. Remove the skins and seeds, be careful the capsicums are full of hot juice which should be saved.
Mix together well the capsicum juices, vinegar, olive oil and herbs. Add salt and pepper to taste.
Cut the capsicums into large strips and serve on a bed of lettuce covered with raspberry sauce.
Serve cold with bread baps.
Serves 4.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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