Hot Red Pepper Cream Sauce // Cook

As part of a Polish-inspired meal I decided would mark fabulously the beginning of my very first “fall” in Chicago, this cream sauce sort of took on a life of its own after I received the most amazing box full of spices from Lezzet. I’m going to have to think of some very special occasions to use ingredients such as Cyprus Black Lava Flake (salt) and Isot Pepper (dried Turkish pepper cultivated in the Urfa region of Turkey), lucky my birthday is coming up this week and it shall be the perfect excuse! I actually think that could be a new calling for me, imagine, Kitti, international traveller, food blogger, spice monger. The idea of journeying around the globe in order to visit the most exotic and obscure of locations on the hunt for rare and expensive herbs and spices really tickles me pink.

On this occasion, the brilliant crimson colour of the Hot Red Pepper Powder, sourced in southeast Turkey, was to do fabulous things trickled over the top of my Tofu Schnitzel, and so this marriage of perfection came to be.

INGREDIENTS

1 tbsp hot red pepper powder (this one is spicy which is just how I like it. Use more sparingly if you have less tolerance)
1 clove garlic, thinly chopped
2 spring onions, thinly sliced
Handful button mushrooms, thinly sliced
2/3 cup organic sour cream
1/3 cup dry white wine
Olive oil
Salt and pepper to season
Dill to garnish (optional)

METHOD

Heat oil in a frypan on high. Add garlic and spring onions and cook for 5 minutes or until golden brown. Stir constantly, avoiding burning.
Reduce heat to medium. Add wine and simmer until the wine begins to evaporate. Add cream and mushrooms and stir until the mixture begins to thicken slightly.
Add hot red pepper powder and stir through well. Season with salt and pepper to taste.
Remove from the heat and serve in a pitcher or gravy boat. Garnish with a spring of dill from the garden (optional). I served this with my Mashed Potatoes, a Polish Radish and Cucumber salad and Tofu Schnitzel.