Roasted Red Capsicum Coulis:
Serves several as a dip:
4-6 Red capsicums
1 garlic clove
2 tbslp white wine
2 tblsp brown sugar
3/4 tbslp white vinegar
olive oil
sea salt
freshly ground black pepper
2 pinches sweet paprika
:
grill or roast and peel the capsicums (either on the open flame of your cooktop or in the oven
Slice the capsicum into strips
Drop garlic onto running blades
add capsicum strips, a little olive oil and saute on speed 1, temp 100 for 3 minutes
add wine and cook on speed 1, temp 100 for 2 minutes MC off
add sugar, paprika and vinegar and cook speed 1 temp 100 for 5 minutes
Blitz on turbo 4 or 5 times till a thick consistency
If sauce is too runny cook on speed 1, temp varoma with MC off until sauce thickens up (maybe 3 - 5 mins)
will last up to 5 days in airtight container in fridge. Can be used on fish or chicken and can be mixed with sour cream for a tasty dip:
Photos:
Recipe adapted from a recipe by Paul Hegeman and taken from the Chefs Pencil website:
