Roasted red pepper coulis

Using fresh peppers (yes, they were odd shaped but they smell and taste of peppers) that I purchased from the village today, I set about making this tasty and versatile coulis. And what is a coulis you may ask. Well, it is not a sauce nor a gravy it is a vegetable or fruit purée. 

Needless to say it is a French term. Oui, viva France (well, I did live there).

 

First up.

Place your peppers, red onion, carrot and garlic on a tray and roast for 10 minutes or so at 180°C. This process caramelises the natural sugars in the vegetables which enhances their flavour.  Remove and allow to cool then peel  the skin from the peppers, press the soft garlic out of its wrapper.

Meanwhile, you need to make a stock (chicken or vegetable) if you haven’t a fresh one to hand. Use a stock cube if you must.

Chop up the vegetables and place in a pan with a little olive oil (you won’t need much) on a low heat to complete the cooking process. You’ll be adding the garlic at the end because they will be ready.

After 10 or so minutes add a dollop of tomato purée and a small ladle of hot stock, (you can add more later, if necessary). When the liquid has reduced and thickened remove from the heat and allow to cool before whizzing in a blender or with a stick blender adding the garlic, a splash of balsamic vinegar and a little salt and white pepper to taste.

Freeze the excess in ice cube trays which you can then add to soups, sauces or just placed upon a grilled piece of meat or fish.