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Roasted Peppers Semi-Confit

Preparing: 40 min
Cooking: 20 min
500 g red, yellow and green sweet peppers (4 peppers)
Grill the peppers in the oven or on a barbecue
Grill the peppers in the oven or on a barbecue until the skins are burst and blackened. 
Transfer the peppers to a glass containerCover with foil
Transfer the hot peppers to a glass bowl, cover with plastic wrap and leave for 30 minutes.
Remove the burnt skins
Remove the skins, seeds and white membranes from the peppers.
400 ml olive oil
2 thyme springs
1 bay leaf
1 garlic clove
1 tsp peppercorns
Pour the olive to a sauce panAdd herbs and spices
Pour the olive oil to a small saucepan; add garlic, thyme, bay leaf and peppercorns.
Cook the peppers in the oliveAdd roasted peppers
Heat the olive oil with herbs and spices up to 70ºC. Add roasted peppers and cook very slowly about 20 minutes.
Transfer the peppers to the glass containerPour over the olive oil
Leave to cool. Transfer the peppers to the jug, cover with olive oil. Refrigerate up to 2 weeks.

The recipe based on the recipe from "Pastry Savoury and Sweet" Michel Roux

Roasted Pepper Semi-Confit; Polly Eats LondonRoasted Pepper Semi-Confit; Polly Eats London

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