Our chef of the month Chef Sheldon Hansel Fonseca has chosen to share his Roasted Pepper recipe.
Roasted Pepper with Goat Cheese & Basil
5 large red peppers
5 large yellow peppers
Thyme x 5g
Olive oil x 50ml
150g goat cheese log (marinated in olive oil)
Italian basil 50g
1 tbp table salt
1/4 tsp pink pepper
Pepper marinade x 1 recipe
30g fleur de sel
4g sweet smoked paprika
280g Apple Cider Vinegar
350g Extra virgin olive oil
Pre heat and oven to 220*C. Season the Red and yellow peppers with salt and olive oil and roast in the oven on a tray for 7 minutes. when done cove with a lid or some tine foil till warm enough to handle.
Now take the peppers cut into 4 pieces, peel the skin under running and seed and keep dry on a separate tray. reserve the cooking juice from the roasting tray.
To make the marinade for the peppers. Blend all the dry ingredients (salt/sugar/paprika) with the vinegar till dissolved. Now emulsify the olive oil with an immersion hand blender pouring slowly. check the seasoning and adjust if necessary.
Now take the pepper and marinate in this for a minimum of 24hours.
Place the peppers in a bowl and the marinated goat cheese in another(3 pieces each of the red and yellow peppers) with the marinade and leave to come to room temperature.
Dress the peppers alternatively with red and yellow. top with the goat cheese and garnish with the baby basil. More of the reserve marinade left over and finish with fleur de sel and freshly cracked Pink pepper and serve.
Chef tipsDepending on the size of the peppers roasting time may vary between 5/ 7 minutes.Leave the peppers in the marinade completely covered refrigerator and they will last for a month.