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Red Pepper Coulis Recipe

An excellent coulis/sauce that's ideal to serve with individual ravioli (see Goats Cheese Ravioli q.v.), mousses (such as Spinach Mousse q.v.) - or perhaps with a lightly-fried chicken-breast, pork or veal escalope.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

- 1 big Onion, peeled and chopped

- 6 Red Peppers, cored and de-seeded, and any internal white pith removed

- 4 Shallots, peeled and chopped (optional, but add character for a special occasion)

- 1 Leek, split, the carefully washed and chopped

- 2 sticks of Celery, washed and chopped

- 2 medium cloves of Garlic, peeled and chopped

- 4 oz/120gr Butter (or sunflower oil if vegan)

- 1 sprig of fresh Thyme, with the leave removed and the stalk discarded, or a pinch of dried Thyme

- 1 Bay Leaf

- 1 teaspoon (5ml) Caster Sugar

- 1 pint/500ml Tomato Juice

- Salt and freshly-ground Black Pepper - to taste

Equipment needed: A food processor or liquidiser

Method

1.Melt the butter, very gently, in a stainless steel saucepan - then add the vegetables and herbs.

2.'Sweat' for 10-15 minutes, or until the peppers are tender.

3.Add the tomato juice and sugar, and cook for a further 10 minutes.

4.Set aside to cool a little.

5.Liquidise until smooth, then taste for salt and pepper.

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