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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.
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- Suitable for Vegetarians
- Suitable for Vegans
1 medium Onion, peeled and chopped
2 big Red Peppers, cored and de-seeded, and any internal white pith removed
1 Shallot, peeled and chopped (optional, but add character for a special occasion)
½ the white section of 1 Leek, split, the carefully washed and chopped
1 stick of Celery, washed and chopped
1 medium cloves of Garlic, peeled and chopped
1 oz/30gr Butter
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
½ pint/250ml Tomato Juice
Salt and freshly-ground Black Pepper – to taste
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.