- 20 roast, skinned red bell-peppers
- quarter bottle cognac
- 200ml extra-virgin olive oil
- 200gms golden granulated sugar
sweet red pepper coulis
David Wilson
20th November 2011
sweet red pepper coulis
interesting accompaniment to both sweet and savoury dishes
Ingredients
Method
oil and roast the peppers in a slow oven (300) till showing some black
allow to cool
skin them with a pearing-knife or pealer
put in high-speed blender
add the cognac, sugar and olive oil
blend at top speed for 10 to 15 mins
push through doubled fine-mesh wire seive
decant into sauce-bottle and use as garnish
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
