Topic: Red Pepper Puree

[976bar]

I was not sure where to post this recipe as it is not traditional Indian and is certainly not BIR.

But this recipe (not mine) is a wonderful rich roasted red pepper puree which goes well with pakora's, samosa's chicken tikka gougons etc etc and I thought I would share it with you.

Laced with spices, this is warm, sweet and zingy. Make more than you need, as it is addictive and keeps well in the fridge.
4 red peppers
15 small tomatoes
1tsp dried mint
4 cloves of garlic, peeled
1 bunch of coriander
1 red chilli, whole
40ml/2fl oz extra-virgin olive oil
2tbsp red wine vinegar
A good pinch of salt
For the spice mix
1tsp cumin seeds
1tsp fennel seeds
1tsp coriander seeds
3 cardamom pods
Start with the spice mix. Toast the spices in a pan on a low heat until the seeds pop. Remove and grind in a pestle and mortar or spice grinder.
Now preheat the oven to 200C/400F/ Gas6. Quarter the peppers and remove the seeds and pith. Place in a baking tray along with the tomatoes, mint, garlic, coriander, chilli, vinegar and oil. Season with salt and scatter over the spice mix.
Cover tightly with foil and place on the middle shelf of the oven. Cook for 35-40 minutes or until the peppers are soft. Remove and take off the foil. Allow to cool slightly then scoop the whole lot into a food processor and blend until smooth. It will more than likely need a further pinch of salt to bring out the flavour.

[DalPuri]

Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.

[976bar]

Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.

As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.

I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution

[DalPuri]

Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.

As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.

I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution

No problem Bob.
Sorry, i shoud've said over a flame which adds the smokiness as well as the roasted flavour.

Frank. 

[976bar]

I'll give that a try

[976bar]

As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.

I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution
[/quote]

No problem Bob.
Sorry, i shoud've said over a flame which adds the smokiness as well as the roasted flavour.

Frank. 
[/quote]

You've now also switched on my grey matter which doesn't happen that often, lol, and am now thinking of roasting these on the BBQ with charcoal

[DalPuri]

I must admit that most of the time i will roast in the oven like yourself.
But then reprimand myself and say "you should've flamed em as well you know" 
Yes, its a bit of faff, but worth it.

[Stephen Lindsay]

Bob is this served hot or cold?

[976bar]

Either, It's nice warm with Gougon's, but is equally nice cold with Pakora's

[Malc.]

Sounds bloody marvelous Bob, I shall be trying this myself. I might cut back on the tomato ratio though. Reckon this will go down a storm with my chicken kebabs and some toasted pitta.