Red Pepper Puree
Serves 8
Ingredients
Method
2 Pepper (Red)
2 Shallots
2 Garlic Cloves
1 tbsp. Olive Oil
1 tsp. Cider Vinegar
1 tsp. Sherry Vinegar
1 tbsp. Sugar (Granulated)
450 ml. Orange (Juice)
5 tbsp. Chicken Stock
Slice the peppers, shallots and garlic and place in a saucepan with a little olive oil and sweat that down.
Add the cider vinegar , sherry vinegar, sugar and orange juice and reduce down.
Puree in a blender until smooth, season to taste and add a ladle of chicken stock.