Braised red pep­per stuffed with bar­ley risotto and tomato and yel­low pep­per sauce

Recipe Roland Gor­gosilich

House and Leisure Food - - CONTENTS -

150g chevin goat’s cheese 2 rose­mary sprigs,

finely chopped 2 thyme sprigs, finely chopped salt and pep­per 150g tem­pura flour 200ml iced wa­ter 1 each red, yel­low and green

sweet pep­per 1ℓ sun­flower oil

for deep fry­ing 50g baby salad leaves olive oil bal­samic glaze baby toma­toes, chervil

or pars­ley, to gar­nish

Serves 2

Whisk the goat’s cheese with the herbs, and sea­son with salt and pep­per. Spoon into a large pip­ing bag. Beat the tem­pura flour with the iced wa­ter to form a bat­ter that’s a lit­tle thicker than a pan­cake mix­ture. Sea­son with salt and pep­per.

Cut both ends off the pep­pers and re­move the skin with a veg­etable peeler. Re­move the in­sides, slice the pep­pers length­ways, then flat­ten the pieces and slice them into large tri­an­gles or di­a­monds.

In a large pot, heat the sun­flower oil to 180°C. Dip the sweet pep­per pieces in the tem­pura bat­ter and coat com­pletely. Care­fully drop into the hot oil and fry un­til crisp, but still rea­son­ably pale. Re­move the tem­pura pep­pers from the oil us­ing a slot­ted spoon, and place them on a pa­per towel to drain. Ar­range them on a plate and pipe the goat’s cheese mix­ture around them. Place the salad leaves around the tem­pura, driz­zle olive oil and bal­samic glaze over them, and gar­nish with sliced baby toma­toes chervil or pars­ley.

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