Wood Roasted Red Pepper Wine Sauce Recipes

Steps:

• Place the bell peppers in the embers of a wood-fired oven or over the direct heat of a grill. Roast until well blistered and charred all over. Place in a bowl, covered with plastic wrap, and let stand for 10 minutes. Remove the skin, seeds, and stem. Reserve any juice. Cut into chunks. Roast the onion, cut side down on the grill or skin side down in the embers, until slightly caramelized. Remove the skin and coarsely chop.
• Combine the peppers, reserved juice, onion, garlic, olive oil, wine, and herbs in a baking dish and place on the floor of the wood-fired oven or over indirect heat on the grill. Cook, uncovered, until liquid is slightly reduced, 10 to 15 minutes. Remove from the heat and let cool. Place in a blender or food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids with the back of a large spoon. Season with the honey and salt and pepper to taste. Add the pepper flakes, if you like. Thin with a touch of warm water or vegetable stock if needed. Use warm, or store in portions in self-sealing plastic bags in the refrigerator for 1 week or in your freezer for up to 2 months.

Steps:

• Place all ingredients except yogurt or sour cream into a food processor or blender; puree until smooth. Place the mixture into a microwave-safe dish and heat for 2 minutes on medium-high. Stir and serve over Savory Corn Griddle

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.