Red Pepper Coulis Recipes

RED-PEPPER COULIS

Steps:

• Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
• Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

RED PEPPER COULIS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
• Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
• Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

RED PEPPER COULIS

Steps:

• Heat a large saute pan over medium-high heat and add the oil. Saute the unions until tender and translucent, about 4 minutes. Add the garlic and roasted bell pappers and saute 3 minutes more. Add the stock and bring to a boil. Reduce by half, then add paprika, oregano, hot pepper sauce, sugar, salt, and pepper. Cool slightly, then process in a blender until smooth. Strain if desired and reheat gently before serving.

SAVORY FRENCH TOAST WITH RED PEPPER COULIS

Steps:

• Combine broth and butter for coulis in a saucepan over medium heat. Add red pepper and season with salt and pepper; simmer for 10 minutes. Remove from the heat and allow to cool slightly, about 5 minutes.
• Meanwhile, whisk eggs and milk together in a large bowl. Add bread slices and soak until all liquids are uniformly absorbed.
• Pour cooled broth mixture into a food processor. Puree until coulis is smooth.
• Melt 1 teaspoon butter on a griddle over medium heat. Pan-fry French toast slices until golden brown, 2 to 3 minutes per side. Cut each piece into triangles and divide evenly among 2 plates.
• Sprinkle with goat cheese, tomatoes, parsley, and basil. Drizzle with coulis. Serve immediately with remaining coulis on the side.

ROASTED RED PEPPER SAUCE

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.

RED PEPPER COULIS

Steps:

• Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
• Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
• Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

RED PEPPER COULIS

Steps:

• In a medium-size skillet, combine red pepper, tomato, onion and tomato juice and cook until tender. Stir in the basil and thyme. Puree in a blender until smooth. Return to skillet and cook over low heat until mixture is reduced to about 1 1/2 cups.

ROASTED RED BELL PEPPER COULIS

Steps:

• Roast the peppers until the outer skin turns black all over. Immediately place the peppers in a bowl covered tightly with plastic, and allow to cool for 20 minutes or longer. Separate the blackened outer peel by hand. Heat the olive oil and shallots in a saute pan over medium-high heat, about 5 minutes. When the shallots are softened, add the peppers, then the stock. Simmer and stir until slightly reduced, about 5 minutes. Puree the pepper mixture in a food processor or blender, being very careful with the hot spinning liquid, then pass it through a strainer. Add more liquid if desired, and salt and pepper to taste.

ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400. (I use my toaster oven).
• Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
• Cool peppers, lift off skins, then cut in half and core.
• In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.

VEGETABLES CAKES WITH RED-PEPPER COULIS

Steps:

• Preheat oven to 400 degrees. Bake the potatoes until tender.
• In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
• Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
• In a small mixing bowl whisk together the egg whites and milk.
• Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
• Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
• Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
• Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.