Roasted Red Pepper Sauce - Cuisinart FP16DCU Manual

Roasted Red Pepper Sauce

8 medium, sweet, red peppers
6 cloves garlic, unpeeled
2 shallots
1 ½ tsp unsalted butter
1 ½ tsp extra virgin olive oil
3 tbsp white wine
350ml chicken stock
½ tsp fresh lemon juice
¼ tsp salt
Freshly ground black pepper
Preheat oven to 220ºC/425ºF. Line a baking sheet with parchment paper.
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Place half of the peppers on a prepared baking sheet with the garlic.
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Roast in oven for 20 minutes. Remove the garlic cloves and place in a small heat proof
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bowl. Return tray to oven and continue roasting peppers for an additional 30 minutes,
fl ipping the peppers a few times so that they are evenly browned.
Once the peppers are charred all over, place them in the bowl with the garlic and cover
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tightly with cling fi lm.
Allow the peppers to cool and steam so that their skins become loose. This will take at
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least 30 minutes.
Once the garlic cloves have cooled peel them.
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Once cool, peel the skins off each pepper and remove seeds. Reserve cleaned peppers
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with peeled garlic cloves.
While the peppers are roasting, cut the remaining pepper into 2.5cm pieces.
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Insert the large metal chopping blade into the medium work bowl. Add the shallots,
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replace the lid and pulse to chop; remove and reserve. Add the raw pepper pieces
replace the lid and pulse to roughly chop.
Place the butter and olive oil together in a large sauté pan over medium heat. Once the
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butter melts, add the chopped shallots, stir and sauté for about 2 minutes to soften, not
picking up any colour.
Stir in the chopped raw peppers. Reduce heat to low and cover with lid.
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Allow peppers to sweat for about 30 minutes, stirring occasionally. Peppers are done
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when they are soft.
Remove lid from pan and increase heat slightly. Add the white wine and stir until liquid
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is mostly evaporated, about 2 minutes.
Add chicken stock and bring to a steady simmer and allow to reduce by half for about
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5 minutes.
Place the cooked peppers and the reserved roasted peppers and garlic into the large work
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bowl. Add lemon juice, ¼ teaspoon salt and pinch of pepper; replace the lid and pulse 2
to 3 times and then process for about 40 seconds, until ingredients are well combined.
Taste and adjust seasonings accordingly.
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