3 red peppers, cut in ½’s with seeds removed
50ml olive oil
10g picked rosemary picked
2 cut and scrunched bay leaf
10g picked thyme
2g crushed black pepper
4 bashed cloves of garlic
30g Demerara sugar
8g Maldon sea salt
6g ground coriander seeds
4g toasted cumin seeds
The roasted red peppers
100g brioche crumb
100g toasted walnuts, finely crushed
100ml olive oil
12g fine sea salt
30ml lemon juice
30g pomegranate molasses
2 cloves garlic, finely chopped
5g fresh mint. sliced thinly
2g toasted ground cumin
2g toasted ground coriander
1g chili flakes
Blend to a semi smooth/ coarse puree
Cut the peppers in half lengthways and remove the seeds & stalk.
Heat up a casserole pan with the olive oil, then add the cut peppers, garlic, rosemary sprigs, thyme, pepper and salt. Cook for approx. 8-10 minutes with a lid on a medium heat until they are just beginning to soften.
Add the sugar and spices, cooking for another 5 minutes on a lower heat. Turn off the heat, then place on the side to cool covered with a lid. This will cause the peppers to steam and finish the cooking process.
Remove peppers from the bowl & keep the juice.
3 red peppers, cut in ½’s with seeds removed
50ml olive oil
10g picked rosemary picked
2 cut and scrunched bay leaf
10g picked thyme
2g crushed black pepper
4 bashed cloves of garlic
30g Demerara sugar
8g Maldon sea salt
6g ground coriander seeds
4g toasted cumin seeds
The roasted red peppers
100g brioche crumb
100g toasted walnuts, finely crushed
100ml olive oil
12g fine sea salt
30ml lemon juice
30g pomegranate molasses
2 cloves garlic, finely chopped
5g fresh mint. sliced thinly
2g toasted ground cumin
2g toasted ground coriander
1g chili flakes
Blend to a semi smooth/ coarse puree
Cut the peppers in half lengthways and remove the seeds & stalk.
Heat up a casserole pan with the olive oil, then add the cut peppers, garlic, rosemary sprigs, thyme, pepper and salt. Cook for approx. 8-10 minutes with a lid on a medium heat until they are just beginning to soften.
Add the sugar and spices, cooking for another 5 minutes on a lower heat. Turn off the heat, then place on the side to cool covered with a lid. This will cause the peppers to steam and finish the cooking process.
Remove peppers from the bowl & keep the juice.
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