Sunday, February 3, 2013

Recipe: Red pepper caper aoli

This simple concoction makes a very nice plate garnish or dip on a seafood platter alongside or as an alternative to a cocktail sauce.  It is important to dry the capers well, then chop them very fine by hand - if you puree them, you will get a paste and it will interfere with the nice colour of the roasted peppers.

You will need:

250ml / 1C                peeled, seeded and pureed roasted red peppers
500ml / 2C                mayonnaise
30ml / 2Tbs              finely chopped capers
squeeze                     lemon juice
to taste                      kosher salt

Method:

 - puree the roasted peppers
 - mix the pepper puree into the mayonnaise well
 - drain and shop the capers fine
 - fold the capers into the mix
 - season with lemon juice and kosher salt
 - use as needed

No comments:

Post a Comment

Impressions, thoughts, comments? Let me know.