Advertisement
Red capsicum coulis
Preparation info
- Makes approximately
220 ml
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 1999
Use this coulis in the same way as a tomato coulis when a different flavour is required. It is shown here with grilled chicken kebabs.
Ingredients
3 20 g ¾ oz
Method
- Cut the capsicums in half, remove the seeds and membrane, press the capsicums flat and lightly oil the skins. Cook under a preheated grill, skin-side-up, until the skin is evenly blistered and blackened. Remove, place in a plastic bag and when cool, peel away the skin and chop the flesh into even-sized pieces.
- Heat the butter or oil in a heavy-based pan, add th
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe