Basic Technique 8

Heat 1 litre vegetable oil to 120°C in a heavy-based saucepan. Place the capsicum into the oil and, with a long-handled spoon, turn until the skin starts to blister but do not allow it to colour. When the skin is blistered remove the capsicum from the oil, place in a bowl and cover with clingfilm. The capsicum will steam in its own heat and the skin will loosen after 15 minutes. Place the capsicum on a chopping board and, using a sharp knife, cut through the centre to open it up like a book, keeping it in one piece. Remove the stalk and seeds, turn the capsicum over and scrape off the skin with the tip of a knife. Preserve the capsicum in olive oil with fresh herbs and crushed garlic until ready to use. When the vegetable oil has cooled, pass it through a fine sieve into a clean container, ready to use again.