Red pepper purée with goat's cheese

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These little mouthfuls of silky, smooth red pepper purée and goat's cheese are even more stunning when served with Kevin Mangeolles' fennel and Parmesan biscuits. Try this goat's cheese canapé at your next party.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Muslin cloth
  • Liquidiser
  • Squeezy bottle

Method

1
Rub the peppers with the oil and place in an oven at 180ºC/Gas mark 4 for 15 minutes. Once cooked, remove them from the oven and peel, deseed and liquidize
2
Strain through a sieve for 1 hour to drain off the excess water
3
Season with salt and vinegar put into a squeezey bottle. Pipe dots on to spoons
  • salt
  • 1 tsp red wine vinegar
4
Cut the goats cheese into small cubes and place next to the purée. Serve
First published in 2015

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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