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Roasted red pepper polenta with red pepper purée, green beans and soy foam

Roasted red pepper polenta with red pepper purée, green beans and soy foam

PT1H30M

1
Line a baking tray with cling film
2
Place a pan over a low-medium heat and add oil. Once hot, sweat off the garlic, shallot and red pepper for approximately 5 minutes, then add the white wine and reduce
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 3 red peppers, diced
  • 100ml of white wine
3
Stir in the polenta and combine with the other ingredients in the pan. Slowly pour and stir in the water and cook out until thick and smooth
  • 150g of polenta
  • 300ml of water
4
Season to taste and transfer to the lined baking tray. Allow to cool and store in the fridge until set firm
  • salt
  • pepper
5
For the red pepper purée, sweat off the red peppers, shallot and garlic until soft. Add the white wine and white wine vinegar and reduce until the pan is almost dry. Once reduced, add the water and sugar and reduce again to a stew like texture
  • 3 red peppers
  • 1 shallot
  • 1 garlic clove, finely chopped
  • 100ml of white wine
  • 50ml of white wine vinegar
  • 100ml of water
  • 30g of sugar
6
Blitz the mixture in a blender until smooth and season to taste before passing through a fine strainer. Set aside until required
  • salt
  • pepper
7
To make the soy foam, bring all ingredients together in a pan and warm to 50°C. Remove from the heat and foam with a stick blender. set aside as you will need to repeat the process to foam just before serving
  • 100ml of soy sauce
  • 100ml of water
  • 1 tsp lecithin
8
Pre-heat the oven to 180˚C/gas mark 4. Slice the polenta to the desired size and pan-fry in foaming butter until golden on both sides then finish in the oven to warm through for 10 minutes
  • 1 knob of butter
9
Blanch the green beans in boiling salted water until tender for 2-3 minutes, strain and set aside
  • 300g of green beans
  • salt
10
Pan fry the green beans in butter and season to taste. Spoon some purée onto a plate and arrange the polenta alongside. Serve the green beans and finish with the soya foam
  • 1 knob of butter
  • salt
  • pepper

Ingredients

Metric

Imperial

Red pepper polenta

Red pepper puree

Green beans

  • 300g of green beans
  • 1 knob of butter
  • salt
  • pepper

Soy foam

  • 100ml of soy sauce
  • 100ml of water
  • 1 tsp lecithin
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