Red pepper purée with goat's cheese

Not yet rated

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





  • Muslin cloth
  • Liquidiser
  • Squeezy bottle


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
Strain through a sieve for 1 hour to drain off the excess water
Season with salt and vinegar put into a squeezey bottle. Pipe dots on to spoons
  • salt
  • 1 tsp red wine vinegar
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’ 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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like