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Roast red peppers, smoked anchovy and hazelnuts


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Roast red peppers, smoked anchovy and hazelnuts

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Preheat the oven to 210°C/190°C fan/gas mark 7
Place the red peppers on a baking tray skin-side down. Add a slice of garlic and a sprig of thyme to each red pepper, season with salt and pepper then pour over the olive oil
Cook the peppers in the oven for 15 minutes, then turn over and cook for a further 10 minutes
Pour the white balsamic and sherry vinegar over the peppers, then place them in a bowl and cling film the top, retaining the liquid in the tray. Allow the peppers to cool
  • 25ml of white balsamic vinegar
  • 15ml of sherry vinegar
Once cool, peel the red peppers using a small knife. Place them in a clean tray and sprinkle with smoked paprika. Pour the liquid left in the roasting tray over the peppers and allow them to marinate overnight
To serve, arrange the peppers on a plate, season lightly and finish with the toasted hazelnuts, smoked anchovy, julienne of basil and a drizzle of olive oil
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