Roast red peppers, smoked anchovy and hazelnuts

4
50 minutes

Ingredients

Roast red peppers, smoked anchovy and hazelnuts

  • 4 red peppers, halved, seeds and white parts removed
  • 1 garlic clove, finely sliced
  • 8 sprigs of thyme, small
  • 50ml of olive oil
  • 25ml of white balsamic vinegar
  • 15ml of sherry vinegar
  • 1 pinch of sweet smoked paprika
  • 4 smoked anchovy fillets, cut in half lengthways
  • 4 basil leaves, julienne
  • 10g of hazelnuts, toasted and lightly broken
  • 1 handful of blanched almonds, halved
  • salt
  • pepper

Method

1
Preheat the oven to 210°C/190°C fan/gas mark 7
2
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
  • 4 red peppers, halved, seeds and white parts removed
  • 1 garlic clove, finely sliced
  • 8 sprigs of thyme, small
  • salt
  • pepper
  • 50ml of olive oil
3
Cook the peppers in the oven for 15 minutes, then turn over and cook for a further 10 minutes
4
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
5
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
  • 1 pinch of sweet smoked paprika
6
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
  • 4 smoked anchovy fillets, cut in half lengthways
  • 1 handful of blanched almonds, halved
  • 10g of hazelnuts, toasted and lightly broken
  • 4 basil leaves, julienne