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Thursday, December 23, 2010

Red Bell Pepper Sauce

                                    Red Bell Pepper Sauce

         200 gm            Red Capsicum/Bell Pepper, wash and dry it well
         100 gm            Yellow Onions
           50 ml             White Wine
         200 ml             *Chicken stock [see my mushroom sauce recipe for the stock recipe]
           75 ml             Whipping cream [brands like, "Anchor", "Shani", "Emborg"]
           20 gm             Butter
                                  Salt & Pepper to taste

  1. Roast the Red Capsicum on direct fire until the skin turns black.
  2. Immediately place the roasted red capsicum in a plastic bag and tie the bag and leave it in there for 5 minutes in order to "sweat" them.
  3. Straight away peel all the black parts of the skin [do not wash it, clean it with a kitchen towel].  Cut it and remove the seeds and then slice them into pieces.
  4. Melt the butter in the pan, [making sure you dont burn the butter as butter burns easily and if you are afraid it would get burnt, add a little vegetable oil] & saute the yellow onions for 3 minutes.
  5. Add in the red bell pepper, stir same.
  6. Add in the white wine & let the liquid reduced to half its amount about 3 minutes.
  7. Add in the chicken stock.  Simmer for 5 minutes.
  8. Add in the cream, salt & pepper to taste.
  9. Serve this with any Roast Chicken or my Cajun Roasted Chicken and the Mushroom Sauce.
                   Till my next post, xoxo, Ophelia

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