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Goats Cheese Tortellini

                                               with a red pepper sauce



                                           Serving Tasks (continued)



         1. Blacken the outside of 1 the red pepper by either setting over
             a gas hob or by placing under a hot grill. Turn regularly to
             make sure all of the skin is charred.

         2. Once charred remove and place on a chopping board. Allow
             to cool slightly so as not to burn yourself, then using the back
             of a knife scrape the skin off the outside of the pepper.

         3. Dice the plum tomato, ¹⁄� a shallot, 2 cloves of garlic, some
             thyme and the pepper removing the seeds and stem. Add to a
             saucepan with the chicken stock and 100ml of water and
             bring to a slow boil.

         4. Allow to cook on a gentle simmer for approx. 15 minutes, until
             it has reduced by about ¹⁄�.

         5. Once the liquid has reduced by ¹⁄� blend the mixture either in
             a blender or with a stick blender. Then strain through a sieve
             into another saucepan. Push the moisture through the
             residue in the sieve.

         6. Add 2 pinches of paprika and a pinch of cayenne pepper
             (optional). Season lightly and then reduce by another ¹⁄�.

         7. Remove from the heat and pour into a bowl until service.
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