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Goats Cheese Tortellini

with a red pepper sauce

Prepare the Red Pepper Sauce

(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.