32. Juicy Roast Peppers & Egg Yolk Sauce
So we actually roasted a spatchcock chicken on top of these but the pic was prettier without 🤣
They were lush on their own, all sweet, sticky and winey, and the sauce is stingy with garlic to contrast. Some leaves and bread to mop up is all you need.
Ingredients (per person)
1 pointy Romano pepper
1 spring onion, cut into inch pieces
Half a clove of finely sliced garlic
A little chopped fresh chilli or pinch of chilli flakes
10 cherry tomatoes, some whole, some halved
Half a chorizo (30g) chopped (or a pinch of smoked paprika)
A splash of white wine (about 1tbsp)
1 tsp balsamic
Scatter over the almonds, tomatoes, onions, garlic, chilli and chorizo, then drizzle generously with olive oil, and sprinkle over the wine and balsamic.
Season with salt and pepper before covering loosely with foil or a lid (or a chicken 🐓) Roast for about 30 minutes then remove the foil, baste with the juices, and give them another 10-15 mins to crisp up the edges.
If you’ve got chickens on top then roast until they’re cooked through, before returning the peppers to the oven to crisp up while the chickens are resting.
EGG YOLK SAUCE
A brilliant @chefrickstein recipe that’s been my ‘go-to’ dressing for donkeys. Not sure what he called it! Anyway:
2 egg yolks
1 small clove garlic, crushed to a paste with salt
Juice of half a lemon
A combination of veg and rapeseed oils, not much, maybe 50ml
Whisk together the yolks, garlic, Dijon and lemon with a bit more salt in a small ish bowl. Slowly add the oils a little of each at a time, whisking and adding just enough to emulsify to the consistency of pouring custard. Check for balance, it should make your mouth water and your face light up with happiness 🍋💛