• Lucie Ellis

32. Juicy Roast Peppers & Egg Yolk Sauce


So we actually roasted a spatchcock chicken on top of these but the pic was prettier without 不

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

6 almonds

Half a chorizo (30g) chopped (or a pinch of smoked paprika)

A splash of white wine (about 1tbsp)

1 tsp balsamic

Olive oil

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 youve got chickens on top then roast until theyre cooked through, before returning the peppers to the oven to crisp up while the chickens are resting.

EGG YOLK SAUCE


A brilliant @chefrickstein recipe thats 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

1tsp Dijon

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

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