Roasted Pepper Oil Dressing
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Spring has sprung, although it might still be a little frosty this morning at least in some places.
5 large red or yellow peppers
125mls of good quality extra virgin olive oil
salt and freshly milled black pepper
touch of cold water
Pre-heat the oven to 200°C, gas 6.
Cut the peppers in half lengthways; remove the seeds and core.
Lay them cut side down in a baking dish, season well with salt, pepper and a touch of castor sugar.
Heat the olive oil and pour over the peppers and cook in the oven for 35-45 minutes uncovered.
When cooked the peppers will be very soft and the tops will have taken a little colour.
Remove the peppers from the oil with a slotted spoon and place straight into a liquidizer, then add the hot olive oil
Liquidise until you have a thick puree.
Add a touch of cold water until you have a nice sauce consistency, remember that the dressing will thicken when cold so add touch more water.
Add a touch of salt, pepper and sugar to taste and balance with a little lemon juice.
When you are happy with the taste pass through a fine sieve.
This dressing will keep for a couple of weeks in a fridge.
Also remember that olive oil thickens when cold, so leave at room temperature, or warm in the microwave before using.
You may need to adjust the seasoning if the dressing has been stored in the fridge for a couple of days.
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