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Tom Kerridge’s

Roast red pepper soup with anchovy salsa A tasty nod to the warmth of Spain, this soup is layered with sweet and salty flavours and it could easily be used as a cooking sauce for fish or white meat. The recipe makes more salsa than you need but any leftovers are delicious spread on a bit of chargrilled bread or toast. Ingredients: Extra virgin olive oil, for cooking 6 red peppers, cored, deseeded and cut into quarters 2 onions, diced 6 garlic cloves, grated 2 red chillies, stems removed, chopped – seeds and all 50g caster sugar Generous pinch of saffron threads 3½ tablespoons pastis (anise-flavoured liqueur) 100ml red wine vinegar 500ml chicken or vegetable stock 100ml double cream

Cayenne pepper, to taste Salt and freshly ground black pepper For the salsa: 1 red onion, finely diced 1 red pepper, cored, deseeded and finely diced 2 banana shallots, finely diced 75g salted anchovies, the best you can find, roughly chopped Finely grated zest of 2 lemons 2 garlic cloves, grated 1 tablespoon finely chopped sage 1 teaspoon finely chopped rosemary leaves Serves 6

Method: Preheat the oven to 190°C/Gas Mark 5. Lay a wide strip of tin foil on a baking tray. Drizzle it with olive oil. Place the red peppers on top of the foil and season. Cover with a second strip of tin foil and then seal tightly around the edges to form a bag. Roast for 45 minutes, remove from the oven and let the peppers cool in the bag. The peppers will steam a little and create some condensation that is all flavour. Warm a splash of olive oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and cook for about 15 minutes, until soft, stirring from time to time. Add the garlic and cook for 2–3 minutes, then add the chillies and stir. Throw in the sugar and saffron, then the pastis and vinegar, and cook on a medium heat until the liquid has evaporated and you have a pan full of lovely saffroncoloured onions. Empty the bag of red peppers into the pan, along with all the steamed juices. Cover with the stock, bring to the boil, reduce the heat and simmer very gently for 25–30 minutes. Add the double cream, bring to the boil, then remove from the heat. Cool slightly then whizz in a blender or food processor until smooth. Pass through a fine sieve into a container and season to taste with salt and cayenne pepper. At this stage, you can refrigerate the soup for up to a couple of days and heat it up when needed. When you are ready to serve, mix together all of the ingredients for the salsa in a bowl. Taste and season. Bring the soup to the boil and ladle it into warmed serving bowls. Spoon some salsa into each bowl and trickle on some olive oil just before serving. Extract taken from Tom Kerridge’s Best Ever Dishes published by Absolute Press, £25.00, Hardback Photography © Cristian Barnett. Tom Kerridge’s Best Ever Dishes is on BBC2 this Autumn. 32 The Onion magazine

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The onion november 14  

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