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  1. Back to homepage
  2. Recipes
  3. Piquillo peppers stuffed with brandade & rosted red peper coulis

Piquillo peppers stuffed with brandade & rosted red peper coulis

Piquillo peppers stuffed with brandade & rosted red peper coulis
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

15  piquillo peppers
1 kg salted cod, de salted
500 grams mashed potatoes
500 ml milk
2  garlic cloves
150 ml olive oil
½   onion, studded with 2 cloves
2 stalks of parsley
2 pinches of nutmeg
2 pinches of cayenne pepper
1 juice of lemon
4  red peppers, chopped
1 medium onion, chopped
2  tomatoes, ripe, chopped
2  garlic cloves, crushed
30 ml olive oil
 sprig of fresh thyme
  bay leaves
300 ml chicken stock
  seasoning


Instructions

STEP 1/10

For the brandade, place the salted cod in a pan and cover with the milk. Add the onion, nutmeg, cayenne pepper, parsley stalks and bring slowly to the boil. Remove from heat and leave to infuse for 10 minutes.

STEP 2/10

Remove the cod and attach your MQ 50 purée accessory to a suitable hand blender. Mix the cod with the mashed potatoes. The purée accessory conveniently and quickly prepares food to a creamy and smooth consistency.

STEP 3/10

Add the olive oil, lemon juice and 2 - 3 tablespoons of milk and purée again. Than season to taste.

STEP 4/10

Drain the peppers and carefully fill them with the brandade mixture. Place in a lightly oiled oven dish and cover with red pepper coulis sauce.

STEP 5/10

Cover and bake in a moderate oven for 10 minutes or until hot. Serve immediately.

STEP 6/10

Pass through a fine sieve, season to taste.

STEP 7/10

For the Red pepper coulis, heat the olive oil in a heavy bottomed saucepan and add the chopped onion. Cook slowly over a gentle flame until soft.

STEP 8/10

Add the red peppers, tomatoes, crushed garlic and sprig of thyme. Cover with a lid and cook for 5 minutes.

STEP 9/10

Remove the lid, add the bay leaves, chicken stock and simmer for 20 - 25 minutes.

STEP 10/10

Remove the sprig of fresh thyme and bay leaves. Attach the MQ 20 chopper accessory to a suitable hand blender and mix until smooth.


This recipe can be also prepared using MQ 5137 BK Sauceplusor MQ 5037 WH Sauce pluswith its MQ 50 Purée accessory, its 500 ml chopper accessory, its whisk accessory and its 600 ml beaker.
This recipe was prepared using Braun’sMultiquick Hand blender, its MQ 50 purée accessory and its MQ 20 (350 ml) chopper accessory, like for example in our set:MQ 787 Gourmet.

  1. Back to homepage
  2. Recipes
  3. Piquillo peppers stuffed with brandade & rosted red peper coulis

Piquillo peppers stuffed with brandade & rosted red peper coulis

Piquillo peppers stuffed with brandade & rosted red peper coulis
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


15  piquillo peppers
1 kg salted cod, de salted
500 grams mashed potatoes
500 ml milk
2  garlic cloves
150 ml olive oil
½   onion, studded with 2 cloves
2 stalks of parsley
2 pinches of nutmeg
2 pinches of cayenne pepper
1 juice of lemon
4  red peppers, chopped
1 medium onion, chopped
2  tomatoes, ripe, chopped
2  garlic cloves, crushed
30 ml olive oil
 sprig of fresh thyme
  bay leaves
300 ml chicken stock
  seasoning

Instructions

STEP 1/10

For the brandade, place the salted cod in a pan and cover with the milk. Add the onion, nutmeg, cayenne pepper, parsley stalks and bring slowly to the boil. Remove from heat and leave to infuse for 10 minutes.

STEP 2/10

Remove the cod and attach your MQ 50 purée accessory to a suitable hand blender. Mix the cod with the mashed potatoes. The purée accessory conveniently and quickly prepares food to a creamy and smooth consistency.

STEP 3/10

Add the olive oil, lemon juice and 2 - 3 tablespoons of milk and purée again. Than season to taste.

STEP 4/10

Drain the peppers and carefully fill them with the brandade mixture. Place in a lightly oiled oven dish and cover with red pepper coulis sauce.

STEP 5/10

Cover and bake in a moderate oven for 10 minutes or until hot. Serve immediately.

STEP 6/10

Pass through a fine sieve, season to taste.

STEP 7/10

For the Red pepper coulis, heat the olive oil in a heavy bottomed saucepan and add the chopped onion. Cook slowly over a gentle flame until soft.

STEP 8/10

Add the red peppers, tomatoes, crushed garlic and sprig of thyme. Cover with a lid and cook for 5 minutes.

STEP 9/10

Remove the lid, add the bay leaves, chicken stock and simmer for 20 - 25 minutes.

STEP 10/10

Remove the sprig of fresh thyme and bay leaves. Attach the MQ 20 chopper accessory to a suitable hand blender and mix until smooth.

Notes

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