Cook Along with Chef Deniz: Blistered Shishito Peppers With Romesco And Goat’s Cheese

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Blistered Shishito Peppers With Romesco And Goat’s Cheese

Yields: 4 portions.

Ingredients:

• 1lbs shishito peppers
• 2 roasted and peeled red peppers, de-seeded.
• 100ml whole almonds
• 4 cloves of garlic
• 30ml fine sherry vinegar
• 30ml extra virgin olive oil
• 10ml smoked paprika
• 10ml lemon juice
• 100ml crumbled fresh goat’s cheese, or feta
  • *Available from Well Seasoned

Instructions:

1. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve.
2. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes.
3. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth. Season with salt and pepper.
4. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 15 Minutes

Cook time: 15 Minutes