Cook Along with Chef Deniz: Blistered Shishito Peppers With Romesco And Goat’s Cheese
July 16, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight, Chef Deniz presented 3 recipes tonight for his Vegetarian Tapas live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.
(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:
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.
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.
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.
Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.
