4 Red or Yellow Peppers
155g Olive oil
12g Salt
2g White Pepper
8g Sugar
3g Peeled garlic
3g Thyme
50g White wine vinegar
Pepper Confit recipe method
- Peel the peppers and cut into the shape required.
- Mix the salt, pepper, sugar, vinegar along with half of the thyme and garlic.
- Heat the olive oil in a non-stick pan. Add the peppers and gently sweat for 1 minute.
- Add the remaining garlic and thyme. Sweat for a further minute.
- Add the vinegar marinade, cover and cook slowly on the stove (low to medium heat) until tender.
- Reserve until required.
CHEFS NOTE:
• Any remaining marinade will keep for 1 week
Original recipe from a 2 Michelin star kitchen