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Ajeen Beckford Red Pepper Coulis

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“Jamaican chef start cooking at the age of 15 and manage to be on top at the age of 23, now 25 and being watched as he grow and excite the world with his amazing recipes. Dean - Johnson and wales university”
READY IN:
30mins
SERVES:
18
YIELD:
1 qt.
UNITS:
US

Ingredients Nutrition

  • 1 ounce vegetables or 1 ounce olive oil
  • 12 ounce chopped garlic
  • 3 ounces finely diced onions
  • 3 lbs red peppers
  • 8 ounces white wine
  • 1 pint chicken stock
  • 1 small branch fresh thyme
  • 12 teaspoon salt and pepper

Directions

  1. 1. Heat the oil and sauté the onion and garlic without browning.
  2. 2. Add the red pepper and continue to sauté until tender.
  3. 3. Deglaze with the white wine.
  4. 4. Add the stock and bring to a simmer. Cook for 15 minutes. Season with salt and pepper.
  5. 5. Puree in a blender and strain.
  6. 6. Adjust consistency if necessary.

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