Spring has sprung, although it might still be a little frosty this morning at least in some places.
- 5 large red or yellow peppers
- 125mls of good quality extra virgin olive oil
- salt and freshly milled black pepper
- lemon juice
- castor sugar
- touch of cold water
- Pre-heat the oven to 200°C, gas 6.
- Cut the peppers in half lengthways; remove the seeds and core.
- Lay them cut side down in a baking dish, season well with salt, pepper and a touch of castor sugar.
- Heat the olive oil and pour over the peppers and cook in the oven for 35-45 minutes uncovered.
- When cooked the peppers will be very soft and the tops will have taken a little colour.
- Remove the peppers from the oil with a slotted spoon and place straight into a liquidizer, then add the hot olive oil
- Liquidise until you have a thick puree.
- Add a touch of cold water until you have a nice sauce consistency, remember that the dressing will thicken when cold so add touch more water.
- Add a touch of salt, pepper and sugar to taste and balance with a little lemon juice.
- When you are happy with the taste pass through a fine sieve.
- This dressing will keep for a couple of weeks in a fridge.
- Also remember that olive oil thickens when cold, so leave at room temperature, or warm in the microwave before using.
- You may need to adjust the seasoning if the dressing has been stored in the fridge for a couple of days.