Red pepper tuiles
by
- Canapé
- challenging
- 10
- 3 hours 30 minutes
PT3H30M
These savoury red pepper tuiles by Tom Aikens are made without flour or ground nuts, allowing the flavour of the roasted red peppers and herbs to shine through. An impressive show-stopping canapé that looks as good as it tastes.
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Ingredients
Metric
Imperial
Red pepper purée
- 5 red peppers
- 100ml of olive oil
- 1 sprig of rosemary
- 1 sprig of thyme
- 3 garlic cloves, peeled
- sea salt
Tuiles
- 1 tbsp of sugar
- 1 tbsp of water
- 10ml of liquid glucose
- 50ml of lemon juice
- salt
Equipment
- Blender
- Silpat mat
- Dowel rod
Method
1
For the red pepper purée, halve the peppers, cut the cores out, discard the seeds and then cut each half pepper in half again
2
Preheat the oven to 180ºC/gas mark 4
3
Heat the olive oil in a roasting tray. When it is hot, add the peppers and then the rosemary, thyme, garlic cloves and sea salt
- 100ml of olive oil
- 1 sprig of rosemary
- 3 garlic cloves, peeled
- sea salt
- 1 sprig of thyme
4
Cook in the oven for approximately 30-40 minutes or until all of the ingredients are well roasted
5
Remove the rosemary stalks and any thyme twigs, then place into a blender and purée to a very fine texture. Pass through a fine sieve and leave to cool
6
To make a sugar syrup, combine the sugar and water in a pan. Place over a medium heat, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Heat gently until the mixture starts to thicken, remove from the heat and leave to cool
- 1 tbsp of sugar
- 1 tbsp of water
7
To make the tuiles, add the syrup, glucose, lemon juice and salt to the red pepper purée. Spread the purée very thinly onto a plastic mat and place into the oven at 85-90ºC/Gas mark 1/4 for about 2 1/2 hours
- 10ml of liquid glucose
- 50ml of lemon juice
- salt
8
Cut the tuile mixture into strips and roll around a dowel rod to form tuile shapes
9
Leave to cool until the tuiles have hardened completely and are crispy. Stand up in a small bowl and serve
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