Piquillo Peppers Stuffed With Salt Cod Brandade

[gazza1960]

Piquillo Peppers are a sweet tasting smoked variety from Spain,they lend themselves really well to this recipe and come jarred and are available from
most supermarkets.

The Brandade is a French recipe,its combination of Salt Cod and Potato
whizzed up and stuffed in the Peppers make a tasty starter.

INGREDIENTS

8 oz of Salt Cod
1/2 tsp Black Peppercorns
2 Bay Leaves
4 Sprigs of Thyme
1 Head Garlic
1 clove of Garlic chopped
8 Tbsps Single Cream
8 Tbsps of Extra Virgin Olive Oil
1 1/2 Pints of Milk
8 oz Mashing Potatoes
2 jars Piquillo Peppers (16 approx.)
1 Shallot Peeled and sliced
300ml of Chicken Stock
salt and pepper



Assemble Ingredients



Divide Herbs and Pepper corns in half,place in Herb Infuser or wrap in muslin cloth sachets.




Cut the head of Garlic in two.



Pour the cream into a small saucepan and place half the garlic into it,bring to a quick boil and remove from heat and let the flavours infuse for 30 minutes,let it cool and strain cream into a bowl and set aside.



Pour the Olive Oil into a small saucepan and place half the garlic into it,bring to a quick boil and remove from heat,let it cool and strain oil into a bowl and set aside.



Now pour 1/2 the milk,the salt cod fillets and 1 half of the herb mixture
into a saucepan, poach through for 10 to 15 minutes till the cod flakes easily.

In a different saucepan heat the other 1/2 of milk with the potatoes and remaining herbs and pepper corns till the potatoes are soft.....15 mins.



Strain the salt cod fillets and flake with the  softened potatoes into a bowl.

Put the Flaked cod and potatoes into a liquidiser and place on a slow speed, start to add infused oil and infused cream and bring together till smooth then taste and season accordingly.....the mixture should resemble a paste.

Remove Brandade to a bowl and let cool then fridge till needed.

PIQUILLO PEPPER COULI (Thick Sauce)





Cut 5 Piquillos into small chunks and,Saute in a frying pan with the chopped shallot,1 clove of chopped Garlic and salt and pepper,after 5 to 10 mins
add 200mls of chicken stock and cook for a further 5 mins.

Transfer the mixture to a blender and puree,we are looking for a thick sauce but you can thin this with a little more chicken stock....once done set aside.



Once Brandade is chilled stuff the remaining Piquillo Peppers......

IT IS MUCH EASIER TO WORK WITH WHEN COOL...........

Place the Stuffed Peppers on an oven tray and heat for 15 mins @ 150 degrees.

Reheat sauce ..........................



Pour the Piquillo Couli onto the plate and serve 2 or 3 stuffed peppers as
a starter,serve with toasted bread with a drizzle of olive oil.

Any remaning sauce or Brandade can be fridged and used again within a few days.

Its a fantastic starter as the stuffed peppers are delicious served with the sauce and well worth the effort.

Enjoy

Gazza

[gazza1960]

[susan1]

Sounds good will try it

[elhuerto]

That a very popular dish here, although not in my household it has to be said. I normally grow piquillo peppers for stuffing but forgot this year - will have to get some plants at the market so thanks for reminding me.