Bell Pepper Duet

(Croquetas with jalapeno and black olive; bell pepper and Ricotta flan)

Ingredients

For croquetas

• 100 g flour + 50 g for crumbing

• 300 ml milk

• 40 g butter

• 2 tbsp roasted red bell peppers, chopped

• 2 tbsp roasted yellow bell peppers, chopped

• 1 tbsp jalapenos, chopped

• 2 tbsp Mahon cheese, grated

• salt to taste

• 2 eggs, whisked lightly

• 200 g panko crumbs

• 500 ml sunflower oil, for frying

For bell pepper flan

• 4 red bell peppers, roasted with skin removed

• 2 tbsp Ricotta cheese

• 1 tbsp Parmesan

• 1 egg

• 4 basil leaves

For roasted bell pepper sauce

• 50 ml yellow bell pepper puree

• 1 tbsp butter

• salt to taste

For bravas sauce             

• 350 g tomatoes, ripe and red

• 100 g red onion

• 1 whole dry red chilli or 1 tsp chilli powder

• 1/2 tsp smoked paprika

• 2 garlic cloves

• 2 tbsp olive oil

• salt to taste

Method

For bell peppers

Cut bell peppers into halves lengthwise, remove seeds and place them on a roasting tray skin-side up. Brush lightly with olive oil.

Roast in an oven at 200° C for 20 minutes. Remove from the oven, put into a food-grade plastic bag and secure the open end with a twine.

After 2-3 minutes, remove the peppers from the bag and peel off the skin. Dice or puree as required.

For croquetas

Boil milk and set aside to cool.

In a saucepan, heat butter, add flour and salt, and cook for 5 minutes over medium heat while stirring with a spatula.

Reduce to simmer and gradually add milk to make a soft dough.

Remove from heat, add remaining ingredients, mix well and set aside to cool.

Using your hands, roll the dough into croquetas, 6 cm in length and 2 cm in diameter.

Pass through seasoned flour, dip in beaten egg, roll in panko crumbs and set aside in a refrigerator.

For bravas sauce              

Cut tomatoes into quarters and roughly chop the onions.

Place all ingredients on a roasting tray and drizzle with olive oil.

Roast in the oven for 50 minutes to an hour until they are cooked and slightly charred.

Allow to cool and make a smooth puree in a food processer.

For roasted bell pepper sauce

Heat yellow bell pepper puree in a non-stick pan.

Season with salt and stir in the butter.

For bell pepper flan

Pre-heat oven at 95° C in combi mode which is a combination of dry heat and steam.

Blend together roasted bell pepper, Ricotta, Parmesan, basil and eggs to make a smooth puree.

Pass through a fine wire strainer, season with salt and fill in espresso cups.

Place on a baking tray, cover with cling film and cook in the oven for 30 minutes.

Remove from oven and pour some yellow bell pepper sauce to cover the surface of each flan.

Assembling and finishing

Fry the croquetas in a deep-fat fryer at 180° C until golden brown in colour.

Serve together with the bell pepper flan and bravas sauce.