This weeks theme Bell Peppers ... I had my idea for the dish right away ... tatare... and yellow velvet sauce... there are 4 Bell Pepper elements on this plate ...I would call it a main, but if made smaller it could be a starter too ....
Lets have a look at some of the ingredients
Ingredients
red,yellow,green and orange Bell Peppers
garlic
pinenuts
red onion
shalots
goats cheese
sourcream
mustard powder
green chilli
fresh basil
fresh chives
olive oil
butter
couscous
roast the yellow and the red peppers whole in the oven, baste with olive oil....the remove the seeds and the skin
Red Bell Pepper Tatare
Chop up your red Bell Pepper meat with finely chopped red onions, a few drops of Worchester sauce and salt and pepper
set aside to cool off
Yellow Velvet sauce
put you yellow Bell Pepper meat in the blender
add Goatcheese and a spoonfull of sourcream
blend til you get an even smooth creamy velvety sauce
Sharp Green CousCous
fry thin slices of Garlic
after removing your fried slices of garlic
add a bit of butter to the oil and the add and fry your shalots
add this mix to your couscous ... add boiling water too and leave to set ..
after the couscous has set and cooled off a bit add finely chopped green bell pepper, spring onions,fresh basil, fresh chives and a small green chilli ,all chopped up tiny...
mix up a sourcream with mustard powder ... why sourcream ? because I don't want an overwhelming mustard taste just a hint...
now mix that in with your couscous
Bell Pepper Salsa
finely chopped yellow,orange and green Bell Peppers,tomatoes(no seeds) and red onion in a bit of olive oil with a few drops of lime
now it is time for plating...
the couscous in the bottom
thin layer of yellow velvet sauce
add the tatare...and finish up with your elements...
Now remove that ring while you believe ....
Get the proof shot ...
Get a few more shots
get a bit closer
and a shot of the whole plate
...and now come the best part eat it hihi, it was good, I really enjoyed it, though I might have been a bit generous with the green chilli in the couscous base ... but it was nicely balanced by the richness of the red meat and the creamyness of the yellow velvetsauce , the toasted garlick and pinenuts provided crunch and nuttyness and more fresh crunch was added by the salsa a very rounded but still pretty explosive taste experience... and I am quite sure that with the amount of Bell Peppers in this one you will have upped your vitamin C levels considerably ...A dish I will definately be making again, hopefully for some friends that will appreciate it !
So happy to be a part of Steemit-Ironchef ... and enjoying my weekly culinary challenge and of course discovering the awesome dishes of my cocontestants !
Check out the awesome @steemit-ironchef this is a great cooking challenge arranged by @progressivechef also please check out the tag #steemit-ironchef to see all the awesome entries from all the talented cooks that have joined this challenge and get inspiration from their wonderful dishes !
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