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For the brandade, place the salted cod in a pan and cover with the milk. Add the onion, nutmeg, cayenne pepper, parsley stalks and bring slowly to the boil. Remove from heat and leave to infuse for 10 minutes.
Remove the cod and attach your MQ 50 purée accessory to a suitable hand blender. Mix the cod with the mashed potatoes. The purée accessory conveniently and quickly prepares food to a creamy and smooth consistency.
Add the olive oil, lemon juice and 2 - 3 tablespoons of milk and purée again. Than season to taste.
Drain the peppers and carefully fill them with the brandade mixture. Place in a lightly oiled oven dish and cover with red pepper coulis sauce.
Cover and bake in a moderate oven for 10 minutes or until hot. Serve immediately.
Pass through a fine sieve, season to taste.
For the Red pepper coulis, heat the olive oil in a heavy bottomed saucepan and add the chopped onion. Cook slowly over a gentle flame until soft.
Add the red peppers, tomatoes, crushed garlic and sprig of thyme. Cover with a lid and cook for 5 minutes.
Remove the lid, add the bay leaves, chicken stock and simmer for 20 - 25 minutes.
Remove the sprig of fresh thyme and bay leaves. Attach the MQ 20 chopper accessory to a suitable hand blender and mix until smooth.
For the brandade, place the salted cod in a pan and cover with the milk. Add the onion, nutmeg, cayenne pepper, parsley stalks and bring slowly to the boil. Remove from heat and leave to infuse for 10 minutes.
Remove the cod and attach your MQ 50 purée accessory to a suitable hand blender. Mix the cod with the mashed potatoes. The purée accessory conveniently and quickly prepares food to a creamy and smooth consistency.
Add the olive oil, lemon juice and 2 - 3 tablespoons of milk and purée again. Than season to taste.
Drain the peppers and carefully fill them with the brandade mixture. Place in a lightly oiled oven dish and cover with red pepper coulis sauce.
Cover and bake in a moderate oven for 10 minutes or until hot. Serve immediately.
Pass through a fine sieve, season to taste.
For the Red pepper coulis, heat the olive oil in a heavy bottomed saucepan and add the chopped onion. Cook slowly over a gentle flame until soft.
Add the red peppers, tomatoes, crushed garlic and sprig of thyme. Cover with a lid and cook for 5 minutes.
Remove the lid, add the bay leaves, chicken stock and simmer for 20 - 25 minutes.
Remove the sprig of fresh thyme and bay leaves. Attach the MQ 20 chopper accessory to a suitable hand blender and mix until smooth.
