Roasting Peppers for Garlic Pesto Recipe

Video Transcript

"For our pasta course we're going to be making brown rice penay with fried garlic pesto, which is a recipe I came up with myself one time when I was doing some food demonstrations at a store for the pasta brand, and I decided to use fried garlic because it puts more smell in the air and attracts more people. This is also different because there is no cheese, most pestos have parmesian cheese in them, and there's no pine nuts. Also I've substituted some roasted red pepper, which gives it a different kind of body similar to tomatoes, but that fire gives it a nice earthy flavour. So this pesto, though, does have the basil, like all good pestos should, olive oil, our garlic, balsamic vinegar, cayanne pepper to give it a nice little bite, and we'll show you how to put together the past too. The brown rice pasta requires just a little bit of eye watching, but you'll see it's much better than wheat, for those of you who have allergies like myself, I can't eat wheat. So, we'll be back with the rest. Ok now I'm going to show you how to roast red peppers. It's so easy, I'll i'm going to do is tell you how to do is burn the hell out of it. It's just that simple. Now, you put it right on the stove, like that. That's pretty easy, don't you think? And as it burns, you'll want to turn it around. Now what I have here, I'm just cooking one, but most likely if you're doing this, you want to have one on every stove, or you could even have two on a burner, because it just makes sense to do more than one, if you're spending the effort to do that. After about ten minutes, it's going to look like this. It will be piping hot, you won't be able to hold it with your hand, but what you want to do is put it in a brown paper bag, or put them all in a brown paper bag, and just seal it up for about ten minutes to a half-hour, if you want to be doing something else. And that will let the flesh continue to cook and more of the burnt flavour get into the cooked flesh. It's that simple. Ok, I want to show you know how to peel the peppers, because what's important is most people might think to go run this under water at the sink, but that's the last thing you want to do. You want to peel the skin off, it comes right off, but you want to peel it by hand and you don't want to run it under the water, because all your flavour will be washed away. So, it's ok if you have a few bits left; it's ok if your hands get messy. And here is the seed center, as you can see I'm peeling away the seeds. There you go. And you're left with a beautiful roasted pepper. You are allowed to wash your hands. But look at that. Is that gorgeous or what?"