Red Pepper Leather with Goat’s Feta, Walnuts and Apricots

This smooth and balanced canepé is the perfect way to end of the month of love. Impress your loved one with a vibrantly coloured dish that will leave them feeling warm, but light, inside. The leather is made in such a way that the flavours of the roasted red pepper mixed with the herbs are fully immersed into the thin sheet of leather, while the pickled apricots and walnuts lift the aroma of the dish, rounding out the robust savoury flavours. While the feta gives welcomed creamy note that will leave your mouth lustful for the next bite. PS, Goes great with a glass of Rosé to set the mood.

Preparation time: 15 minutes
Cooking time: 3 hours

Red Pepper Purée
1250ml (5 cups / 1100g) red peppers
100ml (2/5 cup / 90g) olive oil
1 spring rosemary
1 spring thyme
3 garlic cloves, peeled
2.5ml (½ tsp) sea salt

Red Pepper Leather
15ml (1tbsp / 13g) castor sugar
30ml (2tbsp / 30g) water
10ml (2 tsp / 14g) liquid glucose
50ml (3 ⅓ tbsp / 48g) lemon juice
pinch of salt

Pickled Apricot Purée
500ml (2 cups / 296g) apricots, roughly chopped
100ml (2/5 cup / 96g) lemon juice
15ml (1 tbsp / 13g) butter
5ml (1 tsp) fresh ginger, sliced
1 ziplock bag

To Serve
75ml (5 tbsp / 50g) feta
75ml (5 tbsp / 50g) walnuts

  1. For the red pepper purée, preheat the oven to 180ºc. Remove the cores from the peppers and place on an oven tray with the herbs and seasoning this cover with oil. Roast for 30 minutes. Remove the rosemary stalks and any thyme twigs, then place into a blender and blitz until smooth. Pass the purée through a fine sieve and set aside to cool.
  2. For the red pepper leather, reduce the oven to 85-90ºc, combine the sugar and water in a pan. Place over a medium heat, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Heat gently until the mixture starts to thicken, remove from the heat and leave the syrup to cool. Add the syrup, glucose, lemon juice and salt to the red pepper purée. Spread the purée very thinly onto a nonstick mat and place into the oven for about 2 hours 30 minutes. Remove from the oven and allow to cool then, with a sharp knife, cut 10cm square and roll them into cylinders. Arrange the leather rolls aesthetically on a plate.
  3. For the pickled apricot purée, bring a medium pot of water to the boil. Place all ingredients into a ziplock bag and seal. Submerge the bag into the water and reduce to a simmer for 30 minutes. Remove the ingredients from the bag and place in a blender then blitz until smooth. Pass the purée through a fine sieve and place in a medium serving bowl and set aside until leather is ready.
  4. To serve, crush walnuts and feta together and place in a medium service bowl. Arrange the plate with the leather, and bowls with the remaining elements and set out for empty side plates to serve.

TIP: Goats Feta can be replaced with vegan feta to make the dish vegan. Also, the leather can be made into a tuile by halving the amount of water used to make the leather for a crunchy texture.

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