free-range egg yolks Archives

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Loaded pap fries with Boerenkaas custard and charred corn salsa

1 hour

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1 hour

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1 hour 20 minutes

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Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

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Mom’s amasi cake

45 minutes

Roasted red peppers with Hollandaise

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 red peppers, halved and seeded
olive oil, for drizzling
salt, to taste

For the Hollandaise:

300 g butter
3 free-range egg yolks
2 T lemon juice
1 T Dijon mustard
salt, to taste
1 t Woolworths Lazy Kettle hickory liquid smoke

Method

1. Preheat the oven to 200°C. Place the peppers onto a roasting tray, hollow side up, drizzle with olive oil and sprinkle with salt. Roast for 20–30 minutes, or until blistered and soft.

2. To make the Hollandaise, melt the butter and keep warm. In a blender, blend the egg yolks with the lemon juice, mustard and salt. While the blender is running, pour in the hot melted butter in a steady stream to form a thick, velvety Hollandaise. Season to taste with the liquid smoke. Spoon over the roasted peppers and serve.

Cook's note: Add a little crunch with a garnish of sage leaves fried in butter until crispy.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

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Roasted red peppers with Hollandaise

Roasted red peppers with Hollandaise

Ingredients

Method