Red Butter Sauce
• 1 medium (250g) red pepper
• 2 tsp olive oil
• 1 clove garlic, peeled
• 125g unsalted butter
• 1/2 tsp paprika
• 1/2 tsp pepper
• sea salt flakes
Preheat oven to 240C. For the Red Butter Sauce, place capsicum onto a medium baking tray and drizzle with olive oil. Cook in the oven until the skin blisters, about 25 minutes. Remove from the oven and allow to cool slightly. Peel and discard the skin and remove seeds. Roughly chop the flesh, place in food processor along with the garlic and process until smooth. Transfer to a small saucepan and place over a low heat. Add the butter, paprika, Aleppo pepper and salt and stir until butter has melted. Set aside on a very low heat, stirring occasionally, until ready to serve.
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