CHILI, PEPPER AND POTATO PUREE

Preparation Method :

• Add potatoes to pan with stock, garlic, chilies and turmeric, boil until potatoes are tender; drain, reserve 1/3 cup (100 ml) of stock.
• Quarter pepper, remove seeds and membranes.
• Grill pepper, skin side up, until skin blisters and blackens. Peel skin away, chop pepper.
• Mash potatoes, push through a fine sieve, stir in pepper.
• Gradually add oil in a thin stream, stirring constantly.
• Gradually add reserved stock to form a soft paste.