- prep time 5 min
- total time 65 min
- serves 2
These brightly flavoured peppers are a revelation and take advantage of the precision temperatures of a modern thermal circulator.
Michael Smith Chef Michael's Kitchen
1 red pepper, seeded, cut in 8
1 orange pepper, seeded, cut in 8
1 yellow pepper, seeded, cut in 8
4 sprig fresh oregano
2 Tbsp olive oil
1 pinch salt
1 pinch pepper
1. Preheat the immersion circulator to 85ºC. Arrange the peppers in a large vacuum seal bag with the olive oil, oregano and seasonings. Flatten. Vacuum seal. Immerse for 60 minutes. Remove from the bag. Discard the aromatics, serve and share.