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Make Red Pepper Rouille Sauce

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Spice up your plate with this tasty Red Pepper Rouille sauce from Ainsley Harriott! Traditionally served with fish, it also works well with roasted vegetables or chicken. What will you pair it with?

You will need
  • 2 red chillies
  • 1 head of garlic
  • 290g jar of roasted red peppers
  • 1 egg yolk
  • 2 tsp paprika (smoked paprika can also be used)
  • 200 ml olive oil
  • 300ml double cream
  • Sea salt and freshly ground black pepper
  • A food processor / blender
  • Aluminium foil

Step 1

Wrap the chillies and the head of garlic in foil, and roast in the oven at 200 degrees for 20 - 30 minutes until soft.

Next, grab a grown up to help remove them from the hot oven, and make sure that they are cool enough to handle.

Step 2

Peel the skin off the garlic, and add it into the food processor, along with the chillies.聽

If you don't like your food too spicy, simply reduce the amount of chillies.

Step 3

Add the red peppers, egg yolk and paprika to the processor. Grab a grown up and start to blitz.

While blitzing, slowly pour in the olive oil, and season with salt and pepper to taste.

And that's it! The sauce is ready to serve.

Taste test

If you make your very own red pepper rouille, let us know what you think in the comments section. Enjoy!

Red Pepper Rouille, served with Ainsley's ackee and saltfish fritters.

Tasty Saltfish Fritters

Ainsley shows Lindsey how to make his tasty Caribbean style salt fish fritters. They go perfectly with his Red Pepper Rouille (above). Have a go and let us know how you get on in the comments below!

All ingredients and quantities are listed in the video.

Step 1

Grab a grown-up to help finely chop a red pepper, spring onion and a teaspoon of Scotch bonnet chilli. Scotch bonnets are extremely hot chillies, so make sure to get a grown-up, who should use gloves when handling. Now add 340g of flour, 1 teaspoon of baking powder, 1 teaspoon of paprika and 170 ml of cold water until you have a batter.

Step 2

Then add the saltfish. You can buy ready-to-use fillets which are de-boned and de-skinned in most, big supermarkets. Soften the saltfish by leaving it to simmer in a pan of boiling water for 10-15 minutes, then leave it to drain and cool, before adding the ackee.

Step 3

With a grown-up heat 1 cm of oil in a frying pan over a medium heat.聽Add a spoonful of the saltfish batter mix - be careful here, as the oil could spit. Once they are cooked. Remove them with a slotted spoon, and drain on kitchen paper.

Now Enjoy...

Wait for the fritters to cool and, maybe serve Ainsley's Red Pepper Rouille (recipe at the top of page). Let us know how yours turn out in the comments below!聽

Nom, nom, nom.

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