Padrone peppers with goat cheese and tamari

At Kojibakers, we dedicate a lot of time to producing various types of tamari. That’s why we’re especially delighted by recipes where these gluten-free — and in our case also soy-free — sauces play an irreplaceable role. Like this pepper dish from Daniela Bystrická at Entrée restaurant in Olomouc. Thank you!

Ingredients:

• Padrone peppers – 100 g
• Goat cheese – 50 g
• Honey – 1 tbsp
• Tamari (your choice of type) – 1 tbsp
• Crème fraîche
• Parsley oil
• Sunflower seeds
• Maldon salt
• Vegetable oil

Method:

1. Sauté the padrone peppers in oil for about 4 minutes.
2. At the end of sautéing, pour in the tamari and remove from the heat.
3. Mix the goat cheese with crème fraîche and honey.
4. Serve the peppers and the cream on a plate, drizzle with parsley oil, and sprinkle with sunflower seeds and a pinch of Maldon salt.

Parsley Oil

Ingredients:

• Flat-leaf parsley – 500 g
• Vegetable oil – 200 ml

Method:

1. Heat the oil to 85 °C.
2. Place the picked parsley leaves into a blender, pour in the oil, and blend for 4 minutes.
3. Strain through a fine sieve and chill rapidly.

Feel free to try different types of tamari, and we’d love to hear which one you think works best in this recipe 😊

Enjoy!