Ajeen Beckford Red Pepper Coulis
"Jamaican chef start cooking at the age of 15 and manage to be on top at the age of 23, now 25 and being watched as he grow and excite the world with his amazing recipes. Dean - Johnson and wales university"
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 qt.
- Serves:
- 18
ingredients
- 1 ounce vegetables or 1 ounce olive oil
- 1⁄2 ounce chopped garlic
- 3 ounces finely diced onions
- 3 lbs red peppers
- 8 ounces white wine
- 1 pint chicken stock
- 1 small branch fresh thyme
- 1⁄2 teaspoon salt and pepper
directions
- 1. Heat the oil and sauté the onion and garlic without browning.
- 2. Add the red pepper and continue to sauté until tender.
- 3. Deglaze with the white wine.
- 4. Add the stock and bring to a simmer. Cook for 15 minutes. Season with salt and pepper.
- 5. Puree in a blender and strain.
- 6. Adjust consistency if necessary.
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RECIPE SUBMITTED BY
i started cooking at the age of 15 in a small hotel located in Kingston Jamaica. My passion for cooking evolve tremendously and push me deeper to search for my place in the field. i have work on cruise ships and few international restaurants
throughout the Caribbean, i then move on to college and major in culinary management. i was neglected by my mom at 6 mths. old and had a uphill journey to go ever since, it never deter me in my pursuit. i have manage to cook for some of the worlds well renown celebrates and have done well. To name a few, Will Smith when he came to Jamaica, Lennox Lewis personal chef, Bobby ourisman, many local celebrates in addition to visiting king, queen and prince to the island. so i would say i have had my fare share of exceeding expectations and i have done well. i have manage to bestowed with a number of awards to name a few. Runner Chef of the Caribbean 2007, distinguished Jamaican Chef 2008. Gold medalist in local culinary competitions and the list goes on.