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PEPPER (CAPSICUM)
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Chopped peppers freeze well without blanching.
Upon thawing the peppers, they still retain some crispness and can be
used in cooked dishes or raw in uncooked preparations
Chargrill Capsicum
Halve the peppers, pop in a
roasting dish (skin side up)
and lightly cover with oil and pop under the grill until the skins are black.
Put the
hot peppers in a snaplock bag and when cool the skins just peel off.
Freeze well for winter use.
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Roasted
Pepper Salad
Pre-heat oven to 200C
Ingredients:
1 entire head of garlic – separated
into cloves and peeled 3 x capsicums, seeded and sliced lengthwise into
1” strips 1 x large red or white onion, sliced into ½ rings
2 tbsp
olive oil 1 tbsp finely chopped oregano ½ tsp cumin seeds 1 ripe
tomato, cored and cubed 3 tbsp lime juice 2 tbsp finely chopped
coriander or parsley. Method:
.Put all ingredients except last three into ungreased baking dish and
stir to coat with the oil. Roast (uncovered) for 15 mins – stirring twice.
Stir in tomato and cook a
further 15 mins, again stirring a couple of times. Add the lime juice,
sprinkle with coriander or parsley and serve hot or cold.
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Stuffed Peppers
Great addition to the Barbeque
Halve the capsicums, slicing through the stems which look
pretty, then scoop out the seeds and pith. Mix together pre-packaged stuffing mix
with a tin of chopped tomatoes, chopped anchovies
(optional), grated cheese or cottage cheese. Add any other flavouring of
your choice, including herbs, chopped onion or onion soup mix. You
could use mince instead of the breadcrumbs and leave out the anchovies.
Place in roasting pan, drizzle with olive oil and bake until tender.
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Roasted
Pepper and Vege Salad
Quite versatile as it goes
well with most barbecued meat.
A really nice salad is roasted veges ,
zucchini, red onion chunks, aubergine, tomatoes and char grilled peppers.
Mixed with a balsamic dressing and sprinkled with a handful of toasted
pinenuts.
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Capsicum Sauce
Ingredients:
5 x red
capsicums, halved, membrane and seeds removed. 1 x red chilli seeded and
finely chopped 1 cup
white wine vinegar 2 tbsp lemon juice 3 cups sugar
50g jam setting
mix
Method:
Roast halved caps in a hot (200 deg) oven, cut side down on a foil
lined oven tray for approx 40 mins. If the edges start to blacken, cover
loosely with foil.
Place into plastic bag to sweat for 10
mins, so you can remove skins. Trim off any burnt edges. Place skinned
caps in a food processor and blend until smooth.
Add chilli, vinegar,
lemon, 1 tsp salt, and blend again for 30 secs. Put in a large pan with sugar and stir over a low heat until all the
sugar has dissolved.
Bring to the boil and add the jam setting mix.
Continue to boil, stirring often. They say 5 mins, but I have done it up
to half an hour so it gets nice and rich.
The natural sugars in the caps
must caramelise? Pour into clean sterilized jars and refrigerate. |
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Back to Vegetables
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