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PEPPER RECIPIES KALE, LENTIL AND PEPPER STIR FRY 350 g kale Remove the stalks from the kale and discard. Shred the leaves. Halve, core and de-seed the pepper. Peel and thinly slice the onion. Peel and grate the ginger. To make the sauce, mix all the ingredients together in a small bowl. Blanche the kale and then drain. Heat the sunflower and sesame oils in a wok or deep frying pan. When hot, stir-fry the pepper, onion, ginger and garlic over a high heat for 3 minutes. Add the kale together with the lentils and sauce. Stir well, cover and cook over low heat for 3-4 minute until the vegetables are tender. Scatter over the sesame seeds and serve at once. ROASTED VEGETABLE TART 1 aubergine Preheat oven to 200°C/ 400°F/ Gas Mark 6. First prepare the vegetables. Cut the aubergine into chunks. Cut the peppers in half and de-seed. Place all of the vegetables in a roasting pan and drizzle with olive oil, sea salt and the thyme and roast for about 40 minutes. Line a 20 cm tart tin with the shortcrust pastry; bake blind for 10- 15 minutes or until golden. When done, spoon in the vegetables and return to the oven for 10 minutes. Serve while still warm! POTATOES WITH CHEESE AND PEPPERS 10-12 par-boiled potatoes Preheat oven to 200°C/ 400°F/ Gas Mark 6. Cut the potatoes into cubes. Peel and chop the onions; de-seed the pepper, cut and dice. Mix these together with the cheese, salt, pepper and garlic, being careful not to crumble the potatoes. Pour over the milk and put into the oven for about 30 minutes. Serve with sausages and vegetables, or just salad and crusty bread. POTATOES WITH RED PEPPERS AND GARLIC 4 tablespoons extra virgin olive oil Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel and then cut the potatoes into small chunks. De-seed the peppers and cut into strips. Peel and cut the onions into quarters. Mix the oil and lemon zest, salt, pepper and rosemary in a bowl. Add the red pepper, whole garlic cloves, onions and potatoes. Mix everything together. Put into ovenproof dish and roast uncovered for around 50 minutes. Good with all kinds of grilled meat or fish, or try it with loads of green vegetables or salad. WARM CARROT, COURGETTE AND RED PEPPER SALAD 250 g small leafed spinach, washed and drained Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the courgettes in half crossways and then cut each half length-wise in thin slices. Place the olive oil into a wide casserole dish over low heat. Add the peppers and carrots and season with plenty of salt and pepper. Cover the casserole dish and cook gently for around 25 minutes or until the vegetables are tender. Stir in the courgettes, cover again and leave for another 10 minutes. The courgettes should be tender but still have their colour. To serve, place the warm salad with its juices onto the spinach leaves. RED CAPSICUM SOUP 1 tablespoon unsalted butter Melt butter in a heavy non-stick saucepan over medium low heat. Sauté the capsicum, leek, dill and onion for 6-7 minutes, stirring frequently until the vegetables are softened. Add stock and simmer for 20 minutes, stirring occasionally. Remove from heat and set aside for 10 minutes to cool slightly. Purée the mixture (in batches if necessary) in a food processor or blender. Add ricotta cheese and wine to the last batch. Season with white capsicum and salt to taste. Return soup to saucepan over a medium low heat, stirring frequently until hot but do not boil. ORANGE, PEPPER AND CASHEW RICE 225 ml water In a large sauce pot, bring the water, orange juice, orange zest, olive oil, and salt to a boil. Stir in the rice. Cover and reduce to simmer for 25 to 30 minutes, until the rice is cooked through and the liquid absorbed. Empty the rice into a large bowl and add the cashews and peppers. Season with salt and pepper, and serve warm or cold. PEPPER QUESADILLAS Serves approximately 2 as a main dish, or 4 as a side. 8 flour tortillas Sauté the garlic, onion and chilli in the oil for a few minutes over a medium heat. Then add the cumin and coriander. Add the sliced peppers and sauté for another few minutes, until the peppers are tender, but not limp. Remove from heat. Lightly oil another frying pan and heat to medium. Lay out a tortilla and evenly spread ¼ the pepper mixture on top, followed by ¼ of the cheese, and cover with another tortilla. Then add to the pan and fry on each side until the tortillas are lightly browned and the cheese is melted. Repeat the same method with the remaining tortillas. Top with sour cream, fresh herbs and chopped tomatoes, salsa or guacamole. Serve with courgette and carrot salad for a tasty, summer meal! PEPERONATA Peperonata is an Italian dish. It can be made with any or all colours of bell (or sweet) peppers, and is delicious on pasta or any grains, pizza, as a side dish or condiment. Capers, though not appearing in this recipe, are often included as well. Serves 4. 3 tablespoons olive oil Heat the oil in a large frying pan over medium–high heat. Add the onions, garlic, bay leaves, and thyme and cook, stirring frequently, until the onions are soft and just golden, about 10 minutes. Add the peppers, a pinch of salt, and raise the heat to high. Cook, stirring, until the peppers begin to soften, then add the tomatoes and reduce the heat to medium. Simmer, stirring occasionally, for about 10 minutes or until the excess water has evaporated. Season to taste with salt and pepper. BRUSCHETTA PEPERONATA Makes 4 bruschetta Peporanata, warmed in a pan Toast the bread, rub with the garlic, and cover with the cheese. Set on plates, spoon the peperonata over the top, and garnish with the basil. RED PEPPERS STUFFED WITH SWEET CORN AND MOZARELLA Serves 2 to 4 2 red bell peppers, halved lengthwise Preheat the oven to 190°C, 375°F. Steam the peppers for 5 minutes and set aside. Melt the butter in a large frying pan over a medium heat. Add the corn and tomatoes and cook for 2 minutes. Turn off the heat and stir in the cheese, basil, and half of the breadcrumbs. Season to taste with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a buttered baking dish, add 2 tablespoons of water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 20 minutes. Uncover and brown the tops under the grill. CHINESE SWEET PEPPER AND PEANUT NOODLES The secret is to toss the sauce and noodles together just before serving cold or warm - alongside or combined with chicken, beef, prawns, fried tofu, spring onions, carrots, broccoli. Serves 4 as a main 125 g smooth peanut butter Puree all but noodles and bell pepper in a blender until smooth then add the pepper slices and transfer the mixture to a large bowl. Cook the noodles until tender then drain and rinse them under cold water (if you want to serve them cold). Toss in the sauce and serve immediately
SPICY RED PEPPER AND FETA HUMMUS An amazing dip for breads, crisps, crackers or vegetables - or use it as a sandwich spread! Cut 1 large red pepper in half, remove the stem and seeds, and flatten the halves on a grill pan; cook under the grill until the skins are charred, about 15 minutes. Place the halves in a covered bowl to steam for 10 minutes. Rub off and discard the skins. In a food processor or blender, combine the red peppers, 1 drained tin of chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 chopped garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1 handful of crumbled Feta cheese, 1 tablespoon olive oil, and 3-4 tablespoons water. Purée until smooth. |