Posts Tagged With: Capsicum

Antipasto di peperoni tricolore

A wonderful thing happens when you roast capsicum: the crunchy and slightly sour tastes make way for luscious, slippery sweetness & when matched with garlic and herbs the effect is amazing!

ourkitchengarden.net

Fresh from the garden: capsicum, garlic, thyme, marjoram, sage, rosemary
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Paper towel
  • Plastic wrap
  • Bowls – big, medium
  • Salad spinner
  • Baking tray
  • Oven mitts
  • Large tongs
  • Serving bowls

 

Ingredients:

  • 2 large capsicums
  • Extra-virgin olive oil
  • A head of garlic (10 or 12 cloves)
  • A small handful of thyme sprigs
  • A small handful of marjoram sprigs
  • A small branch of sage
  • A small rosemary stem
  • Flaked salt
  • A 200g slab of Danish feta
  • A cup of pesto

What to do:

  • Preheat oven to 200C.
  • Wash the capsicums and wipe dry.
  • To blacken the capsicums, roast them directly on the gas burner of the stove, turning every minute or so with tongs until the entire surface is blackened. Once charred, set aside to cool in a medium bowl and cover with plastic wrap.
  • Meanwhile separate the garlic cloves but don’t peel them, and put them in the large bowl. Wash and spin-dry the herbs, stripping the herbs from their stalks and putting them in the big bowl.
  • When cool, remove the capsicums from the bowl and peel the charred skin under cool running water with your hands. Cut them in half and remove seeds, drain well and then cut into long thin strips and add them to the bowl.
  • Liberally douse the capsicum strips, garlic and herbs with olive oil and turn to coat.
  • Place strips onto the baking tray with the garlic and herbs scattered over and sprinkle a little flaked salt onto the whole lot and bake for about 15 minutes.
  • Carefully remove the tray from oven with oven mitts and then carefully remove from the oven.
  • To make this an Antipasto Tricolore, unwrap the feta and divide onto serving plates keeping in whole pieces. Pile little mounds of the capsicum, garlic and herbs onto the plates too and then spoon the pesto onto the plates, drizzling some onto the feta cheese. Serve with good bread to mop up!

Notes: What does Tricolore mean? What other vegetables can you use for antipasto? Why do we cover the capsicum in plastic wrap? What does to douse mean?

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Harissa

Bondi kids are brave when it comes to chilli but we still sunstituted the sightly less-spicy green chillies here  – and this paste is a perfect accompaniment to so many dishes: braises, soups, stews, roasts, sandwiches… and so much better made than bought!

ourkitchengarden.net

Fresh from the garden: capsicum, red onion, garlic, chillies, lemon
Recipe source: Yotam Ottolenghi in Plenty
Makes: 1 small jar

Equipment:

  • Chopping boards & knife
  • Citrus juicer
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Skewer, tongs
  • Frying pan
  • Mortar & pestle
  • Food blender
  • Jar & lid
  • Bowls to serve
Ingredients:

  • 1 red capsicum
  • ½ teaspoon each coriander seeds, cumin seeds and caraway seeds
  • 1 tablespoon olive oil
  • 1 red onion
  • 3 garlic cloves
  • 2 red chillies
  • 1 lemon
  • ½ tablespoon tomato purée
  • ½ teaspoon coarse sea salt

What to do:

  • Peel and dice the onion. Peel and chop the garlic cloves. Slice the chillies in half lengthways and scrape out the seeds and white membranes. Chop the chillies, taking care to wash your hands properly afterwards!
  • Cut the lemon in half and juice to yield 2 tablespoons.
  • To blacken the capsicum, skewer the whole capsicum and roast it directly on the gas flame of the stove, turning every minute or two until the entire surface is blackened. The metal skewer will get hot – be careful! Once charred, set aside to cool.
  • Place a dry frying pan on a low heat and carefully toast the coriander, cumin and caraway seeds for two minutes. Transfer to a mortar with the salt and grind to a powder. Set aside.
  • Peel the charred skin from the capsicum under cool running water. Core and remove seeds, drain and dice.
  • Heat the oil in the frying pan and fry the onion, garlic and chillies over medium heat until dark and smoky for about six minutes.
  • In a food processor or blender, combine the capsicum, ground spices, onion, garlic and chillies with the lemon juice and tomato puree and process until smooth.
  • Set aside until needed or spoon into a sterilised jar and keep for 2 weeks in the fridge.

Notes: Where does harissa originate? What could you serve it with? Can you name any other accompaniments?

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Roasted capsicum

A wonderful thing happens when you roast capsicum: the crunchy and slightly sour tastes make way for luscious, slippery sweetness – & when married with garlic and herbs the effect is totes delish! My favourite thing to do is gobble these capsicum strips with the marinated feta, some pesto and slices of grilled bruschetta – a perfect little antipasto snack matched with a slice or 5 of super-thin prosciutto and/or some garlic prawns in terracotta, a la Dogs Bar circa 1993… happy days!

ourkitchengarden.net

Fresh from the garden: capsicum, garlic, thyme, marjoram, sage
Recipe source: Melissa

Equipment:

  • Bowls – big, medium
  • Baking tray
  • Oven mitts
  • Tongs
  • Freezer bag
  • Serving bowls
Ingredients:

  • 4 or 5 capsicums
  • Extra-virgin olive oil
  • A head of garlic
  • A small handful of thyme sprigs
  • A small handful of marjoram sprigs
  • Flaked salt

What to do:

  • Preheat oven to 21oC.
  • Wash and thoroughly dry the capsicum.
  • Liberally douse the capsicum with olive oil, massaging the oil into every crevice.
  • Place capsicum onto the baking tray, together with the head of garlic and the thyme & marjoram sprigs.
  • Sprinkle a sparing quantity of flaked salt onto the capsicum and bake for 15 minutes.
  • Carefully remove from oven with oven mitts and using the tongs, turn caps onto their sides.
  • Bake a further 10 minutes, then turn them over.
  • Repeat until all 4 sides have been in contact with the baking tray.
  • Once the capsicums are blackened and soft, remove from the oven, place into a freezer bag, seal tightly and allow to cool for 10 minutes.
  • Once cool enough to handle, put pressure on the stem end and it will pop out. Tear the capsicum in half, and remove all pith and seeds, the skins with slide off easily.
  • Repeat for remainder of the roasted capsicums.
  • Peel off each clove of garlic and squeeze from tip to base. The roasted garlic cloves are much more fragrant and milder than pan fried garlic.
  • Tear the capsicum into thin strips and mix with the herby oil and garlic.
  • Divide into serving bowls and eat with crusty bread!

Notes: What goes well with capsicum? What other vegetables can you roast? Why do we put the capsicum in a plastic bag?

ourkitchengarden.net

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