Cooking with Sweet Peppers recipes

by Chef Foode - Sunday August 17, 2014 10:08 am

We create some fine dishes with brilliant peppers grown in the UK

Stir fried orange pepper with chicken.

Serves 2-3

1 Orange pepper, deseeded and cut into 8 strips

1 tbsp Olive oil

150g Chicken thighs, cut into bite-sized pieces

4  tbspOrange jus

1 tsp Ground cumin

 Salt

  • Heat the olive oil in a frying pan or wok over a medium heat.
  • Add the chicken en stir fry until for 3 minutes.
  • Add the pepper and fry for another 3 minutes.
  • Add the orange jus, ground cumin and salt to taste.
  • Bring to a boil and let it simmer for 5 minutes.

Pepper salad with goat cheese and walnuts

Serves 6

1  Red pepper, deseeded and cut into strips

1  Orange pepper, deseeded and cut into strips

1  Yellow pepper, deseeded and cut into strips

½  bunch  Spring onion, thinly sliced

75g Rocket leaves

125g  Goat cheese, cubed

4 tbsp Walnuts, chopped

4 tbsp Olive oil

2tbsp Balsamic vinegar

 Salt and pepper

  • Mix the olive oil and balsamic vinegar and season to taste.
  • Mix the peppers, spring onion, rocket leaves and walnuts and mix with the dressing.
  • Put the pepper salad on the plates of in a bowl and scatter over the goat cheese.

Gazpacho

Serves 6

1  kg  Tomato, chopped

1  Cucumber, peeled, deseeded and chopped

1 Red onion, chopped

2 Red pepper, deseeded and chopped

2Green pepper, deseeded and chopped

1 Chili pepper, deseeded and finely chopped

1 Garlic glove, chopped

1  dl  Olive oil

4   tbsp Sherry vinegar

3  dl  Ice cold water

  • Whizz the tomatoes in the food processor until it makes a puree.
  • Put the puree through a sieve and throw the seeds and skin away.
  • Put the sieved tomatoes in the food processor, add the remaining vegetables and garlic and whizz until it makes a smooth puree.
  • Put the olive oil and sherry vinegar in and whizz a few times.
  • Pour the cold water in while the motor is running.  Put as much you need to get a consistency that resembles cream.
  • Add salt to taste.

Peperonata; Slowly cooked peppers

Serves 6

2  Red peppers, deseeded and chopped

2Orange peppers, deseeded and chopped

200 ml Water

4  tbsp Olive oil

2 Red onions, chopped

4 Bayleaves

3 Garlic gloves, chopped

 Salt

100 ml Red wine

6 Tomatoes, chopped

Breadcrumbs

1 Garlic glove, finely chopped

1 Chili pepper, deseeded and finely chopped

3  tbspOlive oil

100g Bread crumb

  • Put the peppers and water in a pan and bring to a boil
  • Boil till the water has evaporated
  • Put the olive oil in and let it simmer for about 15 minutes
  • Add the onions, garlic and laurel and fry for 10 minutes.
  • Salt to taste.
  • Pour in the red wine, let it boil for 3 minutes and add the tomatoes.
  • Put the lid on the pan and let it simmer for 20-30 minutes until soft.

For the bread crumb:

  • Heat olive oil in a frying pan and fry the garlic and chili pepper.
  • Add the bread crumbs, salt and pepper and fry until the bread crumb is golden brown and crunchy.
  • Let it cool.
  • Serve the peperonata in a dish and top with the bread crumb.
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