Saturday, 20 August 2011

Perfect peppers, in an imperfect world, ...

... roast with a vinaigrette dressing, served with just about anything, though a newly baked crusty loaf would do very nicely, try a Garlic and Rosemary Focaccia made with Wrights bread mix.

Ingredients for 6 ... maybe 2 if the peppers are on the small side, and you are having lunch and the bread has just left the oven.
Extra virgin olive oil
6 red pepper, tip, as the peppers are for cooking you can use less than perfect examples.
Sea salt and freshly ground black pepper
1 tbsp red wine vinegar

Method ...
1 Rub a little olive oil over the peppers, put them in an oven dish, then slide under a hot grill, turning regularly until they blister and blacken on all sides.
2 Put the peppers in a plastic bag (I used a large roasting bag left over from Christmas) tied at the end. Leave for 20 minutes to steam, then remove them from the bag, peel off the skins, slit them open and remove the seeds, reserving the cooking juices.
3 Spread the peppers out on a large serving dish and season with sea salt and freshly ground black pepper. Mix the cooking juices with an equal quantity of extra virgin olive oil and the vinegar and pour over the peppers

Thanks to Rowley Leigh of The Times, it is taken from a recipe that included eggs and anchovies.

Eggs and anchovies are not my ideal combination ....

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