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home > recipes > appetizers > roasted or chargrilled yellow and red peppers
Hi Dave Am feeling very guilty - having not sent a recipe for a while - but at last here are a few for your members to enjoy. I attended a magic cookery demonstration morning in the Midlands of KwaZulu Natal last weekend. The owner of a trout farm called Trout Bungalow, had invited an Irish chef called Rory O'Donnell from Ballymaloe cookery school in County Cork. 40 of us attended his demonstration so he not only instructed us on the method of cooking but cooked luncheon for all of us at the same time! I would like to share some of his recipes with you. Roast or Chargilled Red and Yellow Peppers (for 8 persons) The sweet, slightly smoky flavour of roast or chargilled peppers makes this summery starter delicious. If you roast lots of peppers and store them peeled and seeded in a glass Kilner jar with a few fresh basil leaves and lots of extra virgin olive oil, you can dip in whenever you fancy and eat them as they are, or use them in a salad, or as an accompaniment to pangrilled fish or meat. Method : Preheat your oven to 250C and put the whole peppers in a roasting pan. Drizzle with olive oil (or sunflower oil if you prefer) and bake them for about 30 minutes until the skin blisters, turning once or twice during the cooking time. Allow to cool slightly and then cover with cling wrap to steam them on your counter top. This will help lift the skin from the flesh and make it easier to peel them. To assemble a plate of Mediterranen Crostini : Slice french bread into half inch slices and fry them in olive oil until then are golden brown. Drain on kitchen paper. Mix Mascaponi cream cheese with a little cream, chives, salt and pepper and spread on crostini. Top with slices of roasted pepper, or cooked brinjal (aubergine), or parsley pesto, or slices of parmesan cheese. The list is endless - but delicious. Serve with chilled white wine for lunch on the patio (preferably overlooking the sea!). That's all for now - must work - more later. Sally Paterson University of Natal, Durban, South Africa

Roasted or Chargrilled Yellow and Red Peppers


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keyword: roasted
keyword: chargrilled
keyword: yellow
keyword: peppers
recipes for appetizers
recipes by PATERSON
Email Address:
(posted June 8, 1997)

Hi Dave

Am feeling very guilty - having not sent a recipe for a while - but
at last here are a few for your members to enjoy.

I attended a magic cookery demonstration morning in the Midlands of
KwaZulu Natal last weekend. The owner of a
trout farm called Trout
Bungalow, had invited an Irish chef called Rory O'Donnell from
Ballymaloe cookery school in County Cork. 40 of us attended his
demonstration so he not only instructed us on the method of cooking
but
cooked luncheon for all of us at the same time!

I would like to share some of his recipes with you.

Roast or Chargilled Red and Yellow Peppers (for 8 persons)

The
sweet, slightly smoky flavour of roast or chargilled peppers
makes this summery
starter delicious. If you roast lots of
peppers and store them peeled and seeded in a glass Kilner jar with a
few fresh
basil leaves and lots of extra virgin
olive oil, you can
dip in whenever you fancy and eat them as they are, or use them in a
salad, or as an accompaniment to pangrilled
fish or meat.

Method :

Preheat your oven to 250C and put the whole peppers in a roasting
pan. Drizzle with
olive oil (or sunflower oil if you prefer) and bake
them for about 30 minutes until the
skin blisters, turning once or
twice during the cooking time. Allow to cool slightly and then cover
with cling wrap to
steam them on your counter top. This will help
lift the
skin from the flesh and make it easier to peel them.

To assemble a plate of Mediterranen
Crostini :

Slice
french
bread into half inch slices and fry them in olive oil
until then are golden
brown. Drain on kitchen paper.

Mix Mascaponi
cream cheese with a little cream, chives, salt and
pepper and spread on
crostini. Top with slices of roasted pepper, or
cooked brinjal (aubergine), or parsley pesto, or slices of parmesan
cheese. The list is endless - but delicious. Serve with chilled white
wine for lunch on the patio (preferably overlooking the sea!).

That's all for now -
must work - more later.

Sally Paterson
University of Natal, Durban,
South
Africa



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