This week there has been a strange mixture of weather in the UK, wet cold and windy, then warm wet and windy, bringing with it all types of germs, viruses and nasties. I really feel for anyone who is suffering from any of the above, especially us guys who’s “lurgies” have been described as “man-flu”… just for the facts althought not proven as a medical condition, according to researchers at Cambridge University, evolutionary factors may have led women to develop more rigorous immune systems than men due to differing reproductive strategies. I have been struggling what I can only describe as a vocal infection, as all it has seened to have effected is my voice. I get the odd cough, but my voice would be found more at ease on the soundtrack to the soundtrack to 50 Shades of Grey lol. So this week’s recipes are Vitamin C based again, sorrry but it’s what’s needed to battle this lurgy. They are:- Spanish Stuffed Peppers, Pepper Pissaladière & Smoky Paprika Peppers … Hang on a second I hear you say, these are peppers dishes how can they hold LOADS of Vitamin C… SIMPLES!! see my previous bloghttp://garfysplace.blog.co.uk/2015/01/17/no-bells-of-st-clements-in-these-recipes-19983860/___1___ and it will explain all.7
My first recipe is Spanish Stuffed Peppers Recipe by Sara Cook, courtesy of BBC Good Food Magazine June 2014
Serves Serves 8 as a starter, or 4 as a lunch or light supper, Prep 20mins, cook 1hr
4 x Red Peppers
150g pack x Cherry or Baby Plum Tomatoes (we use a mixture for their colour)
½ x Ciabatta Loaf, or similar, cut into 2½ cm chunks
3 x Fat Garlic Cloves, thinly sliced
140g x Chorizo, cut into chunky slices
4 Tbsp x Sherry Vinegar
4 Tbsp x Good-Quality Olive Oil
A Pinch of Caster or Granulated Sugar
Parsley (optional) and more crusty bread, to serve
Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.
My next recipe is Pepper Pissaladière courtesy of BBC Good Food Magazine May 2010
Serves 4, Prep 20mins, Cook 1hr – 1hr 15mins
2 x Spanish Onions, finely sliced
3 x Fat Garlic Cloves, finely sliced
4 x Peppers, sliced – red or yellow will look best
4 Tbsp x Olive Oil, plus a little more for drizzling if you want
2 Handfuls x Pitted Green or Black Olives, quartered
2 Tbsp x Capers, rinsed and drained
145g pack x Pizza Base Mix
6 x Anchovies, each cut into 4 long strips (optional)
Heat oven to 200C/180C fan/gas 6. Tip the onions, garlic, peppers and olive oil into a roasting tin and cook for 40-45 mins, stirring occasionally, until the onions and peppers are soft and tinged brown. Stir in the olives and capers, and season well.
While the onions are cooking, make up the pizza dough following pack instructions. Roll and press the dough out to fit a baking tray, about 40 x 30cm. Leave to rise in the tray for 10 mins, then spoon over the topping mix. Press gently into the dough and leave for another 10 mins. Scatter over the anchovies, if using.
My final recipe is Smoky Paprika Peppers recipe by Jane Hornby, courtesy of BBC Good Food Magazine August 2006
Makes enough to fill 3 x 500ml jars, Prep 10mins, Cook 30mins
500ml x Mild Olive Oil
2 Tsp x Sweet Smoked Paprika
1 x Garlic Clove, thinly sliced
1 Tbsp x Black Peppercorn
1 Tbsp x Fennel Seed
8 x Red Peppers
8 x Yellow Peppers
Sea Salt Flakes
300ml x White Wine Vinegar
A Small Bunch Flatleaf Parsley, chopped (optional)
Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
Heat the grill to high. Cut the peppers in half (leave the stalks in place – they’ll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you’re planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.
Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to do so by using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!….. ChefGarfy =D
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