Croatian Roasted Red Peppers Food

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

CROATIAN ROASTED RED PEPPERS

Steps:

• Wash and dry peppers. Placed on a tray about 2 inches below preheated broiler. Broil, turning, until well blistered and charred on all sides. As each pepper is finished, place in a kettle and cover tightly. Let peppers rest until cool enough to handle. The peppers seem easier to peel if you let them cool and steam for an hour or more until nearly room temperature. Gently peel with fingertips; try not to tear flesh. Place whole peppers in a bowl. Sprinkle with salt, garlic, oil, and vinegar; turn peppers to season and coat on all sides. Let stand for at least 30 minutes; or cover and chill for a day or more. Serve the peppers with all juices on a few leaves of soft butter lettuce. Makes 2 servings.
• Suggested Accompaniments: French style bread and dry white wine.
• Home Cooking Around The World-- Woman's Day.

DOUBLE BEAN & ROASTED PEPPER CHILLI

Steps:

• Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
• Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
• Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
• At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

CROATIAN AJVAR (PEPPER AND EGGPLANT SAUCE)

Steps:

• Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
• Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
• In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
• Store covered and refrigerated for up to 1 week.