Red Pepper Thyme And Paprika Bread Food

ROASTED RED PEPPER HUMMUS WITH HOMEMADE PITA CHIPS

Steps:

• In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
• Preheat the oven to 300 degrees F.
• Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

RED PEPPER, THYME AND PAPRIKA BREAD

Steps:

• In a bowl, sprinkle the yeast on the water and whisk.
• Add 200g of the flour and stir until smooth.
• Cover with oiled clingfilm and leave in a warm place for about an hour.
• Mix the rest of the flour with the salt.
• Roughly chop the thyme and mix with the pepper and paprika.
• After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
• Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
• Turn onto a floured surface and knead for a minute or so.
• Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
• Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
• This could take up to an hour and a half.
• Preheat the oven to 210 degres C.
• Once risen, do not knock back the dough.
• Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
• 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
• Bake at the top of the oven for 25 minutes, until crisp and golden.
• It's ready when it's light to lift and sounds hollow when tapped on the base.
• Cool on a wire rack.

PYRENEES-STYLE LAMB BRAISED WITH RED PEPPER

Steps:

• Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
• Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
• Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
• Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
• Preheat the oven to 180°C.
• Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
• Cook for 2 hours, turning occasionally, or until the shanks are very tender.

SHERRY, RED PEPPER AND TOASTED GARLIC PAN SAUCE

Steps:

• Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly for a couple of minutes until lightly browned, Add flour and paprika, cook, stirring constantly for 30 seconds. Add broth and 1/2 cup sherry, increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3-5 minutes until reduced to 3/4 cup. Stir in any accumulated chicken juices, return to simmer and cook 30 seconds. Turn off heat. Pat dry and dice the peppers into 1/4 inch pieces. Whisk in peppers, thyme, butter and remaining teaspoon sherry, season with salt and pepper. Spoon over cutlets and serve immediately.

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP

Steps:

• Preheat oven to 425F/220°C.
• While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
• Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
• Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
• Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
• Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
• Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
• Add the hot chili or chili powder, and cook for few quick minutes.
• Add the eggplant, red peppers, thyme, and paprika, and stir.
• Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
• In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
• Add more stock to adjust the consistency if you need to.
• Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
• Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

SWEET RED PEPPER BREAD

Steps:

• Chop one of the onions. In a covered frying pan, cook the onion and garlic in 2 tablespoons olive oil over low heat until very tender. Chop one of the red peppers and add to the pan. Continue cooking until the pepper is fork- tender and limp. Puree the onion-pepper mixture in a blender or food processor and set aside.
• Cut another pepper into fine dice. In a large bowl, dissolve the yeast in warm water. Add sugar, salt, cayenne, saffron, several grinds of fresh pepper, onion-pepper puree and diced raw pepper.
• Stir in 3 cups flour, or enough to form a soft dough that can be turned out onto a floured surface. Knead for 10 minutes, adding flour until the dough is firm. Place in a oiled bowl, cover with a towel and let rise in a warm spot for 1 hour.
• While the bread rises, cut the remaining onion into slices 1/2-inch thick. Separate the rings and cook them in the remaining 2 tablespoons of olive oil over low heat until almost tender. Cut the remaining red pepper into strips. Add to the onion and cook until tender. Let cool.
• Take the dough from the bowl and shape it into a flat round on an oiled baking sheet. Press or roll the dough out to a circle about 10 inches in diameter. Press down on the center of the dough slightly and make a 9-inch central portion indented just a bit to receive the topping.
• Mix the egg and oregano into the cooked vegetables. Spread the mixture over the indented portion of the bread, arranging the pepper artistically in the process. Sprinkle with salt and grind on a bit of pepper. Let the bread rise for 30 minutes.
• Heat oven to 350 degrees. Bake until bread sounds hollow when tapped on the bottom, about 45 to 50 minutes. Cool on a wire rack.

ZESTY ROASTED RED PEPPER ROLLUPS

Steps:

• Mix butter and paprika together, set aside.
• Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
• Drain and finely chop peppers.
• Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
• Lay two sheets of plastic wrap on the counter, long enough to place all the bread slices on. Using a pastry brush, lightly brush with the butter/paprika mixture. Flip all the slices over and lightly brush again with the remaining mixture.
• Spread cheese and pepper mixture evenly on all slices. Leave a a 1/2 inch border at the side farthest away from you and no need to go to the very edges on the sides either.
• Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
• Cut each roll in 1/2 and place seam side down on parchment lined baking sheet, cover with plastic wrap, in fridge for 2 hours to set up.
• Remove plastic wrap and bake in preheated oven at 350-375 for 20 min approximately or until they look crisp and golden. Oven temperatures vary and if you are cooking from frozen, be sure to add an extra 5 minute.
• Keep an eye on them, very easy to prepare and quick to disappear!