Roasted Capsicum Food

ROASTED RED PEPPERS (ROASTED CAPSICUMS)

Steps:

• Preheat your oven on highest setting and select grill.
• Line a baking tray with foil.Place capsicums on tray.
• Grill for 8-10 minutes per side, until the skin is partially blackened and starting to separate from the flesh.
• Remove from the oven, and place in a bowl. Cover for five minutes.Uncover, and allow the peppers to cool slightly - until you're able to touch the peppers and remove the skin. (Covering the pepperswill help the skins come off easier.)
• Peel the skin from the peppers, and discard.
• Remove the stem, and discard.
• Slice the peppers in half, removing any remaining seeds.
• Slice the peppers into any size you wish.
• Heat oil in a frying pan and add the garlic. Remove from the heat as soon as the garlic has started to change colour slightly. Add your roasted red peppers, and season with salt and chilli flakes if you like a little heat.
• Preheat your oven to 220 Degrees C (430 F).
• Line a baking tray with foil.Place capsicums on the tray.
• Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs. (Be careful not to pierce the flesh.)
• Follow the rest of the instructions listed above.

ROASTED RED CAPSICUM SAUCE

Steps:

• Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
• Cool in a plastic bag for 5-10 minutes.
• Peel away the skin and cut roughly.
• Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
• Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
• You can purée this sauce or just have it as it is.
• Serve with chicken.

ROASTED RED CAPSICUM

Steps:

• Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
• Place the capsicums in a plastic bag until cool.
• Peel the skin off the capsicums, trim any pith and remove all the seeds.
• Place the capsicum flesh into hot sterilised jars.
• Pour in the olive oil to cover.
• Seal immediately and store in the fridge for up to 3 weeks.

ROASTED CAPSICUM MAYONNAISE

Steps:

• Preheat oven to 200°C.
• Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
• Cook in oven for 30 mins, until both are tender when tested with a skewer.
• Transfer to a heatproof bowl, cover and stand 5 minutes.
• Peel skin from capsicum and discard.
• Place flesh in a food processor.
• Cut garlic bulb in half horizontally and squeeze cloves into processor.
• Process until smooth.
• Add egg yolks and vinegar and process to combine.
• With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
• Add remaining oil in a thin steady stream until incorporated.
• Add tomato paste and process until combined.
• Season to taste.

SLOW-ROASTED STUFFED CAPSICUM

Steps:

• Preheat the oven to 160ºC, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
• Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
• Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.