Roasted Red Peppers With Tapenade Food

ROASTED RED PEPPER TAPENADE

Steps:

• In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

ROASTED RED PEPPERS WITH TAPENADE

Steps:

• Pre-heat oven to 200°C.
• Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper. Roast in oven for 25-30 mins, until lightly browned.
• To make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. Blend to a thick paste, scraping down the mixture from the sides of the bowl.
• Pat the tofu dry on kitchen paper and cut 1cm dice. Toss in a bowl with the tapenade. Pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
• Transfer to serving plates and scatter liberally with plenty if chopped parsley.

OVEN-ROASTED HALIBUT WITH BLACK OLIVE TAPENADE ON ROASTED RED PEPPERS (RAPE ASADO CON TAPENADA NEGRA Y PIMIENTOS MORRONES)

Steps:

• Put all of the tapenade ingredients into the work bowl of a food processor. Pulse until smooth. Scrape the tapenade into a bowl, cover with plastic wrap, and refrigerate. The tapenade may be made up to 3 days in advance.
• Preheat oven to 375 degrees F.
• Pat the halibut fillets dry with paper towels. Season the halibut steaks generously with salt and pepper. Heat the canola oil over medium-high heat in a large oven-proof frying pan (no plastic handles!) until hot but not smoking. Slip the halibut pieces skin side down into the pan and cook until the bottom side has is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the steaks over and place in the oven for 2 to 3 minutes or until the steaks are just opaque in the center.
• While the fish is cooking, warm the red peppers in a skillet over low heat.
• To serve, place a small mound of red peppers on each plate and place the halibut on the mound. Using 2 teaspoons, form a quenelle (egg-shape) of tapenade and set atop the steak.
• The tapenade used to top the fillets keeps for a good long time in the refrigerator. You can use it to top just about any fish or chicken off the grill, stir it into salad dressings or as a sandwich spread.

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.

ROASTED RED PEPPER AND MUSHROOM TAPENADE

Steps:

• In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
• Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
• Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
• Remove from oven and let cool for 5 minutes.
• Peel red pepper and onion, discarding skins.
• Cut red pepper and onion into chunks.
• Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
• Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
• Cover and chill in refrigerator until ready to serve on pita triangles or crackers.