Smoky Paprika Peppers Food

SMOKY PAPRIKA PEPPERS

Smoky paprika peppers image

A great gift for a dinner party host, or just a tasty snack on their own

Provided by Jane Hornby

Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper

Time 40m

Yield Makes enough to fill 3 x 500ml jars

Number Of Ingredients 10

Ingredients

500ml mild olive oil
2 tsp sweet smoked paprika
1 garlic clove , thinly sliced
1 tbsp black peppercorn
1 tbsp fennel seed
8 red peppers
8 yellow peppers
sea salt flakes
300ml white wine vinegar
small bunch flatleaf parsley , chopped (optional)

Steps:

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.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Roasted red pepper, sweet potato & smoked paprika soup image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 10

Ingredients

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

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