Roast Pepper Terrine

This terrine is perfect for a starter at dinner party, or for a snack with cocktails. It improves in flavour when made ahead, although the salsa needs to be made a couple of hours before serving. Serve this terrine with Focaccia, Panini, Bruschetta, or with crispy slices of French baguette.

Ingredients:

8 sweet peppers

675g mascarpone or ricotta cheese

3 eggs, separated

30ml roughly chopped parsley

30ml shredded basil

2 large garlic cloves, chopped

2 red, yellow or orange sweet peppers, chopped

30ml extra-virgin olive oil

10ml balsamic vinegar

A few basil sprigs

A pinch of sugar

Sea salt and freshly ground black pepper

Method:

Place 8 peppers under a hot grill for 8-10 minutes, turning frequently until charred and blistered on all sides. Put the peppers in a plastic bag and leave to cool. Rub off the charred skins and remove the seeds and membranes. Cut 7 of the peppers lengthways into thin, even-sized strips.

Put the mascarpone cheese into a bowl with the egg yolks, herbs and half the garlic. Add salt and pepper to taste and beat well. In a separate bowl, whisk the egg whites to a soft peak, then fold into the cheese mixture until evenly combined.

Preheat the oven to 180˚C. Line the base of a lightly oiled 900g loaf tin. Put 1/3 of the cheese mixture in the tin and spread level. Arrange half the pepper strips on top and repeat the layers until the cheese and peppers are used up, finishing with a cheese layer. Cover with foil and place in a roasting pan. Pour boiling water into the roasting pan so the water comes halfway up the sides of the loaf tin. Bake for 1 hour. Leave to cool in the water bath, then lift out and chill overnight.

To make the salsa, place the remaining roast pepper and fresh peppers in a food processor. Add the remaining garlic, oil, vinegar and basil, keeping a few basil leaves for garnishing. Process until finely chopped. Add salt and pepper to taste and mix well.

Turn out the terrine, peel off the paper lining and slice thickly. Garnish with the reserved basil leaves and serve cold with the salsa.

Serves 8

Chilli Brinjal Peppers

This is a delicious Turkish dish of smoked brinjal and peppers , with a refreshing lemony tang. Its Arabic name is Acvar, and it is traditionally serves warm with lemon wedges to squeeze over it as part of a meze. Here the dish is accompanied by toasted pitta with which to scoop it up, but you could increase the quantities and serve it as a main dish with yoghurt and bread.

Ingredients:

2 sweet red peppers

1 large fat brinjal (aubergine)

30-45ml olive oil

1 red onion, cut in half lengthways and finely sliced along the grain

1 fresh red chilli, seeded and finely sliced

2 garlic cloves chopped

5-10ml sugar

Juice of 1 lemon

Dash of white wine vinegar

A large handful of parsley, roughly chopped

Sea salt and freshly ground black pepper

Lemon wedges and toasted pitta bread to serve

Method:

Place the peppers and brinjal under a grill. Turn them from time to time until the skin is charred on all sides and the flesh feels soft. Place them in a plastic bag and leave for a few minutes to soften the skin. One at a time, hold the charred vegetables under cold running water and peel off the skins.

Place the vegetables on a chopping board and remove the stalks, halve the peppers lengthwise and remove the seeds. Chop the flesh of the peppers and the brinjal to a pulp.

Put the oil into a wide, heavy pan and toss in the onion, chilli, garlic and sugar. Cook over a medium heat for 2-3 minutes, until they begin to colour.

Toss in the pulped peppers and brinjal, stir in the lemon juice, vinegar and seasoning. Mix in the parsley and serve with lemon wedges and toasted pitta bread.

Brinjal, Garlic and Sweet Red Pepper Paté

Serve this Italian-style chunky, garlicky paté of smoky brinjal and peppers on a bed of salad leaves, accompanied with crisp toast or savoury biscuits. Baking the ingredients gives this pate a wonderful smoky flavour. Use orange, yellow or green peppers in place of the red ones if you aren’t wanting too strong a pepper flavour. If you prefer a totally smooth pate, instead of chopping the peppers, add them with the peppercorns and coriander to the blender with the brinjal and garlic. The pate may not look as colourful, but it will taste just as good.

Ingredients:

3 brinjals (aubergines)

2 sweet red peppers

5 cloves garlic

7.5ml pink (or green) peppercorns in brine, drained and crushed

30ml chopped fresh coriander

Method:

Preheat the oven to 200˚C. Arrange the whole brinjals, peppers and garlic cloves on a baking sheet and bake for 10 minutes. Remove the garlic and set aside. Turn over the brinjals and peppers and return them to the oven. Continue to bake them for a further 20 minutes.

Meanwhile, peel the garlic cloves and place them in a blender.

Remove the charred peppers from the oven and place them in a plastic zip-lock bag. Set aside to cool. Return the brinjals to the oven and bake for a further 10 minutes.

Split each brinjal in half and scoop out the flesh into a sieve placed over a bowl. Discard the skins. Press the flesh with a spoon to remove the bitter juices, which can be discarded. Add the brinjal flesh to the garlic in the blender and process until smooth. Put the mixture in a bowl.

Skin, core and seed the peppers and finely chop the flesh. Stir the peppers into the brinjal mixture. Mix in the peppercorns and chopped coriander and blend thoroughly. Spoon into a serving dish and serve immediately.

Pimento Tartlets

These pretty Spanish tartlets are filled with strips of roasted sweet peppers and a cream, cheesy custard. They make a perfect snack to serve with drinks.

To make a different tartlet with a Mediterranean flavour, use strips of grilled brinjal mixed with sun-dried tomatoes in place of the peppers.

Ingredients:

1 red pepper

1 yellow pepper

375ml plain flour

75g chilled butter, diced

30-45ml cold water

60ml double cream

1 egg

15ml grated parmesan cheese

Sea salt and freshly ground black pepper

Method:

Preheat the oven to 200˚C and heat the grill.

Place the peppers on a baking sheet and grill for 10 minutes, turning occasionally, until blackened on all sides. Cover with a dish towel and leave for 5 minutes. Peel away the skin, discard the seeds and cut the flesh into very thin strips.

Sift the flour and a pinch of salt into a bowl. Add the butter and rub into the mixture resembling fine breadcrumbs. Stir in enough water to make a firm, not sticky, dough.

Roll the dough out thinly on a lightly floured surface and line 12 individual moulds or a 12-hole tartlet tin or muffin pan. Prick the bases with a fork and fill the pastry cases with crumpled foil. Bake for 10 minutes, then remove the foil and divide the pepper strips among the pastry cases.

Whisk the cream and egg in a bowl. Season and pour over the peppers. Sprinkle each tartlet with parmesan and bake for 15-20 minutes until firm. Cool for 2 minutes, then remove from the pan, transferring them to a wire rack.

Serve warm or cold.

Roasted Pepper Soup

Grilling intensifies the flavour of sweet red and yellow peppers and helps this low fat soup to keep its stunning colour and delicious flavour.

Ingredients:

3 sweet red peppers

1 sweet yellow pepper

1 onion chopped

1 garlic clove, crushed

750ml vegetable or chicken stock

15ml plain flour

Sea salt and freshly ground black pepper

Red and yellow peppers, diced to garnish

Method:

Preheat the grill to high. Halve the peppers lengthwise, remove and discard their stalks, seeds and cores. Arrange the peppers on a roasting tray, skin side up, and grill until the skins have blackened and blistered. Transfer the peppers to a plastic bag or a bowl covered with cling film and leave until cool. Peel away and discard the charred skins and roughly chop the pepper flesh. Set aside.

Put the onion, garlic and 150ml of stock into a large pan. Bring it to the boil on a high heat and boil for about 5 minutes, or until the stock has reduced in volume. Reduce the heat and stir until the onion is softened and just beginning to colour.

Sprinkle the flour over the onion and gradually stir in the remaining stock. Stir in the chopped roasted pepper flesh and bring to the boil. Cover and simmer for a further 5 minutes.

Remove the pan from the heat and leave to cool slightly. Purée the mixture with a stick blender until smooth. Season to taste with salt and pepper, return the pan to the heat and reheat the soup gently to piping hot, but not boiling. Ladle into 4 soup bowls and garnish each bowl with a sprinkling of diced peppers before serving.

Serves 4

Gazpacho

Gazpacho is probably the best known soup to have come from Spain. The cooks of Andalucía devised this refreshing chilled soup possibly as an antidote to the passions aroused by those contributions to Spanish culture, flamenco and bullfighting. It’s also a good hangover remedy, LOL. Often called a puréed salad, gazpacho sometimes has stale breadcrumbs blended in with the vegetables to make it a heartier meal.

Traditional accompaniments for this soup include croutons and diced hard boiled eggs. Serve in a glass tumbler with a celery swizzle stick.

Ingredients:

2 medium red capsicums

1L vegetable juice

30ml red wine vinegar

2.5ml Tabasco sauce

1 clove garlic, quartered

3 trimmed celery sticks

1 medium red onion, chopped finely

5 medium tomatoes, chopped finely

2 English cucumbers, peeled, seeded and chopped finely

Sea salt and freshly ground black pepper

Method:

Quarter the capsicums; remove and discard the seeds and membranes. Roast under grill or in a very hot oven, skin side up, until skin blisters and blackens. Place capsicum pieces in a bowl and cover with cling film for 5 minutes. Peel away and discard the skin before chopping coarsely.

Blend or process capsicum with vegetable juice, vinegar, Tabasco, garlic and half of the celery, onion, tomato and cucumber until smooth. Transfer the mixture to a large bowl, cover and refrigerate for about an hour until cold. Refrigerate the remaining half of the vegetables.

Divide the soup among serving dishes, top each with the reserved chopped vegetables just before serving. Season with salt and black pepper and garnish with a short stick of celery.

Serves 8

Baked Ricotta with Roasted Sweet Red Pepper Salad

The word ‘ricotta’ means, ‘re-cooked’, a reference to the fact that this moist fresh cheese is made from the leftover whey after stretched-curd cheeses such as mozzarella or provolone are produced.

Serve as an appetiser to a main meal or as a light luncheon.

Ingredients:

200g ricotta cheese

30ml grated parmesan cheese

1 egg, lightly beaten

5ml coarsely chopped fresh sage

3 fresh bay leaves, coarsely chopped

2 medium sweet red peppers

2 medium sweet yellow peppers

250 mixed young salad leaves

60ml balsamic vinegar

15ml olive oil

15ml honey

Method:

Preheat the oven to 160˚C (moderately slow).

Oil 8 holes of a 12-hole non-stick muffin pan. Combine ricotta, parmesan and eggs in a small bowl. Divide this mixture between the prepared holes in the muffin pan; sprinkle with combined herbs.

Place muffin pan in a large baking dish; add enough boiling water to come halfway up the side of the pan.  Bake the cheese, uncovered, in a moderately slow oven for about 30 minutes or until set. Stand for 10 minutes before turning out the ricotta.

Meanwhile, quarter the peppers; remove and discard the seeds and membranes. Roast under the grill or in a very hot oven, skin side up, until skin blisters and blackens. Place the pepper pieces in a bowl and cover with cling film for 5 minutes. It should now be possible to peel away the skin quite easily. Slice the pepper pieces thickly.

Place the peppers and salad leaves in a large bowl with the combined remaining ingredients. Divide the salad among serving plates, and top with the baked ricotta. 

Moroccan Couscous Salad

Ingredients:

250ml couscous

1 red pepper, seeds removed and flesh diced

1 green pepper, seeds removed and flesh diced

2 ribs of celery, washed, trimmed and finely sliced

125ml seedless raisins

60ml white vinegar

10ml ground coriander

5ml ground cumin

1-2ml chilli powder

60ml olive oil

Method:

Cook the couscous according to the package instructions.

Add the peppers, celery and raisins to the couscous.

To make the dressing, whisk together the vinegar, coriander, cumin, chilli powder and olive oil and mix into the salad.

Tomato Egg Salad

Ingredients:

4 hard boiled eggs

60ml mayonnaise

5ml Dijon mustard

15ml white wine vinegar

30ml sour cream

Sea salt and freshly ground black pepper to season

2 tomatoes, chopped

1 red pepper, cut into bite size pieces

1 potato, boiled and chopped

15ml fresh chopped parsley

Method:

Bring a medium pot of water to a boil.

Boil eggs for 7-8 minutes.

Remove the eggs and let cool.

Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.

Place egg yolks in a bowl and mash with mayonnaise, mustard, vinegar and sour cream and then season to taste with salt and pepper.

Mix the dressing with the tomatoes, red peppers, potato, egg white and chopped fresh parsley.

Peperonata

This Southern Italian dish is most often served as a vegetable or as a sauce for pasta. 

It can be stored in a mason jar in the fridge for about 1 week and makes a delicious salad.

Ingredients:

4 yellow peppers, deseeded and cut into strips

4 yellow peppers, deseeded and cut into strips

2 onions, peeled and sliced

3 cloves garlic, chopped

Olive oil

2 firm, ripe tomatoes, deseeded and cubed

1-2ml chilli powder

45ml wine vinegar

Sea salt and freshly ground black pepper

Method:

Heat a little olive oil in a frying pan and fry the peppers, onion and garlic for 5 minutes. Cover and cook over medium heat for about 15 minutes until tender. Add the tomatoes and cook for a further 5 minutes. Remove from the heat and mix in the chilli powder, vinegar and seasoning. Allow to cool and serve at room temperature.

Pasta, Avocado and Corn Salad

Gorgeous creamy avocados are readily available at present here in Natal. 

They lend themselves exquisitely to this blend with sweetcorn and tomato; 

adding a little chilli gives it a marvellous zing. 

Give it a try!

Ingredients:

375g snail pasta

15ml olive oil

1 ripe avocado, peeled, stoned and cubed

30ml lemon juice

410g can whole kernel sweetcorn, drained

3 firm, ripe tomatoes cut into small cubes

1 green pepper, deseeded and cubed

5ml chilli powder

125ml vinaigrette

Method:

Cook the pasta according to the package instructions. Drain and toss with the oil.

Mix together the pasta, corn, tomato and green pepper. 

Mix the chilli powder into the vinaigrette and toss in the pasta. 

Toss the avocado with lemon juice and gently mix into the salad.

Italian Chicken with Olives and Peppers

Italian Chicken with Olives and Peppers

Ingredients:

4 chicken legs

15ml olive oil

1 onion, peeled and sliced

2 peppers, deseeded and sliced

2 cloves garlic, peeled and sliced

500g jar tomato and basil pasta sauce

200ml boiling water

50g black olives

Method:

Brown the chicken legs in the oil for 5 minutes, then set aside.

Add the onion and peppers to the pan and stir-fry for 4 minutes. Add the garlic and cook a further minute.

Stir in the pasta sauce and 200ml boiling water. Return the chicken to the pan and stir in the olives. Cover and simmer for 30 minutes or until the chicken is cooked through.

Serve with rice, pasta or couscous and a green salad on the side.

Chicken, Chickpea and Red Pepper Curry

Chicken, Chickpea and Red Pepper Curry

Ingredients:

500g chicken thigh fillets, deboned and diced

15ml sunflower oil

Salt and freshly ground black pepper

1 red pepper, deseeded and roughly chopped

30ml curry paste

410g can chickpeas, rinsed and drained

50g creamed coconut, grated

250ml boiling water

Basmati rice and green beans to serve

Method:

Heat the oil in a non-stick pan. Season the chicken and fry in the oil for 4-5 minutes, turning, until browned.

Add the red pepper and cook for 2 minutes. Stir in the curry paste and cook for 30 seconds, then add the chickpeas, coconut and boiling water. Bring to a simmer, cover and cook gently for 5 minutes.

Serve with rice and green beans.

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Spanish Chicken with Sherry and Peppers

Spanish Chicken with Sherry and Peppers

Ingredients:

4 skinless chicken breasts

30 ml olive oil

Salt and freshly ground black pepper

3 cloves garlic, peeled and sliced

150ml dry sherry

150ml chicken stock

290g jar roasted red peppers, drained and sliced

15g toasted flaked almonds

Method:

Heat the oil in a non-stick frying pan. Lightly season the chicken breasts and brown in the oil for 2 minutes each side over a high heat.

Add the garlic and cook for 1 minute, then add the sherry, stock and red peppers. Bring to a fast simmer, cover and cook for a further 5 minutes until the sauce has reduced and is slightly syrupy.

Serve with the toasted almonds scattered over the chicken.

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Roast Red Pepper and Tomato Soup

Ingredients:

3 red butter or Italian sweet peppers, halved and deseeded

1 white onion, peeled and halved

4 cloves of garlic, peeled

2 sticks of celery, sliced and chopped

500g plum tomatoes cut in half lengthwise

500ml vegetable stock

30ml olive oil

45ml tomato purée

15ml chilli flakes

25g butter

Sea salt and freshly ground black pepper.

Method:

Preheat the oven to 200˚C.

Place the place the Italian sweet peppers, onion halves, tomatoes and garlic on a baking tray and drizzle with olive oil. Bake at the top of the oven for about 30 minutes, or until the vegetables are roasted and tender.

Meanwhile, melt down the butter in a large pan over medium heat and sauté the chopped celery for 4-5 minutes, being careful not to burn the butter. Adding a pinch of salt can help to stop the butter from burning.

Make up the vegetable stock, adding the tomato purée and the chilli flakes. Mix well and then add to the sautéed celery. Remove from the heat.

When the baked vegetables are ready, add them to the pan and blend with a stick blender until smooth. Place back on the hob over a low heat and allow to come to a simmer. Season to taste. Do not allow the soup to boil, but gently simmer for 4-5 minutes until the soup is at a comfortable temperature for consumption. 

Serve with toast, Italian ciabatta rolls or croutons.

 

Chakalaka

Born in the townships of South Africa, chakalaka is a simple dish of spicy onions, tomatoes and beans. The original dish was probably a simple one of onion and tomatoes with a dash of curry powder, but with the increase in prosperity the dish became more elaborate with the addition of chillies, beans and other vegetables. Baked beans are not a necessary ingredient, but are commonly used as they make a good meal with mealie pap. Chakalaka has been a staple for generations of black, and white, South Africans and is one of the favourite condiment dishes of a braai, or barbecue. It can be served hot or cold, over mealie pap, sadza, bread, or as a sauce over braaied meat.

Ingredients:

50ml vegetable oil

2 onions, chopped

2 green or red peppers, chopped

2 carrots, grated

2-3 hot chillies

2-3 cloves garlic, minced

10ml curry powder

3 tomatoes, chopped or a tin of chopped tomatoes

1 tin of baked beans, cannellini beans or butter beans

Salt and pepper to taste

Method:

Heat the oil in a large saucepan over medium flame. Add the onions, red or green peppers, carrots, chillies, garlic and curry powder. Sauté, stirring frequently, for about 4 to 5 minutes until the onions are translucent and colouring and the peppers and carrots are softened.

Stir in the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes to soften the tomatoes and blend them to a thick sauce.

Stir in the beans (if you use cannellini or butter beans, drain them), salt and pepper and heat through, stirring until done.

Serve hot or cold.

Cook’s Note:

Other possible additions include minced fresh ginger (added with the onions), chopped green beans, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped dhania (coriander) stirred in at the end.

Red Pepper Pesto

This flavourful sauce is wonderful with pasta, in soups and stews,

on pizza, toasted sarmies or finger food pastries,

or even serve it as a dipping sauce with chicken gudgeons,

fish sticks or strips of char grilled steak.

I like to use the long pointed Italian peppers,

which have the most amazing flavour with a little heat,

but not too much.

If you prefer, you can use green peppers

or a selection of colours to vary the colour of the sauce,

but red always has such a fabulous look in a dish.

.

Ingredients:
6 red peppers
60ml extra virgin olive oil
2 garlic cloves crushed
10ml paprika
60ml toasted almonds or pine nuts
60ml fresh coriander, chopped
sea salt and freshly ground black pepper to season

Rinse the peppers and pat dry. Place them on a baking tray and roast at 240C for about 15-20 minutes until the skins are black and blistered. Remove from the oven and put in a plastic bag, or a bowl covered in cling film to sweat. This will make removing the skins much easier. Set aside to cool for about 20 minutes.

While the peppers are roasting, heat the oil in a small pan and sizzle the garlic and paprika for a few seconds. This helps bring out their flavour. Place this mixture in a food processor or blender.

When the peppers have cooled, remove the skins and seeds from the peppers, saving the juices if you can. Place the flesh and any reserved juices in the food processor or blender with the garlic and paprika mixture. Add the almonds and coriander. Season with salt and pepper and purée until smooth.

This pesto will keep in a covered container in the fridge for about a week.

Brinjal and Sweet Pepper Double Cheese Terrine

This terrine needs to be made a day ahead of serving as it needs to be refrigerated overnight.

Great for picnics and braais or barbecues. Brinjal is also known as Aubergine. I like to use the Italian peppers as they are long and sweet, but you can use bell peppers; you'll just need more to coat the terrine pan.

Ingredients:
Coating for the Terrine:
2-3 large sweet Italian red peppers
2 large brinjals or aubergines
sea salt
80ml olive oil

Filling:
15ml olive oil
2 garlic cloves, crushed
15ml ground cumin
10ml caraway seeds
2ml cayenne pepper
250ml stale breadcrumbs
200g Feta Cheese, crumbled
200g mascarponi cheese

Method:
Preheat oven to 180C.

Prepare the peppers and brinjal or aubergines:
Quarter the peppers, remove the seeds and membranes and grill with the skin-sides up until the skin blisters and blackens. Place in a bowl and cover with cling film for 5 minutes, then remove the skins. They should come away quite easily.
Cut the brinjals or aubergines into 1cm slices and place on a wire rack, sprinkle with salt and leave for half an hour. Rinse under cold water and drain on absorbent kitchen paper.
Brush both sides of the brinjal slices with oil and fry until both sides are browned and the flesh is softened.

Make the filling:
Heat oil in a pan, add garlic and spices and cook, stirring, until fragrant; set aside to cool.
Combine the spice mixture with breadcrumbs and cheeses and mix to combine. I like to do this in a blender as it gives a nice smooth mixture.

To Build the Terrine:
Line the bottom of a buttered loaf pan with not quite half of the brinjal slices, overlapping them to cover the base with a complete layer. Line the sides of the pan with the peppers so they overlap the brinjal on the base and there is some overlap at the top.
Press the filling over the brinjal and peppers, folding the overlapping peppers over the mixture at the top.
Cover the top of the terrine with a layer of brinjal slices and press down firmly.
Cover the pan with foil, place terrine on an oven tray, top with another loaf pan half filled with water to press down on the mixture.
Bake in a moderate oven for about 40 minutes or until firm.

Refrigerate overnight, turn out on a plate and serve in slices.

Crumbed Veal with Red Pepper Sauce

Veal, when you can get it, makes a special treat,

something perhaps to consider for a dinner with friends.

Serves 6

Crumbed Veal Steaks
Ingredients:
6x100g veal steaks
plain flour
2 eggs, lightly beaten
60ml milk
2 garlic cloves, crushed
275g stale bread crumbs
30ml fresh parsley, chopped
vegetable oil for shallow frying

Method:
Pound the veal with a meat mallet until thin.
Combine eggs, milk and garlic.
Combine breadcrumbs with chopped parsley.
Toss the steaks in flour, dip into egg mixture, then into herbed breadcrumbs.
Place on a tray, cover with cling film and refrigerate for half an hour.
Shallow fry the crumbed steaks in hot oil in batches until browned and tender.
Serve with Red Pepper Sauce.

Red Pepper Sauce
Ingredients:
3 large red peppers
15ml sugar

Method:
Quarter the peppers, removing the seeds and membranes.
Grill peppers, skin side up, until the skin blisters and blackens.
Place peppers in a blow and cover with cling film for 5 minutes.
Peel away the skins from each piece of pepper.
In a blender, blend until smooth.
Place blended peppers in a small pan with sugar and simmer, uncovered, until thickened.

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