I shall refrain today from gushing about my gorgeous pup and will instead share with you a discovery: the best way to roast a pepper (capsicum).
What’s wrong with the normal ways, I hear you ask.
Quite a lot actually.
The most common method of roasting a pepper is to place them whole in a hot oven or over coals. Undeniably, this creates perfectly cooked, juicy flesh but the post-cooking removal of the seeds makes me swear furiously. Those sticky little buggers get everywhere!
Another popular option is to cut the peppers into sections and then roast them. No seed problems with this method but, more often than not, by the time the skin is charred, the flesh has dried out. Placing the same slices under a grill has the opposite drawback: the skin chars too quickly leaving the pepper still quite crunchy. It’s a dilemma.
Or it was, anyway. I’ve now discovered that combining these latter two methods works an absolute treat. Juicy flesh, easy peel skin and no sticky seeds. What more could a pepper lover want?
Perfect Roasted Peppers
Red, yellow or orange peppers
- Cut the peppers into quarters lengthways and remove seeds and white bits.
- Rub with olive oil and a little salt and place skin down on a baking tray. Roast for 20 mins in a 190oC oven.
- Turn the peppers skin up and place under a very hot grill. Grill until skins are just blistered and blackened.
- Place hot peppers into a bowl and cover with clingfilm. Leave to cool.
- Peel peppers, discarding skin.
- Marinate in lemon, garlic and olive oil for an antipasto
- Add to sandwiches. The moistness of the peppers means mayo or butter isn’t necessary.
- Blitz with buttermilk and a little cayenne to create a vibrant sauce.
- Tossed through pasta.
- Or my current favourite use: with puy lentils, deseeded tomatoes, roasted aubergine, parsley and a balsalmic/olive oil dressing.