Pepper recipes Archives

Pepper recipes

Roast red peppers

30 minutes

Beef recipes

Beef meatballs and linguine with roast peppers and basil

20 minutes

Pepper recipes

Hot green pepper relish

20–25 minutes

Pepper recipes

Roast yellow peppers

40–50 minutes

Pepper recipes

Grana Padano slow-roasted tomato & pepper tarts

40 minutes

Fish recipes

Crisp fish strips with sweet pepper sauce

20 minutes

Pepper recipes

Stir-fried beef with sweet peppers and coriander rice

15 minutes

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Pepper recipes

T-bone roast with green peppercorn sauce and Yorkshire puddings

30 minutes

Pepper recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Brinjal recipes

Harissa paste

10 minutes

Harissa paste

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

4 red peppers
6 red chillies, the hotter the better
4 cloves garlic, crushed
1 T cumin seeds
2 T coriander seeds
1/2 t ground cinnamon
Salt, to taste
Olive oil or argan oil

Method

Place the peppers on a baking tray and roast until soft and blistered. Half way through add the chillies to the tray. Cover with foil and once cooled remove the skins of the peppers.

Place the cumin and coriander in a frying pan and toast the seeds until they crackle and pop.

Place the peppers, chillies, garlic, seeds and cinnamon in a blender and blitz until smooth.

Season with salt and add a little olive or argan oil.

Cook's note: Keep in glass jars in the fridge for a few weeks. Eat with tagines, grilled chicken, cous cous and mix into mayonnaise.

TASTE's take: Argan oil is a traditional North African oil made from the argan nut.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Roast red peppers

Beef meatballs and linguine with roast peppers and basil

Hot green pepper relish

Roast yellow peppers

Grana Padano slow-roasted tomato & pepper tarts

Crisp fish strips with sweet pepper sauce

Stir-fried beef with sweet peppers and coriander rice

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

T-bone roast with green peppercorn sauce and Yorkshire puddings

Sweet yellow pepper and goats cheese pasta

Chickpea and roast pepper salad

Harissa paste

Harissa paste

Ingredients

Method