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PEPPERS
Iced Gazpachio
serves 4
INGREDIENTS
- ½ red pepper, halved, deseeded and roughly chopped (reserve 1tsp to serve)
- ½ green pepper, halved, deseeded and roughly chopped (reserve 1tsp to serve)
- ½ cucumber, peeled and chopped (reserve 1tsp to serve)
- 2 cloves of garlic, peeled
- 2 large shallots, peeled
- 3 large tomatoes, chopped
- 20g mint leaves (few sprigs reserved to garnish)
- ½ large red chilli, deseeded and roughly chopped
- 55ml (2 fl oz) red wine vinegar
- 25g (1oz) fresh white breadcrumbs
- 1 desertsp of tomato ketchup
- extra virgin rapeseed oil to serve
- salt and freshly ground black pepper
METHOD
- Place the peppers, cucumber, garlic, shallots, tomatoes, mint, chilli, vinegar, breadcrumbs and ketchup in a large bowl and add 1 level tsp salt, some freshly ground black pepper and 425ml (15fl oz) of cold water.
- Liquidise in a food processor in batches until smooth.
- Pour into a bowl and check the seasoning.
- Add handfuls of ice cubes and chill in the fridge until ice cold (2-3 hours).
- Serve the gazpachio in bowls garnished with the reserved peppers, cucumber and croutons if desired. Swish the olive oil and add a sprig of mint.
Pepper Salad
serves 4
INGREDIENTS
- 1 medium yellow pepper
- 1 medium red pepper
- 1 medium orange pepper
- extra virgin rapeseed oil
- 1½ tbsp balsamic vinegar
- 2 tsp sesame seeds
- salt and freshly ground black pepper
METHOD
- Wash the peppers and rub with half the oil.
- Place in a dish and bake in the oven at 180C / gas mark 4 for 30-35 minutes or until the skins have begun to shrink but not blacken.
- Remove the peppers from the oven and place them in a plastic bag for 25 minutes to make the skins easier to remove.
- Once skinned, cut in half lengthways.
- Mix the remaining oil, balsamic vinegar and a little salt and freshly ground black pepper in a small dish. Pour over the peppers and toss thoroughly.
- Place on a serving dish and sprinkle with sesame seeds.
- Garnish with a few basil leaves.
Ratatouille
Vegetable Bake
www.wfu.org.uk
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