There is a new British cook lurking on ABC 1 this month. He may not be as debonair as Jamie Oliver but his TV series The Good Cook is straightforward, good home cooking.
Most of his recipes are good ol' favourites which I've already picked up (and perfected) from Mr Oliver and Ms Lawson but here is one that Leng said we absolutely MUST try and OMG...it's as the Brits would say, gobsmackingly delicious!!
VERDICT: 11/10 You know Summer is here when the sweet roma tomatoes are in abundance and capsicums are on special at the markets. When paired together in this dish and enhanced further by the garlic and basil, their flavours literally blow your palate away! I beg of you to try this at home. This certainly has to be our favourite dish this year!
Simon Hopkinson's Roasted Red Capsicum
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Ingredients:
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Red capsicum (1/2 per person)
Tomatoes (any sort)
Garlic - sliced
Anchovies - out of a jar. I use amazing Aranoa Spanish anchovies from Essential Ingredient. They are on the pricey side but so worth it!
Fresh basil leaves, torn
Method:
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1) Half and deseed the capsicum and lay it in a roasting tray
2) Put sliced garlic ( as much as you like) in each capsicum cup and sprinkle a little salt and ground black pepper in each capsicum cup.
3) Using the tip of the knife, prick the tomatoes randomly (this will aid peeling their skins off later) and put them in a pot. Pour boiling water over them and cover. Leave for a few minutes.
4) Peel tomato skins off and stuff into capsicum cups.
5) Drizzle extra virgin olive oil over stuffed capsicum and roast in oven/Weber BBQ for 15-20 minutes
6) Before serving, criss cross anchovy fillets over the capsicum and torn basil leaves on top.
We had an impromptu dinner for 4 guests last night and whipped this up for them for which they all loved! So easy to make yet such amazing flavours.
5 comments:
Oh, looks delicious! I'l try it out and let you know. Am always looking for a different way to serving roasted veg, rather then just bunging chopped potatoes and carrots in the oven!
Did you serve this dish up with something else? Just wondering if it would go well with a simple pasta, or perhaps roast chook?
SERENE: Please DO try it out and let me know how it goes :)
This side dish goes with everything and would definitely go with roast chook. I have served it up with cous cous. The sweet juice that you get from roasting the capsicum is abundant and the cous cous is great to mop it up with.
I cooked this capsicum dish tonight and it was fab! Thanks for sharing the recipe. :) Definitely a keeper on my menu rotation.
By the way, I served it with a simple basil pesto linguine and slow cooker stewed soya sauce chicken.
And I actually chopped up the tomatoes before stuffing them into the capsicum. Easier to eat. :)
Yay Serene!! :):) I'm so glad you enjoyed that recipe! We love it in our household too :):)
Ooo...I would love to have your soya sauce stewed chook recipe if you don't mind sharing please. I don't own a slow cooker though...
Soya sauce chook recipe sent via email to you. :) I included a stove top method too, which as you will see, requires a bit more work.
I like the slow cooker because I can prepare everything in the morning while the girl is at childcare, and come dinner time, the chook is done. :) Easy.
If you have the storage space, a slow cooker is fab, because you can make all sorts of things with it. Congee, stews, soups etc etc. Just bung it all in and leave it.
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