Feeds:
Posts
Comments

Posts Tagged ‘Roasted peppers’

Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

Read Full Post »

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 4 November 2024| Leave a Comment »

A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce – serves 6

  • 1kg potatoes, peeled and cut into 2.5cm chunks
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin seeds
  • 3 tbsp garlic oil
  • a handful of fresh coriander leaves, chopped, to serve
  • crumbled feta, to serve

FOR THE SAUCE:

  • olive oil
  • 2 garlic cloves, bashed and thinly sliced
  • 250g (drained weight) roasted red peppers from a jar, roughly chopped
  • 400g tin chopped tomatoes
  • 1 heaped tbsp rose harissa
  • 1 tbsp caster sugar

Heat the oven to 220C/200C fan/Gas 7.

Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.

To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.

Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

Read Full Post »

Gildas

Posted in Food, Gluten-free, Healthy, Spanish, tagged , , , , , , , , , , , on 7 July 2024| Leave a Comment »

They serve these in all the tapas bars in San Sebastian and all you need to make them at home are top quality ingredients.

Wine Suggestion: Drinking Txakoli made from Hondarrabi Zuri, the local grape and wine for the Basque region, is our suggestion if you can get it. A favourite is the Bodegas Katxina Txakoli which is light, dry and slightly effervescent. It makes us think of fun times and holdays!

Gildas – make as many as you need to serve as a starter

Thread big green olives, top quality anchovies (semi-preserved from the fridge if possible), roasted peppers (we like the Navaricco brand) and guindillas. Serve with crusty bread.

Read Full Post »

Lemon & Herb Chicken Salad

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 22 May 2022| Leave a Comment »

This is absolutely lovely for lunch and you can make it up a few hours in advance and chill it in the fridge. It’s also easily doubled if your serving a crowd. Like everything it tastes better outside in the sun. Serve with some crusty bread and green salad leaves if you like.

Lemon & herb chicken salad – serves 6

  • 750g cooked skinless chicken, cut into thin strips (we cook our chicken on a barbecue for extra flavour)
  • 150g pitted green olives, halved
  • 290g jar chargrilled red peppers, drained and thinly sliced
  • 2 tbsp freshly chopped basil
  • 2 tbsp freshly chopped flat-leaf parsley
  • 200g feta cheese, broken into small pieces

FOR THE DRESSING:

  • 2 tbsp Dijon mustard
  • 2 tbsp pesto
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tbsp caster sugar

Make the dressing by mixing all the ingredients together in a bowl and seasoning with salt and black pepper.

Add the chicken to the dressing and toss well, then addd the olives, half the peppers, the basil, parsley, and two-thirds of the feta. Season again.

Arrange the chicken on a large platter and top with the rest of the peppers and feta. Chill in the fridge for a bit before serving.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, Penguin Random House, 2019.)

Read Full Post »

Mushroom and Pepper Goulash

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , on 15 March 2022| Leave a Comment »

We absolutely loved this mushroom dish by Rachel Roddy in the Guardian; it’s simple but incredibly tasty. Serve with some steamed white rice.

Wine Suggestion: An earthy Pinot Noir, like Konrad Salwey’s Spätburgunder from Baden in Germany allows both the mushrooms and peppers to shine through, and it’s fresh acidity lifts the backbone of passata, vinegar and cream to the next level.

Mushroom & Pepper Goulash – serves 4

  • 15g dried porcini
  • 1kg field mushrooms, wiped clean and thinly sliced
  • 1 large jar of roasted peppers, drained and cut into thick strips
  • 1 large onion, peeled and sliced
  • 4 tbsp olive oil
  • 20g butter
  • 2 cloves of garlic, peeled and thinly sliced
  • 150ml dry white wine
  • 150g tomato passata
  • a few sprigs of thyme
  • 2 tsp sweet paprika
  • ½ tsp hot, smoked paprika
  • 1-2 tbsp red wine vinegar
  • 200ml single cream

Soak the porcini in 150ml warm water for 15 minutes, then drain and save the soaking liquid. Chop the soaked mushrooms and set aside.

Put a large heavy-based pan over a medium-low heat. Add the olive oil and butter, then stir in the onions with a pinch of salt and cook for about 10 minutes, stirring, until soft and translucent. Stir in the garlic and cook for another minute.

Add the soaked and fresh mushrooms, turn up the heat and cook, stirring, for a few minutes, or until the mushrooms start to shrink down.

Add wine, passata, thyme, porcini liquild and paprika. Bring to the boil, then cover, turn the heat to low and simmer for 15 minutes. Remove the lid and add the peppers. Cook uncovered for 15 minutes or until the liquid has almost evaporated. Season to taste and add the red wine vinegar, then stir in the cream.

Serve with steamed white rice.

(Original recipe by Rachel Roddy in the Guardian, 17 January 2022.)

Read Full Post »

Sardines & Peppers on Toast

Posted in Fish, Food, tagged , , , , , , on 26 March 2020| 2 Comments »

Sardines & Peppers on Toast

This was my lunch on the strangest Mother’s Day ever. I was supposed to be cooking lunch for my own Mum but we couldn’t do that due to social distancing, and we live too far away to drive up and chat through the window. But we did FaceTime twice and that was good. Meanwhile, Mother Nature looked after everyone in Dublin with a gorgeous sunny day and this lunch reminded us of holidays. It’s also an easy lunch to do on a weekday – we can do these things while most of us are at home – turn it into an opportunity as my Dad would say!

Sardines and peppers on toast – serves 2

  • 2 large roasted red peppers from  a jar, torn into pieces
  • juice of a lemon, plus some extra lemon wedges to serve if you like
  • olive oil
  • 1 clove of garlic, halved
  • a handful of flat-leaf parsley, chopped
  • a pinch of sweet smoked paprika
  • 2 large slices of sourdough bread
  • 1 small tin of sardines, drained

Put the peppers into a bowl with the lemon juice, 1 tbsp of olive oil, the garlic, parsley, paprika and some salt and pepper. Leave aside while you toast your bread.

Toast the bread and put onto warm plates. Top with roasted peppers, followed by the sardines, then drizzle the liquid from the peppers over the top.

(Original recipe by Janine Ratcliffe in Olive Magazine, March 2016.)

Read Full Post »

Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 8 December 2018| 1 Comment »

Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers

Weeknight dinners in our house largely consist of dishes constructed from whatever happens to be lying in the fridge after the weekend. We rarely go shopping mid-week and consequently rarely waste food. This week we had some tinned El Navarrico Piquillo peppers which we had used in a paella. These are fabulous, but not cheap, and don’t keep for long once opened. We used them to stuff some jacket potatoes with a bit of cheddar cheese, the last of the chives in the garden and the dregs from a tin of sweetcorn leftover from sandwich filling for school lunchboxes. Serve with any salad leaves you have in the fridge drawer. Also a suitable filling for a quesadilla!

Wine Suggestion: a juicy Garnacha from Spain to match the mid-week casual dinner and the smoky Piquillo peppers

Cheesy jacket potatoes with sweetcorn and roasted peppers – serves 4

  • 4 x 200g floury potatoes – roosters work well
  • 175g mature Cheddar cheese, grated
  • 100g sweetcorn, either defrosted if frozen of drained if from a tin
  • 1 roasted red pepper (from a jar or tin), diced
  • 1 tbsp snipped chives
  • lightly dressed green salad, to serve

Preheat the oven to 200C/400F/Gas 6.

Pierce the potatoes a couple of times with a fork and rub all over with a little olive oil and salt. Bake for about 1 hour, until soft.

Taking care not to burn yourself, cut the potatoes in half. Use a spoon to scoop out the potato from the middle but don’t break the skins. Put the scooped out potato into a bowl.

Use a fork to mash the potatoes, then add 100g of the cheese with the sweetcorn and roasted pepper and mix well. Season to taste and stir in the chives.

Arrange the potato skins on a baking tray and scoop the potato mixture into them. Sprinkle over the rest of the cheese and bake for 15-20 minutes, until golden.

Serve with some extra chives over the top and a green salad on the side.

(Original recipe from Nevan Maguire’s Complete Family Cookbook, Gill Books, 2016.)

Read Full Post »

Chickpea & Chard Pork

Posted in Food, Gluten-free, Pork, tagged , , , , , , , , , , , on 9 August 2018| 2 Comments »

Chickpea & Rainbow Chard Pork

We made this with some fabulous rainbow chard from one of our best friends’ vege patches. So simple and super tasty.

Wine Suggestion: Find a youthful Tempranillo with little or no oak influence, juicy fruit and not too much extraction (tannins). Chill it for 30 minutes and enjoy. Our choice, the Paco Garcia Rioja Seis.

Chickpea & Chard Pork – serves 4

  • 400g pork fillet, seasoned with salt and black pepper
  • 1 x 480g jar of roasted red peppers in brine, drained and diced into 1cm cubes
  • 300g rainbow chard, finely sliced including the stalks
  • 1 heaped tsp of fennel seeds
  • 1 x 660g jar of chickpeas

Heat a large shallow casserole over a high heat. Put 1 tbsp of oil into the pan along with the pork and sear for 5 minutes, turning over halfway (you can cut it in half if it fits easier).

Remove the pork from the pan, then add the fennel seeds, peppers and chard to the fat left behind. Stir fry for a couple of minutes before pouring in the chickpeas and their juice. Season, stir well and bring to the boil. Nestle the pork in to the chickpeas so that it’s touching the bottom of the pan and pour over any juices from the plate. Cover and simmer gently for 12 minutes or until the pork is just cooked through, turn the pork over now and then as it cooks.

Rest for 2 minutes, then slice the pork and check the chickpeas for seasoning. Add a splash of red wine vinegar and a drizzle of oil before serving.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

Read Full Post »