Episode 42: Peppers

Cold Pressed Red Pepper Terrine
Feta & Roasted Red Pepper Mousse
Bulgar Wheat Stuffed Peppers
Baked Peppers w/ Anchovies
Romesco Sauce
Roasted Yellow & Jalepeno Pepper & Pickled Red Onion Relish

COLD PRESSED RED PEPPER TERRINE
3 red peppers
3 yellow peppers
3 orange peppers
3 green peppers
fresh basil
6 ounces fontina cheese (175 grams)
½ cup olive oil (125 millilitres)
salt and pepper
Preparation time is 30 minutes

Halve each pepper and remove seeds. Place skin-side up under the broiler until the skin blackens and starts to bubble. Remove and enclose in a plastic bag until cool. Then peel the skins off.

Line a terrine tin with plastic wrap. Layer the pepper pieces in the terrine, seasoning generously with salt and pepper and a drizzle of olive oil between each layer. Layer in alternating colours with a small amount of fontina cheese and basil between each one.

Weigh the terrine down and refrigerate overnight. Slice and serve with bread

Yield: 6 servings
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FETA AND ROASTED RED PEPPER MOUSSE
1 large red pepper
3 cloves garlic, roasted
6 tablespoons olive oil (90 millilitres)
225 grams Greek feta cheese (8 ounces)
200 grams Greek yoghurt (7 ounces)
3 gelatine leaves
salt and pepper

Preheat the oven to 400 degrees Fahrenheit

Preparation time is 50 minutes, setting time 2 hours

Rub the pepper with 2 tablespoons of the olive oil, place on a baking tray and bake for 40 minutes or until tender. Bake the garlic cloves with the pepper. Leave the pepper to cool and then peel. Cut the pepper in half and remove the stem and seeds. Put the pepper in a blender, squeeze in the roasted garlic and blitz to a fine puree. Add the feta, yoghurt, and olive oil. Whiz.

In a small saucepan cover the gelatine with about 3 tablespoons water. Leave to soften and then melt over a gentle heat. Stir it into the pepper mixture and then strain the mixture through a fine sieve. Season to taste. Pour into ramekins and chill for 2 hours until set.

Serve on a bed of salad.

Yield: 4 servings
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BULGAR WHEAT SUFFED PEPPERS
2 tablespoons olive oil (30 millilitres)
1 tablespoon butter (15 millilitres)
1 large onion, chopped
3 cloves garlic, minced
1 hot Serrano or jalapeno pepper, seeded and minced
4 large mushrooms, minced
4 cups rich vegetable or chicken stock (1 litre)
1 tablespoon soy sauce (15 millilitres)
¼ teaspoon freshly milled black pepper (1 millilitre)
2 cups coarse bulgar (500 millilitres)
1 cup walnuts, toasted and chopped (250 millilitres)
1 tablespoon honey (15 millilitres)
1 tablespoon fresh basil, chopped (15 millilitres)
1 tablespoon fresh thyme, removed from sprigs
1 tablespoon fresh oregano, removed from sprigs
½ cup grated Leoni-Grana or Parmesan cheese (125 millilitres)
½ cup grated Gouda or mozzarella cheese (125 millilitres)
2 large eggs, beaten
6 large red bell peppers, halved lengthwise, seeds and ribs removed
salt
1 tablespoon extra-virgin olive oil or cold pressed canola oil (15 millilitres) extra grated cheese for topping

Preheat oven to 375 degrees Fahrenheit
Preparation time is 1 ½ hours

Heat the oil with butter in a covered saucepan and sauté the onion and garlic for 10 minutes, or until nicely browned. Add the Serrano or jalapeno pepper and the mushrooms and cook for a further 2 minutes.

Stir in the stock and the soy sauce, pepper, and bring to a boil. Simmer, covered for 5 minutes. Add the bulgar wheat, walnuts and honey and give it a good stir. Cover pot and reduce to a simmer until bulgar is tender, about 20 minutes. Fluff with a fork and cool slightly. Stir in the fresh basil, fresh thyme, oregano, grated cheeses and beaten eggs.

Put the red pepper halves into an oiled baking dish and sprinkle with salt. Press some of the stuffing into each pepper and finish off the top with a drizzle of olive oil and grated parmesan.

Bake in the 375-degree oven for 40 minutes.

Yield: 6 servings
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BAKED PEPPERS WITH ANCHOVIES
2 red peppers, seeded and halved lengthways
2 yellow peppers, seeded and halved lengthways
2 orange peppers, seeded and halved lengthways
24 small anchovies
6 tomatoes, peeled and seeded
12 garlic cloves, peeled
crushed black pepper
2 cups extra virgin olive oil
fresh basil leaves

Preheat oven to 375 degrees Fahrenheit
Preparation time is 50 minutes

Cut the peeled tomatoes into quarters. Lay the peppers out in an oiled baking dish with low sides. In the centre of each pepper, place half a tomato, a peeled garlic clove and criss-cross the top with two small anchovies. Season with black pepper and drizzle with a generous quantity of olive oil.

Put the peppers in the 375 degree oven to bake for 45 minutes, or until the edges begin to turn a dark crispy brown. Serve warm with fresh bread.

Yield: 6 servings
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ROMESCO SAUCE
3 cups crusty white bread
olive oil
4 red peppers
3 cloves garlic
salt and pepper

Preparation time is 15 minutes

Dice the bread and fry until crisp in olive oil. Remove and place on kitchen paper to drain.

Halve and de-seed the red peppers. Place them skin-side up under the broiler. Broil until their skins turn black and begin to bubble. Remove and place them in a plastic bag until cool. Then remove their skins.

Put all the ingredients in a food processor and whiz, adding olive oil until the desired consistency is achieved. Season to taste.

Yield: 6 servings
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ROASTED YELLOW AND JALAPENO PEPPER AND PICKLED RED ONION RELISH
6 yellow peppers
¼ cup jalapenos, sliced and de-seeded
¼ cup honey
1/2 cup olive oil
1 cup pickled red onions
salt and pepper

Preparation time is 40 minutes

Halve the peppers and remove the seeds. Place them skin-side up under the broiler. Allow to broil until skins turn black and begin to bubble. Remove and place in a plastic bag until cool. Peel and dice.

Dice the red onions. Combine the honey, olive oil and jalapenos. Add the diced onion and yellow peppers. Season to taste.

Yield: 6 servings
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Recipe compliments of Chef Ned Bell

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Recipe compliments of Chef Ned Bell