Charred Peppers

The smell of a pepper charring on an open flame takes me right back to my childhood. My Italian Nonna would always throw some peppers into the fire after the bread & pizzas were made and I follow the same tradition. Once the meat has been grilled, I throw my peppers into the glowing embers until the skins are blistered and the smoky flavour has taken it from sad vegetable to star of the show!

Recipe

Serves: 4

Ingredients:

  • 4 Bell Peppers (red or yellow)
  • 1 tbsp EV Olive Oil
  • Sea Salt
  • Flat Leaf Parsley

Method:

  1. Throw the whole peppers into the glowing embers, or onto the grill if the flames are still roaring.
  2. Turn every few minutes to ensure even charring.
  3. Once fully blackened, put them into a bowl and cover tightly with cling film, allowing them to steam as they cool.
  4. When they have cooled and softened, push the black charred skin off the peppers and discard along with the seeds and stalk.
  5. Slice the soft flesh into strips and dress with sea salt, EV Olive Oil and some roughly chopped parsley.
  6. They will keep in a tub in the fridge for up to a week (but I guarantee, they won’t last that long)

Tips & Tricks

Serving Suggestions:

  • Pile them onto toasted sourdough for the ultimate crostini.
  • Toss them through a salad to bring a sweet smoky flavour.
  • Brighten a bowl of cous cous with roasted peppers, crumbled feta and olives.
  • Blend them with walnuts to create a classic Muhammara dip – a great accompaniment to grilled meats.

Tips:

  • Don’t be shy, they are supposed to be black!
  • Try not to leave them too long as they will dry out eventually.
  • Wait until the BBQ flames have died down for the best flavour.