Wednesday 18 July 2012

Peppers, roasted and filled...

I like making this dish as you can change the filling every time.  We are in between guests visiting, so while I am ironing miles of linen sheets, my better half, he is on the tractor attacking the triffid like grass in the orchard.  So quick food tonight, I am serving this with some smoked French ham. 

Half your peppers, you could leave the green stalk on. Clean out seeds and any white bits.  Into a hot oven with a drizzle of olive oil, cup side up.  After 10 minutes turn them over, be careful as they may have liquid in them.  Continue to cook them for about 5 to 10 minutes until just soft.  Today, I filled the bases with sweated off leeks (OK, leftovers!!) and skinned baby tomatoes (just plunged into boiling water for 15 seconds, then shock into cold water, pinching off the skin - worth the effort for this dish) put them back in the oven to warm.  You want the tomatoes hot and raw, so only a few minutes before serving.  The mozzarella must go in really at the last minute, as it will melt too much (hard cheeses can go in for longer).  I put it back in the warm oven and the door open for a minute because of all the residue heat (remove your mozzarella from the fridge half hour before so it can get to room temperature).  Herbs - I used here marjoram and a little aniseed, salt and black Pepper. They are really good for buffet lunches or a starter for a big group of friends.  Fillings are endless!  Serving them hot or cold.

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