Tuesday, August 29, 2006

Marinated Peppers in Olive oil and Herbs

This is a Mediterranean dish that is very versatile. It can be served with crusty baguette, roast meat, in salads or simply as an appetizer by itself. The colours of the peppers are beautiful - Orange and red peppers coated in a golden glaze of extra virgin oil and speckles of green herbs.

Marinated Peppers in Olive oil and Herbs
Ingredients( for 3 jars):
6 large peppers( I use 3 Orange and 3 Red peppers)
i cup of extra virgin olive oil
1 tbps dried parsley
I tbps dried basil
Juice of half lemon
Salt to season

Preheat the oven to 220 degree Celsius. Arrange the peppers on a baking pan, stem-side up. Leave enough space so that they don't touch. Roast them at 220 degree Celsius for about 15-25 mins, until the skin chars completely and blisters.

Remove them from the oven and place them in a big air-tight container or a sealed zipbloc bag. Let them sweat for around 15-20 mins.

Peel the skin. It should come off easily. Collect any juice that drips. Halve the peppers and remove all the seeds and stalks. Slice the peppers in 1inch strips.

Mix pepper strips, pepper juice, olive oil, lemon juice, herbs and salt in a bowl. Keep refrigerated overnight in 3 jars. It can be kept up to 2 weeks.

To serve: Let it sit at room temperature for 10 mins before serving.

Bon Appetito!


kEV said...

Nice! I think you may try the flat udon also. It's the closest you can get instead of rice-noodles. Here in Hong Kong, good hor fun is not easy to find either.

IceCat in Seoul said...

Flat udon? I have never seen it here. It is just the regular Japanese udon?