Friday, 11 May 2012

Rachel Allen's Perserved Roast Sweet Peppers with Basil

This is a very simple recipe that is perfect for summer salads, my sister-in-law passed on this bruschetta recipe to me which is a prefect use for the peppers. Take six slices of thick rustic bread and brush with 15ml of olive oil and grill oil side up until barely golden, allow to cool. Finely chop an onion, tomato and garlic clove and mix them in a bowl. Sprinkle this mixture evenly on each toasted slice. Cut the roast pepper in half length ways to make two flat slices. Roll the slices up and place two rolls on each bruschetta, drizzle with balsamic vinegar and garnish with basil and olives. Serve immediately. Perfect for a warm summer lunch with family.

Rachel says:
I adore having some good roast peppers in the fridge, ready to eat as part of a salad or a market platter, to throw on top of some freshly cooked pasta, or in a sandwich, or whatever takes your fancy! these make a lovely gift potted into a pretty jar and topped up with olive oil.

Recipe complements of Rachel's Favourite Food At Home by Rachel Allen

4 Peppers of various colours, left whole
Olive Oil
Basil Leaves

Preheat the oven to 230C/450F Gas Mark 8. Rub some olive oil over the peppers, then pop on a baking tray in the oven.

Cook for about 40 minutes, or until very soft and a little blackened.

Take them out of the oven, put into a bowl, cover with cling film and leave to cool. Once the peppers are cool enough to handle, take them out of the bowl and use your fingers to peel off the skin and break the peppers into quarters. Do not rinse in water or you'll lose the flavour.

Then, using a butter knife, scrape the seeds away, which should leave just the flesh.

Layer in a sterilised jar, adding basil leaves between the peppers, and fill up with olive oil.

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