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Cover: Gluten free cooking

Recipes with green pepper

17Jul 12

Aubergine and Roasted Bell Pepper Salad

Aubergine and Roasted Bell Pepper SaladThis Moroccan style aubergine and baked bell pepper salad is a veritable explosion of flavours and really shows just how versatile the humble aubergine can be!  When you mix the steamed aubergine with the rest of the ingredients, it tends to get a bit mashed and fall apart just a touch, which helps to spread the flavour of the spices throughout the whole dish.  The roasted peppers add a strong and pungent flavour to the salad, while the cumin seeds and chilli pepper flakes give it that authentic Middle-Eastern aroma.

Green peppers tend to take a bit longer than yellow and red ones to bake as their skin is a bit tougher, so you may need to leave them in the oven a bit longer in order to facilitate the removal of the skin.  The only bad thing about this salad is you really need to let it cool before serving, so you have to leave enough time in advance. (Also try this spinach and bell pepper potato salad.)

 

Baked Aubergine and Bell Pepper Salad
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large aubergine, cut in 2 cm chunks
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 clove garlic, very finely minced
  • 1tsp cumin seeds
  • ¼tsp dried chilli pepper flakes
  • 2tbsp fresh coriander, chopped
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 190ºC.
  2. Steam the aubergine chunks for 5-10 minutes, or until tender.
  3. Roast the peppers in the preheated oven for 30 minutes, or until the skin starts to blacken.
  4. Let them cool enough to handle, then remove the skin and seeds and cut into 2 cm pieces.
  5. Heat the oil in a large frying pan over low heat until it's very hot but not smoking.
  6. Sauté the garlic for a minute or 2, making sure it doesn't turn brown and therefore get bitter.
  7. Add the cumin seeds and chilli pepper flakes and continue sautéing for 3 or 4 more minutes.
  8. Add the aubergine and bell pepper chunks to the garlic and spices and stir well to blend all the flavours together.
  9. Remove from the heat and season to taste with salt and pepper.
  10. Let cool completely and serve with the fresh coriander sprinkled over the top.

 

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31May 12

Menemen – Turkish Scrambled Eggs

Menemen - Turkish Scrambled Eggs

One of my fondest memories from a trip I made to Turkey a few years back has got to be the incredible breakfasts!  Nuts and cheeses, yoghurt, honey, fresh fruit and marmalades, and of course, menemen, a kind of Turkish scrambled eggs.  I can still remember falling asleep every night with my mouth watering in anticipation of the next morning’s breakfast!

This recipe, as with most scrambled egg recipes, is very quick and ridiculously simple to prepare.  The only thing you really need to keep in mind to make this taste as good as possible is to use the best quality vegetables you can find, preferably organic.  And if you haven’t switched over to organic free-range eggs, I strongly recommend you do so as soon as possible, as the difference in taste and colour is absolutely astounding!  Also, if you can find the Italian style green peppers (they’re longer and thinner), then you should use them for a more authentic experience.

If you like a big breakfast, why not also try these mini pancakes with mozzarella, spinach and pine nuts? You can technically eat them for lunch or dinner, but to me, pancakes are for breakfast. And I usually prefer salty over sweet in the morning.

 

Menemen - Turkish Scrambled Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 3tbsp olive oil
  • 1 medium-sized onion, minced
  • 1 medium sized green pepper, deseeded and finely chopped
  • 3 large tomatoes, washed and finely chopped
  • 4 eggs
  • 4tbsp fresh flat-leaf parsley, chopped fine
  • ¼tsp ground nutmeg
  • Salt and pepper to taste
Instructions
  1. In a medium size frying pan over medium heat, heat the olive oil until hot but not smoking.
  2. Sauté the onion for 5 or 6 minutes, or until it's very soft.
  3. Add the green pepper and sauté for 5 more minutes, stirring frequently.
  4. Add the chopped tomatoes and mix well.
  5. Cover the pan and let it cook for 5 more minutes.
  6. Remove the cover from the pan and keep cooking, stirring occasionally, until all the excess liquid has evaporated.
  7. Beat the eggs in a small bowl and season to taste with the salt and pepper and nutmeg.
  8. Add the egg mixture to the pan and cook for another 5 minutes, stirring every 30 seconds or so.
  9. Remove the pan from the heat and season the mixture to taste with salt and pepper.
  10. Add the freshly chopped parsley and mix well.
  11. Serve immediately.

 

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24Apr 12

Turkey and Sun-Dried Tomato Loaf

Turkey and Sun-dred Tomato LoafThis turkey and sun-dried tomato loaf with onion gravy makes for a great Sunday afternoon roast replacement, like this lamb roast with garlic and rosemary.  I like to use turkey mince, but it should work fine with whatever mince you prefer, or even textured vegetable protein if you want to make it vegetarian-friendly.

You Need:

For the loaf:

  • 250g sun-dried tomatoes
  • 500ml boiling water
  • 65g cornflakes, crushed
  • 1 large onion, chopped
  • ½  medium-size green bell pepper, chopped
  • 1tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2tbsps mushroom or vegetable broth
  • 2 large eggs
  • 125g creamy Havarti cheese, shredded
  • 2tsps dried basil
  • 1tsp dried parsley
  • 1tsp dried oregano
  • ½tsp dried thyme
  • ½tsp freshly ground pepper
  • ½tsp salt
  • 700g  turkey mince
  • Vegetable oil spray

For the gravy:

  • 1 medium onion, diced
  • 1tbsp vegetable oil
  • 1 stock cube (vegetable or chicken)
  • 2tsps thyme
  • 500ml water
  • 4tbsp cornflour + 2tbsp water, mixed together to form a thick paste 

Steps:

  1. Preheat the oven to 175ºC.
  2. Submerge the sun-dried tomatoes in the boiling water for a few minutes to soften and then drain. Chop into small pieces and place in a large bowl.
  3. Add the crushed cereal and mix to coat. Set aside.
  4. Over medium heat, sauté the onion and green pepper in the olive oil until soft, about 5 to 6 minutes.
  5. Add the garlic and sauté for another minute.
  6. Add to the sun-dried tomato and cereal mixture.
  7. Next pour in the broth and mix well.
  8. Beat the eggs and then add them to the mixture,  jumbling it all together.
  9. Add the cheese, herbs, seasonings and meat and stir until well-blended.
  10. Lightly coat a 23cm x 13cm loaf pan with the vegetable oil spray and then press the mixture firmly down into the pan.
  11. Bake in the preheated oven for 1 hour, or until the temperature of the loaf, when measured with a roasting thermometer, reaches 80ºC.
  12. Remove from the oven and let cool for 5 to10 minutes before removing from the loaf pan.
  13. While the loaf is baking, prepare the gravy:
  • Sauté the onions in the vegetable oil until translucent, about 3 minutes.
  • Add the stock cube, thyme and 500ml of water and bring to the boil.
  • Add the cornflour paste a little at a time until desired thickness is reached.

14. Cut into slices, cover with gravy and serve.

Ready In:  90 minutes

Serves:  8

Difficulty:   3 out of 5

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