Tuesday, April 29, 2008

Charred Red Peppers with Anchovies

Charred Red Peppers with Anchovies
From Sizzle Sensational Barbecue Food

Prep time: 5 minutes
Cook time: 15 minutes
Serves 4-8

4 red bell peppers
Mandarin infused olive oil (which I’m sure would be awesome, I just used really fruity olive oil)
8 oz/250g cherry tomatoes
4 cloves garlic, peeled & crushed
Handful of basil leaves (I ran out so I used 1 tbsp dried basil)
5 oz/150g feta cheese, crumbled
Salt & freshly ground pepper
8 anchovies in olive oil, drained
2 tbsp balsamic vinegar

1. Halve peppers and remove seeds and soft membrane without disturbing the cores (hold the peppers together and keep filling from spilling out. Rub pepper halves all over with mandarin-infused olive oil.

2. In a bowl, mix together cherry tomatoes, garlic, basil, feta and a little salt and pepper. Spoon into peppers. Top each with an anchovy fillet and drizzle with a little balsamic vinegar and tiny bit more oil.

3. Cook peppers over medium heat on a double sheet of aluminum foil on a barbecue hot plate with the lid down for about 15 minutes or until the peppers and contents are hot and start to wilt a little and the bottom of the peppers start to char. If you have a top grill, flash peppers under it until crisp (or finish under an oven grill). Peppers can also be cooked in an oven 400°F/200°C for 15 minutes or until the feta has browned on top.

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