Tag: roasted red peppers

Pasta with Pancetta, Parsley and Peppers

Here is a vibrant and delicious way to use up partially used packages of pasta.

2 tsp. garlic-infused olive oil
1 shallot, diced
1 cup mushrooms, sliced if large
1/3 cup pancetta cubes
1/2 tsp. dried chili flakes
zest and juice of 1/2 lemon
1 x 12 oz. jar roasted red peppers, cut into pieces
1 cup parsley leaves
8 oz. pasta
4 tbs. grated Parmesan cheese

Heat a pot of water for the pasta. Generously add salt.

Heat the oil in a large saucepan and gently cook the shallots and mushrooms until tender. Stir in the pancetta, chili flakes pepper, lemon zest and juice. Cook until the pancetta is golden, then stir in the red peppers and most of the parsley.

Cook the pasta according to the package directions. Keep back a little pasta water, then drain and add to the saucepan. Toss in the cheese and add enough pasta water to moisten. Transfer to a serving bowl and scatter over the remaining parsley.

Serves 2

Merguez Meatballs

Merguez sausages are typically made of lamb, but you can sub in a good quality pork sausages for this perfectly spiced and delicious entree.

1 lb. merguez sausages
2 tbs. olive oil
1 x 14oz. can chopped tomatoes
3/4 cup drained and roughly chopped roasted red tomatoes
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground allspice
2 tsp. sea salt flakes
1 tbs. honey

Squeeze the sausage meat out of the casings into a bowl. Roll into walnut-sized meatballs.

Heat the oil in a large skillet over a medium heat. Brown the meatballs on all sides. Tip in the remaining ingredients and bubble gently for 10 minute, or until the sauce has thickened and the meatballs are cooked through.

Jumbo Chili Sauce

This savory sauce is good with so many things, but it is especially delicious with roasted duck.

12 oz. jar roasted red peppers, drained
3 red or green chilies, deseeded
1 garlic clove, peeled
zest and juice of lime
3 1/2 cups (lightly packed) cilantro leaves
2 tsp. kosher salt
1/2 cup peanut or vegetable oil

Tip the peppers, chilies, garlic, lime zest and juice, cilantro leaves and salt in a small food processor. Blitz, then pour in the oil with the motor running to make a thick sauce. The sauce can be keep chilled for up to a week.

 

Chicken with Tomatoes and Peppers

Here is a comforting and satisfying stew that is done in under 30 minutes.

1 tbs. garlic-infused olive oil
1 shallot, peeled and finely diced
1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
1 tsp. dried oregano
2 tbs. Marsala
1 x 14 oz. can chopped tomtoes
1/2 tsp. sea salt flakes
1 x 12 oz. jar roasted red peppers, drained
cooked orzo, to serve

Heat the oil in a large, heavy-bottomed pan and cook the shallots over a medium heat until softened, about 3 minutes. Add the chicken with the dried oregano and turn them about in the pan. Add the Marsala and allow it to bubble for a minute, then tip in the tomatoes. Fill the tomato can half full with water, swill it around, then add to the pan with the salt. Continue to cook, uncovered for 20 minutes, or until the chicken is cooked through and the sauce has thicken.

Snip the peppers into the pan and stir until they are warm. Serve over orzo.

Serves 3-4

Red Pepper Hummus

Delightful and delicious with crisp strips of red pepper or any crudite.

1 14 oz. tin chickpeas
1 12 oz. jar roasted red peppers
2 tbs. cream cheese
2 tbs. garlic-infused olive oil
1 tsp. lime juice
1 tsp. paprika
salt

Drain the chickpeas and red peppers and place them in a food processor. Add the cream cheese, olive oil, lime juice and paprika.

Whiz into a hummus-like puree, then add salt to taste and perhaps a bit more lime juice if needed.