ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
RED LENTIL AND RED PEPPER PATE
Make and share this Red Lentil and Red Pepper Pate recipe from Food.com.
Provided by WeBees
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
- Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
- Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
- Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
- about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.
- continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
- Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and purée until smooth.
- Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
- Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
- Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
- Make topping:.
- Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
- Serve pâté topped with pepper mixture and slices of baguette.
- Notes:.
- • Pâté, without topping, can be chilled in terrine up to 2 days.
- • Topping can be made 1 day ahead and.
- chilled, covered.
Nutrition Facts : Calories 237.4, Fat 14.2, SaturatedFat 8.1, Cholesterol 36, Sodium 463, Carbohydrate 17.8, Fiber 3.3, Sugar 0.9, Protein 7.9
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Cuisine ItalianEstimated Reading Time 5 minsCategory Appetizer, EntreeTotal Time 1 hr 40 mins
- Put the peppers in an oven dish and bake whole at 180°C (350°F) for 45 minutes. Leave to cool, then peel off the skin, remove the green stem and scrape of the seeds with your fingers. This step can also be done 1 - 2 days before you make the flans.
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- Warm them for 5 minutes in the oven or 1 -2 minutes in the microwave.. Put each flan on an individual serving plate. Drizzle the anchovy sauce over the flans, then chop the chives and sprinkle them over the top .
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