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Roasted peppers

Italian style roasted peppers with their smokey flavour can be used as an appetizer, or on focaccia, pizza, bruschetta or in a sandwich. The Italian way to dress roasted peppers is simply with good olive oil, sliced fresh garlic, loose leaf parsley and a sprinkle of salt. You can roast the peppers in the oven or over a flame on the stove top which I did. You can also roast the peppers on a barbecue which I have done when I had 4-6 peppers to roast.

PREP TIME 10 MIN. COOK TIME 10-15 MIN/PEPPER

INGREDIENTS

  • 1 red and 1 yellow pepper
  • extra virgin olive oil
  • loose leaf parsley
  • 2 garlic cloves, sliced thinly
  • salt
  • peperoncino
  • white wine vinegar (optional)
  1. Wash and pat dry the peppers.
  2. Roast one at a time over a flame until it is charred. Be careful and use tongs to rotate the pepper until it is charred on all sides.

3. After you have roasted both of them, place them in a bowl covered tightly in plastic or in a plastic container with a lid. The peppers will begin steaming which helps to loosen the skin and soften them a bit more. Let the peppers sit in the bowl for 15-20 min until cool enough to handle.

4. Meanwhile prepare the condiment with oil, parsley, garlic, peperoncino and salt, and vinegar if using.

5. After steaming, peel and deseed the peppers. Rub the charred skin off (preferably over the sink). Be careful when slicing open the peppers since they have steaming liquid inside. Do not run water over them even though the peeling might get a little messy. Pat them dry with a paper towel.

6. Slice them and place in the dish with oil and seasoning to marinate. If you want to store them place them in a container or a glass jar and add enough oil to cover them. They should hold in the fridge for about 7-10 days.

BUON APPETITO!

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Creamy chicken

This fabulous creamy chicken recipe is loaded with tomato flavour and has a pop of baby spinach for freshness. The sun dried tomatoes and coconut cream give depth of flavour to this dish. And it’s all made in one skillet for easy clean up.

PREP TIME 15 MIN. COOK TIME. 25 MIN.

INGRIDIENTS FOR 4

  • 750 g chicken breasts or wings
  • a small onion, diced
  • 2,5 cm piece of ginger, minced
  • 2 garlic cloves, minced
  • 200 g sun dried tomatoes, diced
  • 2 Tbls green curry paste
  • 1/2 glass white wine
  • 3-4 Tbls lemon juice
  • 400 g can of coconut cream
  • 100 g heavy cream (optional)
  • 150 g baby spinach
  • extra virgin olive oil
  • salt and pepper
  • dried oregano
  1. Rub the breasts or wings with salt, pepper and oregano.
  2. Heat a large skillet to medium high heat. Add olive oil to pan along with the chicken. Cook 6-9 minutes (wings take longer).
  3. Remove chicken from the pan. Add the onion and sauté for a few minutes until translucent, then add garlic and ginger and sauté for 30 seconds.
  4. Add the wine and then the sun dried tomatoes, green curry paste, lemon juice and coconut and heavy cream. Bring to a boil.
  5. Add chicken to the cream sauce and cook for additional 10-15 min. Add the baby spinach and cook for another two minutes. Check the seasoning.
  6. Enjoy with basmati rice or couscous.

BUON APPETITO!