Roasting, Stewing and Poaching

I brought home a good-sized tray of red peppers (capsicum) the other day, and ear-marked them for oven-roasting. Early in the morning as the sun rose (the best time for doing ANYTHING, I cut them in half, took out their innards, pressed them flat and roasted them on a tray in the oven, finishing them off under the grill, until they were blackened and blistered.

roasted peppers:

I quickly put them in a plastic bag and allowed them to steam, then removed and peeled them, revealed their soft, bright, smoky-flavoured red flesh. After patting them dry on paper towel, I packed them into a jar and covered them with a good quality olive oil. There they will stay until needed for salad, pasta or pizza.

stewed apples:

My father is a bit of a fan of stewed apples and custard – good Anglo-Saxon fare. So while the peppers were roasting, I peeled, cored and sliced some Granny Smith apples and stewed them with water, and when they were soft, I added a little raw sugar. My father likes them plain, so ‘plain they is’.

poached pears:

On the other hand, I like aromatics, so while all the above was going on, I also poached a batch of peeled and halved pears. The sugar syrup was made fragrant with the addition of saffron, star anise, cinnamon and vanilla, along with a large strip of orange zest. They look very elegant, and their taste and fragrance is quite spectacular.

Posted by Kurma on 28/6/11; 7:38:14 AM

Life and Travel

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