Baked Sweet Pepper I love almost more fresh.
I always look forward to autumn, when real, fleshy, juicy peppers from Moldova or from our South will appear on the markets.
No doubt, the most fragrant, with smoke, is pepper baked over an open fire.
And it does not necessarily have to be a brazier or grill, I know quite a few craftsmen baking peppers on a splitter installed on a gas burner.
Moreover, some manage to bake peppers even on an electric stove! Why not, but only if your appetites are limited to a pair of peppers.
I prefer to bake a lot at once, on two baking trays at the same time, because I always have big plans for baked peppers.
Baked and pickled peppers are good both by themselves and as an excellent preparation for other dishes.
My pepper, I cover the baking sheets with foil — juice will surely flow out of some pepper — and put it in the oven preheated to 200-2100 C. If I turn on the oven with convection, it will go faster.
After 15 minutes, I open the oven and turn the pepper over, then repeat this operation a couple of times: let the skin wrinkle and sometimes even burn. If I bake on two baking sheets, I change them in the middle of the process.
Well, in general, you can shift the peppers from place to place, or just get it as soon as it is ready.
I put the finished pepper in a saucepan, cover it with a lid and leave it alone for 15-20 minutes: during this time the pepper cools down so much that you can take it with your hands, and the skin «sweat«And removed without the slightest effort.
Not once met the advice — to clean the pepper under running water. I disagree categorically, because this way not only the skin is washed off, but also the delicious juice!
I do this: I put two bowls in front of me — a big one for pepper and a small one for waste. Holding the pepper by the tail over a large bowl, I clean it from the skin, then with my fingers I take off the flesh, leaving the seeds on the tail.
The juice flows into a bowl, and fold the clean pulp there.
If you get a few bones — not scary.
As a result, in front of me a whole bowl of peeled baked pepper, floating in a fragrant, sweet juice.
Further options are possible. Can cook lecho, can put some of the peppers on eggplant caviar. I prefer to pickle peppers.
What to use for the marinade, usually decide on the basis of what is at hand.
For example, olive oil, vinegar, infused with Mediterranean herbs, some honey, hot red pepper, fresh thyme leaves, salt to taste.
I thoroughly mix, cover with a lid or cling film, leave it on the kitchen table and after a few hours an excellent snack is ready.
Since the marinade is almost always an improvisation, I write down the most favorite options. For example, marinade with baked garlic.
Such a pickled pepper is a great appetizer or side dish for baked or roasted meat, chicken breast or liver.
Marinated Peppers with Baked Garlic
What you need (for 4-5 pieces of large peppers):
- 1 large head of garlic
- 4-6 Art. l olive oil
- 6-8 Art. l white wine vinegar
- 1-2 hours l. honey
- 1 tsp sea salt
- 2 tsp. oregano
- hot red pepper in flakes to taste
What to do:
Cut the head of garlic lengthwise into 2 parts, wrap in foil and bake with pepper.
Squeeze the garlic pulp in a small bowl, mash with a fork in mashed potatoes, add all the other components of the marinade, except hot pepper.
Slightly beat the marinade with a fork and pour over the baked peppers.
Season with hot pepper to taste and leave at room temperature for 8-12 hours.
Keep better in the refrigerator.
Sometimes i grind pepper in a blender, and it turns out great meat sauce.
Or build a sandwich, and I have a snack or a light lunch in five minutes.
This is especially convenient if there are remnants of fried meat or boiled chicken breast.
Sandwich with pickled peppers and grilled meats
What you need:
- 2 Baked Pickled Peppers
- 1 small cold chop (steak, roast beef, baked lamb, boiled chicken breast)
- 2 pieces of bread
- 1 poached egg (optional)
- 1 small white or red onion
- ¼ tsp Sahara
- ¼ tsp salt
- 2-3 hours l. wine vinegar
What to do:
Onion cut into thin half-rings, sprinkle with salt and sugar, sprinkle with vinegar.
Cut the meat into thin slices, mix with 2-3 tablespoons of pepper marinade.
Marinated pepper cut along the fibers and put on slices of bread, pour a pair of spoons of the same marinade.
Spread slices of meat on top of the pepper, put pickled onions or poached egg on the meat (optional).
By the arrival of guests, you can prepare a more refined snack, for example, bake mini-biscuits with pickled pepper.
Mini pickles with pickled pepper
4 mini-biscuits with a diameter of 10-12 cm or one large biscuit
For the test:
- 1/3 cup vegetable oil
- 1/3 cup light beer
- 1 1/3 cup flour
- ¼ tsp salt
- 4 pickled baked peppers
- 1 slice of bread 0.5 cm thick
- 2 cloves of garlic
- 3-4 thyme or parsley sprouts
- 2 tsp. olive oil
- young cheese
- thyme or parsley
What to do:
Heat oven to 180 C.
Pour vegetable oil and beer in a bowl, add salt and stir.
Gradually, stir with a fork, add flour and knead a soft, patchy dough.
Divide into 4 parts, close the film and leave on the table.
Chop a slice of bread together with garlic in a bowl of the food processor into a crumb.
Peel thyme leaves, parsley — finely chop or chop together with the bread.
Heat the olive oil in a small frying pan and fry the bread crumbs with garlic and greens until you get a pleasant smell.
Cut a piece of baking paper to the size of the baking sheet and roll out the pieces of dough on it into flat cakes about 2 mm thick. Press the dough with your fingers around the perimeter so that the edges of the cakes become a bit thinner than the middle.
Transfer paper with blanks to baking sheet.
To the center of each cakes sprinkle some fried breadcrumbs, leaving about 1 cm of dough free around the perimeter.
On it lay out the pieces of pickled pepper.
Cover the filling with the free edges of the dough, folding it into folds.
Bake the biscuits for about 20 minutes or until the dough turns golden.
Cool slightly on a wire rack.
Before serving, sprinkle with crushed young cheese and herbs, sprinkle with pepper marinade.
“I am an activist of seasonal cuisine, according to the precise definition of a Moscow gastropub.
Everything that appears in my kitchen is prepared quickly, simply and according to the season.
Even my book “52 Cakes” is divided into chapters by seasons. And I also like to follow the path of simplifying the preparation technology, “cut corners” without harming the taste. This is possible if one imagines what is happening with the products, understanding — or trying to understand — the chemistry and physics of processes.
And then you really want to share your discoveries and discoveries with friends and colleagues.
It’s good that there are opportunities for this — three seasons of the program “Just Delicious” on the channel “Kitchen TV”, a culinary blog, which I have been conducting for 7 years with varying degrees of enthusiasm, and master classes in the culinary studio. ”
Recipes Alena Spirina:
Dumplings with plums
With all the variety of plums, in my opinion, the most correct is the Hungarian, the same one from which prunes are made. And the color of her plum, and even with a bluish bloom.
Blanks — recipes from berries and fruits
The season of home-made stuffs begins, and our editor and culinary blogger Alyona Spirina begins to fill her “Magic Pot”, putting it into it.
Magic pot: raspberry and currant
As the summer thaws, the magic pot of Alain Spirina is filled: a layer of strawberries, a layer of cherries, and today we are laying raspberries and currants.
Magic pot: apricots
To those who have joined us recently, we recall the history of the question: Alan lays berries and fruits in a jar with vodka as they ripen.
how many vinegar in your kitchen?
I have their whole collection: grape — from white and red wine, apple — from fermented apple juice.