Jamie Oliver

forum: Food & Drink

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#1 Wed 02 May 07 5:48am

jdl

Member
From Melbourne, Australia
Member since Tue 12 Sep 06

Capscuim overload

Does anyone know how to preserve char-grilled capscuims.  Do you just bottle them in oil?  How long do they keep for?

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#2 Wed 02 May 07 6:42am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Capscuim overload

Roasted Peppers     

Ingredients :

         Red bell peppers, or chiles

Method :

     Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes. Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
    When the peppers are cool enough to handle, peal the skins and remove stems and seeds. Use immediately or drizzle with olive oil and store in refrigerator for up to 2 months.

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#3 Wed 02 May 07 7:56am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Capscuim overload

Capsicum
use this method to preserve capsicum, it lasts well for up to and probably in advance of 6 months
Rinse capsicums
Cut capsicums in half, seed them.
Place, cut side down, under a griller and cook until the skins blacken and blister, remove and rub the skins away from the flesh.
Start sterilizing jars and lids
Slice thinly and pack into jars, using a thin spatular or wooden spoon to pack in - try not to mash them though
When the jars are full - leaving an inch headspace, add olive oil, leaving 1/2" headspace.
Screw down or clip on lids.
Place into pot of salted water, up to shoulders of jars. Process for 30 - 40 mins at 212oF with lid on to maintain temperature.
Allow to cool then store in a dark, cool place.
Note:
if you like add a crushed garlic clove, or teaspoon of minced garlic into each jar

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#4 Wed 02 May 07 11:26am

jdl

Member
From Melbourne, Australia
Member since Tue 12 Sep 06

Re: Capscuim overload

Thank you. smile

I know that I  spelt capsicum wrong  oops but it was too late to change it.

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#5 Wed 02 May 07 11:28am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Capscuim overload

Hi jdl,

have you tried roasted capsicum soup?

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#6 Thu 03 May 07 8:12am

jdl

Member
From Melbourne, Australia
Member since Tue 12 Sep 06

Re: Capscuim overload

Hi Shammrok

Roasted capsicum soup sounds good.  How do i make it.   My capsicum plants keep producing more and more, yellow, orange, red and green. Too many!

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#7 Fri 04 May 07 4:18am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Capscuim overload

Roasted Red Pepper Cream Soup.

Ingredients:

          6    lrg  Red bell peppers
          2    tbl  Olive oil
        1/2    cup  Coarsely-chopped onions
          1    tbl  Minced garlic
          1    tbl  Chopped basil
                    Salt to taste
        1/4    tsp  Cayenne pepper
                    Freshly-ground black pepper
          4    cup  Chicken stock
          1    cup  Light cream
                    Basil chiffonade for garnish


Method:
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.

Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

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