Friday, April 15, 2011

How to roast capsicums / bell peppers

When capsicums / bell peppers hit rock bottom prices, I like to buy up large and have a roasting mission so I can freeze them for use throughout winter.

The process

1. Thoroughly wash your capsicums. They may look clean, but I know from experience (having worked for a capsicum grower) that looks can be deceiving and they are likely covered in all sorts of pesticides and aphid residue.

2. Cut capsicums in half and remove the stalks, pith and seeds.

3. Place cut-side down on a flat oven tray.

4. Grill with door slightly ajar for several minutes, until capsicums start to blister, bubble and singe a little.

5. Tip all the capsicum halves into a plastic bag and twist to close. Leave for 20-30 minutes. This will steam the capsicums and soften the skins so they're easier to remove.

6. Peel off and discard the bitter skins, leaving the sweet flesh behind.

7. Use immediately or cut up into chunks or slices as desired and freeze in ziplock bags. (Suck all the air out of the bags with a straw to prevent freezer burn.)

10 ideas for using roasted capsicums
  1. Pizza topping
  2. Frittatas
  3. Pasta sauce
  4. Mince dishes, eg. lasagne, spaghetti bolognese, taco filling, Mexican tortilla bake
  5. Chargrilled capsicum and chickpea hamburgers
  6. Chicken and capsicum risotto
  7. Roast vegetable and couscous salad
  8. Satay noodles
  9. Served on bruschetta with a drizzle of olive oil and freshly ground salt and pepper
  10. Homemade hummus

How do you use your capsicums?

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