Friday, 12 June 2015

Boca Rojo

Boca Roja



Boca Roja literally translated- red mouth is an implication of  the red Roquito Peppers grown in Peru. These are small red sweet peppers that are delicious. Pop them into your mouth on a slice of roasted Japanese eggplant topped with a dash of yougurt, a spot of caramelised or soused onions and your boca roja roquito on top! 

This was the idea  that has created the dish below as I searched high and low for these yummy roquitos. They are easily available in the UK but not in Canada.

Instead I found these delicious sweet peppers. Prepare the same flavours with a filling of roughly chopped roasted eggplant,garlic, herbs and more. It is an easy recipe which can be prepared up to a week ahead. Cover tightly and keep refrigerated. Just fill the peppers before serving these amuse-bouche!!. I love the red ones but the choice is yours to pick from.





This will fill 36 peppers


300 gms grilled or roasted aubergine/eggplant; with skin

1 tbsp oil
1/2 tsp salt

1 clove of garlic, finely chopped
2 tbsp caramelised onions
1 tsp sumac
1 tsp finely chopped fresh herbs of choice like dill, corriander, mint or parsley

2 tbsp yogurt

pinch of sugar


Slice the fresh eggplant/aubergine length wise. Toss this with the oil and sprinkle with salt.

Roast this in a preheated oven, 350F/180C on a baking tray which is lined with parchment paper for 45 minutes until cooked through. Alternately grill it until cooked.
When cool roughly chop with a knife and place in a large bowl.
Add the garlic, caramelised onions, herbs and sumac. Toss with a metal spoon. 
Refrigerate until use. When ready to fill the peppers, mix in the yogurt with the pinch of sugar in it.

Tips


Dried mint blends well with this recipe.
Sumac can be substituted by zataar or cumin if you wish
Ready to us peppers are available injars and can be mild or hot. Drain the pickled water before use. They are available in mixed or red coloured bottles.
Caramelised onions can be bought in a jar ready to use.
To caramelise onions, 
peel and chop an onions heat a skillet with a tsp of oil. Saute the onions until the colour starts to turn golden brown. Add 2 tbsps of water, pinch of sugar and cover and cook for 5 minutes on a low flame. This will soften the onion. Remove the lid allow all the liquid to evaporate and you should be left with a perfectly soused onion.


For more recipes click and download 

Niloufer's Kitchen: French Bistro  or choose from any 9 e-cookbooks from the series.







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