Monday, 13 November 2017

Crackling Peppers

Crackling Peppers

Loving the Padrón pepper (commonly prepared as Tapas in Spain) I went on a hunt for them. Not being successful to find them locally, I settled for these colourful sweet peppers; creating this little sauce beneath to "dip" the cooked peppers in. It seems it was well received and so I share the recipe to be enjoyed by others.


Padrón peppers are grown in the North West of Spain in the region of A Coruña, Galicia, and named after the area of Padrón. They are generally green in colour but can be yellow or red.

Shishito peppers is another delicious alternate. These are very similar and have a wonderful taste to them. You can prepare them exactly the same way. They are also green in colour but can also be with a yellow hue.

A word of caution; while all these peppers are mild and have a touch of sweetness, you may always get one among it that is extremely hot and fiery!





48 peppers

Makes enough for two dishes
Serves 12 persons

1 1/2 cup parmesan cheese

1/2 cup sunflower seeds, toasted and crushed
1 clove of garlic
1/2 cup of garlic olive oil
touch of balsamic vinegar
Pulverise all together keeping it to a spreadable consistency.
Spread it in two,10 inch flat dishes.

Top it with a ring of 

1 cup Onion Chutney or Onion Jam ~ store bought

 and


48 peppers

Olive oil
Rock salt

Heat a flat skillet. Add olive oil and drop in  1/4th of the peppers. Keeping the flame high, let them crackle and pop, giving the skillet a shake. Once they are blistered all over, cover, lower the heat to medium and allow to soften for 3 minutes at most. 

Remove them on the prepared dish with the dip.
Repeat with the second, third and fourth batch of peppers.
Sprinkle immediately with rock salt.
Serve.

Tips


Keep the peppers washed and dried before frying them.
Nuts like Macadamia, Pine or Walnuts would be a good substitute for the sunflower seeds if you wish.
Adding an extra clove of garlic would be fine if you were using plain olive oil.
I used a fig balsamic which has a natural sweetness.
Padron Peppers can still be used when available. 

For more recipes from the Parsi Food repertoire click on my cookbook The Art of Parsi Cooking; reviving an ancient cuisine.




Photo courtesy Zavare T 

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