On Friday afternoon, Mum and Dad dropped by my work on their way through to Akaroa. Mum had raided her garden before leaving, and presented me with a bagful of capsicums, chillis, tomatoes and cape gooseberries.
I've roasted peppers before, but only red full-sized ones. I didn't think the smaller green ones would be any different. I found almost immediately that it was more difficult to get them to sit on the oven racks - they kept falling through into the tray I'd placed underneath.
Figuring that further cooking wasn't going to improve them, I took the capsicums out of the oven and set them to cool on a board before peeling off the skins. This is according to the recipe, but I'd advise putting them in a plastic bag for 10 minutes after taking them out of the oven, so they sweat and the skin peels off more easily.
When I went to peel them, only the one that had partially browned would peel at all. It seems that the other pepper and the rest of the partially browned one just didn't have enough flesh on them to roast properly. They were a complete write-off really.
In the end, I had a small handful of very thin pieces of roasted green pepper. I still made my salad, but the capsicum ended up being more of a garnish than a main ingredient.
I do recommend roasted peppers - as I say, I've made them before. But take my advice and use full-sized ones. In this case, bigger is definitely better.
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