RISOTTO-FILLED CAPSICUMS
SERVES 6
Youcanalsousegreencapsicumsinthis
recipe;theymaytakea littlelonger to soften
than red and yellow varieties.INGREDIENTS
40gbutter
1 largeonion,chopped
2 clovesgarlic,crushed
Pinchsaffronthreads
1 ½cupsarboriorice
3 cupsvegetablestockmixedwith 1 cup water
1 cupfinelygratedparmesan
1 largecourgette,coarselygrated
60gbabyspinachleaves
½cupchoppedbasilleaves
3 mediumredcapsicums
3 mediumyellowcapsicums
1 Tbspoliveoil
½ cup water1 Preheat oven to 180°C.2 Heatbutterina large,heavy-based
saucepanovermedium-lowheat;cookonion,
stirring,for 10 minutesoruntilsoftbutnot
coloured.Addgarlic,saffronandrice;cook,
stirring,for2 minutesoruntilfragrant.Add
stock-and-watermixtureandbringtotheboil.
Reduceheattomedium-low;cook,covered
witha tight-fittinglid,for 15 minutesoruntil
ricegrainsarealmosttenderandliquidis
absorbed,stirring2-3timesduringcooking
tocheckthericeis notstickingtothebaseof
thepan.Removefromheat;stirinparmesan,
courgette, spinach and basil. Season to taste.3 Meanwhile,cuttopsfromcapsicums,about
1cmfromthetop;reservetopswithstalks
intact.Removeseedsandmembranesfrom
capsicums;rinse,drainwell.Rubhalftheoil
overcapsicums;season.Placecapsicumsina
smallbakingdishorovenproofdishjustlarge
enoughtoholdthecapsicumsupright.Fill
capsicumswithricemixtureandreplacethe
tops.Drizzlecapsicumswithremaining oil;
add the water to the dish.4 Coverdishwitha lidorfoilandbakeinoven
for 40 minutes.Uncoverandreturntoovenfor
a further 20 minutesoruntilcapsicumsare
tenderwhenpiercedwitha knifetip. Serve
warm or at room temperature.SMOKYTOMATO
& BACONFRITTERS
SERVES 4
INGREDIENTS
250gthickrashers bacon, chopped coarsely
3 clovesgarlic
400gripetomatoes,chopped finely
2 tspsmokedpaprika
2 Tbspchoppedfresh chives, plus 1 Tbsp
extraforsalad
2 freerangeeggs
⅓cupmilk
1 cupspeltflour
½tspbakingpowder
1 mediumavocado
½cupwhole-eggmayonnaise
1 Tbsplemonjuice
2 Tbspoliveoil
1 large bulb fennel (550g), sliced thinly
1 Heata large,non-stickfryingpanoverhigh
heat;cookbacon,stirring,untilgolden and
crisp. Transfer to a large bowl.
2 Crush2 ofthegarlicclovesandaddtothe
bowlalongwiththetomato,paprika,chives,
eggsandmilk;stirtocombine.Addcombined
siftedflourandbakingpowder;seasonandstir
to combine. Stand mixture for 15 minutes.3 Meanwhile,crushthelastgarlicclove
andblendorprocesswiththeavocado,
mayonnaiseandlemon juice until smooth.
Season to taste.4 Heatoilinthesamefryingpanover
mediumheat.Spoon2 heapedTbspof
batterintothepantomake2 fritters;cook
for 2 minutesoruntilbubblesappear.Turn
frittersoverandcookuntiltheotherside
is lightlybrowned.Repeatwithremaining
mixture to make 8 fritters in total.5 Combinetheslicedfennel and extra chives
in a small bowl; season.6 Servethefritterswithfennel salad and
avocado mayonnaise.MAKEITVEGE
SKIPTHEBACON
ANDUSEFIRM
FETACHUNKSOR
CORNKERNELS
INSTEAD.146 |yhg