If you’re not in the mood to ferment the capsicums you can just use them roasted or charred.
Recipe Tag: capsicum
Recipe
PICKLED FISH WITH BARBECUED EGGPLANT & CAPSICUM PANZANELLA
I love a pickled fish salad in the summer – it is so easy and looks and tastes great. This one has a simple marinade and a barbecued version of the classic panzanella. It is very important to mix the bread through just before serving as you don’t want it completely soggy.
Recipe
RED CAPSICUM, RED LENTIL & CHICKEN CURRY WITH TAMARIND SYRUP
Yes, you could do this with chicken pieces, but usually I prefer to buy a whole bird, mostly because I prefer the skin on the chicken, but also so I can make a stock with the backbone. I’ve kept this mild flavoured but feel free to add chilli to the mix or to serve alongside at the end. Ring seasonal changes by changing the vegetables; in place of the capsicums try adding silverbeet or spinach near the end of cooking, or kūmara or pumpkin (you might need to add extra chicken stock). This curry can be frozen.
Recipe
CHARGRILLED MARINATED CAPSICUM WITH CHERRY TOMATOES, CAPERBERRIES & MUSTARD CRUMBS
I love the generous flavour of caperberries, however capers can be used in their place if preferred. Prepare the mustard crumbs up to 2 days in advance and store in an airtight container or jar. Fresh oregano is strong, so a few leaves are sufficient.
Recipe
CHICKEN & CAPSICUM EMPANADAS WITH AVOCADO DRESSING
These hand-held pies make for a delicious sizeable snack and are perfect for making a day or so ahead. If you make them larger they’ll make for an excellent dinner. Rather than rolling out the dough, I used a tortilla press to make the rounds – if you have one it’s much faster than rolling.
Recipe
PORK, CHORIZO, POTATO & RED CAPSICUM
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
Recipe
HARISSA SQUID WITH GRILLED CAPSICUM SALAD
I like to make my own harissa when I have time – it’s perfect for keeping in the fridge until required. I was inspired to use sun-dried tomatoes in the harissa after reading Ana Sortun’s delightful Spices: Flavours of the Eastern Mediterranean.