Sunday, 11 January 2015

ROASTED RED BELL PEPPER (ROASTED RED CAPSICUM) D.I.Y

 
 
There is nothing more heavenly than  slow roasted  sweet, smoky and luscious red capsicum fresh and fragrant out of the oven. This versatile ingredient is one of my favourite and is so easy to do. Why tax your pocket for those expensive store bought stuff when you can make your own in the convenience of your own kitchen whenever you want.


All you need is to drizzle some olive oil on the Bell peppers, season and pop them into a preheated oven. Now, here do note that the slower you roast your capsicums the sweeter and deeper in flavour it is going to be. So please do not crank up your oven temperature to the highest possible. If you have a recipe which calls for chargrilled or roasted bell peppers the first thing you should always remember to do is to pop the peppers in the oven to allow them to slow roast for about 30-40 mins (time or duration may vary on the oven being used)
 
I have used:
 
5 Red capsicums
A drizzle of Olive oil on each
Good Seasoning of Salt and Peppers

 
METHOD:
 
Preheat Oven to 200 degrees for about 10 mins
 
Place the capsicums or bell peppers in an oven proof roasting tray, drizzle olive oil and season.
 
Reduce oven temperature to 180 degrees and slide the capsicums in the oven.
 
Once you see the skin looks charred and blisters appear on the skin while the flesh is soft and supple inside and the skin is almost ready to be peeled off, you are done with. It should take about 35-40 mins if not more. (see pic below) So keep an eye out.
 
 

Remove from oven and cover with aluminium foil or plastic wrap and set aside to cool and rest for about 10-15 mins. Once it has cooled, peel off the skin and discard. These capsicums are now ready to be used in your favourite recipe. And don't you discard those valuable juices from roasting, add them to your soups and sauces for that incredible lift of flavour.


Use these beauties in your favourite pasta or pizzas, sandwiches, roasts, soups, jams and sauces. The list is never ending.
 
This sweet roasted veggie is an awesome finger food for your little toddler at 12 months plus. Just roast it as and when you see the skin is ready to peel off. Cool, peel and slice them lengthwise for your lil one to hold and chew.. they will love you for this and that's a promise :) 
 
See you soon with some of my favourite recipes.. till then you might want to take a look at my Roasted Red Capsicum and Pumpkin Soup.

























ENJOY !!
 
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