I bought a jar of Red Karyatis Peppers. Anyone got any recipe ideas? Thanks?!
Answers:
Spiced Sweet Roasted Red Pepper Houmous
Ideal as appetiser or snack served with freshly toasted pita bread!.
Serves approx 8
Ingredients
* 410g can Chickpeas, drained
* 1 jar (450g) Karyatis Roasted Red Peppers, drained and sliced
* 3 tbsp Lemon Juice
* ? tbsp Tahini
* 1 Clove of Garlic, crushed
* ? tsp Ground Cumin
* ? tsp Cayenne Pepper
* Pinch of Salt
* 1 tbsp Chopped Fresh Parsley
Method
1!. In an electric blender or food processor puree the chickpeas, roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne papper and salt!.
2!. Process, using long pulses, until the mixture is fairly smooth and fluffy!. Make sure you scrape the mixture from the sides of the processor/ blender in between pulses!.
3!. Transfer to a serving bowl and refrigerate for at least an hour – the houmous can be made up to 3 days ahead and kept in the fridge – but return to room temperature before serving!.
4!. Sprinkle with chopped parsley before serving!.
Red Pepper & Feta Dip (Htipiti)
A traditional Greek meze dip!. Ideal as an appetiser served with warmed pita, olives and a round of drinks!.
Serves 4-6 people!.
Ingredients
* 250g Red Onion
* 80ml Iliada PDO Kalamata Extra Virgin Olive Oil
* 700g Karyatis Roasted Red Peppers
* 500g Good Greek Feta Cheese – ideally Barrel Aged Feta
* 1 tsp Thyme
* 50ml Odysea Aged Corinthian Vinegar*
* Salt & Freshly Ground Black Pepper to season!.
* If you do not have this available then substitute with Balsamic Vinegar
Method
1!. Preheat oven to 200°C/ Gas Mark 6
2!. Peel onions, chop in half and place on the baking tray!. Drizzle with around 20ml of the extra virgin olive oil and roast for approx 45 min, until soft!.
3!. Finely chop the roasted red peppers, roasted onions and then mix together with the feta cheese!. Add the remaining oil, vinegar and thyme!.
Take care not to over mix as it will only turn into a paste and this is not the desired consistency, small chunks of feta should still be visible!.
Tomato & mozzarella tart with roast pepper pesto
Ingredients
* 375g pack ready-rolled puff pastry
* 85g coarsley grated parmesan
* 450g jar whole roasted red peppers (we used Karyatis)
* olive oil for drizzling (basil oil is good)
* 4-5 medium-large ripe tomatoes
* 2 x 125g packs mozzarella balls, drained
* basil leaves for scattering
Method
1!. Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7!. (Heating the sheet helps cook the pastry base!.) Use the pastry to line a shallow rectangular tin about 20 x 30cm!. Prick the base lightly with a fork!.
2!. Scatter the parmesan over the pastry base!. Drain the peppers and pat dry on paper towels!. (If the peppers are in oil, don't worry about this part!.) Lay the whole peppers widthways across the pastry base!. If the peppers aren't in oil, brush a little over them and the pastry, then season!. Bake for about 15 minutes until the pastry is puffy and golden!.
3!. Slice the tomatoes and mozzarella!. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers!. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm!.
Try
Give it a twist
Lay torn strips of prosciutto under the peppers and scatter the baked tart with toasted pine nuts!.Www@FoodAQ@Com
Ideal as appetiser or snack served with freshly toasted pita bread!.
Serves approx 8
Ingredients
* 410g can Chickpeas, drained
* 1 jar (450g) Karyatis Roasted Red Peppers, drained and sliced
* 3 tbsp Lemon Juice
* ? tbsp Tahini
* 1 Clove of Garlic, crushed
* ? tsp Ground Cumin
* ? tsp Cayenne Pepper
* Pinch of Salt
* 1 tbsp Chopped Fresh Parsley
Method
1!. In an electric blender or food processor puree the chickpeas, roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne papper and salt!.
2!. Process, using long pulses, until the mixture is fairly smooth and fluffy!. Make sure you scrape the mixture from the sides of the processor/ blender in between pulses!.
3!. Transfer to a serving bowl and refrigerate for at least an hour – the houmous can be made up to 3 days ahead and kept in the fridge – but return to room temperature before serving!.
4!. Sprinkle with chopped parsley before serving!.
Red Pepper & Feta Dip (Htipiti)
A traditional Greek meze dip!. Ideal as an appetiser served with warmed pita, olives and a round of drinks!.
Serves 4-6 people!.
Ingredients
* 250g Red Onion
* 80ml Iliada PDO Kalamata Extra Virgin Olive Oil
* 700g Karyatis Roasted Red Peppers
* 500g Good Greek Feta Cheese – ideally Barrel Aged Feta
* 1 tsp Thyme
* 50ml Odysea Aged Corinthian Vinegar*
* Salt & Freshly Ground Black Pepper to season!.
* If you do not have this available then substitute with Balsamic Vinegar
Method
1!. Preheat oven to 200°C/ Gas Mark 6
2!. Peel onions, chop in half and place on the baking tray!. Drizzle with around 20ml of the extra virgin olive oil and roast for approx 45 min, until soft!.
3!. Finely chop the roasted red peppers, roasted onions and then mix together with the feta cheese!. Add the remaining oil, vinegar and thyme!.
Take care not to over mix as it will only turn into a paste and this is not the desired consistency, small chunks of feta should still be visible!.
Tomato & mozzarella tart with roast pepper pesto
Ingredients
* 375g pack ready-rolled puff pastry
* 85g coarsley grated parmesan
* 450g jar whole roasted red peppers (we used Karyatis)
* olive oil for drizzling (basil oil is good)
* 4-5 medium-large ripe tomatoes
* 2 x 125g packs mozzarella balls, drained
* basil leaves for scattering
Method
1!. Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7!. (Heating the sheet helps cook the pastry base!.) Use the pastry to line a shallow rectangular tin about 20 x 30cm!. Prick the base lightly with a fork!.
2!. Scatter the parmesan over the pastry base!. Drain the peppers and pat dry on paper towels!. (If the peppers are in oil, don't worry about this part!.) Lay the whole peppers widthways across the pastry base!. If the peppers aren't in oil, brush a little over them and the pastry, then season!. Bake for about 15 minutes until the pastry is puffy and golden!.
3!. Slice the tomatoes and mozzarella!. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers!. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm!.
Try
Give it a twist
Lay torn strips of prosciutto under the peppers and scatter the baked tart with toasted pine nuts!.Www@FoodAQ@Com
Chicken Paprika
This one never fails to please and the cheat’s method works extremely well in the small, 3 inches (7!.5 cm) sided casserole with the clip-on handle!. A great investment as it works as saucepan, casserole or sauté pan and can be used on top of the stove or in the oven!. However, if you don’t have one, any suitably sized casserole will do - but it needs to be shallow because the principle is no more boring browning of meat or chicken when you are in a hurry because the browning is done in the oven which leaves you free!. The prize for one of the best ready-made sauces on the market goes to Heinz for their superb Tomato Frito and to Karyatis who, without doubt, have the finest ready-roasted peppers!.
Serves 2
Ingredients
1 medium onion
1 tablespoon olive oil
4 free-range chicken thighs
6 oz (175 g) Karyatis roasted red peppers
1 clove garlic, peeled and finely chopped
1/2 x 560 g jar Heinz Tomato Frito
5 fl oz (150 ml) dry white wine
1 slightly rounded dessertspoon hot paprika, plus a little extra to serve
2 rounded tablespoons crème fra?che
salt and freshly ground black pepper
Pre-heat the oven to gas mark 4, 350oF (180oC)!.
For this you can use any shallow, ovenproof pan or casserole with a lid that will hold the chicken thighs comfortably!.
While the oven is pre-heating, peel and roughly chop the onion, place it in the pan (or casserole) and toss it with a little of the oil!. Then put the chicken thighs on top of the onion, drizzle the rest of the oil over and season well with salt and freshly milled black pepper!. Place the pan (or casserole) on the top shelf of the oven for the chicken to cook without a lid for 30-40 minutes or until the skin is lightly golden brown!.
Towards the end of that time, drain the peppers and slice them into 1 inch (2!.5 cm) strips, then mix them together with the garlic, Tomato Frito, dry white wine and the dessertspoon of paprika!. Pour the mixture into a saucepan and bring it up to simmering point!. Then pour the tomato mixture over the chicken, this time cover with a lid and return it to the oven for a further 30 minutes!.
Just before serving, swirl in the crème fra?che to give a marbled effect and sprinkle with a little extra paprika!. I like this served with some nutty brown rice!.
Karyatis roasted red peppers in brine
560g jar Heinz Tomato Frito
How To Cheat Equipment Hero:
Berndes 24cm removable handle sauté pan which can be used on top of the stove or in the oven as a small casserole!.Www@FoodAQ@Com
This one never fails to please and the cheat’s method works extremely well in the small, 3 inches (7!.5 cm) sided casserole with the clip-on handle!. A great investment as it works as saucepan, casserole or sauté pan and can be used on top of the stove or in the oven!. However, if you don’t have one, any suitably sized casserole will do - but it needs to be shallow because the principle is no more boring browning of meat or chicken when you are in a hurry because the browning is done in the oven which leaves you free!. The prize for one of the best ready-made sauces on the market goes to Heinz for their superb Tomato Frito and to Karyatis who, without doubt, have the finest ready-roasted peppers!.
Serves 2
Ingredients
1 medium onion
1 tablespoon olive oil
4 free-range chicken thighs
6 oz (175 g) Karyatis roasted red peppers
1 clove garlic, peeled and finely chopped
1/2 x 560 g jar Heinz Tomato Frito
5 fl oz (150 ml) dry white wine
1 slightly rounded dessertspoon hot paprika, plus a little extra to serve
2 rounded tablespoons crème fra?che
salt and freshly ground black pepper
Pre-heat the oven to gas mark 4, 350oF (180oC)!.
For this you can use any shallow, ovenproof pan or casserole with a lid that will hold the chicken thighs comfortably!.
While the oven is pre-heating, peel and roughly chop the onion, place it in the pan (or casserole) and toss it with a little of the oil!. Then put the chicken thighs on top of the onion, drizzle the rest of the oil over and season well with salt and freshly milled black pepper!. Place the pan (or casserole) on the top shelf of the oven for the chicken to cook without a lid for 30-40 minutes or until the skin is lightly golden brown!.
Towards the end of that time, drain the peppers and slice them into 1 inch (2!.5 cm) strips, then mix them together with the garlic, Tomato Frito, dry white wine and the dessertspoon of paprika!. Pour the mixture into a saucepan and bring it up to simmering point!. Then pour the tomato mixture over the chicken, this time cover with a lid and return it to the oven for a further 30 minutes!.
Just before serving, swirl in the crème fra?che to give a marbled effect and sprinkle with a little extra paprika!. I like this served with some nutty brown rice!.
Karyatis roasted red peppers in brine
560g jar Heinz Tomato Frito
How To Cheat Equipment Hero:
Berndes 24cm removable handle sauté pan which can be used on top of the stove or in the oven as a small casserole!.Www@FoodAQ@Com