Braised Peppers & Olives

Serves 4 

Ingredients:

• 2 red peppers and 2 yellow peppers
• Sat and cayenne pepper
• 4 garlic cloves, peeled
• 100 ml extra virgin olive oil
• 50 ml red wine vinegar
• 50 g anchovies
• 16 black olives, stoned
• 1 small bunch fresh flat leaf parsley, leaves picked up from the stalks

Method:

• Preheat your oven to 190 C
• Cut each pepper in half lengthways, remove the seeds and cut them in half again.
• Lay peppers side up on a roasting tray, and season well
• Press the garlic cloves lightly but do not crush them, and add to the peppers in the tray.
• Pour over olive oil and vinegar, cover the tray with foil, and pu in the oven.
• Briase the peppers for 45 minutes until they are completely soft. Lift off the foil and transfer them to a bowl. Cover the bowl with clingfilm and leave for approximately 15 minutes.
• Next skin the [e[[ers, but if any of the skins are really stubborn son’t worry too much. Just leave them, or you will end up with no peppers!!
• To finish the vinaigrette, remove the whole garlic cloves from the tray, and crush in a bowl. Whisking in the cooking juices, and season well with salt and cayenne pepper. Pour this over the roasted peppers and serve with the anchovies, olives and flat leave parsley.

Tip

• The olives and anchovies add a bit of bite and are a very traditional accompaniment. You could also serve these with fresh mozzarella or goats’ cheese and basil

Recipe by Alex MacKay and photos by Peter Knab