red capsicum

“Muhammara is a spicy Levantine dip of red capsicum and walnuts. It keeps in the fridge for 3 days, so double the recipe, if you like. It’s as lovely spooned into a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the capsicums for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving” - Yotam Ottolenghi. This is an edited extract from
Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

Butterbean mash with muhammara

olive oil

garlic (skin on), lightly crushed

thyme

(850 grams) red capsicums, quartered, seeds and stalk discarded

tbs olive oil, plus extra to drizzle

garlic cloves,

tbs picked thyme leaves

tsp sweet smoked paprika

tsp chilli flakes

tsp balsamic vinegar

walnut halves, lightly roasted, roughly chopped

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Tomatoes, capsicums and chorizo characterise this stew, which hails from Aragon in northeastern Spain. This is also a winner made with lamb.

Chicken chilindron Jamie Oliver

Olive oil

higher-welfare cooking chorizo or sausages (250 grams)

onions

garlic

tomatoes

x 290 grams jar roasted red capsicums in oil

Dry sherry

chicken stock

fresh rosemary (15 grams)

olives (stone in)

saffron

lemon

anchovy

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This huevos rancheros recipe is a take on the Mexican dish of eggs and spicy tomato sauce on tortillas. Capsicum gives sweetness, and the chorizo lends a lovely smoky flavour. It’s brilliant for a late brunch. I like to throw in some beans to make it super-hearty and add even more goodness. Try any kind – black, kidney, whatever you have in the pantry, says Jamie.

Huevos rancheros recipe with beans by Jamie Oliver

tortillas,

chorizo (about 170 grams), casing removed, crumbled

garlic cloves, thinly sliced

spring onions, thinly sliced, plus extra to serve

can chopped tomatoes

can mixed beans

(70 grams) baby spinach leaves

eggs

lime

avocado,

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A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

can adzuki beans

kidney beans

sweet potatoes

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“Rump steak is the perfect cut for these bold flavours” - Hayden Quinn.

Argentinian-style blackened rump steak with salsa criolla

beef rump cap steak, trimmed

(95 grams) American mustard

oregano

garlic powder

tbs smoked paprika

lime,

tomatoes,

red capsicum, finely diced

red onion, finely diced

garlic clove, crushed

jalapeños, finely diced

coriander, leaves and stalks finely chopped

flat-leaf parsley leaves, chopped

(60 milliliters) extra virgin olive oil

(60 milliliters) red wine vinegar

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Deeply rich, bright and creamy, red pesto is wonderful with pasta and made with pantry staples.

Sundried tomato and capsicum red pesto pasta

extra virgin olive oil

brown onion, diced

garlic cloves, crushed

red chilli flakes, optional

tomato paste

oil-packed sun-dried tomatoes,

pine nuts

finely grated parmesan cheese

Salt and lemon juice,

Heat the olive oil in a heavy-based pot over medium-low heat. Add the onion and cook for about 10 minutes until soft and translucent, turning down the heat if the onion begins to brown. You don't want to rush this step, as the onion needs time to become soft and sweet.

Turn the heat up to medium, add the garlic and cook, stirring occasionally, for about 2 minutes until fragrant and beginning to brown. If using chilli flakes, add them at this point.

Add the tomato paste to the pot and cook, stirring regularly, for 12 minutes before adding the sun-dried tomatoes and stirring to coat them in the tomatoey onion mixture. Turn the heat off and leave them to cool for a few minutes.

Add the pine nuts, capsicum and parmesan cheese to a food processor. Once cooled, add the tomatoey mixture to the food processor, scraping as much as possible from the pot. Blend until smooth, pausing to scrape down the sides as required. Taste and add any additional salt or acidity (either lemon juice or the brine from the jarred capsicums) as desired.

Stir the sauce through cooked pasta and serve, storing any leftover sauce in an airtight jar in the fridge with a layer of oil over the top (consume leftovers within 5 days).

Top 6 red capsicum recipes from across the web

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Butterbean mash with muhammara

Chicken chilindron Jamie Oliver

Huevos rancheros recipe with beans ...

Sunday night chilli con carne

Argentinian-style blackened rump st...

Sundried tomato and capsicum red pe...

Top 6 red capsicum recipes from across the web

The most viewed red capsicum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterbean mash with muhammara

Chicken chilindron Jamie Oliver

Huevos rancheros recipe with beans ...

Sunday night chilli con carne

Argentinian-style blackened rump st...

Sundried tomato and capsicum red pe...

The most viewed red capsicum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine