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Author: Subject: Roast Red Pepper and Fennel
Rebecca
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[*] posted on 7-5-2013 at 03:47 PM
Roast Red Pepper and Fennel


A quick and delicious item from Riverford organic. Can be a starter or a main, with salad/rice/potatoes/bread.

Basically, you half and deseed 4 peppers; quarter and blanch for 5 mins the fennel; put chopped fresh or tinned tomato into pepper half, when fennel cool, cut into 1/8th and add to pepper, add salt and pepper, drizzle olive oil. Place on oiled baking tin and put in pre-heated oven on 180 for 20 mins.

Good hot, cold or warm.




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Miggy
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[*] posted on 7-5-2013 at 04:02 PM


Similar to a delia recipe, if not veggie add some anchovies into the pepper halves with the fennel or if veggie, add crushed coriander seeds, adds a lovely flavour
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welshflora
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[*] posted on 7-5-2013 at 04:40 PM


Yum, sounds lovely. Fennel is so delicious.




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Rebecca
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[*] posted on 7-5-2013 at 06:49 PM


Thanks for the additions Miggy. I like Fennel but find it can be overpowering - blanching made a difference.



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carolw
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[*] posted on 8-5-2013 at 08:05 AM


Yum, will give this a try at the weekend. OH visiting son in Manchester and when he's away I always nice wee delicacies for myself :fat:



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ChrisP
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[*] posted on 8-5-2013 at 08:22 AM


It's delicious!!!!



Chris
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