Edible gift recipe for 4 - 8 people, takes only 30 mins; recipe has olive oil, paprika, garlic clove, black peppercorn, fennel, red pepper, yellow pepper, sea salt, white wine vinegar and flatleaf parsley.
Smoky paprika peppers
Course: Edible gift
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Red Pepper: 8 red peppers
- Garlic Clove: 1 garlic clove, thinly sliced
- Olive Oil: 500ml mild olive oil
- Paprika: 2 tsp sweet smoked paprika
- Flatleaf Parsley: small bunch flatleaf parsley, chopped (optional)
- White Wine Vinegar: 300ml white wine vinegar
- Yellow Pepper: 8 yellow peppers
- Black Peppercorn: 1 tbsp black peppercorn
- Sea Salt: sea salt flakes
- Fennel: 1 tbsp fennel seed
Directions
- Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
- Heat the grill to high. Cut the peppers in half (leave the stalks in place - they'll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
- Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you're planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.
