Chargrilled capsicum (or peppers, for y’all Americans) is caramelised goodness that is perfect for picnic trips and sandwich stuffing. Rather than a bitter, sharp taste, grilling the capsicum gives it a sweet, mild flavour.
Chargrilled capsicum (or peppers, for y’all Americans) is caramelised goodness that is perfect for picnic trips and sandwich stuffing. Rather than a bitter, sharp taste, grilling the capsicum gives it a sweet, mild flavour. Roanna Goanna, my 14-year-old sister showed me how it’s done; quick and easy with plenty of time to roast some marshmallows. The things we make younger siblings do…
First, grab your capsicums. If you’re a clean freak, give them a good scrub. I figure that you’re going to peel off the skin, so what’s the point.
Turn a gas stove or a grill (boiler) on. If you’re using the stove, put any wire rack you have over the direct heat to minimise mess. Put the capsciums on there. Turn every couple of minutes.
Roast marshmallows.
Eat marshmallows.
Once the capsicums have reached an all round blackness, take it off the heat and put in a bowl. Cover with cling wrap.
Wait until the capsicums are cool, about half an hour. The steam makes the skins slide off.
Peel. Don’t wash them unless you want it flavourless. You can core capsicums by running a knife around the stem and pulling them off. Take off all the white pith and slice into chunks.
Serve with cheese, olives, Turkish bread and sun dried tomatoes. Hmmmm. If you’re not using it straight away, cover with olive oil and bung in the fridge for a couple of weeks.
Thanks goes to Roanna Gonna for not burning the house down while wearing a “chef’s uniform” and inhaling marshmallows.
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