(This is an adaption of a Heston Blumenthal recipe. I've got no idea why it's called Sidekick)
Ingredients:
3 large red peppers
Olive oil
1 small tin anchovies
3-4 sprigs thyme
5 cloves garlic, sliced
Freshly ground black pepper
1 tsp smoked paprika
Method:
Ingredients:
3 large red peppers
Olive oil
1 small tin anchovies
3-4 sprigs thyme
5 cloves garlic, sliced
Freshly ground black pepper
1 tsp smoked paprika
Method:
- Grill the peppers, whole, on high heat until blackened all over. Put the peppers in a bag and close for 15 minutes: this will help remove the skin.
- Meanwhile, heat the olive oil to medium in a frying pan/skillet. Chop the anchovies and add them to the pan, along with the garlic and thyme. Cook gently for about 5 minutes or so until the anchovies fall apart and the garlic is soft.
- Skin the peppers, remove the stalk and seeds and cut the flesh into julienne. Place in a large bowl.
- Add the contents of the pan to the bowl. Season with pepper and paprika. You may need to add a pinch of salt although the anchovies will probably do the trick.
- Mix together gently and serve with crusty bread, as an antipasto or a a side to chicken or lamb.