Monday, February 20, 2006

Cream of roasted peppers with ginger and wild fennel

The weekend is usually the best time to stay in the kitchen without being worried about this and that and experiment with new recipes, only using what the fridge is offering. Which usually it's not that much at the end of the week. When I really don't know what to do with peppers, I simply roast them on the barbecue if the weather allows, or in the oven, most often. I dress them with olive oil, garlic, anchovies and cappers and serve them as appetizer. This time I have wanted to do something different and I came up with this idea of adding a bit of ginger and the wild fennel I had picked and dried from last summer. I have used double the amount of ginger you will find in this recipe, but that is why I really love ginger. Change the amount accordingly to your taste.

Ingredients: 1 red pepper, 1 green pepper, 1 yellow pepper, 250ml vegetable stock, 1 clove garlic, 1 small onion, 1 piece of ginger about 2cm, 1 Tbsp tomato purée, 2 Tbsp olive oil, dry wild fennel to decorate, a pinch of salt

Preheat the oven at 250 C (480 F - Gas mark 8). Roast the peppers for about 25 minutes. Leave them to cool then peel them removing the internal seeds. In a small saucepan, fry the garlic, onion and grated ginger for a few minutes until the onion softs. Don't let it burn. Add the roasted peppers, tomato purée, the vegetable stock and a pinch of salt. Cook for 5 minutes. Transfer everything into a blender and mix until smooth. Reheat the cream if necessary and serve sprinkled with whild fennel or any other herb of your choice.


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