Best Roasted Red Capsicum Recipes
LAMB SHANK AND ROASTED RED CAPSICUM (BELL PEPPER) RAGU
I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven't made these recipes, but can't store the magazines in our caravan so I'm posting the ones that interest me.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
- Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
- Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
- Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
- Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
- Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
- Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.
Nutrition Facts : Calories 778.6, Fat 34.1, SaturatedFat 13.8, Cholesterol 242.1, Sodium 210.6, Carbohydrate 18.2, Fiber 4.7, Sugar 10.4, Protein 73.9
ROASTED RED CAPSICUM
Make and share this Roasted Red Capsicum recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 25m
Yield 1 large jar
Number Of Ingredients 2
Steps:
- Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
- Place the capsicums in a plastic bag until cool.
- Peel the skin off the capsicums, trim any pith and remove all the seeds.
- Place the capsicum flesh into hot sterilised jars.
- Pour in the olive oil to cover.
- Seal immediately and store in the fridge for up to 3 weeks.
Nutrition Facts : Calories 1104.9, Fat 90.3, SaturatedFat 12.7, Sodium 28, Carbohydrate 79.1, Fiber 26.2, Sugar 55.1, Protein 13
ROASTED RED CAPSICUM SAUCE
A really lovely recipe that goes well with chicken. Using fresh ingredients for this recipe makes it taste so much better--you won't be disappointed.
Provided by jade louise
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
- Cool in a plastic bag for 5-10 minutes.
- Peel away the skin and cut roughly.
- Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
- Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
- You can purée this sauce or just have it as it is.
- Serve with chicken.
Nutrition Facts : Calories 64, Fat 3.7, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 7.8, Fiber 1.9, Sugar 5.1, Protein 1.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #5-ingredients-or-less #condiments-etc #vegetables #easy #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
You'll also love