Roast Peppers With Jammy Eggs Almond Parsley Dressing Recipes

ROASTED RED PEPPER SAUCE

Steps:

• Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
• Cover everything in your life with this shockingly good sauce.

ROASTED RED PEPPER ALMOND DIP

Steps:

• 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
• 2. Add the remaining ingredients to the food processor and pulse until smooth.

ROASTED PEPPERS WITH PARSLEY AND BLACK OLIVES

Steps:

• Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400°F. Roast them until they are charred all over and tender inside, turning them frequently to ensure that they blacken evenly, about 30 minutes in the oven, but less time by the other methods. When the peppers are cool enough to handle, peel off the skins using your fingertips, cut the peppers in half, and remove and discard the stems, ribs, and seeds. (Do not do this under running water; it will wash away some of the delicious smoky flavor.)
• Cut the roasted, peeled, and seeded peppers into long strips about 3/4 inch wide. Arrange them on a plate. Drizzle lightly with olive oil and strew with olives and parsley. Serve at room temperature.

ROASTED PEPPER BAKED EGGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with...' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
• Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
• Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
• Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.