ROASTED PEPPER & HALLOUMI WRAPS
For some fast finger food, roll up some roasted pepper and halloumi wraps
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
- Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.
Nutrition Facts : Calories 561 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.91 milligram of sodium
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
MERGUEZ WITH HALLOUMI AND FLAME-ROASTED PEPPERS
This is another easily assembled sausage dish, but slight lighter all told. Not that it wouldn't fill up a tableful of hungry eaters, but nothing can compete with sauerkraut for putting hairs on chests, and that sort of general bolstering. I keep packets of halloumi cheese on perpetual standby in my fridge, and the peppers I keep in jars in the cupboard. But you could always use a packet of frozen char grilled peppers if you have them. Indeed, if you slice them thinly enough, you can use fresh bell peppers. Merguez is my spicy sausage of choice here, but chorizo has a longer fridge life if that's a consideration. Anything you can buy vacuum-packed can only help here, too.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Place the sausages into a low-sided roasting pan (this makes the cooking time quicker).
- Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan.
- Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.
ROASTED PEPPERS RECIPE (TWO WAYS!)
How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more!
Provided by Suzy Karadsheh
Categories Appetizer Condiment
Number Of Ingredients 3
Steps:
- Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
- Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
- When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
- When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
- As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
- You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.
Nutrition Facts : Calories 38.7 kcal, Carbohydrate 7.6 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 5 mg, Fiber 2.5 g, Sugar 5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
HALLOUMI STUFFED PEPPERS
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter
Provided by Good Food team
Categories Dinner, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
- Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Nutrition Facts : Calories 334 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.4 milligram of sodium
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