The following recipes are coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
ENTRÉE (Main Course)
Roasted Red Peppers Stuffed With Fennel
Time 60 minutes
4 large red peppers
2 small bulbs fennel
1 x 14 oz (400 g) tin Italian plum tomatoes
1 rounded teaspoon mixed pepper berries
3/4 teaspoon whole coriander seeds
1/2 teaspoon fennel seeds
8 dessert spoons good quality olive oil
juice of 1/2 lemon
How to make it
Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact, it adds to the look of the dish, though it wont be eaten. Remove all the seeds. Place the pepper halves on a shallow baking sheet (swiss roll tin).
Drain the tomatoes (you don’t need the juice), divide the tomatoes into eight equal portions, placing each portion inside a pepper half.
Now pare off any brownish bits of fennel and cut the bulbs into quarters and then again into eighths, carefully keeping the layers attached to the root ends.
Put the fennel eighths into a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough, arrange two slices in each pepper half.
Sprinkle 1 dessertspoon olive oil over each pepper, using a brush to brush the oil round the edges and sides of the peppers.
Next lightly crush the pepper berries, coriander and fennel seeds and sprinkle these evenly all over the fennel and peppers and finish off with a grinding of rock salt.
Bake the peppers for 1 hour approx. on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown.
After removing from the oven, sprinkle the lemon juice all over, cook and serve garnished with a little finely chopped spring onion or as they are.
Note: If you want to make the peppers ahead of time, cover with foil after cooling but don’t refrigerate them as this spoils the flavor.