Roasted ramiro peppers stuffed with cavelo nero, quinoa, cracked coriander seeds and feta
June 22, 2012
Another school run in the rain like this morning and I’ll be googling home schooling. Believe me I’m so not the type but enough is enough. There’s a little Gem lettuce in your bag but instead of summer salad I’m thinking about this recipe I saw in last Saturday’s Guardian. Where are you summer??????
Ramiro peppers are around again and I love them. Not quite as juicy as the bell variety they are brilliant for stuffing because they don’t get as water-logged in the oven. We have gorgeous cavelo nero kale from Denis Healy’s farm this week and I decided to use that as part of a stuffing for this week’s recipe. I pan-fried it with onion, garlic and coriander seeds. These days instead of the usual breadcrumbs or cous cous, I find myself reaching for quinoa more and more. As a topping it gets lovely and crunchy so it’s kind of like having nuts or seeds in the mix without actually having them there if you know what I mean. I offset the crunchiness by serving the peppers with some salted yogurt, one of my new favourite things (the others all involve sugar I’m afraid). It’s simply yogurt – with salt! Just a pinch will do then a spritz of lemon and a drizzle of olive oil. I haven’t quite figured an exact recipe but so far it’s been great with things like lamb, falafel, carrot and cumin salads, beetroot salads etc etc.
Roasted ramiro pepper stuffed with quinoa, cavelo nero, cracked coriander seeds and feta.
1 Ramiro pepper
1/2 cup quinoa (precooked)
1 small bunch cavelo nero kale shredded with any tough stalks removed.
1 smallish onion finely chopped
3 fat cloves garlic
2 teaspoons coriander seeds cracked and very roughly ground with a mortar and pestle
50gr feta cheese crumbled
If you haven’t cooked quinoa before, it’s a cinch so don’t panic. I pretty much follow the same steps I follow for cous cous – roast over a dry pan, add about 3 times the amount of hot water I did quinoa plus a pinch of salt then cook over a moderate heat til done. For half a cup it’ll take about 12 minutes. Read this post if you’d like a bit more detail on how to proceed. When it’s done, stir in a little olive oil to stop it sticking then set it aside.
Heat some olive oil on the pan. Begin frying the onion with the coriander seed and as it begins to change colour add the garlic. Cook for another minute or two then throw in the kale. Fry everything until the kale has wilted and softened. Add the quinoa and feta and mix well. Season with salt and pepper.
Slit the pepper down the side and remove the seeds. Fill each half with the quinoa and kale mix. For this I find hands work best. Drizzle with a little olive oil and bake in the oven at gas mark 6 for 25 minutes. Serve warm with some salted yogurt.
And for dessert…….
Cherries of course!!!!!!!!!!!!!! (unless you’ve already snaffled them)
Have a brilliant weekend,