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Roast Capsicum


roast capsicum

Backyard BBQ Fish Steak & roast capsicum Recipe

4 swordfish or tuna steaks
1 lemon, juice only
1-cup good quality extra virgin olive oil
4 yellow and red capsicums -- roasted until blackened, peeled and seeded and cut into strips
Chopped parsley
1 clove garlic
Salt & Pepper

Marinate the fish in 1/2 cup of oil and lemon juice for few hours. Make a salad with roasted capsicums and dress with chopped garlic, parsley and the rest of oil. Barbecue the fish briefly, ensuring that it remains rare. Serve with salad of roasted capsicums and a dollop of mayonnaise


roast capsicum

Cauliflower Leek and roast capsicum Soup
Serves 4 Preparation Time: 15 minutes Cooking Time: 35 minutes

You need:
1 tbsp olive oil
1 clove garlic, crushed
1 leek trimmed, washed and sliced
1 tbsp grated fresh ginger
500g cauliflowers
6 cups chicken stock
1 red capsicum, roasted, seeded and chopped
Season to taste

Sauté garlic, ginger and leek in oil until tender. Add cauliflower and capsicum. Cook, stirring for 2 minutes. Stir in stock and seasonings. Bring to boil, reduce heat and simmer for 25-30 minutes or until cauliflower is tender. Puree in blender. Reheat gently.
Serving Suggestion: Serve with bread or croutons


roast capsicum

Baked Chicken Breasts with Roasted Capsicum and Baby Spinach.

4 chicken breast fillets, skin on
2 capsicums (bell peppers) char grilled or oven roasted
Baby spinach leaves
4 rashers bacon
Garlic salt
Pepper


Butterfly fillets and place capsicum and spinach leaves inside. Wrap with bacon and sprinkle with garlic salt and pepper. Roast for 25-30 minutes at 190 degrees C. Serve with couscous and sweet chili yogurt.


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