AT A GLANCE
"I'm hosting a vegetarian barbecue and Hartsyard's peppers would
be a perfect dish. Would you be able to publish the recipe,
Carlie Wiles, Newtown, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||For lemon jam, stir lemon rind, sugar and 250ml water in a saucepan over medium heat until sugar dissolves, then bring to the boil, reduce heat to low and simmer for 1 hour for flavours to develop and to reduce slightly. Set aside to cool. Add agar-agar, stir to combine and boil for 1 minute. Pour into a large container and refrigerate until set (3-4 hours). Process until smooth. This can be refrigerated for up to 2 days.|
|02||For romesco sauce, preheat oven to 180C. Combine tomatoes, capsicum, oil, bread, onion, garlic and nuts in a large bowl, season to taste and toss to combine. Spread on 2 oven trays lined with baking paper and roast, turning occasionally, until golden and cooked through (45-55 minutes). When cool enough to handle, squeeze garlic from skins, then transfer garlic and remaining roasted ingredients to a food processor. Add vinegar and paprika, pulse to a coarse paste, season to taste and set aside.|
|03||Preheat a charcoal barbecue to high heat. Add peppers and grill, turning occasionally, until tender and golden (4-5 minutes). Transfer to a bowl, add vinegar and oil, season to taste and toss to combine. Serve with lemon jam and romesco sauce.|
Note Padrón, shishito and friarielli di Napoli peppers are available from select grocer; substitute other small peppers. Agar-agar, a gelling agent, is available from Asian grocers and select delis.