Friday 17 July 2009

Funky Padron Peppers - Part 2

These little peppers really did taste nice, with the odd one out having a bit of a kick.

For once I didn't freestyle it, I actually followed the instructions on the packaging. Fry in olive oil for 3 minutes or so, until the skin on the peppers starts to blister. Hoik them into a bowl and sprinkle some salt over them. Job done.

Just peppers on their own would have been a bit too one-dimensional so I decided to add in some other small bits and pieces.

I ended up with a little platter consisting of the following: Padron peppers, chili stuffed olives, manchego cheese, Salchichon Ibérico, Chorizon Ibérico and Lomo Ibérico.

If you add some nice bread to that you'll find yourself with a nice (almost) non-cook dinner that you can enjoy in a nice and slow tempo.

I know for a fact that you can find these Padron Peppers in Waitrose but I'm sure there are some other shops around that stock them too.

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// Mike