Crumbed Fennel Wedges with Red Pepper and Chili Sauce

Serve as an appetizer, a side dish to accompany roast chicken or roast beef, or as part of an antipasto platter. Recipe serves 4-6.

Ingredients:

4 baby fennel, quartered
1/3 cup all-purpose (plain) flour
2-3 eggs, lightly beaten
1 1/2 cups fresh breadcrumbs, made from day-old white bread
Olive oil, for shallow-frying
Red Pepper and Chili Sauce:
5 inch (12.5 cm) piece day-old French bread, crust removed
2 cloves of garlic, chopped
2 roast red peppers, peeled and seeded
1 fresh small red chili, or to taste, seeded and chopped
1/4 cup olive oil
1 teaspoon pomegranate molasses (available from Middle Eastern food stores), or to taste

Method:

1. For the sauce, soak bread in cold water for 2 minutes, then squeeze out excess. Combine bread, garlic, pepper, chili and 2 tablespoons of cold water in a food processor and process until smooth. Add oil in a steady stream, with motor running, until sauce is well combined. Season to taste with pomegranate molasses and salt and ground black pepper.
2. Add fennel wedges to a pan of boiling water and simmer for about 5-10 minutes or until tender. Toss wedges in flour and dip in egg. Toss in breadcrumbs to coat. Heat oil in a frying pan and shallow-fry fennel in batches until well browned all over. Drain on absorbent paper and serve immediately with Red Pepper and Chili Sauce.

Roasted Pepper Risotto

This Italian pepper risotto makes an excellent vegetarian supper dish, or an appetizer for six. Recipe serves 3-4.

Ingredients:

1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
4 cups of simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve (optional)

Method:

1. Preheat the grill to high. Cut the peppers in half, remove the seeds and pith and arrange, cut side down, on a baking sheet. Place under the grill for 5-6 minutes until the skin is charred. Put the peppers in a plastic bag, tie the ends and leave for 4-5 minutes.
2. Peel the peppers when they are cool enough to handle and the steam has loosened the skin. Cut into thin strips.
3. Heat the oil and butter in a pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.
4. Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring all the time, until the rice is evenly coated in oil and the outer part of each grain has become translucent.
5. Add a spoonful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, a spoonful at a time, making sure each quantity has been absorbed before adding the next.
6. When the rice is tender but retains a bit of "bite", stir in the Parmesan cheese and add seasoning to taste. Cover and leave to stand for 3-4 minutes, then serve, with extra Parmesan, if using.

Risotto with Bacon, Baby Zucchini and Peppers

This would make the perfect Italian dish to come home to after an early show at the theater. Creamy risotto topped with vegetables and crisp bacon is irresistible and easy to make. Recipe serves 4.

Ingredients:

2 tablespoons olive oil
4 ounces (125 g) streaky bacon, rind removed, cut into thick strips
1 3/4 cups risotto rice
5 cups hot vegetable or chicken stock
2 tablespoons single cream
3 tablespoons dry sherry
2/3 cup freshly grated Parmesan cheese
2/3 cup chopped fresh parsley
Salt and freshly ground black pepper
For the Vegetables:
1 small red pepper, seeded
1 small green pepper, seeded
2 tablespoons butter
3 ounces (90 g) horse mushrooms, sliced
8 ounces (250 g) baby zucchini, halved
1 onion, halved and sliced
1 garlic clove, crushed

Method:

1. Heat half the oil in a frying pan. Add the bacon and heat gently until the fat runs. Increase the heat and fry until crisp, then drain on kitchen paper and set aside.
2. Heat the remaining oil in a heavy-based saucepan. Add the rice, stir to coat the grains, then spoon in a little of the hot stock. Stir until it has been absorbed. Gradually add the rest of the stock, stirring constantly.
3. Cut the peppers into chunks. Melt the butter in a separate pan and fry the peppers, mushrooms, zucchini, onion and garlic until the onion is just tender. Season well, then stir in the bacon.
4. When all the stock has been absorbed by the rice, stir in the cream, sherry, Parmesan cheese, parsley and seasoning. Spoon the risotto on to individual plates and top each portion with fried vegetables and bacon. Serve immediately.

Pasta Salad with Artichoke Hearts, Cheese and Peppers

A good pasta salad is hard to beat when you want a light, tasty and nutritious meal. Recipe serves 4.

Ingredients:

8 ounces (250 g) medium-sized pasta shells or elbow macaroni
1 jar (5 1/2 ounces/170 g) artichoke hearts in marinade
1/3 cup apple juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried marjoram, chopped
Tabasco or chili sauce, to taste
7 ounces (220 g) roasted red peppers (capsicum), sliced into thin strips
3 spring onions, including tops, sliced
8 ounces (250 g) mozzarella cheese cut into 3/4 inch (1.5 cm) cubes

Method:

1. Start cooking the pasta according to the packet directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the apple juice, vinegar, marjoram and Tabasco sauce until well blended.
2. Drain the artichoke hearts, discarding the marinade, and put them in a large bowl with the capsicum and spring onions.
3. When the pasta is cooked, drain and rinse it under cold running water, drain again and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese. Serve chilled or at room temperature.

Cauliflower and Pepper Pickles

Made from fresh whole cauliflower, onions and red pepper, these quick and easy to make spicy vegetable pickles will keep for a year if stored in a cool, dark place. Recipe makes about 4 cups.

Ingredients:

1 medium cauliflower
2 medium onions
1 medium red pepper (capsicum)
1 tablespoon coarse cooking salt
1 cup white vinegar
1/2 cup sugar
1/2 teaspoon ground allspice
2 whole cloves
2 bay leaves
1 tablespoon curry powder
1 tablespoon dry mustard
1 tablespoon seeded mustard
1 teaspoon turmeric
1 tablespoon plain flour
1/4 cup white vinegar, extra

Method:

1. Cut cauliflower into small florets, chop onions and pepper into similar sized pieces. Place all vegetables in large bowl, sprinkle with salt, mix well, cover, stand overnight.
2. Next day, rinse well under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaves in large pan, bring to boil, add vegetables, cover, simmer about 20 minutes or until vegetables are just tender; stir occasionally.
3. Blend remaining ingredients in bowl with extra vinegar, stir into vegetable mixture, stir over heat until mixture boils and thickens. Pour into hot sterilized jars; seal while hot.

Green Pepper and Spring Onion Spread

Bursting with vitamin C, peppers (capsicum) have crunchy, moist flesh that makes them an ideal raw component in spreads. Recipe makes 1 1/4 cups.

Ingredients:

2 spring onions, sliced
1/4 cup finely chopped green pepper (capsicum)
1 cup Creamy Yogurt Spread or thick Greek yogurt
Black pepper to taste

Method:

1. In a small bowl, mix together the spring onions, pepper and yogurt spread. Stir in the pepper. Cover and refrigerate for 1 hour before serving.

Spicy Red Pepper Variation: Substitute 1/4 cup red pepper for the green capsicum and 2 drops Tabasco or chili sauce, or to taste, for the black pepper.

Lamb with Peppers and Beans

This easy, classic stir-fry combination of boneless lamb fillet, fresh red and green peppers and green beans is well-laced with soy sauce and sherry. Recipe serves 4.

Ingredients:

1 pound (500 g) green beans
Boiling water
Salt to taste
2 medium red peppers (capsicums)
2 medium green peppers (capsicums)
2 medium onions
1 pound (500 g) boneless fillet or lamb
1 ounce (30 g) fresh parsley
3 tablespoons sunflower or corn oil
4 cloves garlic
1/4 cup soy sauce
1 tablespoon medium sherry
1/3 cup chicken stock

Method:

1. Top and tail beans and remove side strings if necessary. Cut into 1/2 inch (1 cm) pieces. Cook beans in boiling salted water for 5 minutes, keeping saucepan two-thirds covered. Drain in a colander. Refresh by rinsing under cold, running water.
2. Halve peppers. Remove inner white membranes and seeds. Cut flesh into 1/2 inch (1 cm) diamond shapes.
3. Peel and quarter onions. Cut into thin strips.
4. Using a sharp knife, cut lamb into same-sized strips as onions.
5. Wash parsley and shake dry. Coarsely chop.
6. Heat oil in wok until very hot, but not smoking. Add lamb. Stir-fry briskly for 2 minutes. Remove from wok with ladle. Drain on rack or on absorbent kitchen paper.
7. Crush garlic directly into remaining oil in wok. Add beans, peppers and onions. Stir-fry for 3 minutes.
8. Sprinkle soy sauce, sherry and stock over stir-fried ingredients. Return lamb to wok. Reheat until piping hot, stirring. Mix in parsley. Adjust seasoning to taste.
9. Serve with rice, small new potatoes or pasta.

Red Pepper (Capsicum) Soup

You need to start making this roasted red pepper soup one or two days in advance. It can be served as an appetizer but also makes a delicious complete or vegetarian meal when served with herb bread. Recipe serves 6.

Ingredients:

4-5 large red or yellow peppers (capsicum)
2 quarts (2 litres) chicken stock
1 tablespoon tomato paste
1 teaspoon ground black pepper
1 teaspoon paprika
A few drops of Tabasco sauce
4 tablespoons rice (uncooked)
1/4 bunch fresh chives
Oven bag (regular size)

Method:

1. Arrange peppers, skin side up, on foil covered baking trays. Cook under a hot grill or in the oven until skins are blistered but not blackened. Turn as necessary.
2. Place in an oven bag for 10-15 minutes. When cool enough to handle, skin. Cut into 3/4 inch (2 cm) squares.
3. Bring chicken stock to the boil, add pepper, tomato paste and paprika. Season and add Tabasco sauce to taste.
4. Add rice and simmer gently for 10 minutes or until rice is tender. Cool and refrigerate for 1-2 days, or freeze until needed.
5. Warm the soup and serve with freshly snipped chives on top and herb bread.

Chicken and Pepper Casserole

You will need a size 15 barbecued chicken for this easy and delicious casserole. Directions for cooking in a microwave oven are also included. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, sliced
1 green pepper, sliced
14 ounce (440 g) can cream of chicken soup
1/2 cup sour cream
3 pound (Size 15/1.5 kg) barbecued chicken

Method:

1. Heat oil in a saucepan, add onion and pepper, cook, stirring, until soft (or microwave on High for about 2 minutes). Stir soup and cream into saucepan; mix well.
2. Remove chicken meat from bones, place chicken into an ovenproof dish, pour soup mixture over chicken, cover, bake in a moderate oven for about 35 minutes or until heated through (or microwave on High for about 15 minutes).