"LadyJane" > wrote in
oups.com:

> Saw this made on one of the food shows on cable tv last week and had
to
> give it a go.
>
> 6 large oven roasted red capsicums (peppers)
> 5 cloves roasted garlic (for ease, I just roast a whole head &
reserve
> for use in other recipes)

I *always* have a minimum of 3 heads of pre-roasted in the fridge :-)


> 100g good Blue Vein

'Roaring Forties'?

Have you tried any Brie BlueVein yet?



> Place capsicums (stalks and all)and garlic (original recipe didn't
call
> for garlic, but I had to tweak...) into a baking dish and drizzle with
> olive oil.
> Bake at 200DegC for around 40 minutes, or until skins are blackened,
> turning occasionally.
> Once thoroughly cooked, place into freezer bags and seal,
> When cooled sufficiently to handle, remove all skin, seeds and pith.
> Cut into long strips.


An easier way is to cut the capsicums into 'sides' (flat pieces) and
just place under the griller/toaster. Takes about 5 mins.
And seeing as the garlic is already pre-roasted......... :-)


> Was seriously delicious!

Will be trying it out sometime soon.


For roasting the garlic, I cut the very tops of the heads off, place on
a piece of alfoil, drizzle with Olive oil (so that the oil seeps down
into the head, and then sprinkle with Maldon Sea salt and fresh cracked
pepper. Twist the alfoil up to enclose, and pop in the oven till done.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'