I've got a jar of sweet peppers in brine

billieboy_2

Hi there

Does anyone have a recipe for using sweet peppers in brine please? I bought them on impulse thinking I'd seen recipes for them but can't find anything now, even doing a search on the Good Food Magazine and BBC websites. Any ideas welcome. Thanks.

Debt_Free_Chick

Brilliant when added to tomato soup/pasta sauce (HM, of course).

Rinse a little to remove some of the saltiness from the brine and adjust or remove any other salt from the recipe. You can always add salt at the end or "on the plate".

Lizzieanne

I always have a jar of these peppers in the house, they're lovely.

Nigella has a recipe, tried and tested many times in the Lizzieanne household - slice the peppers and drape them artistically on a serving platter
Crumble over some feta cheese then add lemon juice, fresh parsley, olive oil and seasoning. Delicious.

They're also nice just in a sandwich with cold meats.

Lorian

I'd be tempted just to grill them and eat them. If they lasted that long.

memorygirl

Stir in pasta sauce - a favourite one here. Tastes a bit like the Mr T - tomato and marscapone one.

1 jar of peppers in brine - drained and rinsed
1 can tomatoe
Equal volume of cottage cheese / quark or mixture of both.
2 crushed garlic cloves
Ground black pepper

I just whizz all of these together until smooth then freeze in portion sizes - about a yogurt pot full.

Cheap as anything and Free on SW too.

Memorygirl

gooismeid

We call these "magic peppers" in our house because they don't give DH indigestion like normal peppers! We use them with chicken fajitas - fry chicken strips dredged in seasoned flour in as little oil as you can get away with, rinse off the magic peppers and when the chicken is nearly done, add some tomatoes (tinned or fresh) and the chopped peppers, with chilli powder or a fresh chilli to taste. Serve with hot flour tortillas, sour cream (or half-fat creme fraiche for those who have over-indulged recently!), guacamole and salsa. By the way I put a good shake of mixed coriander/cinnamon/cumin plus salt & pepper in the flour before coating the chicken strips to give them a spicier flavour and nicer colour.

Moomum

They are lovely just added to a salad too!

billieboy_2

Sounds like I should be using them as ordinary peppers. The platter sounds nice for a starter.

Memorygirl what does "free on SW too" mean (I've just realised Slimming World!). And presumably you just thaw and stir into pasta or can you re-heat?

belfastgirl23

Lizzieanne wrote: »

Nigella has a recipe, tried and tested many times in the Lizzieanne household - slice the peppers and drape them artistically on a serving platter
Crumble over some feta cheese then add lemon juice, fresh parsley, olive oil and seasoning. Delicious.
.

Do this and mix in with some couscous for a more 'dinner' style effect - won't look as good but tastes great

Debt_Free_Chick

belfastgirl23 wrote: »

Do this and mix in with some couscous for a more 'dinner' style effect - won't look as good but tastes great

ooohhh..... a kind of tabbouleh, with a twist eh? :T

Debt_Free_Chick

As an aside, it's worth keeping Feta in the fridge. It has a long shelf life and keeps well past the "best before" date on the pack. Always useful to add to Mediterranean/African/Middle Eastern style dishes. You can build a whole meal around a pack of Feta cheese