My city is burned to a crisp. Droopy droopy plants, saggy, browning, crisping around the edges. It was 45C today. Around 115F. Some places measured 47C. By anyone’s measure, that is hot. And tomorrow will be the same.
I went for a walk tonight. 8:30pm. I swear it was still 40C. There was no-one around in this well populated part of town. No one on the sports fields. No one playing tennis. No one on the cricket pitch or the soccer field. No one on the jogging track. No one doing yoga in the park.
No one in The Store, the cafe that is usually buzzing till 10pm. Even the pub was 3/4 empty. Go figure. Train lines buckled in the heat. It sure is a sustained heat wave. Who invented air conditioning? Thank You, whoever you are, mate.
The other day it was Australia Day – on the 26th. Same day as India Republic Day and the beginning of Chinese New Year celebrations. Happy Happy day to everyone (belatedly). Here it was time for picnics, the beach and going to the movies. The cricket was on at the Adelaide Oval just down the road from me. Yay, I felt like it was truly summer. (Then the heat really hit.)
To eat on the day I made some Red Peppers in Oil. Then I went to the beach. Enjoy!
Peperoni in Padella (Peppers in Oil)
Source : inspired by River Cafe Cookbook 2
Prep time: 5 mins
Cooking time: 35 mins
Serves: 4 – 6 people, depending how you use it
8 large ripe bright red peppers
4 Tblspn Olive Oil
Sea salt and freshly ground black pepper
2 – 3 Tblspn herb wine vinegar or excellent quality red or white wine vinegar
Wash and dry the peppers. Cut them into halves and remove all seeds and the white membrane on the inside of the peppers. Cut in halves again.
Using a large frying pan or low-sided large saucepan with a lit, heat half the olive oil and place some pepper pieces in one layer. Cook over a medium to high heat with the lid on, turning the pieces as they begin to colour and become soft. Remove when cooked with a slotted spoon and keep warm.
Repeat with a second layer of peppers and continue until you have cooked them all. Use extra oil if it is needed.
Drain off the oil and keep in the fridge for use in salads and other dishes to add a nice red pepper flavour.
Return all of the peppers to the pan, reheat together and season with salt and pepper. Deglaze the peppers with the vinegar.
Eat hot or cold. I think they make a perfect addition to the Cucumber Salad with Poppy Seeds, with some red lentil and carrot patties.
Happy Australia Day!