A salad dressing in a whizz – and much more…
So simple, how have I never thought of this before? With a surfeit of roasted peppers, due to roasting them on the BBQ after a Sunday lunch, I whizzed them into a perfect salad dressing.
The puree can also be used as a sauce – use with halloumi, for example, or some lentil balls. Drizzle over steamed or roasted vegetables. Mix with stir fried greens. Drizzle a little in wraps and sandwiches, or use it thick as a spread. It could be a dip. Mix with yoghurt for a wonderful sauce, dip or dressing. Use as a pasta sauce. Use as a base for a cold soup. Use for a dressing on a cold pasta salad. It is a pure delight!
Similar dishes include Grilled Pepper and Apple Relish, Sweet Onion Salad with Roasted Red Peppers, and Grilled Sweet Peppers and Eggplant Salad.
Have a look at our other Salad Dressings and Sauces. Or simple explore our Salads. You will enjoy our Late Spring recipes too.
Continue reading “Roast Capsicum Sauce or Salad Dressing”
Perfect for a light lunch.
While this dish can be cooked on the stove top or in the oven, it is the perfect dish for a weekend BBQ. Served with yoghurt and flatbread, it is a perfect light weekend lunch.
Use either hot or mild banana chillies. Hot Banana chillies contrast well with the more mild filling. Mild Banana chillies have a mild sweet flavour, despite their chilli-related name. They are not at all hot or spicy. And we temper the heat of the spices in the stuffing by using warming spices and only a little chilli, adjusted to your taste.
Bharwan means stuffed in Hindi. The stuffing is made from chickpea flour and spices, moistened with tomatoes. You can basically add any ingredient of your choice into the stuffing. The combination of the banana chillies and mild tangy stuffing is quite flavoursome and this dish makes a great light lunch or side dish. It is a recipe from Rajasthan in India.
Similar recipes include Stuffed Okra with Onions and Spices, Stuffed Mushrooms, and Tomatoes Stuffed with Rice.
Feel free to explore our Capsicum recipes, and our Indian recipes. Our Indian Essentials are here, and Late Spring recipes can be explored here.
Continue reading “Char Grilled Banana Chillies Stuffed with Tomatoes and Spices | Bharwan Mirch”
The easiest way to use a BBQ.
The easiest thing to do with a BBQ, the thing that does not take any thinking or preparing, is simple grilled vegetables with, say, haloumi.
It’s for those nights when it is far too much to stir, cut, saute, blend, whiz, spice up, make tadkas. When the weather is nice it is perfect for a BBQ.
You might like to browse our other BBQ recipes here. Our favourites are Roasted Carrots with Pomegranate Molasses and Roasted Grapes. If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Melty Cheese and Baked Bananas. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
Continue reading “Grilled Vegetables on the BBQ | Quick Meals”
A simple dish, exquisite in its simplicity. The sweetness of the peppers with the texture of the eggplant brings an element of surprise to the table.
Are you looking for Capsicum dishes? You might also like to make Roasted Capsicum Salad with Mozzarella, Baked Peppers and Sweet Peppers in Oil.
Or are you more interested in Eggplant dishes? Read more about Eggplants, and try Indian Roasted Eggplant in Tamarind Gravy, Grilled Eggplant Salad with Pinenuts, and Eggplants with a Garlic Yoghurt Sauce.
Browse all of our Capsicum recipes here and here, and Eggplant recipes here and here. Be inspired by our Spring time recipes here and here.
Continue reading “Grilled Sweet Peppers and Eggplant Salad”
Capsicums stuffed with cherry tomatoes and a basil sauce.
Tender. What a great name for a book. And what a book it is. Nigel Slater speaks so engagingly and comfortingly about his garden near Highbury Barn in London. He cooks my style of food – homely, so so simple, yet packing incredible flavours. Despite being British in style he loves to use Indian spices and experiment with flavour combinations.
When I say “British in style” I don’t want to conjure up images of old-fashioned British food like chip butties and steak and kidney pie. I do imply, though, that the food is cold weather food – root vegetables, cabbage, oven cooked food. For even a hot day in the UK does not pass muster as a summer day in Australia. Nigel would argue that some of his food is for the hotter seasons, but his recipes are not, say, like Bill Granger’s, built with the 30C – 45C degree heat of good ol’e Aussie summers where it is hot enough to cook a falafel on the sidewalk and everyone who is sane heads for the beach.
Continue reading “Baked Peppers with Cherry Tomatoes”