Capsicum two ways
Achange of season is here. As much as I enjoy the long hot days of summer, by the time autumn arrives I am ready for the slower pace and cooler nights.
This is my favourite time of year for produce as, thanks to the summer heat, the produce is sweet and dense.
Capsicum, although available all year grown in hot houses, really comes into its own in autumn when grown outside.
It can be eaten fresh (crunch), grilled, or slowcooked. It’s a super versatile vegetable that will feature often in my cooking this month.
Here are two recipes for your autumn table.
Grilled red capsicum and zucchini dip
With a second planting of zucchini in December I now have a second flush of this prolific cucurbit. Combined with flavoursome grilled capsicum, it’s a winning combination.
Preparation time: 15 minutes Cooking time: 10 minutes Makes about 300g
■ 2 red capsicums, halved and seeds removed
■ 2 small zucchini, cut into 1cm thick lengths ■ 1⁄4 cup extra-virgin olive oil
■ 1⁄2 teaspoon salt
■ 1⁄2 cup sunflower seeds, toasted
■ 2 cloves garlic, roughly chopped
■ 1 tablespoon balsamic vinegar
■ 1 teaspoon honey
■ Cracked pepper
Preheat the oven grill to 220 degrees Celsius.
Arrange the capsicum halves, cut side down, and zucchini on a baking tray. Brush generously with olive oil (about one tablespoon), and season with salt. Place in the oven under the preheated grill.
Cook for five minutes, then flip the zucchini only, and grill for a further five minutes or until the capsicum skin is charred.
Cool for five minutes, then peel off the capsicum skin. It is OK if a small amount remains, but make sure to remove the charred skin, as it is bitter.
In a food processor, roughly grind the toasted sunflower seeds. Add the grilled vegetables (it is OK if they are still warm), remaining olive oil, garlic, vinegar, honey, and cracked pepper. Blend until smooth. Adjust taste as needed with extra salt or vinegar.
Scoop into a bowl and serve with a selection of crackers and vegetables. The dip will keep in a sealed container in the fridge for up to four days.
Stuffed red capsicum with cinnamon-scented rice
Preparation time: 20 minutes Cooking time: 40 minutes Serves 4-6 as a side
■ 2 tbsp olive oil
■ 1⁄2 brown onion, chopped
■ 1⁄2 cup jasmine or basmati rice
■ 2 garlic cloves, chopped
■ 1⁄2 teaspoon cinnamon
■ 1 1⁄2 tablespoons currants
■ 2 cups (500ml) good-quality stock (vegetable or chicken)
■ 400g can chickpeas, drained (or 1 cup cooked chickpeas)
■ 1⁄2 teaspoon salt
■ Cracked pepper
■ A handful of chopped fresh herbs (parsley, mint, coriander)
■ 3-4 red capsicums, halved and seeds/pith removed
Preheat the oven to 190C.
In a heavy-based frying pan heat one tablespoon of the olive oil over a moderate heat.
Add the chopped onion and cook for five minutes until soft but not coloured. Add the rice, garlic, cinnamon and currants, and saute for 2-3 minutes until fragrant.
Pour over the stock, and add the chickpeas, and salt and pepper, and stir to combine.
Leave to gently cook for 8-10 minutes until most of the stock has been absorbed by the rice but it still has a bite to it. Fold through the chopped herbs.
Spoon half of the mixture into an oven dish (about 20cm x 25cm) spreading out to cover the base.
Fill each capsicum half with the remaining rice mixture and nestle into the bed of rice so the capsicums fit snugly in the dish. Drizzle with the extra tablespoon of olive oil and cover with a lid or foil.
Bake for 30 minutes then remove the lid/foil and bake for another 10 minutes.
Serve immediately with fresh fish or slow-cooked lamb.