Caterer Middle East

How it’s done


1. Heat the pan to 170 degrees and add the olive oil.

2. Fry peppers in olive oil for ve minutes, making sure to turn them, as each side needs to brown.

3. Remove off the re and place on a paper towel to soak up the oil.

4. Season with Maldon salt and fresh crushed pepper.

5. Serve them on a colourful place. Padron peppers are small and green and are best known for their random spiciness.

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