Hungarian peppers cooked in lemon oil

Hungarian peppers cooked in lemon oil

By
From
Moorish
Serves
4
Photographer
Mark Roper

Lemon oil

Ingredients

Quantity Ingredient
250ml fruity spanish olive oil
2 lemons, quartered, whole
garlic, unpeeled
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 star anise
2 bay leaves
1 cinnamon stick
8 hungarian peppers
1 lemon, peeled

Method

  1. To make the lemon oil, put the oil in a large saucepan and heat gently to blood temperature. Put the lemons, garlic cloves, coriander seeds, peppercorns, star anise, bay leaves and cinnamon stick into a bowl and pour on the olive oil. Leave to infuse overnight. If you want, you can strain and decant the oil into a bottle for use in salad dressings.
  2. Preheat the grill to its highest heat.
  3. Lay the peppers out on a baking sheet and slide them under the grill. Cook for 10–15 minutes, turning from time to time, so that the skins blister all over.
  4. Remove the peppers from the oven, allow them to cool a little, then peel away the skin. Split them in half, leaving the stalks attached at the top to hold them together, and scrape away the seeds.
  5. Preheat the oven to 200°C.
  6. Put the peppers into a shallow dish and add the lemon peel. Strain 100 ml of lemon oil and pour it over the peppers. Place the dish in the oven and cook for 8 minutes. Remove the peppers from the oil and drain well before serving.
Tags:
Malouf
Greg
Lucy
Moorish
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