Oven-baked piperade

Oven-baked piperade

By
From
Slow
Serves
4
Photographer
Tara Fisher

Like the Chicory and Ham Gratin on the next page, this is a French café dish that goes well with most meats and fish, or even with a fried egg. It can also be eaten cold. It comes from the Basque region of south-west France and is thought to resemble the Basque flag. It usually includes green peppers, but I think red have a nicer flavour and work better if you are going to use it as a garnish. It’s great with the Treacle-glazed Ham Hocks or the Sticky Chilli-braised Beef Ribs.

Ingredients

Quantity Ingredient
8 red peppers
2 garlic cloves
1 teaspoon tomato puree
1 teaspoon fennel seeds
50g caster sugar
3 tablespoons wine vinegar
400g tinned chopped tomatoes
6 large fresh basil leaves
3 tablespoons olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Cut the peppers into quarters, remove and discard the seeds, then cut each quarter in half lengthways. Lightly crush the garlic cloves.
  2. Place the peppers, garlic, tomato purée, fennel seeds and sugar in a roasting tray and toss well to combine. Pour over the red wine vinegar and chopped tomatoes and stir again, then cover with foil and cook in the oven for 1 hour. Remove the foil and cook for a further 15 minutes.
  3. When the peppers are soft, remove them from the oven. Finely shred the basil leaves and sprinkle over the top, then stir in the olive oil. Check the seasoning and serve hot or warm, or they can be cooled and stored in a sterilized preserving jar. Sealed, they’ll keep for 2 months, and once opened they’ll keep for 1–2 weeks in the fridge.
  4. To sterilize jars, wash them with hot, soapy water, then place them in an oven preheated to 100°C for 30 minutes. Carefully remove with a clean cloth, being careful not to touch the insides, and allow to cool slightly before filling. Cover the contents with a circle of waxed paper, seal with the lid and store in a cool place.
Tags:
James Martin
Saturday Kitchen
slow cooking
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