So, in an effort to remedy this, I was thumbing through my copy of Janelle Bloom's Fast, Fresh and Fabulous earlier this week looking for some recipes to try. I decided this would be a good one to try in the Thermomix, because when required, it can be really delicate and I wanted to see how slow cooked strips of capsicum would hold up.
The answer would be...really, really well. I was surprised as I did kind of expect capsicum mush at the end of the cooking time, but not to be. I was also surprised at how well the capsicum was stirred around while cooking when using soft speed. Often I have found that this is just not enough to get things moving, particularly when the bowl is nearly full.
Anyway, this turned out to be a lovely topping for our scotch fillet steaks tonight for dinner. Quite tart, so a good match for the rich meat. I expect that the flavour may indeed develop further as it sits in the fridge over the next couple of weeks.
PepperonataSource: Janelle Bloom - Fast, Fresh & Fabulous
Ingredients20 grams olive oil
1 small brown onion, halved
2 cloves garlic
2 red capsicum, cut into strips
1 yellow capsicum, cut into strips
1 orange capsicum, cut into strips
1 can whole peeled tomatoes, chopped
1 teaspoon caster sugar
3 teaspoons red wine vinegar
1. Place onion and garlic in TM bowl and chop for 5 seconds speed 5. Scrape down. Add the oil and cook for 5 minutes at 100ºC speed 1. Add the capsicums and cook for 20 minutes 90ºC speed soft + reverse.
2. Add tomatoes, sugar and season with salt & pepper. Cook (without MC) for 15 minutes at 100ºC on speed 1 (or until sauce has thickened). Add vinegar and cook for 1 minute 100ºC speed 1.
Janelle recommends this as a great sandwich filler with ham, or tossed through hot pasta. I tend to agree. I think I'll be having a great dollop of this on a fresh, hot, crusty bread roll with leftover corned beef for lunch tomorrow. And it may very well turn up in next weeks meal plan as a quick and easy pasta dinner.
Happy cappy days :)