Name: Charcoal-roasted peppers with lemon jam and romesco
Prep time: 40 min
Cook time: 130 min
Total time: 170 min
Yield: 4
Ingredients: 500 gm small peppers, such as padrón, shishito and friarielli di Napoli (see note); 2½ tbsp each Sherry vinegar and olive oil; Lemon jam; Thinly peeled rind of 2 lemons; 160 gm caster sugar; ½ tsp agar-agar powder (see note); Romesco sauce; 6 Roma tomatoes; 2 large red capsicums, halved, seeds removed; 150 ml extra-virgin olive oil; 3 slices sourdough (about 100gm), coarsely torn; 1 Spanish onion, quartered; 1 head of garlic, separated into cloves; 100 gm almonds; 50 gm hazelnuts; 100 ml Sherry vinegar; 1 tsp smoked paprika

“I’m hosting a vegetarian barbecue and Hartsyard’s peppers would be a perfect dish. Would you be able to publish the recipe, please?”

Carlie Wiles, Newtown, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

500 gm small peppers, such as padrón, shishito and friarielli di Napoli (see note)

2½ tbsp each Sherry vinegar and olive oil

Lemon jam

Thinly peeled rind of 2 lemons

160 gm caster sugar

½ tsp agar-agar powder (see note)

Romesco sauce

6 Roma tomatoes

2 large red capsicums, halved, seeds removed

150 ml extra-virgin olive oil

3 slices sourdough (about 100gm), coarsely torn

1 Spanish onion, quartered

1 head of garlic, separated into cloves

100 gm almonds

50 gm hazelnuts

100 ml Sherry vinegar

1 tsp smoked paprika

Method

Main

1.For lemon jam, stir lemon rind, sugar and 250ml water in a saucepan over medium heat until sugar dissolves, then bring to the boil, reduce heat to low and simmer for 1 hour for flavours to develop and to reduce slightly. Set aside to cool. Add agar-agar, stir to combine and boil for 1 minute. Pour into a large container and refrigerate until set (3-4 hours). Process until smooth. This can be refrigerated for up to 2 days.

2.For romesco sauce, preheat oven to 180C. Combine tomatoes, capsicum, oil, bread, onion, garlic and nuts in a large bowl, season to taste and toss to combine. Spread on 2 oven trays lined with baking paper and roast, turning occasionally, until golden and cooked through (45-55 minutes). When cool enough to handle, squeeze garlic from skins, then transfer garlic and remaining roasted ingredients to a food processor. Add vinegar and paprika, pulse to a coarse paste, season to taste and set aside.

3.Preheat a charcoal barbecue to high heat. Add peppers and grill, turning occasionally, until tender and golden (4-5 minutes). Transfer to a bowl, add vinegar and oil, season to taste and toss to combine. Serve with lemon jam and romesco sauce.

Note Padrón, shishito and friarielli di Napoli peppers are available from select grocer; substitute other small peppers. Agar-agar, a gelling agent, is available from Asian grocers and select delis.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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