August 4, 2008 in Uncategorized
The red peppers with a rich burnished skin deserved something special.
I decided they were asking for it, they were just begging to get stuffed.
This is how it went down.
Red onions caramelised in olive oil with cumin, black pepper corns,
cloves and cinnamom. In popped the chicken; cubed and lightly
marinated in vinegar, salt and ground black pepper. Over went a bit of
jalapeno sauce, ginger/garlic/red chili masala, lemon pepper, Oh!Zone and Nomu’s African Heat. After the chicken simmered for a bit, I added the chopped tomatoes with ground dhana-jeeru and a pinch of turmeric.
My favourite part was preparing the marrow and haloumi bits. In a
warm pan, I poured in; olive oil, pomegranate concentrate (Woolworths
stocks this) and this really wicked balsamic reduction which goes by
the trade name of Black Gold (so bloody good, I think Zakaat should
be mandatory on this one). I sliced up some garlic and allowed that to
become all yummy and soft in the perfume in the pan. To this, was added
the sliced baby marrow (pre-cooked in water, salt and pepper) and the
cubed haloumi (a moresome chili variant picked up at the Sunday organic
food market in Birnam; the very same place where I procured the Black
Gold). All mixed up and allowed to simmer into sheer gorgeousness.
Now for the stuffing. The peppers were hollowed, filled with the
quasi-curried chicken pieces, topped with the fabified marrows and
haloumi and popped into a preheated oven at 180 celsius for around 20
minutes (until the pepper softens and begins to give off its aroma).
You could go vegetarian with this one, by cooking up some gourds or roots instead of the chicken.
(apologies for the grainy pic. time to invest in an SLR me thinks)
Originally blogged here.
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