Savoury/Glazed Peppers...
[Level - Public] (will cross-post to FB)
I cooked these at the weekend in one of my ‘make it up as I go along’ moods and they turned out super well, so I’m sharing with you lot. Very simple and easy to do and they taste nommy.
Ingredients;
3 large peppers / veg (this might work well with carrot sticks!)
Some sugar (I used caster sugar but Demerara would work too) - a few teaspoons of
Balsamic Vinegar
Lea & Perrins (or another tangy thing - Worcester or Magi for instance)
Tool-kit;
1 non-stick frying pan
Spatula
Spoon for sugar then tasting (yum)
Chop your veg into fairly long and thin pieces. They are going to be cooking for a while so you don’t want them too fine or they’ll disintegrate but too chunky ain’t good either.
Heat the non-stick pan a little, then add in your veg without using any oil - the idea is to slightly caramelise the veg, the sauce will then help them to cook. If you must use oil, use a light one such as stir-fry oil and only a teensy bit.
Add in the veg, it shouldn’t be smoky hot but they should make a nice sizzling sound.
When they’re all a little warmed through, before anything burns, pile in the sugar. Do this by sight / conscious. This is going to make a sticky start to the sauce. Turn the heat down a little as you don’t want it to burn, you want it to melt and coat your veg.
When you’ve got a nice gloopy mix going on, add in a few good glugs of balsamic (depending on quality/taste of the balsamic and how ‘sour’ you want your sticky sauce).
If you’d like a bit of a kick to the dish, add in Lea & Perrins or similar. Tabasco is probably a bit too hot but heck, s’up to you!
Reduce down, stirring and tasting as you go, until it’s just right for your tummy. It is best to over-do the volumes on the sauce and remove the veg if needs be to allow the sauce to reduce down. It should be thick and dark and delicious.
Eat up!
I cooked these at the weekend in one of my ‘make it up as I go along’ moods and they turned out super well, so I’m sharing with you lot. Very simple and easy to do and they taste nommy.
Ingredients;
3 large peppers / veg (this might work well with carrot sticks!)
Some sugar (I used caster sugar but Demerara would work too) - a few teaspoons of
Balsamic Vinegar
Lea & Perrins (or another tangy thing - Worcester or Magi for instance)
Tool-kit;
1 non-stick frying pan
Spatula
Spoon for sugar then tasting (yum)
Chop your veg into fairly long and thin pieces. They are going to be cooking for a while so you don’t want them too fine or they’ll disintegrate but too chunky ain’t good either.
Heat the non-stick pan a little, then add in your veg without using any oil - the idea is to slightly caramelise the veg, the sauce will then help them to cook. If you must use oil, use a light one such as stir-fry oil and only a teensy bit.
Add in the veg, it shouldn’t be smoky hot but they should make a nice sizzling sound.
When they’re all a little warmed through, before anything burns, pile in the sugar. Do this by sight / conscious. This is going to make a sticky start to the sauce. Turn the heat down a little as you don’t want it to burn, you want it to melt and coat your veg.
When you’ve got a nice gloopy mix going on, add in a few good glugs of balsamic (depending on quality/taste of the balsamic and how ‘sour’ you want your sticky sauce).
If you’d like a bit of a kick to the dish, add in Lea & Perrins or similar. Tabasco is probably a bit too hot but heck, s’up to you!
Reduce down, stirring and tasting as you go, until it’s just right for your tummy. It is best to over-do the volumes on the sauce and remove the veg if needs be to allow the sauce to reduce down. It should be thick and dark and delicious.
Eat up!