Recipes

A Summer Classic: Grilled Capsicum With Tender Basil and Virgin Oil

With Christmas just around the corner and the hint of summer thrill and beachside culture carried upon the air, it seemed only fair that this flamboyant Sicilian favourite be brought into the limelight with a few great improvements from the traditional recipe. In a category somewhere between a salad and a savoury, this side or main dish is an instant success at any gathering due to its naturally communal nature!

Vibrant colours and its soft, bittersweet flesh work together sublimely and the cooking aroma is enough to allure a small crowd ready with complements and good conversation. Undoubtedly, it a revered and widely used dish by families across the Mediterranean for many more such reasons: preparation time is minimal, it is versatile enough to suit any accompanying steak, fish or poultry and is sure to please the most fussy palate.The capsicum is often grilled on the hotplate of a barbeque beside the onion and zucchini due to the fact that its permeable nature readily absorbs their pepper and sour of these vegetable staples.

It is well suited to the hotplate also because it receives less direct contact than open grates, which are all too often responsible for dehydrating instead of tenderising. Once cooled though still slightly warm, the charcoal skin is simple to remove with mild ‘pinching’ actions. As it is soaked in cool virgin oil and its tartness is naturally enhanced by the cooking process, it is a side well suited for dry white wines, pulp-based fruits and cold-filtered beer. The more adventurous could try it with a full-strength malt beer for extra impact.

INGREDIENTS
5 well-sized green and/or red capsicums (seasonal)
5 garlic cloves, diced
half-cup virgin olive oil (or enough to cover capsicum)
handful fresh sweet basil leaves
generous sprinkle of sea salt and oregano
sprig of thymes
sprinkle of malt vinegar
(Optional) sprinkle of roasted garlic granules

  1. Preheat hotplate to mid-heat and prime with a lashing of oil. Dice garlic and prepare herbs ready to be used at the last stage
  2. Rinse and de-core capsicums carefully, being sure to remove all traces of seeds and inner pith.
  3. Sizzle 1/4 of the garlic on the hotplate until brown, remove from hotplate. Arrange capsicums in adjacent positions and allow to cook for 10 minutes.
  4. Periodically check and turn the capsicums so that each side is sufficiently charred but not burnt. Escaping or spitting liquid is normal process and is not cause for concern.
  5. Once cooked evenly on all sides, remove from hotplate and allow to cool. Running under cold water tap or in a sink is advisable if in a hurry. Gently pinch off as much of the skin as possible to reveal the soft flesh.
  6. Place raw garlic, sea salt and herbs with olive oil into a suitable sized bowl and stir first. Then proceed to slice capsicum lengthwise into strips about 2-3cm in width.
  7. Toss through oil and herb mixture briskly with your fingers and applying pressure at the fingertips and palms to tenderise the warm capsicum and allow for quick absorption.
  8. Serve immediately and garnish with remaining basil stems.
11 October 2008   ·   Comments Off

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