Saturday, 21 March 2009

Tonight, rump steak cooked on a griddle, carrots and peppers and penne pasta. The carrots and peppers dish was originally inspired by having lots to use up, but we like it so much that its now a  favourite.

Carrots and peppers

Peel and cut carrots into strips. De seed red peppers and cut into strips. Warm olive oil in a frying pan and gently cook the carrots and peppers for about an hour, turning every so often. We like them when they are slightly caramelised and a bit charred. Tonight we are using 5 carrots and 2 peppers. At the very end of cooking stir in the juice of a whole lemon. Absolutely delicious as a side dish. Also nice on pasta or cold as a relish.

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