Wealden Times | WT186 | August 2017 | Wedding supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Garlic Roasted<br />
Romano Peppers<br />
Serves 4 Prep time: 10 mins<br />
Cooking time: 12 mins<br />
Food<br />
• 4 red romano peppers<br />
• 250g baby heritage tomatoes,<br />
cut into 2 lengthways<br />
• 250g baby plum tomatoes,<br />
cut into 2 lengthways<br />
• 1-2 red chillis, keep whole<br />
• 2-4 cloves of garlic, finely sliced<br />
• sprinkle of lemon thyme<br />
• 1 lemon, cut into thin wedges<br />
• glug of olive oil<br />
• red wine vinegar<br />
• capers<br />
1. Pre-heat oven to 200˚C. Split<br />
peppers in half including the stalk<br />
(makes them more robust) and<br />
clean out the seeds and white pith.<br />
2. Place on a large roasting tray cut<br />
side up. Pop <strong>inside</strong> your thinly<br />
sliced garlic slices and then scatter<br />
in the tomatoes and chilli(s).<br />
3. Sprinkle over some fresh<br />
lemon thyme and place in<br />
your lemon wedges.<br />
4. Drizzle with olive oil and pop in<br />
the oven to roast. Keep an eye on<br />
the peppers as they can turn very<br />
quickly and go too soft, but 10-12<br />
minutes should do the job – you<br />
are looking for slightly charred<br />
edges to all the veg and the lemon.<br />
5. Take out of the oven and sprinkle<br />
over some red wine vinegar<br />
(to taste) and some capers.<br />
6. You can take the peppers straight<br />
to the table if you wish, or serve<br />
warm or cold the next day.<br />
Quick Flatbreads<br />
Serves 4 Prep time: 15 mins<br />
Cooking time: 16 mins<br />
• 200g plain or wholemeal flour<br />
• a twist of sea salt<br />
• 110ml warm water<br />
• 2 tbsp olive oil, plus<br />
some for the pan<br />
1. Place flour and salt into a<br />
bowl and trickle the warm<br />
water in whilst mixing – it’s<br />
best to get stuck in with<br />
your hands so you can feel<br />
when it’s coming together<br />
– then add the olive oil and<br />
form it into a soft dough.<br />
2. Kneed the dough for 5<br />
minutes until smooth. Divide<br />
the dough into 4 pieces and<br />
roll each one out with a<br />
rolling pin – I never worry<br />
about the shape as flatbread<br />
is meant to be artisan!<br />
3. Heat a large frying pan and<br />
wipe over with olive oil and<br />
pop in your flatbead. It should<br />
rise in bubbles which, in turn,<br />
turn golden brown – about 2<br />
minutes on each side. Keep<br />
warm in foil until devoured. <br />
123 wealdentimes.co.uk
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