Red or Dead

Well it's been a little while, I'd almost quite forgotten about my little bloggersphere here, what better way to get myself restarted and back to blog then to dust off a draft from the warm hazy summer months. (Okay admittedly I'm quite lazy and given the chance to use up previous typing I'll take it)

Despite my best efforts to swerve 'Christmassy' food until at least late December I have already succumb to an array of mincemeat flavoured goodies and have developed a small dependency on Port and Stilton. Fearful that a lack of coloured foods may result in slight scurvy, I'm making these bad boys to sling alongside my Dickensian lunches. After all - red is the colour of the season!


Shopping List

6 Large Red Peppers, halved with seeds removed
3 Garlic Cloves, chopped
24 Cherry Tomato's, halved
1 x tin of anchovies, chopped
12 Large Basil Leaves
Balsamic Vinegar
Olive Oil
Freshly ground black pepper
Sugar




Make it happen

1. Cut the peppers in half, leave the stalks in but scrape out any seeds.
2. lie all peppers in the bottom of a large oven proof dish
3. Share the following ingredients between the pepper halves stuffing each inside:

 chopped garlic evenly
2 cheery tomatoes in each half
 chopped anchovies

6. tear one basil leaf into each pepper
7. add a pinch of sugar to each
8. Pour 1 tbsp of balsamic vinegar to each pepper
9. Cover the peppers in olive oil , approx 1 tbsp to each half (a lot of this will reduce in the cooking process)

Place in the preheated oven and cook for 35-40mins until the peppers have softened and blackened around the edges. 

These are best served cold, ideally after 24 hours in the fridge which lets all the flavours develop. However they can be served hot with some tomato rice as an ideal starter.