Red Peppers are all-rounders
The Colours of Autumn - Red Peppers
Colourful, bright and shiny peppers marry perfectly with other seasonal staples such as aubergines, courgettes and tomatoes. Available all year round choose your capsicum to suit your dish and experiment with different varieties.
Red peppers are all-rounders: incorporate them into stir fries, ratatouille, or pasta sauces. Green ones are the most bitter, and work well in tangy dishes such as goulash. Yellow and orange pepper varieties bring sweeter notes to salads or dishes such as sweet-and-sour pork.
RED PEPPER MOUSSAKA (SERVES 4)
INGREDIENTS:
• 2 red peppers
• 2 aubergines
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• 1 large onion, finely chopped
• 675g minced lamb or beef
• 150ml white wine
• 150ml water
• 1 clove of garlic crushed
• 3 large tomatoes, peeled and chopped
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• A pinch of ground cinnamon
The Topping:
• 200ml Greek yoghurt
• 1 egg, beaten
• 4 tablespoons grated Parmesan cheese
METHOD:
1. Remove the stalk from the aubergine and cut into slices 6mm thick. Salt the slices on both sides, then leave in a colander for 30 mins to drain
2. Place 2 tablespoons of the oil in a small saucepan, add the onion and cook over a low heat until soft
3. Heat 2 tablespoons of the remaining oil in a sauté pan and brown the mince in batches, taking care not to overcrowd the pan
4. Mix together the wine and water and use a little to refresh the pan in between batches. Reserve any juices. Place the browned mince in a sieve over a bowl to drain away the excess fat
5. Add the garlic to the onion and cook for 1 min
6. Combine the onion, garlic, browned meat, tomatoes, remaining wine, water, juices, parsley, oregano and cinnamon in a large saucepan and simmer for 45 mins
7. Preheat the grill. Rinse the aubergine slices and pat dry on absorbent kitchen paper
8. Brush the aubergine on both sides with the remaining oil and grill until browned
9. De-seed the red peppers, cut into strips and pan fry
10. Preheat the oven to 180c/350f/gas mark 4
11. Place a thin layer of the meat sauce in a shallow ovenproof dish. Arrange a layer of aubergine slices on the sauce and then add a thin layer of sauce and then a layer of red pepper. Continue layering, finishing with a layer of sauce
12. Mix together the yoghurt, egg and cheese. Spread over the moussaka
13. Bake for 45 mins until golden-brown on top and hot in the centre