Thursday, 25 June 2015

Peppers-a-Plenty.


I've been so busy that I hadn't previously noticed that there's already a good crop of peppers at Haddock's (and even one big aubergine!).

I planted 3 types this year; ordinary bell peppers, long thin ones (not hot), and a few fiery chilli peppers (very hot). All three are now producing.


The long thin ones are my favourites, the variety (above) is called Doux Long des Landes. I fry them whole in olive oil with a tiny splash of white wine and a pinch of gros sel as a 'tapas' type snack. We eat them tepid, when they become tender and unbelievably delicious. Sometimes if they're big enough I stuff them with a garlicky cream cheese, and I also bung them whole into curries.

This chicken curry (below) was the ideal location for a few. They are the perfect accompaniment for a dark brooding earthy curry made with plenty of garam masala, and ground cumin/coriander.

                          

Another of Summer's little treasures.


13 comments:

  1. That curry looks delicious!

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    1. It was, but the fried peppers by themselves were even more so!

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  2. Why is it Cro that all your recipe photographs look like works of art?

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    1. I didn't know that they did! I do my best.

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  3. I will add fried peppers to my repertoire of meals. They sound good.

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  4. Our peppers are coming on too. My husband stuffs them with rice and golden raisins.

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  5. MMMMMmmmmmmmmmmm, looks so yummy. Our cold spell that occurred just after I put in the pepper plants has made them a little pouty. I also have three kinds, bell peppers, banana peppers (neither are hot) and jalapeno.

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    1. The best choice... it's all you need.

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  6. I'm a bit of a woos when it comes to very hot food I'm afraid …… it's one of my failures !! I'm not a fussy eater as I will pretty much try anything but I can't get on with fiery hot food …… I can't drink fizzy things quickly either !!!!! BUT, having said all of that, I think that I'd like those milder fried peppers.
    Bon appétit Cro ! XXXX

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    1. The tiny hot ones are a bit 'over the top', so I dry them to make flakes. A tiny sprinkle is then all you need. The ones above are truly gorgeous.

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  7. I once could eat those HOT peppers, but sadly no longer. It's one of the many foods I had to chuck, when diagnosed with GERD....
    Your peppers look delicious *smile*
    ~Jo

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