Tag: capsicum

• 

  KT’s NoRecipe Green Salad

  I used to find making salads overly time-consuming until KT taught me this simple method. It scales really well so you can make it for large gatherings just as easily.

  You start with a layer of washed and dried greens. I use a salad spinner to do this as it gets them drier than paper towel.

  Then add layers of your favourite salad ingredient.

  

  

  

  I garnished with some mizuna flowers for that something different 🙂

  

  Enjoy,

  PK

  Related Links:

  • see more NoRecipe goodness here
  • see more salad posts here
  • see more of KT’s posts here

  Written by

  PK

  ·

  October 15, 2017

• 

  PK’s Shakshuka For One

  After recently being introduced to this amazing dish by ShakShukaMoroccan (these guys are super friendly and they bring skill and passion to their work) at the Palmyra Markets (Western Australia), I have dreamt about it ever since. I present my first attempt in the hope you get addicted too :).

  There is something captivating about this ‘eat any time of the day’ dish because the list of ingredients is so simple but the end result makes your draw drop and your senses swim. I intend to chop and change some of the ingredients depending on what I have in the back of the fridge but the core is lots of tomatoes, onion, capsicum, cumin, leafy greens and poached eggs.

  

  You will be:

  1. Preparing your ingredients.
  2. Stewing the tomato base.
  3. Poaching the eggs.
  4. Serving.

  You will need:

  • Ingredients:
    • a punnet of cherry tomatoes, sliced
    • half a brown onion, thinly sliced
    • half a capsicum (bell pepper), sliced
    • 1 -2 garlic cloves, finely diced
    • 1/2 tsp cumin seeds, ground
    • 1/2 tsp coriander seeds, ground
    • a generous dash of dried paprika, ground
    • a handful of spinach
    • a good slug of olive oil
    • a really good slug of tomato paste
    • black peppercorns to taste, cracked
    • table salt to taste
    • chili powder to taste
    • coriander leaves to garnish (mint leaves are also good)
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a dry mixer or a mortar and pestle
    • a cast iron skillet (mine was 21cm wide) or heavy pan
    • a wooden spoon

  Preparing your ingredients

  1. Roughly slice the punnet of cherry tomatoes.
  2. Finely slice or chop the half a brown onion.
  3. Slice the half a capsicum (use more if you prefer).
  4. Finely dice the 1 -2 garlic cloves.
  5. Roast and the grind the:
     • 1/2 tsp cumin seeds
     • 1/2 tsp coriander seeds
  6. Wash the handful of spinach.
  7. Wash the coriander leaves and rip them up some.

  Stewing the tomato base

  1. Bring your skillet to medium to low heat and add a good slug of olive oil.
  2. Add the sliced onion, the ground cumin seeds, ground coriander seeds and a generous dash of ground paprika.
  3. Cook until the onions have started to soften and add the sliced half a capsicum.
  4. When the capsicum slices are starting to soften add the punnet of sliced cherry tomatoes and the handful of spinach leaves.

  

  

  

   Poaching the eggs

  1. Once you are happy with the tomato stew turn the heat right down.
  2. Make a couple of indentations in the stew with your wooden spoon.
  3. Crack an egg into each indent and keep cooking until the eggs are how you like them. You can put a plate over the skillet if you like the top of your eggs cooked.

  

  

  Serving

  Garnish with some ripped coriander leaves or mint and serve piping hot and still in the skillet.

  I couldn’t wait and started eating it while it was still on the hob :).

  Enjoy,

  PK

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  Written by

  PK

  ·

  June 15, 2017

• 

  Welchy’s Roasted Stuffed Capsicums

  I’ve been out of action for quite some time…finishing studies and moving on with new adventures in my life meant that writing was pushed to the back burner – but cooking was still on the fore front of my mind!

  Cooking for me is a release. Where some might read a book, go for a drive, gym, game, knit or garden…I cook. It’s a safe haven and an adventure all in one and it can be both disappointing and exhilarating depending on how game your ambition is.

  Our grocer had bags of capsicums going out for $1.50 so I couldn’t pass up the opportunity to try out a recipe that’s been teasing me for some time. These are Greek style stuffed capsicums that can be eaten on their own or with salad and some delicious toasty bread.

   

  Serves 4             10 minutes prep       1 hour cooking time

  Ingredients:

  • 4 large capsicums
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g mince
  • 1 tablespoon dried oregano
  • 1/2 cup parsley, roughly chopped
  • 400g can chopped/diced tomatoes
  • 1/2 cup white long-grain rice
  • Salad to serve (optional)

  Method:

  Step 1

  Preheat oven 180C fan-forced. Slice tops from each capsicum and put aside. Scoop out seeds and membrane and discard. Stand capsicums in a baking paper-lined roasting pan (if they don’t stand up thinly slice off the bottom until they stand – be careful not to cut through the capsicum so the filling falls out).

  

  Step 2

  Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

  Step 3

  Add herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.

  Step 4

  Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken. (If after 40 minutes the skins have only just blistered, turn the heat up high in the oven for the last 5 minutes but be sure to watch so they don’t burn).

  

  Step 5

  Serve immediately with a side salad, or enjoy on it’s own!

  Happy Eating xo

  

  Katie

  Related Links:

  • see more Welchy posts here

  Written by

  lilwelchy

  ·

  June 6, 2017

• 

  PK’s NoRecipe Thai Fish Cakes

  Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes my mum cooked us that will always stay with me :).

  I never use a recipe and no two batches come out the same and that is half the fun. Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.

  I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.

  Parboil the potatoes:

  

  Mash your fish (I am using canned John West Pink Salmon):

  

  Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):

  

  Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):

  Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):

  

  A quick shallow fry is all that is needed:

  

  Serve with some greens and you favourite sides:

  

   

  Enjoy,

  PK

   

   

   

   

   

   

   

   

   

  Written by

  PK

  ·

  January 14, 2017

• 

  PK’s Easy Thai Fish Cakes

  Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes, my mum cooked us, that will always stay with me :).

  

  I never use a recipe and no two batches come out the same but that is half the fun.

  Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.

  I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.

  Parboil the potatoes:

  

  Mash your fish (I am using canned John West Pink Salmon):

  

  Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):

  

  Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):

  Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):

  

  A quick shallow fry is all that is needed:

  

  Serve with some greens and you favourite sides:

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  January 14, 2017

• 

  Selby’s NoRecipe Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016

• 

  Selby’s Easy Camping Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016