I know a did a previous blog post a while ago on egg fried rice with some broccoli and sweetcorn, but I really couldn’t resist doing another post with some colourful veg! This time I used peppers and also added a few other things to make it a wonderfully warming winter meal that you can make in no time at all.
First I prepared the colour array of peppers by slicing them into quite thin strips (similar to julienne prep) and then turning then and cutting again almost into small cubes. This way they hardly need any cooking and will still retain a crunch providing some contrast to the rice.
Now onto the actual cooking. I added a few finely chopped shallots into a hot oiled pan just to give a bit more flavour. After a while, add in the cold rice to warm through and allow it to become a bit crisp. Make sure you break up any large chunks and turn it in the pan. I also added in some fresh root ginger (chopped as small as you can, and also slightly crushed) to the pan. Recently I have really been loving the smell and taste of ginger and find it really gives a warming sensation to the rice (I think it’s also good for colds as clears your sinuses etc.).
Then to the eggs. I like to make a ‘hole’ in the middle of the pan and crack the egg into here. Then gradually half scramble/mix the rice gradually so that it is distributed throughout.
When the rice is nearly ready, I added in the colourful peppers for a few minutes to warm up. Switch off the cooker and drizzle a little soy sauce at this point if you have any to spare – it gives a wonderful seasoning. And there you have it!
I liked peppers and couscous, especially together – and these are extremely easy to make. I have used mozzarella to top these in the past but I saw a recipe with halloumi cheese which just adds a little more bite to the cheese. The flavour of the halloumi is still relatively mild though so does not overpower the peppers. It might be an idea to top the peppers when filled with the couscous with a thinly sliced tomato because otherwise the couscous can be s little dry; this just seals the flavours more.
Stuffed Peppers with Couscous and Halloumi, serves 3-4
Preparation Time : 15mins
Baking Time : 40mins
-2-3 large red peppers
-100ml vegetable stock
-Parsley and/or other herbs
First prepare the peppers by cutting and half. Remove the stalks and deseed.
Place on a baking tray and drizzle with a little olive oil and bake for 20-25 minutes at 200 degrees Celsius until the peppers are soft. I also seasoned them a little with salt, pepper and some dried herbs. Meanwhile prepare the couscous by adding hot stock to it and cover for a few minutes. Fluff up with a fork and season.
Cut up small chunks of the halloumi and add to the couscous. Remove the peppers from the oven and fill with the couscous and cheese. Top with a thin slice of tomato if preferred and return the stuffed peppers to the oven at the same temperature for 15 minutes.
cooked as part of this menu
So I had never made or eaten an omelette before until about half an hour ago. Omelettes are great for quick snacks or accompaniments to meals because all you need are eggs and you can chuck in whatever takes your fancy. I thought I would make one because we have so many boxes of eggs thanks to the chickens at the farm I recently started working. I called this my first attempt because I know that there are lots of things I could improve on for next time, so here’s the slightly haphazard ‘recipe’ I used.
First I cracked two fresh eggs into a pyrex glass jug (I find these easier to pour into the pan as opposed to a regular bowl) and mixed. Season with salt and pepper to taste. If you have some herbs like chives or parsley or other herbs, now would be a good time to tear them up and mix with the egg. Heat up a medium sized pan (about 20-30cm in diameter) and add some olive oil. Make sure the pan is relatively hot before adding the eggs. Meanwhile prepare your filling. I used finely chopped peppers and some ham in mine, but any vegetables, meats, and cheeses work nicely too. (Maybe leave your favourite combinations in the comments below and I’ll be sure to try them out?)
Turn your pan down to a medium heat and pour in the eggs.Keep turning and mixing very gently (you don’t want it to become scrambled) every 10-20 seconds so that different parts of the omelette will cook. Obviously you don’t want liquid uncooked egg in the middle with your filling when you sit down to eat it. When about 2/3 of the egg is cooked, sprinkle on your filling of choice. Carefully use a spatula to ease off half the omelette and fold it over the other half so that your filling is sandwiched in between. The omelette should now be semi-circle shaped, cook for 4-5 minutes until ready and serve immediately.
I ate this for dinner with some toasted homemade soda bread baked lovingly by my mother and it made a delicious meal!
You already know that I love pasta. And peppers. And meat. = a satisfied tummy. Although I have to confess that I didn’t make the meatballs. However after I am less swamped in exam revision I will definitely do a post on homemade meatballs (I have the recipe stored away ready for the minute my real summer starts). For the moment, you’ll have to make do. The meatballs were frozen from the freezer so I just lobbed them into a hot oiled pan along with the sliced peppers and fried (stir every few minutes) lightly for 10-15 minutes until the meatballs are cooked through and the peppers softened. You could easily add any tomato (see my recipe here) or vegetable sauce to flavour the pasta.
pasta + peppers + meatballs = yummy in my tummy
Back to my revision now I suppose…