John Myers
Moorish Peppers
The perfect moorish peppers recipe with a picture and simple step-by-step instructions.
- 200 g Paella rice
- 40 g Raisins
- 120 ml Sherry cream
- 20 g Fine onion cubes red
- 2 Pc. Garlic cloves chopped
- 2 tablespoon Sherry vinegar
- 400 ml Chicken broth
- 25 g Butter
- 2 Pc. Red peppers, peeled, pitted, diced
- 1 Pc. Fresh, seeded and diced chilli pepper
- 8 g Sweet paprika
- Black pepper from the mill
- Salt
- 50 g Pine nuts
- 2 Tablespoon (level) Fresh mint, finely chopped
- 150 g Diced feta
- Extra virgin olive oil
- Sugar
- 350 ml Veal stock
- 8 Pc. Pointed peppers green, size 40-60
- Soak raisins in warmed sherry for about 5 hours.
- Rinse rice in a sieve under cold water and drain well.
- Heat two tablespoons of oil, sauté the onion and garlic cubes in them, pour in the hot chicken stock and vinegar, bring to the boil and add the rice. Cover and simmer for about 20 minutes. Remove from the stove and place a kitchen towel between the lid and the pot Let it soak for another 10 minutes, loosen the rice with a fork and mix in the butter.
- Sauté the paprika and chilli cubes in two tablespoons of olive oil, sprinkle with the paprika powder and a pinch of sugar. Briefly sauté and deglaze with the veal stock. Cover and simmer for about 15 minutes. Puree, season with salt and pepper. In an ovenproof dish to water.
- Blanch the pointed peppers in boiling salted water for about 3 minutes. Rinse with cold water. Slice and remove the kernels. Roast the pine nuts without fat. Mix the feta, pine nuts, mint and raisins well with the rice. Season with salt and pepper. Fill the bell peppers with it and put in the sauce.
- Cook at 200 degrees top / bottom heat for about 20-25 minutes. Arrange on a plate and napkin with the sauce.
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