John Myers
Contents
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Ingredients
Paprika boats
- 1 Red chilli pepper
- 3 Garlic cloves
- 1 pinch Salt and pepper
- 10 Tomatoes dried in oil
- 12 Black olives
- 250 g Feta
- 3 Red pointed peppers
- 1 shot Olive oil
Potato skewers
- 1 Zucchini
- 1 kg Cooked Potatoes (triplets)
- 1 tbsp Thyme
- 1 shot Olive oil
- 1 pinch Salt and pepper
Mango curry sauce
- 2 Flight mango
- 1 Chilli pepper
- 1 tbsp Curry powder
- 2 tsp Honey
- 2 Lemons
- 2 Spring onions fresh
- 1 pinch Salt and pepper
Tomato and Chilli Salsa
- 1 Red chilli pepper
- 1 Tomato
- 1 bunch Basil
- 150 g Ajvar
- 1 Lemon
- 1 pinch Salt and pepper
Instructions
Paprika boats
- For the bell pepper boats, wash, halve and core the chilli; puree with garlic, salt and pepper.
- Quarter the tomatoes, halve the olives, finely dice the feta cheese and marinate everything in the chili mixture.
- Wash the peppers, cut in half lengthways so that the green stem is halved and sticks to the peppers, remove the seeds.
- Place with the outer side up on a baking sheet with baking paper and cook in the oven under the grill for about 5-6 minutes. Then remove black bubbles on the outer skin of the peppers.
- Place the bell peppers skin down on a tray and fill with the ingredients. Drizzle with olive oil, season with salt and grill for another 5-6 minutes.
Potato skewers
- For the potato skewers, wash and clean the zucchini, cut lengthways into thin slices with a peeler, place the slices on a kitchen towel, season with a little salt and let it steep, later dab with a kitchen towel.
- Put the potatoes in a marinade of olive oil, thyme, salt and pepper and let them steep.
- Skewer potatoes and zucchini slices alternately on kebab skewers and grill them in the oven for about 10 minutes on a well-oiled tray, away from the heat.
Mango curry sauce
- For the mango curry sauce, peel 2 large ripe mangoes and cut the pulp off the stones. Halve 1 red chilli lengthways, core, wash and finely chop.
- Finely puree two thirds of the mango with 1 tablespoon of curry powder, 2 teaspoons of honey and the juice of 2 lemons in a blender.
- 2 Wash and clean the spring onions and cut into fine rings. Finely dice the remaining mango, mix into the sauce with the chilli and spring onions. Season to taste with salt, pepper and curry.
Tomato and Chilli Salsa
- For the tomato and chilli salsa, halve the chilli pepper, remove the core, wash and finely chop it. Finely chop the basil leaves.
- Wash, clean and dice the tomatoes and mix with ajvar and chilli. Season to taste with sugar, lemon juice, salt and pepper. Stir in the basil.
Nutrition
Serving: 100gCalories: 121kcalCarbohydrates: 13.1gProtein: 4.3gFat: 5.5g
