10
James Martin Healthy Table Top Grill
RECIPE
GRIDDLED PEPPERADE
Serves 4
8 red peppers
2 cloves garlic, skin on
1 tsp tomato puree
1 tsp fennel seeds
50g caster sugar
3 tbsp red wine vinegar
400g tinned chopped tomatoes
6 large basil leaves
3 tbsp olive oil
METHOD
Turn the griddle plate onto a medium heat rub the peppers with some of the oil
and place them on the griddle plate and allow to cook for about 10 minutes turning
frequently so the skin doesn’t blister too much.
Meanwhile in a pan over a medium heat add the fennel seeds allow to toast for 2
minutes when they start to pop add the sugar, vinegar, tomato puree and tomatoes
bring to the boil and allow to cook for 10 minutes. Remove the skin from the
peppers cut them into quarters, remove and discard the seeds then cut each
quarter in half lengthways. Lightly crush the garlic cloves.
Place the peppers garlic into the sauce pan of the other ingredients and cook for
about 10 minutes then remove from the heat and allow to cool.
Roughly chop the basil leaves and add to the mixture mix well, when completely
cool place into a sterilised kilner jar this mix will keep for up to 2 weeks in the
fridge.
