© Copyright 2011 Peppadew® Fresh ~ Created by Tolar Designs
© Copyright 2011 Peppadew® USA ~ Created by Tolar Designs
Recipes
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Different Ways To Try Peppadew®
Stuff Peppadew® with:
• Cream cheese blended with smoked salmon or any other cream cheese mixture.
• Goat cheese
• Crab meat or shrimp
• Blue cheese drizzled with a Balsamic Glaze
• Add to a salad – Shrimp Salad, Caesar Chicken Salad, Potato Salad, or Pasta Salad.
• Add as a Pizza Topping.
• Cut into strips and add a spicy zest to the hamburger.
• Add to a Pasta Sauce - Use the brine to add flavor to your sauce.
• Add to any Sandwich, or Wrap especially veggie sandwiches, or turkey sandwiches…
• Blend with mayonnaise and use as a spread for the sandwiches or wraps.
• Add to a grilled cheese sandwich or a Panini.
• Blend with sour cream or yogurt for a dip.
• Add to a salsa or a savory relish recipe. Serve on grilled fish or chicken.
• Add to a kebob of any kind.
• Puree with ginger and garlic and add to a cream sauce to drizzle over pork, chicken, shrimp, fish or scallops.
• Caramelized with onion and served with pork chops
• Add to a stir fry.
• Add to any omelet, quiche or scrambled egg dish.
• Shake up the “Dirty Dew” Martini – use the brine as the “dirty” in your martini and garnish with Peppadew®.
• Add to an anti-pasta tray.
• Great added to crab cakes.
• Dice in small pieces and add to homemade rolls, bread, cornbread, or muffins
• Add to your chili recipe
• Blend to puree, put in food processor with room temperature butter.
• Pipe in rosettes or roll in parchment paper and freeze.
• When grilling meat, place rosette or slice from log on meat after it comes off the grill.
• How about Peppadew® Aioli?
Let you imagination run wild with Peppadew® …
Appetizers
- Peppadew® Guacamole Pepper Dip
- Steamed Peppadew® & Crab Rolls
- Avocado Shrimp Starter
- Antipasto Peppadew® Tray
- Guy Talian Nachos
- Mushroom & Peppadew® Sushi
- Zesty Peppadew® Crabcakes
- Peppadew® Cheese Log
- Peppadew® Appetizers
- Buffalo Chicken Lettuce Wraps
- Deviled Eggs with Peppadew®
- Goat Cheese and Peppadew® Tartlets
- Martha Stewart's Peppadew® Mini Pitas
- Peppadew® Cheese Puffs
- Peppadew® Sausage Bites
- Wisconsin Cheese Crostini
- Caribbean Shrimp and Peppadew® Skewers
- Peppadew® Hummus
- Martha Stewart's Dip
- Martha Stewart's Whipped Peppadew® & Feta Dip
- Mushroom Stuffed with Peppadew® and Sausage
- Peppadew® Pesto Pinwheels
- Farro and Peppadew® Leaf Rolls
- Peppadew® Glazed Goat Cheese Gratin
- Cucumber, Peppadew® and Grilled Shrimp Bites
- Mango Guacamole with Peppadew®
- Peppadew® and Hummus Grilled Naan
- Peppadew® Crab Dip
- Peppadew® Feta and Mint Dip
- Stuffed Peppadew® a la Martha Stewart
- Peppadew® Poppers
- Artichoke and Peppadew® Antipasto
- Peppadew® Pate
Side Dishes
- Rosti Potatoes with Peppadew® Peppers
- McAlister Potatoes
- Peppadew® Macaroni & Cheese
- Peperonata Roasted Pepper
- Baked Scallops and Peppadew®
- Pan Seared Scallops with Peppadew® Saffron Sauce
- Sweet Peppa Pie
- Gouda, Pecorino and Peppadew® Mac and Cheese
- Grilled Vegetable Ratatoulie
- Martha Stewart's Wheat Berry Couscous with Peppadew®
- Peppadew® Couscous Confetti
- Quinoa Tabbouleh with Peppadew®
- Artichoke Fritters with Parmesan and Peppadew®
- Turkey Peppadew® Mac and Cheese
- Peppadew® and Corn Souffle
Entrees
- Peppadew® Chicken Stir Fry
- Peppadew® Gold and Chicken Kebobs
- Peppadew® Chicken Scarpariello
- Peppadew® Shrimp with Jasmine Rice
- Roast Pork Sandwiches with Peppadew® & Arugula
- Steak Sandwiches with Blue Cheese & Peppadew® Mayo
- Tropical Peppadew® Kabobs
- Rustic Kitchen Peppadew® Smoked Duck Pizza
- Peppadew® Goat Cheese Stuffed Burgers with Balsamic
- Balsamic Roasted Lamb Cutlets with Red Onion Peppadew®
- Chicken Under the Brick with Peppadew®
- Peppadew® Kabobs using Pork or Beef
- Peppadew® Quiche
- Peppadew® Carmelized Onion Goat Cheese Pizza
- Braised Chicken with Peppadew®
- Pammie's Braciole Sandwich
- Breaded Chicken Breasts with Peppadew® and Fontina Cheese
- Meat Love Stromboli with Peppadew®
- Peppadewed Pork Chops with Cauliflower
- Skillet Pork Chops with Peppadew®
- Spicy Lamb and Peppadew® Burger
- Vegetable Lasagna
- Peri Peri Prawns with Peppadew®
- Calamari, Mussel and Peppadew® Combo
- Mussel and Peppadew® Potjie
- Chicken Chorizo and Peppadew® Stew
- Peppadew® Prawns
- Pork Loin Steak with Peppadew®
- Chicken Breasts with White Wine Peppadew® Sauce
- Lemon and Peppadew® Glazed Ham
- Pan-Seared Shrimp with Mango Cucumber & Peppadew® Salsa
- Grilled Tuna with Peppadew®
- Honey & Mustard Glazed Ostrich Fillet with Soft Parmesan Polenta, Sundried Tomato, Peppadew® & Spinach Pesto
- Roasted Cauliflower & Gruyere Soufflé with Smoked Fish Soup- Raisin & Peppadew® Salsa
- Just Peppadew® It Pizza
- Meyer Lemon and Peppadew® Baked Fish
- Shrimp & Peppadew® Linguine
- Peppadew® Chicken with Leeks & Feta Cheese
- Sauteed Scallops with Mushrooms, Polenta, Bacon and Corn Jus
- Goat Cheese and Peppadew® Grilled Cheese Sandwich
- Fettuccine with Bacon and Sun-Dried Tomato Peppadew® Cream Sauce
- Jerk Fish Tacos with Peppadew® Tartar Sauce
- Spaghetti with Roasted Tomatoes Spinach and Peppadew®
- Stuffed Chicken Breasts with Peppadew® and Gouda
- Sweet Potato and Peppadew® Tortilla
- Tangy Grilled Chicken Salad
- Peppadew® Summer Spaghetti
- Smoked Salmon, Avocado and Peppadew® Baguette
- Turkey and Peppadew® Frittata
- Thai Style Fishcakes with Peppadew®
- Red Pepper and Peppadew® Tart
Salads
- Avocado Stuffed with Peppadew® and Crab Salad
- Rice Salad with Peppadew® and Walnuts
- Exotic Peppadew® Salad
- Italian Stallion Salad
- Mac Daddi Roni Salad
- Peppadew® Salad Dressing
- Twin Hearts Apricot Glazed Shrimp & Peppadew® Salad
- Peppatato Salad
- Fruit Salad with Spicy Peppadew® Dressing
- Martha Stewart's Summer Salad Mayo
- Peppadew® , Peach, and Feta Side Salad
- Zucchini Peppadew® Salad with Mozzarella
- Black Bean and Peppadew® Salad
Stuffed Peppadew®
- Stuffed Peppadew® with Boursin Cream Cheese
- Tuna Stuffed Peppadew®
- Cherry and Goat Cheese Stuffed Peppadew®
- Stuffed Peppadew® with Feta, Garlic & Chives
- Couscous-Filled Peppadew® Poppers
- Peppadew® Stuffed with Blue Cheese
- Peppadew® Stuffed with Aged Provolone Cheese
- Sausage Stuffed Peppadew®
- Peppadew® Stuffed with Aloutte Soft Cheese
- Peppadew® Stuffed with Feta, Mint and Cucumber
- Feta Stuffed Peppadew® Wrapped in Vine Leaves
- Goat Cheese Stuffed Peppadew® Macaroni Grill Copycat Recipe
- Cream Cheese, Avo and Tuna Stuffed Peppadew®
- Tinawon Fancy Rice Stuffed Peppadew®
- Grilled Planked Stuffed Peppadew®
- Martha Stewart's Pan Fried Stuffed Peppadew®
- Chicken Sausage Stuffed Peppadew®
- Party Perfect Peppadew® Poppers
- Shrimp and Feta Stuffed Peppadew®
- Stuffed Peppadew® with Goat Cheese Topped with Pecans
- Stuffed Peppadew® with Green Olive Tapenade
Sauces & Relishes
Peppadew® Guacamole Pepper Dip
Serves 6
- 14.75 oz PEPPADEW® Sweet Piquanté Peppers
- 3 avocado pears (2 cups)
- 1/2 cup mayonnaise
- 4 tbsp lemon juice
- 1 tsp PEPPADEW® Splash-on Sauce
- 2 tsp salt
- 1 pinch of black pepper
- 2 garlic cloves
- 2 tsp onion juice
- 2 pinches of paprika
- 1 pinch of cayenne pepper
- 1 tsp sugar
- 2 tbsp chopped spring onion
- 1/2 tsp Aromat
Place all the ingredients in a food processor, except the spring onion.
Puree until thick and creamy.
Garnish with spring onion.
Enjoy!
Peppadew® Pepper Baskets
Serves 4
- 1 pack (7 oz) filo pastry
- 2 tbsp olive oil
- 2 medium size zucchini squash cut into small slices
- 8 oz mushrooms
- 1 crushed clove of garlic
- 2 tsp tomato puree
- 2 tsp sugar
- 12 chopped PEPPADEW® Sweet Piquanté Peppers
- 1-2 tbsp PEPPADEW® Sweet Piquanté Peppers liquid
- 2 oz melted butter
Take 2 tbsp of liquid from a 14.75 oz jar of PEPPADEW® Sweet Piquanté Peppers.
Gently fry the zucchini squash, mushrooms, garlic, tomato puree and sugar in the olive oil until soft.
Add the Peppadews® and their liquid and season to taste.
Put 8 upturned dariole moulds or ramikins on a baking sheet.
Brush with melted butter.
Cut filo pastry sheets in half and layer 3 pieces over the mould, brushing each sheet with melted butter.
Bake for 10-12 minutes until golden brown at 400°F.
Gently reheat the mixture and pile into the moulds.
Serve as a starter or snack with either new potatoes, salad or green vegetables.
Enjoy!
Steamed Peppadew® and Crab Rolls
Serves 4
- 1/2 oz cooked crab meat
- 2 tsp fresh lime or lemon juice
- 1 tbsp fresh basil, chopped
- 1 chopped PEPPADEW® Sweet Piquanté Pepper
- Filo pastry
- Melted butter
- 4 finely sliced PEPPADEW® Sweet Piquanté Peppers
- 1 clove garlic, crushed
- 1 tbsp light soy sauce
- 3 tbsp PEPPADEW® Sweet Piquanté Pepper juice
Mix the crab meat, lime juice, basil and Peppers together.
Using a small saucepan lid, cut out circles, 6 1/4 inch diameter on a double layer of filo pastry brushed with butter.
Place a teaspoon of the mixture on a quarter of a pastry circle.
Fold the ends and sides over the filling and roll into a sausage shape.
Arrange the crab rolls in a steamer and steam for approximately 6 minutes until the crab is heated through and the parcels are firm.
Meanwhile, make the sauce by mixing all the ingredients together and heating gently.
Serve the crab parcels with the dipping sauce.
Enjoy!
Avocado Shrimp Starter
Serves 6
- 3 ripe avocados
- lemon juice
- 6 fl oz cream cheese or mascarpone cheese
- 8 PEPPADEW® Sweet Piquanté Peppers, drained and
- chopped
- 1/4 lb (4 1/4 oz) smoked shrimp, flaked
- Extra PEPPADEW® Sweet Piquanté Peppers for garnishing, thinly sliced
Cut the avocados in half and rub the open halves with lemon juice to prevent discoloration.
Mix the cream or mascarpone cheese, chopped Peppadews® and smoked shrimp together.
Spoon the mixture into the avocado halves and garnish with slices of extra Peppadews®.
Enjoy!
Antipasto Peppadew® Tray
Compliments of Martha Stewart
Serves 12
- 1 pound bocconcini (small balls of fresh mozzarella cheese)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 1 cup roasted red peppers, drained
- 1 small clove garlic, thinly sliced
- 2 large heads radicchio di Treviso, separated into leaves
- 8 fresh figs, halved lengthwise
- 2 cups artichoke hearts, drained and quartered
- 1 pound Pecorino cheese, cubed
- 1 pound provolone cheese, cubed
- 3/4 pound air-dried sopressata, thinly sliced
- 3/4 pound refrigerator-dried sopressata, thinly sliced
- 1 1/2 cups pepperoncini, drained
- 1 1/2 cups mixed olives, drained
- 1 1/2 cups Peppadew® peppers
- 3/4 pounds salami, thinly sliced
- 3/4 pounds prosciutto, very thinly slicedBreadsticks, for serving
In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes.
Season with salt and pepper; stir to combine. Set aside.
In a medium bowl, combine roasted red peppers and garlic; set aside.
Line a large platter with radicchio leaves.
Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern.
Serve with breadsticks.
Enjoy!
Guy Talian Nachos
Compliments of Guy Fieri
Ingredients:
Italian Salsa:
- 8 Peppadew® peppers, diced
- 4 Roma tomatoes, seeded and small diced
- 1/3 cup minced red onion
- 1/4 cup chopped Italian parsley leaves
- 2 tablespoons capers, 1 tablespoon roughly chopped, 1 tablespoon whole
- 2 tablespoons Peppadew® pepper juice
- 1 tablespoon minced garlic, about 2 cloves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly cracked black pepper
- Pinch kosher salt
- 1 tablespoon extra-virgin olive oil, divided
- 1/2 pound ground beef (80/20 lean muscle to fat ratio)
- 1/2 pound Italian turkey sausage, casings removed
- 1/4 yellow onion, small diced, about 1/4 cup
- 1 tablespoon minced garlic
- 1/4 cup ricotta cheese
- 1/4 cup sour cream
- 8 ounces mozzarella, grated
- 2 ounces hard salami, julienned
- 1 tablespoon julienned basil leaves
- 1 tablespoon chopped Italian parsley leaves
- 4 green onions, thinly sliced
- 2 tablespoons sliced pepperoncini, optional
- 3 cups canola oil
- 1 package wonton wrappers, halved
- Kosher salt.
Directions:
Combine all the ingredients in a nonreactive bowl.
Set aside and allow the flavors to marry.
In a medium-sized saute pan over medium-high heat, add half
of the olive oil.
Cook both the ground beef and turkey sausage until cooked
through, then remove them from the pan to a plate.
Add the remaining olive oil to the pan and saute the onion until
it turns opaque, about 4 to 5 minutes.
Stir in the garlic and cook for 2 minutes longer while preventing
it from burning.
Return the meat mixture to the pan. Combine the ingredients
well and set the filling aside.
Combine the ricotta cheese and sour cream in a small food
processor or blender.
Mix well and pour it into a resealable bag..
Prepare the remaining toppings and hold until you are ready to
assemble the nachos..
In a heavy skillet, over medium heat, heat the oil to 350
degrees F..
Carefully lower the wonton wrappers into the oil, in batches,
since they cook extremely fast..
As soon as they puff up, make sure you flip them over. Once
they start to brown, remove them to a plate lined with a paper
towel..
Sprinkle them with salt as soon as they are out of the oil..
Preheat the oven to a low broil and position a rack
approximately 9 inches below the burner..
In a large oven-safe dish, arrange a layer of chips, a layer of
meat mixture, (reheat if necessary), and sprinkle everything
with some mozzarella..
Repeat this action with the second
half of the ingredients, and again finish with the cheese..
Put the dish under the broiler until the cheese has melted,
(keep a close eye on this)..
Remove the nachos from the oven and top with the salami,
fresh herbs and salsa..
Take the bag holding the ricotta/sour cream mixture, and create
an instant pastry tip by cutting a hole in the corner of the
bag.
Drizzle the sauce over your nachos, sprinkle with the green
onions and pepperoncini, if using, and serve immediately..
Enjoy!
Mushroom & Peppadew® Sushi
Serves 2
- 1 cup sushi rice
- 1 cup water
- 2 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 pinch of salt
- 4 sheets of nori
- 6 portabellini mushrooms, sliced
- 1 avocado, sliced
- 1/3 cucumber, julienne
- 4 whole PEPPADEW® Goldew Peppers or the original Red Peppadew® peppers, sliced
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved. Allow to cool.
Place the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.
Place a sheet of nori onto a sushi mat and then cover it with a thin layer of sushi rice – push it down with your fingers.
Lay a row of mushrooms, avocado, cucumber and sweet and sour Peppadew® Goldew peppers or the original Red Peppadew® peppers onto one side of the rice.
Roll the sushi roll into a tight cylinder. Slice it into bite size pieces with a sharp knife and serve with soya sauce and pickled ginger. Repeat with the remaining ingredients.
NOTE:
SUSHI ingredients are available from specialist supermarkets or Chinese delis nationally.
Enjoy!
Zesty Peppadew® Crabcakes
Compliments of Martha Stewart
- 1/4 cup yellow cornmeal
- 2 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 3 tablespoons sour cream
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon coarse salt
- 1 pound lump crabmeat, picked over
- 3 to 4 Peppadew® peppers, coarsely chopped
- 3/4 cup plain breadcrumbs
- 1/4 cup vegetable oil
Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal.
Whisk next 9 ingredients in a large bowl.
Gently mix in crab, Peppadew® peppers, and breadcrumbs.
For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet.
Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.
Heat oil in a skillet over medium-high heat.
Cook crab cakes in batches, 4 to 5 minutes per side.
Serve with lemon.
Enjoy!
Peppadew® Cheese Log
Courtesy of Central Market - San Antonio, TX
- 8oz Cream Cheese
- 1 Tbsp. PEPPADEW® SPLASH (or other splash on sauce of choice)
- 1 Tbsp. Dehydrated Onion
- 2 Tbsp PEPPADEW® peppers finely chopped
(add more if desired) - Pinch of Kosher Salt
- ¼ Tbsp Lemon Juice
- ¼ cup Sliced Almonds
Put all ingredients except nuts into a bowl or food processor and pulse until well blended.
Chop nuts a bit finer and toast.
Roll Cheese mixture into log.
Chill in plastic wrap for at least two hours.
Roll in toasted nuts.
Serve with Baguette Slices or on crackers.
Enjoy!
Peppadew® Appetizers
Courtesy of Central Market - San Antonio, TX
- 1 jar Peppadew® peppers
- 1 ½ cups peeled cubed tomatoes (Roma tomatoes are preferable)
- 3 cloves garlic, minced
- ½ cup minced anchovies
- 3 tbsp dry Italian breadcrumbs
- 3 tbsp. olive oil
- Parmesan Cheese
Mix together the tomatoes, garlic, anchovies, breadcrumbs, and oil and stuff the Peppadew® peppers.
Arrange on an oiled baking pan. Drizzle Peppadew® peppers with the olive oil.
Bake at 375 degrees for 15 to 20 minutes.
Serve warm or cold sprinkled with Parmesan Cheese.
Enjoy!
Buffalo Chicken Lettuce Wraps
Recipe courtesy: Food Network Chef: Aaron McCargo Jr.
Spicy Salsa: - 2 green onions, chopped
- 1/4 cup Peppadew® Peppers
- 1 tomato, diced
- 1/4 cup pickled jalapenos, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup blue cheese
- 2 lemons, juiced
- 1 lemon, zested
- 1 lime, zested
- 1 tablespoon chopped garlic
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 cup mild hot sauce
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup flour
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon pepper
- Olive oil, for frying
- 16 Bibb lettuce leaves, washed, dried, and separated
For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.
For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.
Enjoy!
Deviled Eggs with Peppadew®
- 4 eggs; hard-boiled; shells discarded
- Fresh black pepper and sea salt; to taste
- ½ to 1 tsp. smoked paprika; to taste; plus more for garnish
- 5 to 6 Peppadew® peppers; minced
- 1 to 2 tsp. minced fresh dill; plus more for garnish
- 1 tsp. Dijon mustard
- 4 tbsp. plain Greek yogurt (or use mayo); more or less as needed
- 1 to 2 tsp. olive oil; more or less as needed
Gently scoop out the egg yolks out of the egg white’s cavity and place yolks in a bowl.
Add the rest of the ingredients to the egg yolks and mash (maybe whisk) until smooth and creamy. Add more yogurt as necessary for a smoother and creamier texture.
Adjust seasonings.
Gently spoon the egg yolk mixture back into the cavity of the egg whites.
Garnish with fresh black pepper, smoked paprika, and fresh dill.
Enjoy!
Goat Cheese Peppadew® Tartlets
Makes 45
- 5.3 ounces goat cheese, room temp
- 4 ounces cream cheese, room temp
- 1 egg slightly beaten
- 1 Tbsp finely chopped shallot
- 1/4 cup finely chopped Peppadew® peppers
- 3 boxes mini fill shells (15 baked shells each)
- Dash of cayenne pepper
Beat softened cream cheese and goat cheese in a large bowl until combined and smooth. Add slightly beaten egg and whisk.
Add shallots and Peppadew® peppers and mix until combined.
Add a dash of cayenne pepper and combine.
Remove plastic tray from Mini Fill shells. With a knife cut three sides of the plastic cover and pull back and fold under the tray.
Leaving the shells in the tray add one teaspoon of cheese pepper mixture to each shell.
Cover with the tray's plastic cover. Cover again with plastic wrap and put back in box (being careful to not tip or turn tray over).
Tape box shut and freeze.
To serve- Preheat oven to 375 degrees.
Remove filled shells from plastic tray and place on a cookie sheet.
Bake until puffed and lightly brown about 8 minutes.
Frozen filled shells will last about 3 months in the freezer.
Enjoy!
Martha Stewart's Peppadew® Mini Pitas
Compliments: Martha Stewart Weddings, Fall 2008
Yield: 18 hors d’oeuvres
Ingredients:
- 1 package mini pitas
- 4 ounces feta cheese, preferably Bulgarian, thinly sliced
- 3 to 4 radishes, thinly sliced
- 1 jar (14 ounces) Hot or Mild Peppadew® peppers, chopped
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper
Directions:
Top each pita with a slice of feta, a few slices of radish, and a few pieces of chopped Peppadew peppers.
Drizzle with oil, and season with salt and pepper.
Serve immediately.
Enjoy!
Peppadew® Cheese Puffs
Makes about 24
Ingredients:
- 500g puff pastry, thawed
- 12 Peppadew® Mild or Hot peppers, finely chopped
- 2oz mature Cheddar cheese, grated
- 5oz heavy cream
- 2 eggs, beaten
- 2 Tbsp finely chopped spring onions
- freshly ground black pepper
Method:
Preheat the oven to 350 degrees and lightly grease a mini-muffin tin.
Roll out the pastry and using am 8cm round cookie cutter, cut out 24 rounds. about 8cm x 8cm rounds.
Press the rounds of pastry gently into the muffin tin cups.
Divide the peppers and the cheese equally between the pastry cases.
Beat the remaining ingredients together in a jug and pour over the peppers and cheese so the pastry cases are three quarters full.
Bake for 15-20 minutes until the filling is puffed up and golden.
Serve warm with a glass of fruity red wine.
Enjoy!
Peppadew® Sausage Bites
Serves 9 Pieces
Ingredients:
- 9 Peppadew® Peppers
- 2 1/2 tablespoons Whipped Cream Cheese
- 2 tablespoons Parmesan Cheese
- 1/2 Shallot, minced
- 1 Garlic Clove, minced
- 2 tablespoons Sausage, Jimmy Deans All Natural
- 1/4 tablespoon Oregano, Dried
- 1/4 tablespoon Basil, Dried
Directions:
If the Peppadews are in a jar then remove and drain them.
Remove the seeds inside the Peppadew if you do not want them to be to spicy.
In a small pan cook the sausage for 2 - 3 min on medium heat.
You do not need to cook the sausage completely just get it started the oven will finish the rest.
Cut the sausage up into 9 equal pieces.
In a microwave safe dish combine the cream cheese, parmesan cheese, shallot, and garlic and mix together.
Cover the dish and then microwave for 20 - 30 seconds to melt everything together.
Now add the oregano and basil to the cheese and mix together.
Stuff the Peppadew peppers with the cheese mixture and then add the sausage on top.
Repeat this step for all 9 peppers.
With the oven off, place the stuffed Peppadew peppers into the oven about 4 - 5 inches from the top grill, and then turn the oven on broil.
If you have a toaster oven you can use this as well. Broil the stuffed peppers for 3 - 5 min or until the top of the sausage and cheese has browned at little bit.
Remove from the oven and let the peppers cool a little bit before serving.
Enjoy!
Wisconsin Cheese Crostini
Compliments of Natalie Wiser-Orozco
A cheese spread worthy of your next cocktail party!
Prep time: 15 min Yield: 30 servings
- 8 Ounces Goat Cheese (Chevre)
- 4 Ounces Smoked Cheddar Cheese, grated
- 4 Ounces Edam Cheese, grated
- 1 Tbsp. Milk
- 3 tsp. Balsamic Vinegar
- 1 Tbsp. Fresh Parsley, finely chopped + whole leaves for garnish
- 1 Tbsp. Peppadew® Peppers, finely diced + slivers for garnish
If the mixture is thick, add more milk until desired spreading consistency.
Add in parsley and Peppadew peppers until just combined, and reserve to a bowl.
Cover and refrigerate until ready to use.
While the mixture is chilling, preheat your oven broiler.
Cut the baguette into ¼ inch thick slices on a bias, so you have nice oval disks, place on a cookie sheet, and pop them under the broiler until nice and toasted on both sides.
Spread cheese on the toasted baguette(crostini), and garnish with a sliver of Peppadew® pepper and parsley leaf.
Enjoy!
Caribbean Shrimp and Peppadew® Skewers
Yield: 24 skewers
Ingredients:
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red (cayenne) pepper
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 10 ounces peeled and deveined cooked medium shrimp
- 6 Peppadew peppers, quartered
- 2 mangoes, peeled and cubed
- 1/2 English cucumber, cut into half moons
Directions:
In a medium bowl, stir together garlic powder, allspice, cinnamon, nutmeg, ginger, thyme, cayenne, black pepper and salt.
Pat dry the shrimp (this will help the spices stick), then toss in the spice mixture.
On 4-inch skewers or picks, place a Peppadew quarter, then a piece of mango, a piece of cucumber and finally 3 spiced shrimp.
Enjoy!
Peppadew® Hummus
Serves 4
Ingredients:
- 1 Can of chick peas in water (drained)
- 1 Clove of garlic
- 1 Teaspoon of lemon juice
- 3 Peppadew® peppers
- 3 Tablespoons of the Peppadew® pepper juice (for a smoother consistency try 4)
- 1 Tablespoon of olive oil
- 4 Twists of a black pepper grinder
Directions:
Put all of the ingredients in a blender.
Blend.
Enjoy!
Martha Stewart's Dip
This creamy dip is spicy and sweet all at once. It's ideal for a party, coming together in minutes.
Compliments: Martha Stewart Living, December, 2011
Prep Time: 10 minutes,
Serves: 1 ½ cups
Ingredients:
- 1 tablespoon sambal oelek (Asian chili paste)
- 12 jarred Peppadew® peppers, finely chopped
- 1 3/4 ounces cream cheese (1/4 cup), room temperature
- 8 ounces sour cream (1 cup)
Directions:
Pulse sambal oelek, Peppadews, and cream cheese in a food processor until well combined.
Transfer to a bowl and stir in sour cream.
Serve dip with assorted crudites, endive or potato chips.
Cook's Note:
Dip can be refrigerated for up to 2 days.
Enjoy!
Martha Stewart's Whipped Peppadew® & Feta Dip
Compliments: Blueprint, March/April 2007
Yield: Makes 1 ¼ cups
Ingredients:
- 4 ounces cream cheese
- 6 ounces feta cheese
- 10 small (or 5 large, about 1 1/4 ounces) Peppadew® peppers, removed from brine
- 1 teaspoon brine from Peppadew® peppers
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon coarse salt
- 1 tablespoon water
Directions:
Combine the cream cheese, half of the feta, half of the peppers, and all of the remaining ingredients in a food processor.
Blend them until smooth. Add the rest of the feta cheese and Peppadew® peppers and pulse until chunky.
Chill.
Chef’s Note:
Set out bowls of delicious store-bought marcona almonds (mixed nuts never stood a chance), veggie chips, and a platter of carrots, cucumbers, and yellow wax beans.
Serve with this whipped feta and pepper dip.
Enjoy!
Mushrooms Stuffed with Peppadew® and Sausage
Compliments: Compliments of: Melanie and Barbara Garneau Kelly
Ingredients:
- 1 pound white mushrooms
- 1 pound bulk sausage
- 6 oz. cream cheese, softened
- 4 green onions, diced (both white and green parts)
- 12 Peppadew® , finely chopped
Directions:
Rinse mushrooms; remove stems and reserve for another use. Rub caps with olive oil, and place in baking dish. Brown sausage in skillet. Place cream cheese in bowl. Add browned sausage, green onions, and Peppadews to cream cheese, and stir until all ingredients are blended in. Fill each mushroom cap with mixture. Bake at 375 for 25 minutes, until mushrooms are tender and filling is hot.
Hint: You may have a little filling left, which would be delicious in an omelet, stuffed into celery, spread on crackers, or eaten with a spoon.
Enjoy!
Peppadew® Pesto Pinwheels
Compliments: Compliments of: Barbara Garneau Kelly
Ingredients:
• 1 loaf frozen bread dough
• 1-1/2 cup pesto
• 12 Peppadews® , coarsely chopped
• Asiago cheese, finely grated, about 2 cups
Directions:
Let dough thaw overnight in refrigerator.
Roll out dough on a floured surface (approx.12” x 12” circle, but not so thin you can see the counter)
Spread pesto over the dough. Sprinkle the chopped Peppadews over the basil and sprinkle with the Asiago cheese.
Use a microplane grater for the Asiago cheese.
Enjoy!
Farro and Peppadew® Leaf Rolls
Compliments: Compliments of: Barbara Garneau Kelly
Ingredients:
- 2 cloves of garlic minced
- 7 mustard green leaves (or collard greens for a milder taste)
- 1 cup dry farro
- 1 zucchini, julienned (sliced into small sticks)
- 8 Peppadew peppers, (sliced into strips)
- 5 baby bella mushrooms
- 2 pinches of ground cumin
- Himalayan sea salt & fresh ground pepper to taste
- 1-2 Tbl coconut oil
- Grapeseed oil (for brushing the greens)
Preheat oven to 375F Bring water to boil (probably 3 cups) for the farro, cook according to the directions on package and set aside. While farro is cooking, brush mustard greens with grapeseed oil on both sides, place on a baking stone (or lay parchment paper down and place on regular baking sheet). Place in oven for about 5 minutes or until they are tender.
In a medium saucepan add coconut oil & garlic. Let cook for about 2 minutes stirring frequently. Add mushrooms, zucchini, cumin, salt and pepper. Cook until vegetables are tender and then add Peppadew peppers, cook for an additional 2 minutes stirring once or twice. Remove vegetables from heat and mix in with cooked farro.
Lay the green leaves out one at a time, adding 1/4 to 1/2 cup mixture to each. Roll the leaves over the mixture tucking in the sides as you go. Serve hot or room temp.
Enjoy!
Peppadew® Glazed Goat Cheese Gratin
Compliments: Grace Parisi, Food & Wine Magazine, April 2012 issue
Ingredients:
- 1 pound creamy fresh goat cheese, softened
- 6 tablespoons apricot preserves
- 4 Peppadew® peppers, finely chopped
- 1 pickled jalapeño, seeded and finely chopped
- 2 tablespoons minced cocktail onions
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dry sherry
- Pita chips and toasted baguette slices, for serving
Directions:
Preheat the oven to 400°. Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices.
Enjoy!
Cucumber, Peppadew® and Grilled Shrimp Bites
Ingredients
- 3/4 lb. cucumbers, halved lengthwise and seeded
- 14 jarred yellow and red Peppadew® peppers, finely chopped
- 1/4 cup coarsely chopped fresh cilantro leaves
- 2 tsp. fresh lime juice
- 1/2 tsp. minced garlic
- 1 Tbs. plus 2 tsp. extra-virgin olive oil, more for brushing the baguette slices
- Kosher salt
- 24 jumbo shrimp (21 to 25 per lb.), peeled and deveined
- 1 baguette, sliced into 24 1/4-inch-thick slices
Grate the cucumbers on the large holes of a box grater or with the grating blade of a food processor. Gently squeeze the grated cucumber by the handful to release excess moisture; transfer to a medium bowl. Toss the cucumber with the Peppadews, cilantro, lime juice, garlic, 1 Tbs. of the olive oil, and kosher salt to taste.
Prepare a medium-high gas or charcoal grill fire. Toss the shrimp with the remaining 2 tsp. of olive oil and 1-1/2 tsp. kosher salt. Thread 6 of the shrimp onto each of four 12-inch soaked wooden skewers. Grill until pink and opaque, about 2 minutes per side.
Brush the baguette slices with olive oil and toast lightly on the grill, about 45 seconds per side. Remove the shrimp from the skewers and halve lengthwise. Put two halves on each baguette slice, top with about 1 Tbs. of the cucumber mixture, and serve.
Enjoy!
Mango Guacamole with Peppadew®
Source: Adapted from Rick Bayless Makes about 2 1/2 cups
Ingredients
- 3 large ripe avocados
- 1/2 medium red onion, diced
- 1/4 cup chopped Peppadew peppers, hot or mild, diced
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1/4 cup chopped fresh cilantro, divided
- 2 Tablespoons fresh lime juice
- 1 medium ripe mango, peeled, flesh cut from the pit, and diced
Directions
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit and pull the halves apart. Using the bottom end of a chef's knife, dislodge the pit, then scoop out the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork. Mix in the onion, Peppadew peppers, jalapeno (if using), 3 tablespoons of cilantro, and lime juice. Add 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate- preferably for no more than a few hours. When ready to serve, transfer the guacamole into a serving bowl and garnish with the remaining mango and cilantro.
Enjoy!
Peppadew® and Hummus Grilled Naan
Ingredients
- 1 pkg of Whole Grain Naan Bread
- ½ cup roasted garlic hummus
- ½ cup grape tomatoes, quartered and divided
- ½ cup Peppadew® sliced in think rings divided
- 6 leaves of fresh Basil torn into pieces, divided
- Fresh ground pepper
- 2 tbsp Virgin Olive Oil, divided
Directions
Preheat grill on Medium for 10 minutes
Spread each Naan with ¼ cup roasted garlic hummus, ¼ cup tomatoes, ¼ cup Peppadews, and 3 fresh basil leaves, season to taste with pepper. Drizzle each with 1 tbsp Oil.
Place on grill. Close lid. Cook 2-4 min. until crust begins to brown around edges.
Chef’s tip: For a crisper crust, place Naan bread on grill, flat side up: grill 2 min, prior to adding toppings.
Enjoy!
Peppadew® Crab Dip
Ingredients:
- (1) 8 oz. pkg. cream cheese
- 1 cup shredded artificial crab meat
- ½ cup shredded cheddar cheese about 5 or 6 black olives, diced
- ½ tsp. dill weed
- 2 tsp. chopped chives (optional)
- Salt and pepper to taste
Enjoy!
Peppadew® Feta & Mint Dip
INGREDIENTS:
½ of the 14oz jar of Peppadew® peppers drained
1 clove chopped garlic
4 oz Feta Cheese, cut into 1 inch chunks
4oz cream cheese, cut into 1 inch chunks
¼ cup plain Greek yogurt
3tbsp chopped fresh mint
Juice of ½ lemon
1 tbsp olive oil
Salt & pepper
DIRECTIONS:
Place Peppadew® peppers and garlic in food processor, pulse until peppers are chopped fine. Add remaining ingredients, pulse until combined, salt and pepper to taste. Place cheese mixture into a bowl and put in fridge for 30 minutes to chill.
Garnish with fresh mint on top.
Enjoy!
Stuffed Peppadew® a la Martha Stewart
Compliments of Martha Stewart Weddings, Summer 2012
Makes 24
Ingredients:
24 Peppadew peppers
12 bocconcini, cut in half
Coarse salt
1 tablespoon olive oil
Fresh oregano leaves, for garnish
Directions:
Place the Peppadew® peppers on top of a paper towel to drain, and then pat them dry. Stuff a bocconcini half into each pepper. Season with a pinch of salt and a drizzle of olive oil. Garnish with oregano.
Enjoy!
PEPPADEW® POPPERS
Ingredients:
20 Peppadew® peppers (drained)
6 wedges from a wheel of soft
garlic and herb cheese
1 cup flour
Salt and pepper
½ cop light cream
1 egg white
1 cup yellow cornmeal
1 cup vegetable oil
Place all Peppadews® on paper towels upside down to allow insides to drain. The outside can remain damp so the breading can stick.
Using a small cheese knife, fill the peppers with the soft cheese. Peppers will be different sizes so the amounts will vary. Do not fill to the top, leave a little bit of room for cheese expansion.
Use 3 small bowls. In bowl #1 – place flour, generously seasoned with salt and pepper. In bowl #2 – beat together cream and egg white. In bowl #3, cornmeal.
Dredge Peppadews® through each bowl 1-3. Lastly, place in single layer in an airtight container, or in multiple layers separated by wax paper. Discard left over dredging ingredients in all three bowls.
Note: If Peppadews® are too dry to hold the flour, mist lightly with water from a spray bottle.
Place in the freezer for a minimum of 30 minutes. The maximum is 1 month (you can make these ahead of time and take out a few at a time. Freezing is a necessary process to prevent the cheese from melting too fast when you go to fry these poppers.
When you are ready to make, heat up vegetable oil in a heavy medium sized sauce pan over medium heat. Test temperature readiness by flicking some water into the oil. When it spits and sizzles, the oil is ready for frying.
Working in batches of 5, place Peppadews® into the hot oil. Using a frying spoon, turn Peppadews® to cook evenly on all sides. Cooking times will vary depending on how hot your oil is. The key is to thaw and heat the inside without it overflowing or the outside burning. This takes approx. 3-6 minutes. The first batch will take the longest, the last the shortest because the oil will be hotter. Your poppers will be very lightly browned on the outside because cornmeal doesn’t brown the same way other batters do.
Place on a plate or serving try lined with a paper towel to drain excess oil. If you are making a large quantity, you can place these on paper towels on a baking sheet in a warm oven so they all stay warm until serving.
Serve Hot. Serve them as a side to a salad or on the side of a pizza or as an appetizer.
Enjoy!
ARTICHOKE AND PEPPADEW® ANTIPASTO
Tip: This is delicious as part of an antipasto platter, as an addition to a special salad, or simply served solo with Prosciutto or shrimp.
Serves 4
Ingredients:
1 garlic clove
Salt and Pepper
4 Tbsp olive oil
6 Peppadew® Mild Peppers quartered, plus 120ml of Peppadew® liquid
1 Tbsp each chopped fresh parsley and sweet basil, or 1 tsp each freeze dried herbs
3-4 spring onions, finely chopped
390g can artichoke hearts, rinsed, drained and quartered
Directions:
Chop the garlic roughly, sprinkle with salt and crush with the flat blade of knife. Put in a bowl and add the olive oil, pepper liquid and herbs. Stir in the Peppadew peppers, spring onions, and artichoke hearts. Season well, then cover the bowl and marinate in the refrigerator for 6-8 hours or overnight.
Enjoy!
Peppadew® Pate
Serves: 4 to 6
Tip: Yummy on fingers of toast, warmed pita or crustinis
Ingredients:
425g red kidney beans, rinsed and drained
4 Peppadew® Mild peppers, drained
1 tsp Worcestershire sauce
4 Tbsp Passatta or tomato-based pizza sauce
1 Tbsp freshly squeezed lime juice
Salt and Pepper
Directions:
Combine all the ingredients in a pan. Heat gently for 5 minutes, then cool slightly. Puree in a food processor or blender and scrape into the bowl.
Cool, then cover and chill until needed. Spread on toast, or to serve as a dip, stir in plain yogurt or sour cream.
Enjoy!
Rosti Potatoes with peppadew® Peppers
Serves 4-6
4 medium potatoes, peeled
1 tsp salt and fresh black pepper
1 large onion, finely chopped
4 tsp parsley
3 1/2 oz PEPPADEW® Sweet Piquanté Peppers
2 oz butter, melted
5 1/4 oz coarsely grated vegetarian or parmesan cheese
Melt butter and sauté onions until soft.
Coarsely grate potatoes.
Combine with Peppadews®, onion, cheese and parsley.
Season well.
Divide into 12 mound-shaped portions.
Place on a greased baking sheet.
Bake for 20 min. in a medium oven, until golden.
Enjoy!
McAlister Potatoes
Compliments of Chef Guy Fieri
Serves 6-8
1 cup sour cream
1/2 cup Peppadew® peppers, chopped
1/4 cup white wine
3 pounds baby Yukon potatoes
2 tablespoons kosher salt, plus more for seasoning
3/4 pound bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan
In small mixing bowl combine sour cream, Peppadew® peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.
In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.
When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.
Top potatoes with Parmesan and then with sour cream mixture.
Enjoy!
Peppadew® Macaroni and Cheese
Serves 4
• 1 cup shredded gouda
• 1 cup shredded pecorino
• 2 cups milk
• 3 tbs. flour
• 1/4 cup butter; in slices
• 1/2 tsp. crushed red pepper
• 1 clove garlic; minced
• 6 Peppadew® peppers; diced
• 8 oz noodles of choice
• 6 chopped basil leaves
Preheat oven to 350 degrees F Grease baking dish, will fit in 9x9 Cook noodles in boiling water. In a LARGE saucepan over medium melt butter and then whisk in flour until it begins to thicken. Slowly add in milk 1/2 cup at a time, stir constantly. Then stir in cheese 1/2 cup at a time. Place noodles in baking dish and mix in the Peppadew® peppers, garlic, basil, crushed red pepper, salt & pepper. Then pour in cheese mixture- ladle it in to avoid spilling, and mix together. Bake for 30-35 minutes Enjoy all the flavors - a small spiciness, with heaps of gooey cheese and a fantastic sweet pepper flavor!!
Peperonata Roasted Pepper
Compliments of Chef Andrew Armellini - NY Daily News, Dec 31, 2005
Serves 4-6
2 EACH red, green and yellow bell peppers 4 tablespoons olive oil Salt and pepper to taste 1 onion, peeled and sliced 2 garlic cloves, peeled and minced 1 teaspoon chili flakes 1/4 cup Peppadew® peppers 1/4 cup Kalamata olives 1 bay leaf 1 sprig fresh rosemary 2 tablespoons red wine vinegar
Preheat the oven. Remove stems from bell peppers and drizzle with half of the oil. Season with salt and pepper. Roast until the skin blisters. Refrigerate to cool. Reserve any liquid. Cut into strips.
Heat remaining oil in pan; add onion and cook until soft. Add all other ingredients except vinegar. Cover and bake at 375 degrees for 15 minutes. Season with vinegar, salt and pepper.
Enjoy!
Baked Scallops and Peppadew®
For a new twist on baked sea scallops, cook and serve them in Peppadew® , the sweet slightly spicy peppers from South Africa.
Preheat the oven to 400 degrees Fahrenheit.
Wash the scallops with cold water and dry them off with paper towels.
Use a paring or boning knife to slice off the muscles on the sides of the scallops if they didn't come with the muscles removed.
Combine 1 tbsp. garlic powder and 2 tbsp. breadcrumbs in a bowl; add salt and cracked black pepper to taste. Roll the scallops in the mixture.
Press each scallop into the opening of a whole Peppadew® .
Coat the bottom of a shallow baking dish with olive oil.
Place the Peppadew® peppers containing the scallops into the dish, ensuring that they are evenly spaced and not touching.
Melt 2 tbsp. unsalted butter in the microwave and mix in a splash of lemon juice and white wine.
Spoon a small amount of sauce onto each scallop.
Place the baking dish on a middle rack in the oven and bake until the scallops are nicely browned or about 15 minutes.
Enjoy!
Pan Seared Scallops with Peppadew® Saffron Sauce
Serves 4
2 pounds fresh sea scallops
2 tbsp. Olive oil
3 whole medium tomatoes
4 whole Peppadew® peppers
2 cloves garlic
2 tbsp. olive oil
1/3-cup chicken stock
Pinch of saffron
1 1/2 tsp. salt
1 tsp. ground black pepper
Arugula to garnish
Place the tomatoes, Peppadew® peppers, garlic, olive oil and chicken stock into a blender.
Puree until all ingredients are combined.
Add saffron, salt and pepper to tomato mixture. Blend to combine.
Pour tomato mixture into saucepan and heat to simmer. Remove from heat and set aside.
Cover bottom of saucepan with 2 tbsp. olive oil. Heat oil on medium-high heat, add scallops. Cook scallops 3-4 minutes on each side until scallop is firm but soft to the touch. Do not overcook or scallops will become tough and rubbery!
Place two tablespoons of sauce in the center of a plate, set 3-5 scallops on top. Garnish with a small amount of arugula.
Enjoy!
Sweet Peppa Pie
Compliments: Central Market - San Antonio, TX
3lbs sweet potatoes or yams – baked, peeled & mashed
2 eggs
½ cup toasted pine nuts
½ cup of Peppadew® peppers, diced/chopped finely (with some brine)
½ stick of butter
½ tsp. salt
Whip all ingredients together and place in a pyrex pan. Bake in a preheated oven at 375 degrees for 30 minutes or until hot and fluffy.
Enjoy!
Gouda, Pecorino, Peppadew® Mac & Cheese
Serves 4
• 1 cup shredded gouda
• 1 cup shredded pecorino
• 2 cups milk
• 3 tbs. flour
• 1/4 cup butter; in slices
• 1/2 tsp. crushed red pepper
• 1 clove garlic; minced
• 6 Peppadew® peppers; diced
• 8 oz noodles of choice
• 6 chopped basil leaves
Preheat oven to 350 degrees F
Grease baking dish, will fit in 9x9
Cook noodles in boiling water.
In a LARGE saucepan over medium melt butter and then whisk in flour until it begins to thicken.
Slowly add in milk 1/2 cup at a time, stir constantly.
Then stir in cheese 1/2 cup at a time.
Place noodles in baking dish and mix in the Peppadew® peppers, garlic, basil, crushed red pepper, salt & pepper.
Then pour in cheese mixture- ladle it in to avoid spilling, and mix together.
Bake for 30-35 minutes
Enjoy all the flavors - a small spiciness, with heaps of gooey cheese and a fantastic sweet pepper flavor!!
Grilled Vegetable Ratatoulle
Compliments of Cook’s Illustrated July/August 2011 issue – “Peppadew® Added”
Serves 6-8
Depending upon the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.
• 1 red onion – cut into ½ inch thick slices parallel to equator; skewer parallel to work surface.
• 2 lbs eggplant – slice crosswise in ¾ inch rounds. No need to salt eggplant destined to the grill. The intense heat will vaporize excess moisture.
• 1 ½ lbs zucchini squash and yellow squash sliced in ½ inch thick planks
• 1 jar of Peppadew® drained – thread onto skewers through the bottom to top of the fruit.
• 1 lb tomatoes – for round or plum tomatoes, halve cored tomato along equator. Squeeze gently and shake out seeds. For cherry, thread onto skewers, through stem end of fruit.
• Extra virgin olive oil
• Salt and pepper
• 3 Tbsp. sherry vinegar
• ¼ cup chopped fresh basil
• 1 Tbsp minced fresh thyme
• 1 garlic clove, peeled and grated to fine paste or minced
Prepare the vegetables as written above.
Brush both sides of vegetables with oil and season with salt and pepper.
Whisk ¼ cup of olive oil, vinegar, basil, thyme and garlic together in bowl and set aside.
Grill vegetables over medium-hot fire, turning once until tender and streaked with grill marks, 10 to 12 minutes for onion, 8 to 10 minutes for eggplant and squash, 4 to 5 minutes for tomatoes and Peppadew®.
Remove vegetables from grill as they are done and cool slightly.
When cool enough to handle, chop vegetables into ½ inch pieces, combine together in a bowl.
Add the oil mixture to the desired moistness. Toss to coat. Add the oil mixture a little at a time to avoid too much liquid.
Season with salt and pepper to taste and serve warm or at room temperature.
Enjoy!
Martha Stewart's Wheat Berry Couscous with Peppadew®
This wheat berry couscous recipe is courtesy of Chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.
Compliments: The Martha Stewart Show, March Spring/Winter 2008
Serves 4-6
2 cups wheat berries
1 bay leaf
Coarse salt
1/3 cup sliced almonds, toasted
1/3 cup crumbled feta cheese
1/4 cup golden raisins
4 Peppadew® peppers, thinly sliced
Zest and juice of 1 1/2 lemons
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh, cilantro
Place wheat berries in a large bowl and add enough water to cover by 2 1/2 to 3 inches. Transfer to a refrigerator and let soak overnight.
Drain wheat berries and transfer to a medium pot with enough water to cover by 3 inches. Add bay leaf and 2 tablespoons salt. Place over medium heat and bring to a boil; immediately reduce to a simmer. Cook until wheat berries are al dente, 45 to 60 minutes. Drain and set aside until cooled to room temperature.
Place wheat berries in a large bowl along with almonds, feta, raisins, Peppadew® peppers, lemon zest and juice, olive oil, mint, parsley, and cilantro; stir to combine. Serve immediately.
Enjoy!
Peppadew® Couscous Confetti
Serves 6
Two 3.5oz packets of Moroccan-style or plain couscous
1 bunch of spring onions
1 carrot, peeled and finely diced
2 tomatoes, diced
2oz broccoli, broken into tiny florets
Handful of peas, cooked
4-5 drained mild Peppadew, diced, plus 2 tbsp liquid from the jar
3tbsp dried currants
4 tbsp chopped fresh mint
Cook the couscous per the directions on the box.
Add olive oil to the boiling water before pouring in the couscous. Let couscous sit for 5 minutes.
Fluff up the grains with a fork.
Add the spring onions, carrot, tomatoes, broccoli and peas with the diced Peppadew peppers and currants. Mix well.
Stir in the chopped mint with the liquid from the jar of Peppadew® peppers.
Cover and set aside for at least 1 hour before serving.
Enjoy!
Quinoa Tabbouleh with Peppadew®
Recipe courtesy: Food Network Chef Aarti Sequeira
1/2 cup quinoa (red or white), rinsed
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg
3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see **Cook's Note
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English cucumber, diced
Handful jarred Peppadew® peppers, finely chopped
**Cook's Note: Chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.
Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.
Remove it from the heat and allow to cool.
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews® and the cooled cooked quinoa in a large bowl.
Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
Enjoy!
Artichoke Fritters with Parmesan and Peppadew®
By: Chef Sea of Whole Foods Market
Makes 15-20 pieces
Ingredients
2 cups peanut oil (can use canola oil or vegetable oil)
1 pound cooked artichoke hearts, coarsely chopped
1 garlic clove, minced
1/4 cup red onion, diced small
1/4 cup milk (any)
1 tablespoon seltzer water
1 teaspoon lemon rind, finely grated
2 teaspoons lemon juice
1 cup all purpose flour
3/4 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons Parmesan cheese, finely grated
additional Parmesan cheese
2 Peppadew peppers, coarsely chopped
1 lemon, quartered
Directions
Heat oil in a heavy,medium sauce pan to 375 degrees on medium high heat.
Combine the artichokes, garlic, red onions, milk, seltzer water, egg, lemon zest and juice in a large mixing bowl.
Combine the flour, baking powder, salt, pepper and Parmesan cheese in a small bowl and mix. Pour into the artichokes and gently fold together.
Drop tablespoon-sized dollops into the hot oil and fry in batches until browned--about 30 to 60 seconds. Drain on paper towels. Immediately sprinkle with additional Parmesan cheese and the peppers then serve with the quartered lemon.
Enjoy!
TURKEY AND PEPPADEW® MACARONI AND CHEESE
INGREDIENTS:
1tbsp olive oil
300g turkey, cut into bite-sized pieces
175g short-cut macaroni
225g cauliflower, divided into small florets
225g broccoli, divided into small florets
1/2 jar of Peppadew Mild Whole Peppers,
well drained and halved
50g butter
50g plain flour
450ml milk
150ml single cream
1tbsp Dijon mustard
115g grated mature Cheddar cheese
4tbsp grated Parmesan
Salt and freshly ground black pepper
DIRECTIONS:
Heat the oil in a frying pan and stir-fry the turkey for 3-4 minutes over a high heat until the chunks are golden brown. Drain from the pan and place in a large bowl.
Cook the macaroni in a large pan of boiling water for 5 minutes. Add the cauliflower and broccoli florets to the pan and cook for a further 4-5 minutes or until and macaroni is cooked and the vegetables are just tender. Drain and add to the bowl with the Peppadew Peppers.
To make the cheese sauce, melt the butter in a saucepan, stir in the flour off the heat and cook for 1 minute. Gradually stir or whisk in the milk and cream. Bring to the boil, stirring constantly until thickened and smooth. Remove from the heat and stir in the mustard, 75g of the Cheddar and 2 tablespoons of the Parmesan. Season with salt and freshly ground black pepper.
Preheat the oven to 200°C/400°F/gas 6. Pour the cheese sauce over the turkey, macaroni and vegetables, stirring until they are coated in the sauce. Spoon into a large shallow ovenproof dish. Sprinkle with the remaining cheeses and bake in the oven for 20 minutes or until golden and bubbling. Serve at once.
COOK’S TIP:
Other vegetables can be used instead of cauliflower and broccoli - peas, green beans, carrots, parsnips, zucchini squash and butternut squash would all work well. Also, if you have leftover cooked vegetables, this is a tasty way to use them up.
Enjoy!
PEPPADEW® AND CORN SOUFFLE
Chef’s Note: Peppadew® peppers are the perfect foil for the sweetness of corn.
Serves 4
Ingredients:
50g butter
50g flour
300ml milk
100g grated mature Cheddar cheese
410g can cream style sweet corn
410g can whole kernel corn
6-8 Peppadew® Mild Peppers, chopped
Salt and Pepper
3 eggs, separated
Directions:
Preheat the oven at 190C. Melt the butter in a heavy pan, stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the mixture becomes a thick, smooth sauce.
Stir in 2/3 of the cheese until melted, then mix in both lots of sweet corn. Add the Peppadew® peppers, season well and cool slightly.
Stir the egg yolks into the mixture. Whip the egg whites until stiff and fold them in, then spoon the mixture into a lightly greased 23-25 cm soufflé dish or casserole pan. Sprinkle with the remaining cheese and bake for 45 minutes to 1 hour until risen, lightly set and golden brown on top.
Enjoy!
Gazpacho with Roasted Peppadew®
Serves 4-6
3 slices of bread
1 cucumber- peeled
1 14oz jar Peppadew® peppers
4 to 5 large tomatoes chopped
½ medium white onion
1 - 3 gloves garlic
1/3 to ½ cup olive oil
Red wine vinegar to taste (3 to 4 Tbsp)
1 Tbsp Oregano
Salt and Pepper to taste
Roast the Peppadew® peppers in a pan in the oven until slightly charred.
In a food processor, finely chop the onions, garlic and bread.
Add the remaining ingredients in the food processor and blend to the consistency of your choice. Chill.
Croutons
Chopped basil or
Finely chopped green onion and cucumber
Enjoy!
Avocado Gazpacho with Peppadew®
Serves 4
1 Tbsp. oil
1 Celery stalk
2 Green peppers, seeded and finely chopped
1/2 English cucumber
4 Ripe Hass Avocados, mashed
7 oz. Apple juice
2 Tbsp. Fresh lemon juice
Salt and pepper to taste
1/4 tsp. Cayenne pepper
Day old bread
5 Peppadew® peppers
Fresh cilantro to taste
2 Tbsp. olive oil
1. Gazpacho:
Place all the ingredients in a food processor and blend until smooth. If it is not a pouring consistency, add a little water. Chill in the refrigerator.
2. Croutons:
Cut day old bread into cubes, approximately 1 inch thick. Chop Peppadew® peppers and fresh cilantro to form a paste. Mix with olive oil. Coat the cubes with the mixture. Bake in the oven at 350ºF until crisp (be sure to toss them regularly to avoid burning them).
Pour the soup into chilled bowls and garnish with the croutons to serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Enjoy!
Peppadew® Chicken Stir Fry
Serves 2
Olive oil
4 small leaks, thinly sliced
1 yellow pepper, thinly sliced and blanched in boiling water for one minute
3/4 oz. pineapple, thinly sliced
3 zucchini, finely sliced
4 PEPPADEW® Sweet Piquanté Peppers, finely sliced
2 chicken breasts cut into slivers
5 tsp soy sauce
6 tsp PEPPADEW® Sweet Piquanté Pepper liquid
2 tsp corn starch
5 tsp brown sugar
Drain the liquid from a 14.75 oz PEPPADEW® jar.
Heat a little oil in a wok.
Stir-fry the leeks and then the peppers.
Add the pineapple, zucchini and Peppadew® Peppers and stir-fry for another minute.
Push to the sides of the wok and add a little more oil.
Stir-fry the slivers of chicken until almost cooked.
Stir the sauce ingredients together and add to the wok.
Cook until the mixture bubbles over, stirring occasionally.
Serve immediately with rice.
Enjoy!
Peppadew® Gold and Chicken Kebobs
Serves 8
1 14oz jar Peppadew® Goldew Peppers
4 skinless, boneless chicken breasts
1 to 2 inch piece fresh root ginger, peeled
3 tbsp soy sauce
2 tbsp white wine vinegar
1 tsp honey
2 tbsp olive oil
1 tsp Chinese Five Spice seasoning
Salt and Pepper to taste
Soak 8 wooden kebab skewers in water for 20 minutes. Drain Peppadew® Goldews, reserving 1/2 cup of the liquid from the jar. Place the chicken breasts between sheets of wax paper and beat with a mallet or rolling pin until about half their thickness. Cut lengthways into ½ inch wide strips.
Grate the ginger into a large shallow dish which is long enough to accommodate the skewers. Add the brine. Chop 2 Peppadew® Goldews finely and stir them in, with the soy sauce, vinegar, honey, olive oil and spice. Mix the marinade well. Cut the remaining Peppadew® Goldews in half.
Drain the skewers. Thread a piece of Peppadew® Goldew on a skewer, then pierce the end of a strip of chicken. Weave it on the skewer, adding a piece of Peppadew® Goldew between alternate loops. Thread two more strips of chicken with Peppadew® Goldews onto the skewer. Fill the remaining skewers in the same way, but do not pack the chicken too tightly. Lower the skewers into the marinade and leave for 1 hour.
Grill for 6 to 8 minutes until cooked through, basting with the remaining marinade.
Enjoy!
Peppadew® Chicken Scarpariello
Serves 6
8 small skinless, boneless chicken thighs (2 lbs.)
Salt and freshly ground pepper
All purpose flour, for dusting
½ cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2 inch sprigs
2 cups chicken stock or low sodium broth
2 tablespoons unsalted butter
½ cup Peppadew® peppers, sliced
Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes until garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
Add the stock to the skillet and cook over high heat, scrapping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the Peppadew® peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.
Enjoy!
Peppadew® Shrimp with Jasmine Rice
1 lb. large shrimp, peeled and deveined
2 large shallots, minced
2 tablespoons extra virgin olive oil
1/2 cup sliced Peppadew® peppers
1/2 cup sliced kalamata olives
2 tablespoons capers
1/2 cup white wine
1 cup chopped baby spinach leaves
1/2 cup good quality feta cheese, crumbled
1 tablespoon chopped chives
Cooked jasmine rice
Preheat the oven to 375 degrees.
Toss the shrimp with a tablespoon or two of olive oil and sprinkle with salt and pepper.
Roast the shrimp for about 5-6 minutes or until they are just turning pink (do not overcook).
Set the shrimp aside while you assemble the rest of the dish.
Saute the minced shallots in the extra virgin olive oil until soft and fragrant, about 3 minutes.
Add the olives, capers and Peppadew® peppers and saute for a couple of minutes to heat through.
Add the wine and simmer until slightly reduced, about 4 minutes.
Toss in the shrimp and the spinach and a little salt and pepper.
Heat through until the spinach is just beginning to wilt.
Serve immediately over jasmine rice, topped with a sprinkling of feta cheese and chopped chives.
Chef’s Note: Roast the shrimp separately rather than cooking it in the pan. Roasting it brings out a little more of the sweetness and shrimp flavor.
Enjoy!
Roast Pork Sandwiches with Peppadew® & Arugula
bon appétit February 2007
2 small garlic cloves, smashed Coarse kosher salt 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 2 teaspoons minced fresh thyme2/3 cup mayonnaise 1 20- to 24-inch-long crusty baguette 4 (1-inch-thick) pork chops cut from bone, very thinly sliced horizontally 12 Peppadew® peppers, halved lengthwise 1 small red onion, very thinly sliced 2 cups arugula (about 2 ounces)
Place garlic cloves in mortar. Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste. Whisk in lemon juice, then olive oil and thyme. Whisk in mayonnaise. Season with salt and pepper. (Garlic mayonnaise can be made 1 day ahead. Cover and chill.)
Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread. Layer Peppadew® peppers, onion slices, and arugula atop pork. Add baguette tops to sandwiches and serve.
Enjoy!
Steak Sandwiches with Blue Cheese & Peppadew® Mayo
Compliments of the Food Network Magazine
1 cup Peppadew® peppers, drained
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 tablespoons sour cream
Freshly ground pepper
Vegetable oil, for brushing
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt
4 ciabatta or other rustic rolls, split open
Put the Peppadew® peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor.
Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side.
Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
Spread 3 tablespoons of the Peppadew® mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
Photograph by Kana Okada.
Enjoy!
Tropical Peppadew® Kabobs
Serves 6
1 Cup of Pineapple Juice
Juice of 3 Limes
3 Tbsp Olive Oil
3 Tbsp Brown Sugar
1 Tbsp of the Peppadew® Pepper Brine
Salt and Freshly Ground Pepper to Taste
3 Spring Onions, Roughly Chopped
6 Boneless Chicken Breasts, cut in 1 inch cubes
1 Pineapple, peeled and cored, cut into 1 inch cubes
One 14oz jar of Whole Peppadew® Peppers, drained
Lime Wedges.
Mix the pineapple juice, lime juice, olive oil, Peppadew® pepper brine, and brown sugar together in a bowl. Add the spring onions and salt and pepper to taste and mix well. Add the chicken to the mixture, toss well to coat. Marinate for 2 hours, turning twice.
Thread the chicken, pineapple and Peppadew® peppers onto skewers in an alternating fashion. Grill until chicken is cooked and pineapple is lightly charred. (approx. 12 to 15 minutes) Remove from heat and serve with wedges of lime.
Enjoy!
Rustic Kitchen Peppadew® Smoked Duck Pizza
From Kate Gabriele, Host of "Cooking with Kate
1 package store-bought pizza dough
½ cup shredded mozzarella
Marinara sauce, to taste
3-4 Peppadews®, thinly sliced
¼ cup shredded smoked duck breast
¼ cup sliced portobello mushrooms
¼ cup crumbled feta or Gorgonzola, or to taste
Preheat ove to 450 degrees.
Sprinkle mozzarella over dough, then coat with marinara sauce.
Cover with Peppadews®, duck, mushrooms and feta or Gorgonzola.
Bake 10-13 minutes, or until browned.
Enjoy!
Peppadew® Goat Cheese Stuffed Burgers with Balsamic
Serves 6
1 cup chopped onion
1 tbsp oil
1 to 2 tsp balsamic vinegar
Pinch of dried thyme or herbes de provence
1 lb ground bison, lean beef, turkey, etc (actually, if it’s more like 1 ¼ lb, it’s better!)
4 oz goat cheese, divided
1/3 cup finely chopped Peppadew® peppers
salt and pepper
Four burger buns
Heat oil on sauté pan over medium heat; add onion and cook, stirring often, for 8 to 10 minutes.
Stir in balsamic vinegar and thyme; sauté another minute or two. Remove from heat and set aside.
Mix half of the goat cheese with the Peppadew® peppers and set aside.
Season ground meat with salt and pepper (and anything else you like – Thyme and poultry seasoning are great for using turkey)
Divide meat into four sections. Form each section into two thin patties.
Place a couple teaspoons of goat cheese mixture on one, then top with the other patty, sealing.
Enjoy!
Balsamic Roasted Lamb Cutlets with Red Onion Peppadew®
Serves 6
2 Tbsp olive oil
8 lamb cutlets
4 cloves garlic
1 red onion, cut into thin wedges
1 Tbsp freshly chopped rosemary
½ cup Peppadew® peppers
4 Tbsp balsamic vinegar
1 tsp soft brown sugar
Salt and freshly ground black pepper, to taste
Freshly chopped flat-leaf parsley
Brush meat with oil. Heat a griddle pan and seal on both sides. 1-2 minutes per side.
Arrange cutlets in a single layer in a shallow roasting tin. Add the garlic, onion, rosemary, peppers, vinegar and sugar. Season well with salt and freshly ground black pepper. Cover tightly with foil and roast in a preheated oven at 400 degrees F for 5 minutes. Remove foil and roast for another 10 minutes or until chops are cooked to desired doneness.
Transfer the meat and vegetables to a warmed serving plate. Mix the pan juices well and spoon over the meat. Serve immediately, garnished with parsley.
Enjoy!
Chicken Under the Brick with Peppadew®
Serves 4
2 chicken thighs and drumsticks, still attached
Kosher salt
2 tablespoons olive oil
3 sprigs marjoram, thyme, or rosemary
2 sprigs sage
1 garlic clove, smashed, skin left on
1/4 cup rose or white wine
1/2 lemon
5 Peppadew® Peppers, thinly sliced
An hour before cooking, season the chicken on all sides with salt. Place in the refrigerator for 1 hour.
Pat the chicken dry. Place a medium cast iron skillet over medium high heat. When a drop of water sizzles in the pan, add the oil. Then the herbs, garlic clove, and chicken pieces, skin-side down.
Use a pastry brush to brush the top of the chicken with oil. Lay a piece of foil on top of the chicken, then weigh it down with a large, heavy sauté pan.
Let the chicken cook for 20 to 30 minutes, checking every couple of minutes to make sure it’s browning steadily and evenly. You want the chicken to cook through just as the skin turns a nice hazelnut brown. When the chicken reaches this color, carefully turn the pieces over, making sure you don’t tear the lovely crisp skin you’ve just worked so hard on. Crisp the other side just until the chicken is cooked through, 2 to 5 minutes.
Remove the chicken to a plate. Add 1/2 cup water to the pan and bring to a boil. Scrape up any sticky bits. Discard the herbs. Pour this mixture into the saute pan you used as a weight. Add the rose.
Bring to a boil and reduce by half (or more, if desired). Season to taste with lemon juice and salt. Stir in the Peppadew® peppers. Spoon the sauce onto a serving dish (or into the cast-iron skillet) and top with the chicken.
Enjoy!
Peppadew® Kabobs using Pork or Beef
Courtesy of Central Market San Antonio
YIELD: 8 Servings
Ingredients:
2 Lbs Pork or Beef Tenderloin, cut into 1 ½-inch cubes
2 cups Peppedew® Peppers with juice
2 tsp. Herbs de Provence
½ cups Olive oil
Onion pieces cut in squares to be added to the Kabobs
Instructions:
Combine the juice of the Peppadew® peppers, olive oil, and Herbs de Provence.
Marinate meat at room temperature for 3 hours.
Remove meat form the marinade - reserving marinade. Alternate meat, Peppadew® and onions on skewers.
Brush with reserved marinade.
Grill or broil under high heat for 5-10 minutes on each side.
Enjoy!
Peppadew® Quiché
Compliments of Central Market – San Antonio
Serves 6
Ingredients:
1 Unbaked Pie Shell
1 Jar of Peppadew® Peppers
2 cups Monterrey Jack Cheese, Shredded
4 Large Eggs
¼ tsp Salt
2 Tbsps Cilantro, fresh, chopped
Instructions:
Cut Peppadew® peppers lengthwise into thin slices.
Arrange slices on bottom and along sides of pastry shell.
Sprinkle cheese over the Peppadew® pepper slices, patting down.
Whisk eggs and salt together and pour over cheese.
Bake uncovered at 350 degrees for 25 to 30 minutes or until set and lightly browned.
Let stand 5 minutes and sprinkle with cilantro if desired.
Note: Cilantro could be substituted with another fresh herb of choice for a different flavor profile – such basil, or thyme.
Enjoy!
Peppadew® Carmelized Onion Goat Cheese Pizza
Preheat the oven to 500ºF
The Dough:
1/2 c all purpose, unbleached flour (plus more for dusting)
1 3/4 c King Arthur bread flour
1/2 c warm water
1/2 c warm milk
1/8 tsp active dry yeast
1 tsp honey
pinch of salt
The Marinara:
4 canned plum tomatoes, diced
2 cloves garlic, chopped
1 tbsp extra virgin olive oil
pinch of salt
pinch of red pepper flakes
The Rest:
1/4 c cooked chicken, lightly pulled
Loosely* 1/2 c fresh mozzarella, lightly pulled
5 tbsp caramelized red onion
5 tbsp goat cheese
5 marinated red Peppadew® peppers, roughly chopped
*Loose means unpacked into a measuring cup.
For the dough, combine all the ingredients into a large glass mixing bowl. Transfer the dough onto a well-floured work surface, and knead for two minutes. The dough should still be slightly tacky, but not sticky. Coat the dough with olive oil and let rise for 4 hours.
An hour before you are ready to bake the pizza, add one large red onion (sliced) into a medium heated pan coated with olive oil. Add a pinch of salt, and reduce the heat to low after 10 minutes.
Cover and let cook for another 40 minutes, or until the onion is brown and drastically reduced in size. For the marinara, simply heat olive oil on low and the tomatoes, garlic, salt, and red pepper flakes. Cook for 6 minutes.
Once the dough is done rising, transfer it onto a well floured surface. Cover a rolling pin in flour and roll out well over 14 inches each way. You should have stretched the dough to roughly 16 inches in all directions, but this is an imperfect rustic pizza, so as long as you have enough to elapse around the edges of your pizza pan, you’re doing a swell job. Add the marinara.
Add the mozzarella, chicken, Peppadew® peppers, goat cheese, and caramelized onion.
Gently, but not perfectly, place the edges over the pizza. Be sure that you cover all the space of the pizza pan— you don’t want to end up with a smaller pizza.
Most of my edges were actually rolled out to about 18-19 inches. This pizza is similar to what some call a “rustic tart pizza,”
Bake for 8-10 minutes, or until the edges of the pizza are golden brown.
Enjoy!
Braised Chicken with Peppadew®
Compliments of Chef Andrew Carmellini
Ingredients:
2 tablespoons extra-virgin olive oil
6 whole chicken legs
Salt and freshly ground pepper
1/4 pound thickly sliced pancetta, cut into 1/2-inch pieces
1 onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1 cup roasted red peppers from a jar, cut into strips
1/4 cup sliced Peppadew® peppers
1 tablespoon tomato paste
3/4 cup dry white wine
2 thyme sprigs
1 rosemary sprig
1/4 cup sliced pitted kalamata olives
1 cup chicken stock or low-sodium broth
1 1/2 tablespoons red wine vinegar
Directions:
Preheat the oven to 350°.
In a deep, 12-inch ovenproof sauté pan, heat the olive oil. Season the chicken with salt and pepper and cook over high heat turning once, until browned, about 12 minutes. Transfer the chicken to a platter.
Add the pancetta to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes.
Add the onion, carrot, celery, garlic, roasted peppers and Peppadew® peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes.
Add the tomato paste and wine and cook until the wine is nearly evaporated.
Add the herb sprigs and olives and season with salt and pepper.
Nestle the chicken in the vegetables, add the stock and bring to a boil. Cover tightly, transfer to the oven and braise until cooked through, about 30 minutes.
Return the sauté pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes. Discard the herb sprigs, stir in the vinegar and serve.
Enjoy!
Pammie's Braciole Sandwich
Recipe courtesy Food Network Chef: Jeff Mauro
Ingredients:
Steak:
1 flank steak
1 cup seasoned breadcrumbs
1 cup grated Pecorino Romano
3/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced garlic
Olive oil, as needed
Salt and freshly ground black pepper
1/2 yellow onion, diced
1/4 cup cloves garlic, minced
1 tablespoon dry Italian seasoning
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1/4 cup dry red wine
2 (28-ounce) cans crushed tomatoes, preferably San Marzanos
Sandwich Fixings:
6 soft Italian hero rolls, buttered and grilled in a pan
4 ounces Parmigiano-Reggiano, shaved
2 pounds burrata
8 ounces red Peppadew® peppers, sliced
French Fried Onions, recipe follows
Directions:
For the steak: Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat. Drizzle 2 tablespoons olive oil over the meat. Roll the meat with the grain and tie with butcher's twine to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper. Sweat until translucent, about 10 minutes, stirring to avoid burning.
Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes. Season with salt and pepper.
Bring to a simmer and add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours.
Taste and season again with salt and pepper, if necessary.
Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices. Reserve the tomato sauce.
To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread. Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the Peppadew® peppers and top with the Fried Onions. Serve with a side of the tomato sauce for dipping.
French Fried Onions:
4 cups vegetable oil
2 yellow onions
2 cups buttermilk
3 cups all-purpose flour
Salt and freshly ground black pepper
In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes. Drain on a rack. Season the flour with salt and pepper and then dredge the onions into the mixture. Fry until golden brown. Drain on paper towels.
Enjoy!
Breaded Chicken Breasts with Peppadew® and Fontina Cheese
Serves 4
Ingredients:
4 boneless skinless chicken breasts olive oil 1 1/2 cups plain bread crumbs 1/2 tsp. garlic powder salt and pepper, to taste 4-6 oz. Fontina cheese 8 Peppadew® peppers, or more to taste
Instructions:
Preheat oven to 350 degrees F. Place chicken breasts in between sheets of plastic wrap. Pound the chicken with a meat pounder or rolling pin until it’s about 1/4 of an inch thick. Lightly season chicken with salt and pepper.
In a shallow bowl, mix the bread crumbs, garlic powder. Add salt and pepper to taste. In a separate small shallow bowl, pour about 5 tbs. of olive oil.
Slice 2 Peppadew® peppers and place them on the flattened chicken. Add 2 oz. of Fontina on top of the peppers. Gently roll the chicken while keeping the peppers and cheese tucked inside. Dip the chicken roll into the olive oil and make sure the entire breast is lightly covered. Then, dip the chicken roll into the bread crumbs and completely cover. Place the chicken roll on a lightly greased baking sheet. Repeat this process with the other 3 breasts. If you find that your chicken is coming unraveled, secure the seam with a toothpick.
Bake at 350 degrees F for 30-35 minutes or until juices run clear and chicken is thoroughly cooked.
Note: If you want to add ingredients to your bread crumb mixture, such as basil or parsley, or use seasoned bread crumbs, adjust it to your taste.
Enjoy!
Meat Love Stromboli with Peppadew®
Recipe courtesy: Food Network Chef Aaron McCargo Jr.
Ingredients:
Canola oil nonstick spray
Flour, for dusting
1 pizza dough, divided in half
1 cup Peppadew® peppers, chopped
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1/4 pound sliced ham
1/4 pound sliced hot sopressata
1/4 pound sliced salami
1/4 pound thinly sliced pepperoni
4 cups grated mozzarella
1 egg, lightly beaten
Olive oil, for brushing
Smoked salt (optional)
2 cups good quality marinara sauce, warmed
Directions:
Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches.
Sprinkle each with the Peppadew® peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash.
Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough.
Place on the prepared baking sheets and brush the tops with olive oil.
Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting.
Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.
Enjoy!
Peppadewed Pork Chops with Cauliflower
Summary: Seared pork chops with caramelized cauliflower and chopped Peppadew® peppers.
Serves 4
Ingredients:
2 to 4 large pork chops, one per person
Kosher salt
Freshly ground black pepper
Canola oil
1 head of cauliflower, cut into florets
2 cups Peppadew® peppers, chopped, liquid reserved
1/4 cup chopped Italian flat-leaf parsley
2 tablespoons butter
Instructions:
An hour before you plan to cook the chops, allow them to come to room temperature. This will allow them to cook faster and stay moister.
Preheat the oven to 450 degrees. Season the chops aggressively with salt and pepper. Heat a cast iron skillet on the highest heat (two skillets if you want to cook four chops at once) and add a splash of canola oil to each. When you can barely hold your hand over the pan it’s so hot, but before it’s smoking, add the chops. You should hear a loud sizzle. Don’t touch the chop(s); allow color to develop.
Meanwhile, in a separate large skillet, heat more canola oil–a good 1/4 cup of it–on very high heat. When it’s very, very hot add the cauliflower florets and toss all around. Season aggressively with salt and pepper and make sure the cauliflower is caramelizing.
With a pair of tongs, examine the chops on the underside: if they’re golden brown, flip them over and finish them in the oven (about 1 to 2 minutes more). You’ll know they’re done when you press into the center with your thumb and it has just a little give. If it has no give, you overcooked it. If it has a ton of give, it’s still somewhat raw. When the chops are done, remove them to a plate. They should finish around the same time as the cauliflower which you should take off the heat.
Toss the cauliflower with the chopped Peppadews and the chopped parsley. Add a splash of Peppadew liquid and taste for seasoning: does it need more salt? More pepper? More Peppadew liquid (which is really vinegar)? Adjust!
Finally, put the pan you used to cook the pork chops back on the heat and a big splash of Peppadew liquid (like one cup) and the butter. Turn up the heat and whisk until you get a nice thick sauce.
To plate, put a pork chop on each plate along with some of the Peppadewed cauliflower. Pour the sauce over everything and serve right away.
Variations:
You can do this with Brussels sprouts in place of the cauliflower.
Enjoy!
Skillet Roasted Boneless Pork Chops with Peppadew® Peppers, Rosemary and Garlic
Compliments of Chef Mitchell Rosenthal, Town Hall Restaurant, San Francisco
Pan-roasting is a quick two-step technique in which the meat is seared in a minimal amount of fat and finishes cooking on the stove (rather than being transferred to the oven). That's the beauty of pan-roasting: It's in front of you the whole time, so you can see whether the pan is smoking (shouldn't be, so turn the heat down) and feel with your fingers whether the chop is firming up nicely. Because pan-roasting works for leaner, boneless cuts of meat that can dry out, brining is frequently a precursor to cooking. As opposed to seasoning the surface of the meat, brining — immersing the chops in what amounts to a seasoned saltwater bath — not only allows the seasoning to penetrate the whole chop, it aids in retaining moisture. Ideally you want the pork to sit in the brine for at least twenty-four hours, but if you plan on pork chops for dinner and only have time to toss them in the brine before you go to work, they'll still be better off.
For the brine:
5 cups water
1 tbsp fennel seed, crushed
2 bay leaves, crumbled
1 tbsp peppercorns
2 sprigs rosemary
3 garlic cloves, peeled and roughly
chopped
6 tbsp sugar
4 tbsp coarse salt
Place 1 cup of water in a small nonreactive pot and add the fennel, bay leaves, peppercorns, rosemary, and garlic. Bring to a simmer, then remove from heat. Cool to room temperature, 10 to 15 minutes. Add remaining 4 cups water, sugar, and salt and stir until dissolved and the mixture is well combined.
Rinse and pat dry the pork chops and place in a clean bowl. Pour the brine over the chops and place a plate on top to keep the chops submerged. Refrigerate for 24 hours.
For the chops:
(2) 10-oz. to 12-oz. boneless center-cut pork
chops, about 1¼ to 1½ inches thick, brined
1 tbsp canola oil
2 tbsp unsalted butter
1 large garlic clove, peeled and halved
1 sprig rosemary
6 or more Peppadew® peppers
Take pork chops out of brine, rinse thoroughly under cold water, and pat dry with paper towels. Place an 8-inch cast-iron pan over medium-high heat.
Add the oil to the pan, and when it starts to shimmer, add pork chops.3 Sear the chops until crusty brown, about 6 minutes on each side. Check the pork as it cooks, and be responsive. Due to the sugar content, the brine may begin to burn, so just move the pork around in the pan a bit. And that knob on your stove turns for a reason, so adjust the heat if you need to.
When you get a good sear on both sides, add butter to the pan. When it begins to brown, lower the heat to medium-low and add the garlic, rosemary, and Peppadew® peppers. Tilt the pan and baste the pork chops with the butter for about 1 minute. The chops should be firm to the touch, but still with a bit of give.
Remove pan from heat and transfer chops to a small cooling rack, letting them rest undisturbed for about 5 minutes. This simple step lets the proteins relax and reabsorb moisture, distributing the meat's juices evenly throughout. It might be the best 5 minutes you've ever spent.
Place the chops on a plate and top with the peppers and pan juices.
If your skillet is too small, moisture from the overcrowded meat turns to steam and prevents surface browning, which is the main benefit of pan-roasting. If the pan is too large, the oil will spread out as it heats and burn.
Because you're cooking at a high temperature, you need oil with a high smoking point — the temperature at which it starts to give off smoke. Although it might make you feel fancy, don't use extra-virgin olive oil. It burns too quickly for this kind of cooking.
While a chop on the bone is preferable, on a stove, the meat closest to the bone — although it's the sweetest — won't cook to the same temperature. So boneless center-cut chops a little more than an inch thick are ideal.
Peppadew® peppers from South Africa adds that sweet slightly spicy flavor.
Enjoy!
Spicy Lamb and Peppadew® Burger
Serves 4-6
Ingredients:
• 500g minced lamb
• 1 garlic clove, minced
• 6 spring onions or 1 small red onion, finely chopped
• 8 drained Peppadew® peppers, finely chopped
• 1-2 tbsp sweet chili sauce, plus extra for serving
• 1 tsp Worcestershire sauce
• 1 knob fresh root ginger, peeled
• 1 thick slice (about 40g) granary bread, crumbed
• salt and pepper
• 4-6 burger buns, halved, and thinly sliced cucumber, to serve
Directions:
Mix the lamb, garlic, spring onions and Peppadew® peppers in a big bowl.
Add the sauces and grate in the ginger, then mix in the breadcrumbs and season well. Using clean hands, squish the mixture together until all the ingredients are well distributed.
Shape into 4-6 burgers.
Cook the burgers under a hot grill or on the barbecue for 5-7 minutes a side. When they are almost ready, toast the buns alongside them.
Serve each burger on a half bun and top with a dollop of sweet chili sauce. Arrange thinly sliced cucumber on the remaining half bun and set it on top or at an angle alongside. For a more dramatic presentation, pierce each burger with a wooden kebab stick threaded with a couple of whole Peppadew® peppers.
Enjoy!
Vegetable Lasagna
Compliments of Cooks Illustrated Sept/Oct. 2011 issue – Peppadew® added to recipe
Serves 8 to 10
No Cook Tomato Sauce:
• (1) 28oz. can of crushed tomatoes
• ¼ cup chopped fresh basil
• 2 Tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 tsp kosher salt
• ¼ tsp red pepper flakes
No Cook Cream Sauce:
• 4 oz Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tsp cornstarch
• ½ tsp kosher salt
• ½ tsp pepper
Vegetable Filling:
• 1 ½ lbs eggplant, peeled and cut into ½ inch cubes (about 7 cups)
• Kosher salt and pepper
• 1 lb zucchini, cut into ½ inch pieces (about 4 cups)
• 1 lb yellow squash, cut into ½ inch pieces (about 4 cups)
• 5 Tbsp plus 1 tsp of extra virgin olive oil
• 4 garlic cloves, minced
• 1 Tbsp minced fresh thyme
• 12 ounces baby spinach ( about 12 cups)
• 12 no-boil lasagna noodles
• ½ cup minced pitted kalamata olives
• ½ to 1 cup chopped drained Peppadew® (depending on desired spiciness)
• 12oz. low moisture whole milk mozzarella cheese, shredded (about 3 cups)
• 2 Tbsp chopped fresh basil
For Tomato Sauce:
Whisk all ingredients together in bowl; set aside.
For Cream Sauce:
Whisk all ingredients together in bowl; set aside.
For the Filling:
Adjust oven rack to middle position and heat to 375 degrees. Toss together eggplant and 1 tsp salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
Combine 1 Tbsp oil, garlic and thyme in small bowl. Heat 2 Tbsp oil in 12 inch non-stick skillet over medium heat until shimmering. Add half eggplant mixture, ¼ tsp salt, and ¼ tsp pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet, add half of garlic mixture to clearing, cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 Tbsp oil, and remaining garlic mixture.
To Assemble: Spray 13 by 9 inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of olives, half of Peppadew® peppers, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup of tomato sauce, remaining vegetables, remaining olives and Peppadew® peppers, remaining cream sauce, and 1 cup of mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup of tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil and serve.
Enjoy!
Peri Peri Prawns with Peppadew®
Ingredients:
• 14 Peppadew Peppadew® Peppers, drained
• 3 garlic cloves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp hot sweet peri peri sauce
• 4 tbsp chopped parsley
• 24 tiger prawns
• Lemon wedges to serve
Directions:
Put 10 Peppadew® peppers into a food processor with the garlic, olive oil, lemon juice and peri peri sauce, and blend until smooth.
Scrape into a shallow, non-metallic dish that will hold the prawns in a single layer.
Chop the remaining peppers and mix with the parsley.
Set aside.
Rinse the prawns, add to the peri peri mix, cover, and set aside in the fridge for 20 mins or longer.
Heat a heavy frying pan on the barbecue over a medium heat.
Lift the prawns out of the marinade and spread evenly over the pan.
Sizzle for about 2 mins a side, or until they turn evenly pink.
To serve, sprinkle with parsley and pepper mixture, with lemon wedges on the side.
Enjoy!
Calamari, Mussel and Peppadew® Combo
Serves 4
Ingredients:
300 g frozen mussel meat 300 g baby calamari tubes or calamari rings Olive oil Chili & Garlic Seasoning or substitute fresh minced garlic and red pepper flakes to taste ½ cup Peppadew® peppers sliced in rings 200 g baby plum (grape or small cherry tomatoes) tomatoes, halved Fresh Ciabatta bread Fresh Arugula to garnish
Directions:
Thaw the mussel meat.
Place calamari in a medium size mixing bowl. Pour boiling water over, leave to stand for 2 minutes to firm. Strain in a colander. Shake off as much water as you can. Wrap in absorbent paper and squeeze out all the water. Toss the calamari with 4 T of olive oil and 1 t of Chili & Garlic Seasoning or fresh garlic and red pepper flakes to taste.
Preheat a heavy bottomed dry frying pan until very hot. Place the calamari in the pan one by one so you don't take any liquid with you. Reserve remaining oil. When the one side of the calamari is golden with color, turn and lightly brown the other side. Remove from the pan. Add the remaining oil, Peppadew® peppers and tomatoes and stir-fry until bubbly. Add the thawed mussel meat and browned calamari.
Warm through and serve with bread. Garnish with fresh arugula.
Enjoy
Mussel and Peppadew® Potjie
Serves: 4
Ingredients
• 1-1.5 kg fresh black mussels, scrubbed and beards removed
• 1 onion, peeled and coarsely chopped
• 2 cloves of garlic, peeled, crushed and chopped
• 4 bay leaves
• ½ Tbsp black pepper corns
• 1-2 fresh red or green chilies, seeds removed and finely chopped
• 1/3 cup coarsely chopped fresh cilantro leaf
• 4 -6 Peppadew® peppers, drained and coarsely chopped
• 2 tablespoons plain olive oil
• 1kg fresh tomatoes, chopped but not peeled
• 3/4 cup chicken or vegetable stock
• ½ cup dry white wine
• 1 small tin of tomato paste
• 1-2 teaspoons brown sugar
• 1 tablespoon finely chopped parsley
Salt and black pepper
Directions:
In the potjie (or large kitchen pot) heat the oil and sauté the onion, chili and garlic for four minutes over medium to low heat.
Add the chopped tomatoes, chicken stock, pepper corns, bay leaves, sugar, salt and pepper and tomato paste.
Bring to the boil and then simmer for about 30 minutes over low heat.
Add the mussels, toss well, cover and simmer for about 7 minutes or until all the mussels have opened.
Discard the ones that have not opened..
Sprinkle with parsley Peppadew® peppers and cilantro.
Serve with crusty bread – and encourage you guests to use their fingers instead of forks.
This dish is also perfect for serving as a starter.
Enjoy!
Chicken Chorizo and Peppadew® Stew
Note: In South Africa, a stew is called a potjiekos and it is cooked in an iron pot called a potjie.
Compliments of Cook Sister
Serves 6-8
Ingredients:
2kg chicken pieces (a combination of thighs & legs is good) a little oil for frying flour for coating 3 bell peppers (1 each red, yellow and green), sliced 2 medium onions, chopped 4 cloves of garlic, crushed 8 Peppadew® peppers drained and sliced thinly 9oz chorizo, sliced 4 large waxy potatoes, chopped (optional) 1 14.5oz can of diced tomatoes 9oz mushrooms, sliced 2Tbsp smoked paprika 2 Tbsp thyme leaves 4 bay leaves salt and pepper
Method:
Brown the chicken in a heavy bottomed pan on the stove. Mix a little flour with salt and pepper and roll each chicken piece in the mixture to coat. Heat a little oil in a heavy-bottomed pan and over medium heat fry each piece, turning until it is browned on all sides. Use a splatter screen as the chicken pieces are likely to spit a little! Drain on kitchen paper and keep warm.
Add a splash of oil to the bottom of the pan and fry the onions, garlic and chorizo in it until the chorizo releases some of its lovely red oil. Add the chicken pieces, potato (if using), bell peppers, Peppadews, paprika, thyme, bay leaves and a good grind of black pepper. Carefully stir to mix. Then add the diced tomatoes together with all their juice - the stew should look a little soupy as the liquid is needed for the cooking process. If it looks dry, add a little water or chicken stock.
Close the lid tightly and leave to cook for 90 minutes or so,-WITHOUT lifting the lid to peek or stir! After 90 minutes, check the meat for doneness and add the mushrooms. Cook for a further 15 minutes, then check for seasoning and season as necessary. If the sauce is still too watery, mix a little cornstarch with water to make a paste and stir this into the stew. Serve immediately on fluffy mashed potatoes or rice.
Peppadew® Prawns
Serves 2 (for dinner, 4 as appetizer)
Ingredients: 1 pound jumbo prawns (roughly 16/20 per pound size) 1 tablespoon olive oil 1 shallot, minced 2 tablespoons honey ½ cup Sauvignon Blanc 1 tsp lemon juice 2 tsp Sriracha Sauce 2 tablespoons butter 4-6 Peppadew® Peppers, julienned Sea Salt Fine Grind Black Pepper
Prep: Remove head, legs peel and devein prawns, leave a bit of shell on tail. In a small bowl whisk together the wine, honey, Sriracha Sauce.
Directions: Heat 10” saute pan to medium, add olive oil and shallots. Cook for about 3 minutes until softened., then pour into saute pan, bring to a bubble, then set to low heat. Simmer sauce for about 10 minutes to reduce by one fourth, add butter. Add prawns and toss to coat evenly with sauce, add julienned Peppadew® peppers and cook until shrimp flesh is opaque and pink - about 5-8 minutes, depends on how big they are and how many in the pan. Squeeze lemon juice over prawns, stir again to coat. Remove prawns from pan on the serving plates, drizzle with sauce and sprinkle with Sea Salt and Black Pepper to taste. Serve with sauce as an appetizer, or over rice, couscous as a main course.
Enjoy!
Pork Loin Steak with Peppadew®
Ready in 30 mins
Serves 4
Ingredients:
4 pork loin steaks, trimmed of fat
Flour, for dusting
Olive oil
1 small onion, diced
3 garlic cloves, sliced
1 tsp rosemary, chopped
Golden caster sugar
½ lemon, zested and 1 tbsp juice
1 cup white wine
1 cup chicken stock
15 Peppadew® peppers, halved
Directions:
Season and dust the pork with a little flour. Heat 1 tbsp olive oil in a non-stick pan and brown the pork on both sides. Remove from the pan and add the onion, garlic, rosemary, a pinch of sugar and some seasoning. Cook until golden and softened, about 5 minutes. Add the lemon zest and juice, white wine and stock, and bring to a boil. Reduce to a simmer and add the pork. Cook for 12 minutes until the pork is tender and the sauce has reduced by half and thickened a little, adding the Peppadew® peppers for the last 5 minutes.
Chef’s Note: Serve with couscous and green beans.
Enjoy!
Chicken Breasts with White Wine Peppadew® Sauce
Compliments of: Sam's Blog
Ingredients:
- 4 chicken breasts
- Flour for dusting
- Olive oil
- 1 small onion, diced
- 1 tsp rosemary, chopped
- Golden caster sugar
- ½ lemon, zested and 1 tbsp juice
- 150ml white wine
- 150 ml chicken stock
- 15 Peppadew® peppers, halved
Directions:
Season and dust the chicken breasts with a little flour. Heat 1 tbsp olive oil in a non-stick pan and brown the chicken on both sides. Remove from the pan and add the onion, garlic, rosemary, a pinch of sugar and some seasoning. Cook until golden and softened, about 5 minutes. Add the lemon zest and juice, white wine and stock, and bring to a boil. Reduce to a simmer and add the chicken Cook until the chicken is tender and the sauce has reduced by half and thickened a little, adding the Peppadews for the last 5 minutes.
Serve with gnocchi and steamed green beans.
Enjoy!
Lemon and Peppadew® Glazed Ham
Compliments of: Food and Wine Magazine
Serves 10
Total Time: 3 hr.
Ingredients:
- 1 (7-1/2 pound) bone-in smoked ham
- 1 lemon, thinly sliced
- 1 (large) white onion, thinly sliced
- 3 cup(s) chicken stock or low-sodium broth
- 3/4 cup(s) lemon-lime marmalade, 17 ounces, see Note
- 1/4 cup(s) seeded, coarsely chopped Peppadew® peppers,
- 1/4 cup(s) grainy mustard
- 3 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) bourbon
- 2 tablespoon(s) cornstarch dissolved in 3 tablespoons water
Directions:
Preheat the oven to 375 degrees F. Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least 1/4 inch thick. Deeply score the fat in a crosshatch pattern at 1/2-inch intervals. Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it. Add the chicken stock or broth to the roasting pan.
In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree. Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze. Cover with foil and bake for 1 hour. Remove the foil. Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour. Brush with another scant 1/2 cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees F, about 30 minutes longer.
Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat. Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes. Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze. Simmer over moderately high heat, stirring, until thickened, about 3 minutes. Slice the ham and serve with the sauce.
Make Ahead: The Lemon-and-Peppadew® Pepper Glaze can be refrigerated for up to 3 days.
Notes: Lemon-lime marmalade is great or you can substitute lemon, orange or grapefruit marmalade.
Enjoy!
Pan-Seared Shrimp with Mango Cucumber & Peppadew® Salsa
Serves 4 for light lunch
For the Mango Salsa:
- 1 large ripe mango, diced into 1/2" cubes
- 1 large cucumber, diced into 1/2" cubes (no need to peel)
- 1/2 cup Peppadew® peppers coarsely chopped
- 1 small red or white onion, finely diced
- 1 cup coarsely chopped fresh cilantro
- Juice of 2 large limes
- 1 teaspoon Tabasco or similar hot sauce
- Kosher salt and freshly ground black pepper, to taste
For the Shrimp:
- 1 pound large frozen and thawed or fresh shrimp, peeled and deveined (tails on or off, as desired)
- Zest and juice of 1 large lime
- 3 tablespoon extra virgin olive oil plus more for cooking
- 1 teaspoon sweet smoked Spanish paprika (or substitute chili powder)
- Kosher salt and black pepper
- 1 pound baby spinach, washed
- Lime wedges for serving
Directions:
First make the salsa. In a large bowl, combine the diced mango, diced cucumber, chopped Peppadew® peppers, diced onion, and cilantro. Toss to distribute. Add the lime juice and hot sauce and toss again to coat evenly. Season generously with kosher salt and black pepper. Set aside. (The salt will draw out the natural juices from the ingredients so that the flavors will start to mingle.) Place the spinach in a large bowl, then make the shrimp. Preheat a cast iron griddle pan or other heavy bottom pan over medium-high heat. While the pan heats, toss the shrimp with the lime juice, olive oil, paprika, and a generous sprinkle of kosher salt and black pepper. Toss to coat and let sit while the pan heats up. When ready, add 2 tablespoons of olive oil to the pan, then use tongs to pick up the shrimp and add to the pan in small batches, making sure not to overcrowd. Let cook about 1-2 minutes on one side until slightly charred, then flip and cook the other side. When ready, remove from the pan and add to the bowl with the spinach. Repeat until all the shrimp are cooked. Stir the salsa and top off the shrimp and spinach with it (use as much or as little as you'd like). Toss to coat, taste and adjust seasoning as desired. Serve with lime wedges.
Note; You can substitute Tilapia or Flank Steak for the Shrimp or use the shrimp and salsa in soft tacos.
Enjoy!
Grilled Tuna with Peppadew®
Compliments of Corey Abdella of Sysco Virginia
Ingredients:
- 6 oz red onion, grilled
- 1 cucumber, washed, peeled and seeded
- 4 oz artichoke hearts, quartered
- 4 ea lemons, juiced
- 1/4 bunch parsley, washed and picked leaves
- 3 oz, chopped Peppadews
- 1 ea tuna loin steak
Combine onion, cucumber (cut into batons) artichoke hearts, lemon juice, and Peppadew® and let sit for 2 hours. Add parsley right before service, grill tuna to desired doneness and serve.
Enjoy!
Honey & Mustard Glazed Ostrich Fillet with Soft Parmesan Polenta, Sundried Tomato, Peppadew® & Spinach Pesto
Compliments of Chef Reuben
Ingredients:
- 180g portions ostrich fillet x 4
- 1cup instant polenta
- 1 cup sundried tomatoes in oil
- 2 cups English spinach.
- ½ cup Peppadews
- 1 garlic clove
- 2 tablespoons pine nuts ( toasted)
- ½ cup olive oil
- 2 tablespoons mascarpone
- ½ cup parmesan cheese
- 4 tablespoons whole grain mustard
- 2 sprigs garden thyme
- 1 tablespoon honey
- 280 ml water (a bit more than a cup of water)
Preheat an oven to 350 degrees
Heat the water until boiling. Add some salt and the polenta. Reduce the heat and cook while stirring until the polenta is cooked and starts to thicken. Add the mascarpone and parmesan. Remove from the heat and stir through until well combined. Keep warm.
Place the spinach, pine nuts, olive oil, sundried tomatoes and Peppadews, salt, pepper and garlic in a mortar and pestle and pound until a nice paste forms.
Heat a little olive oil in a pan, when hot sear the ostrich fillets on all sides until lightly browned. Mix together the mustard-honey and thyme and spread over the ostrich.
Place the ostrich in the oven for 4 minutes or until medium rare. Remove from the oven and rest for 2 minutes.
Spoon the polenta onto a serving plate, carve the ostrich into slices and top with the pesto.
Enjoy!
Roasted Cauliflower & Gruyere Soufflé with Smoked Fish Soup- Raisin & Peppadew® Salsa
Compliments of Chef Reuben
Fish Cream
Ingredients:
- 1 onion, finely diced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon flour
- 2 ½ cups fish stock, heated
- 2 ½ cups milk heated
- 14oz flaked salted fish
- 1 cup sour cream
- 3 tablespoons chopped chives
- Salt and pepper to taste
- Fresh lemon juice
Heat the butter and olive oil together in a soup pot on your stove top. Lightly fry onions until glossy but not too brown.
Add flour and stir well for about thirty seconds. Add fish stock and milk and stir until thickened and simmering. Add fish and chives and stir. Remove from the heat and use a stick blender to process until smooth. Add cream and
season to taste.
Cauliflower Soufflé
Ingredients:
- 7 Tbsp butter plus extra for greasing
- ½ leek thinly sliced
- 1 clove garlic, chopped
- 6 oz cauliflower florets
- ¼ cup dry white wine
- ¾ cup chicken stock
- 1 Tbsp thyme leaves
- 60g plain flour
- 1 ¼ cup warm milk
- Approx. 3oz finely grated gruyere
- 4 eggs separated
Melt the butter in a saucepan over medium heat, add the leeks and garlic and cook for 4-5 minutes or until soft. Add cauliflower and cook for another 3-4 minutes. Add wine, bring to the boil, then add stock and wine and bring to the boil. Reduce heat to medium, simmer for 12-15 minutes or until cauliflower is very soft and liquid is almost evaporated. Season to taste with sea salt and freshly ground white pepper, then process in a food processor until smooth.
Preheat oven to 350 degrees. Melt remaining butter in a sauce pan over medium heat, add flour and cook, stirring continuously until smooth, bring to a simmer and cook for 2-3 minutes or until thick. Remove from heat, add a bit more than ½ of gruyere and mix to combine, then add egg yolks and mix to combine. Add cauliflower puree and season generously too taste.
Whisk egg whites and a pinch of salt until firm peaks form. Fold one third of egg whites through cauliflower mixture to lighten, and then fold in remaining egg whites. Divide among six buttered 1 cup capacity metal dariole molds, place in a roasting pan and fill halfway up sides with hot water. Bake for 25-30 minutes or until golden and risen, stand in mold for 5 minutes, and then turn out onto a baking paper lined tray.
Place soufflés in a small buttered roasting pan and pour over fish cream; remaining gruyere and thyme leaves and bake for 15 minutes more until golden
Serve with the raisin salsa
Raisin and Peppadew® Salsa
Ingredients:
- 1/3 cup pumpkin seeds
- 1/3 cup raisins
- 1 clove garlic, chopped
- ¼ cup olive oil
- ½ teaspoon lemon zest
- 6 Peppadews, chopped
- ¼ cup chopped parsley
- 1 tablespoon chopped tarragon
- 1 tbsp lemon juice
- 2 tsp. salt
Directions:
Combine pumpkin seeds, raisins, almonds, olive oil, garlic and lemon zest in a small sauce pan. Cook over medium heat until the garlic cloves are light brown and have softened and the raisins begin to puff. Add the Peppadews, remove from heat and allow to cool to room temperature. Transfer mixture to a food processor and process until smooth. Add the lemon juice, herbs and seasoning and pulse until smooth.
Enjoy!
Just Peppadew® It Pizza
Compliments of Randy M.
Start with a 100% whole-milk Mozzarella Cheese Topped Pizza. Try ordering a box of 8 blank canvas pizzas at www.blankcanvaspizza.com
Then top with
- Peppadew® Peppers
- Artichoke Hearts
- Spicy Chorizo Sausage
- Roasted Red Pepper
- Red Pepper Flakes
Result: An explosion of Aggressive flavors for a true pizza masterpiece!
Enjoy!
Meyer Lemon and Peppadew® Baked Fish
Compliments of Robin Gagnon
Serves: 2-3
Ingredients:
- 3/4 to 1 lb. of mild white fish
- 1 Meyer lemon
- 6-8 Peppadew® peppers
- 1 tbs. olive oil
- 1/2 tsp agave syrup (substitute 1 tsp sugar if this is not on hand)
- kosher salt
- freshly ground black pepper
Directions:
- Preheat oven to 375 degrees.
- Spray pan with cooking spray and arrange fish in pan.
- Juice 1/2 the Meyer lemon, cut the rind into 3-4 pieces and reserve.
- Whisk together the lemon juice, oil, and agave (or sugar).
- Pour the mixture over fish.
- Cut up the Peppadews, and place them and the lemon rind on top of fish.
- Sprinkle with a generous pinch of Kosher salt and a few grinds of fresh black pepper.
- Cover tightly, and bake for 20-25 minutes.
Notes:
Serve with slices of Meyer lemon. Curried Garlic Cilantro Couscous makes a good side dish for this fish.
Enjoy!
Shrimp & Peppadew® Linguine
Ingredients:
- 350g (12oz) linguine
- 4tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 400g (14oz) ready-cooked large shrimp
- 2 Peppadew® pepper, sliced
- handful parsley leaves, finely chopped
- juice 1 lemon, plus extra wedges, to serve
Directions:
Cook the pasta according to the pack instructions. When cooked, remove, drain and set aside to steam. Pour the oil into the pan and reduce the heat. Add the garlic and allow to warm through. The garlic should begin to smell fragrant but shouldn’t sizzle – lower the heat if it does.
When the garlic has turned from opaque to white, toss through the pasta and add the large shrimp, Peppadews, parsley and lemon juice. Season and serve immediately, with extra lemon wedges.
Enjoy!
Peppadew® Chicken with Leeks & Feta Cheese
Serves: 4
Ingredients:
- chicken cutlets (these are thin cut boneless, skinless chicken breasts)
- 2 tablespoons grapeseed or veggie oil
- 1/2 cup sliced Peppadew® peppers
- 1 leek, chopped (white part only)
- 1/2 cup feta cheese
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh oregano and/or Italian parsley
- 2 tablespoons butter
- 1/2 cup white wine
- Salt and Pepper to taste
Directions:
In a large skillet heat a little oil over medium high heat and pan sear the chicken cutlets on both sides until they are cooked through. Cutlets should be “thin cut” and easily cooked stove top. If you have a thicker cut of chicken breast, brown the chicken on both sides and then pop them in a 350F pre-heated oven to finish cooking. Thicker boneless skinless chicken breasts shouldn’t take longer than 15-20 minutes cook time in the oven.
Once the chicken is done transfer to a platter and keep warm. In a smaller skillet over medium heat, add the butter and saute the leeks until nicely wilted. Add the garlic and fresh herbs and saute for about one minute longer.
Then add the white wine and let the wine simmer and reduce by half.
Take the leeks off the heat and fold in the sliced peppers. Season with salt and pepper to taste.
Ladle the leeks and peppers over the chicken and sprinkle with the crumbled feta. Serve immediately.
Because this dish is so flavorful, serve it with roasted or steamed asparagus and a lovely saffron infused rice.
Enjoy!
Sauteed Scallops with Mushrooms, Polenta, Bacon and Corn Jus
Compliments of Chef Buzz Willet of Pallet Bistro
Ingredients
• 3 U-10 Scallops
• 4 Utah Sweet Corn
• 4 Peppadew® Peppers
• 1 Oyster Mushroom
• 3 Bacon/Prosciutto slices, cooked
• 1-2 Leaves Kale
• ¼ cup Polenta
• Salt to taste
• Extra Virgin Olive Oil, to taste
Directions
Polenta; take 1 cup milk and 1 cup water, place in sauce pot and bring to a simmer. Add polenta or yellow cornmeal and stir. Continue to stir until mixture thickens and is smooth. Add 2 tbsp. butter and salt to taste.
Corn Jus; clean the kernels off the Utah sweet corn and place in juicer. Once juiced place the liquid in a non-stick pan, bring the mixture to a simmer while stirring not allowing the liquid to burn. The natural sugar from the corn will thicken the liquid.
Dice the Peppadew peppers into quarters and set aside. Clean the Oyster mushrooms by hand removing the bitter pieces (you'll be able to tell, the bitter part usually has dirt on it). Set the mushrooms aside, take the kale hold the end of the leaf and rip down the leaf taken off the spine. Slice the leave into smaller pieces. Heat 2 sauté pans, place oil into the pans. Salt each side of the Scallops and place in the hot oiled pan, sear the scallops on both sides for about 3 minutes on each. In the other pan place the peppers, mushrooms, and kale toss with salt and until mushrooms brown. Place the Scallops on the ready polenta with the kale mushroom salad on the side. Crumble up the cooked bacon and sprinkle over the scallops, and finish the dish with a drizzle of the corn jus.
Enjoy!
Goat Cheese and Pepadew® Grilled Cheese Sandwich
Compliments of Food Network Magazine
Ingredients
• ½ cup cream cheese
• ¼ cup goat cheese
• 8 chopped Peppadew® Peppers
Directions
Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)
How to make grilled cheese:
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
Enjoy!
Fettuccine With Bacon And Sun-Dried Tomato Peppadew® Cream Sauce
Serves: 6
Ingredients
• 10 strips of bacon, cut into thin strips
• 7 oz Peppadew peppers, chopped
• 1 (6.5 oz) container sun-dried tomato pesto
• 300ml heavy cream
• 1 pound fettuccine
• Parmesan to serve
Directions
Place bacon in a large skillet and cook until very crisp. Remove and set aside.
Place the pesto into the skillet and cook until heated through. Add peppers and cream and cook until sauce is slightly thickened.
Cook pasta according to package directions. Drain.
Enjoy!
Jerk Fish Tacos with Peppadew® Tartar Sauce
Recipe from the Tasting Table Test Kitchen
Servings: 4
INGREDIENTS:
Tartar Sauce
¼ cup mayonnaise
2 tablespoons sour cream
3 Peppadew® peppers, finely chopped, plus 1 teaspoon Peppadew juice from the jar
1 scallion, finely chopped
½ small shallot, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Tacos
2 tilapia, or other mild white fish fillets (about 1 pound), halved lengthwise and each halve sliced crosswise into 3 pieces
2 limes, 1 halved and the other cut into wedges
½ cup panko (Japanese breadcrumbs)
¼ cup cornmeal
3 tablespoons Jamaican jerk seasoning, divided
½ cup canola oil
12 warm corn tortillas
Fresh cilantro leaves for serving
Directions:
Make the tartar sauce: In a medium bowl, stir together the mayonnaise, sour cream, Peppadew peppers, scallion, shallot, salt and pepper. Cover the bowl with plastic wrap and refrigerate.
Make the tacos: Place the tilapia pieces in a medium bowl. Squeeze the juice from the lime halves over the fish and turn the fish to coat; set aside. In another medium bowl, stir together the panko, cornmeal and 2 tablespoons of the jerk seasoning. Remove the fish from the lime juice and place on a plate. Sprinkle the fish with the remaining 1 tablespoon of jerk seasoning, then dredge the pieces in the panko mixture, one piece at a time, pressing the coating firmly onto both sides of the fish before returning each piece to the plate.
In a medium nonstick skillet set over medium-high heat, add the oil. Once the oil is hot, after about 1 to 1½ minutes, add about half the fish pieces. Reduce the heat to medium and fry on both sides until golden brown, 4 to 6 minutes total (when the fish is semi-firm to the touch, it is done; especially thick pieces of tilapia may take a little longer to cook through). Use a spatula to transfer the fish to a paper-towel-lined plate and set aside. Repeat with the remaining fish pieces.
Place a piece of fish in the center of a warm tortilla. Top with a generous dollop of the tartar sauce and a few cilantro leaves and serve with a lime wedge.
Enjoy!
Spaghetti with Roasted Tomatoes, Spinach and Peppadew®
Roasting the tomatoes with the garlic and thyme adds a wonderful depth of flavor, especially when combined with the bright, vinegary Peppadew® and parsley.
Ingredients:
1 lb whole cherry tomatoes
4 cloves garlic (whole)
6-8 sprigs thyme
1/2 cup Peppadew®, quartered
3 cups baby spinach
2 Tbsp fresh parsley
1 lb whole grain spaghetti
olive oil
salt ‘n pepper
Directions:
Preheat oven to 450. On a baking sheet, drizzle a generous amount of olive oil onto the tomatoes, garlic cloves, and thyme. Season them with salt and pepper and toss to coat. Pop in the oven for about 15 minutes, or until the flesh of the tomatoes begins to burst. Set aside to cool slightly and discard garlic and thyme (although you may want to eat those roasty, toasty garlic cloves…yum).
While the tomatoes roast, prepare pasta according to the directions on the package in salted water. Reserve about 1/2 cup of the pasta water and drain pasta.
Transfer tomatoes to a saute pan over medium heat and combine with Peppadews®, spinach, and parsley. Add cooked pasta and toss together. If it appears a bit dry, add the reserved pasta water or Peppadew® vinegar over the whole shootin’ match. Toss together and serve.
Enjoy!
Stuffed Chicken Breasts with Peppadew® and Gouda
Ingredients:
1 cup Peppadew®, chopped
1 Tbsp Olive oil
¼ tsp Crushed garlic
To taste Fresh herbs, chopped
4 Chicken Breast fillets
2.5oz Gouda cheese, thinly sliced
2.5oz Halloumi, thinly sliced
½ tsp Crushed garlic
Directions:
Make a marinade with half of the Peppadews by mixing them with the olive oil, crushed garlic and chopped herbs.
Slit a pocket into each of the Chicken Breasts and stuff with slices of Gouda, Halloumi and remaining Peppadews.
Place chicken fillets on a flat dish and pour the marinade over them. Allow to marinade overnight.
Heat the olive oil in a thick-based frying pan. Fry some garlic lightly. Add the chicken breasts. Brown on each side.
Transfer the chicken to a hot oven and roast until just cooked through. Cooking time will take roughly 15 minutes, depending on the thickness.
Serve with baby spinach and baby potatoes.
Enjoy!
Sweet Potato and Peppadew® Tortilla
Serves 8
Ingredients:
(1lb 10oz) sweet potatoes, peeled and sliced
2 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
12 Peppadew® peppers, sliced
12 large free-range eggs, beaten
3 tbsp grated Parmesan
Lemon wedges and rocket, to serve
Directions:
Heat the oven to 350 F. Steam the sweet potatoes for 10 minutes, or until tender. Meanwhile, heat the oil in a non-stick 24cm (91/2in) ovenproof pan, rubbing a little up the sides, and cook the onions and garlic for 5 minutes without coloring, then remove and set aside.
Place a layer of sweet potatoes on the bottom of the pan, scatter with Peppadew slices, some of the onion mix and a little seasoning, and pour over a layer of beaten egg. Repeat until everything is used up, then scatter the Parmesan over the top. Cook on a low heat for 5 minutes, then place in the oven for 25 to 30 minutes until golden and crisp, and until a skewer inserted in the middle comes out clean.
You can either tip it out on to a board and serve immediately cut into wedges with lemon wedges and a rocket salad, or let it cool to room temperature before serving. It will keep for 2 days in the fridge.
Enjoy!
Tangy Grilled Chicken Salad
Servings: 4
Ingredients:
1 pound boneless, skinless chicken breasts
Salt and ground black pepper
Canola or vegetable oil
1 to 2 teaspoons berbere seasoning *
5.3-ounce container nonfat plain Greek yogurt
1/2 cup chopped Peppadew® peppers
1/2 bulb fresh fennel, trimmed and diced
1 cup red grapes, halved
1/4 cup slivered, toasted almonds
4 small whole-grain pita pockets
2 cups salad greens
Directions:
Heat the grill to medium-high.
Place the chicken breasts between sheets of plastic wrap. Using a meat mallet or rolling pin, pound the meat to an even 1/2 inch thickness. Season with salt and black pepper.
Soak a crumpled paper towel with the oil. Clasping the paper towel with tongs, oil the grates of the grill. Grill the chicken breasts for 4 minutes per side, or until the chicken is cooked through and reaches 165 F. Set aside to cool, then cut into small chunks.
In a large bowl, combine the berbere with the yogurt, Peppadew® peppers, fennel, grapes, almonds and the cooled chopped chicken. Mix well, then season with salt and pepper.
Fill each pita pocket with a quarter of the salad greens, then spoon some of the chicken salad into it.
* Berbere is an Ethiopian spice blend that can feature any number of seasonings, but often includes ginger, cardamom, garlic, cumin and chilies. If you can’t find it or you prefer something a little more tame, switch it out for another spice blend, such as curry powder or Italian seasoning.
Enjoy!
Peppadew® Summer Spaghetti
Ingredients:
4 fl oz extra virgin olive oil
2 garlic cloves, peeled and bashed
4 to 5 basil stalks, leaves removed
14oz spaghetti
7oz cherry tomatoes, halved
4oz sunblush tomatoes
4oz Peppadew® Mild Peppers
Basil Leaves, to serve
Directions:
Place the olive oil, garlic cloves and basil stalks into a small saucepan and warm through gently until the oil is just beginning to shimmer. Switch off the heat and leave the oil to infuse for between 30 and 60 minutes, depending on how strong a flavor you want. Do not allow the oil to get so hot that it smokes – this will taint the flavor. Once the oil has infused, remove the garlic and basil stalks.
Cook the spaghetti according to the pack instructions. Meanwhile, add the tomatoes and Peppadew® to the oil and heat through gently. When the pasta is cooked, drain, place back in the pan and tip in the oil and vegetables. Coat the pasta in the oil, season well and divide between 4 bowls, then top with basil leaves and serve immediately.
Tip: Cooking pasta al dente is not only tastier, it means it keeps longer without going soggy. To cook spaghetti al dente should take not longer than 9 to 10 minutes.
Enjoy!
Smoked Salmon, Avocado and Peppadew® Baguette
Ingredients for Tzatziki Sauce:
1 cup Greek natural yogurt
Juice of one lemon
1 garlic clove, chopped
½ cucumber seeded and diced
1 tsp finely chopped fresh dill
Sea salt and fresh ground black pepper to taste
Mix all of the above ingredients together for the sauce of your baguette.
Ingredients for the Baguette:
1 large whole baguette ( about 20 inches)
¼ cup Tzatziki dressing
100g nonfat cream cheese
4 Peppadews sliced thinly
1 avocado peeled and pitted and sliced
1 cup fresh rocket leaves, rinsed and patted dry
80g packet sliced smoked salmon
Directions:
Cut baguette crosswise into 4 pieces, slice each piece in half lengthwise. Gently spread cream cheese over bottom portion of bread. Place rocket leaves over cream cheese and top with slices of avocado. Place smoked salmon on avocado. Season with pepper, if desired, and top with 2 Tbsp of Tzatziki sauce, add strips of Peppadew on to sauce. Cover with reserved sandwich tops.
Enjoy!
TURKEY AND PEPPADEW® FRITTATA
Ingredients:
1 small sweet potato
3tbsp olive oil
350g turkey cut into bite-size pieces
115g (4oz) frozen peas
1/2 jar Peppadew® Mild Whole Peppers,
drained and roughly chopped
8 eggs, beaten
Salt and freshly ground black pepper
Parsley leaves, to garnish
Directions:
Peel the sweet potato and cut into small chunks. Cook in a pan of boiling water for 5 minutes or until the sweet potato is almost tender. Drain and set aside.
Heat 2tbsp olive oil in a large deep frying pan, preferably non-stick, add the sweet potato and fry over a fairly high heat for about 5 minutes, stirring occasionally, until lightly browned. Drain from the pan on to a plate lined with kitchen paper.
Add the remaining oil to the pan and stir-fry the turkey for 3-4 minutes or until the chunks are golden. Add the frozen peas and Peppadew® Peppers, stir for 1 minute, then return the sweet potato to the pan.
Pour in the eggs and season with salt and freshly ground black pepper. Cook over a medium heat for 8-10 minutes. As the eggs set, pull up the edge of the frittata with a spatula and tilt the pan so the uncooked egg runs to the bottom and cooks.
When the eggs are almost set, preheat the grill to high. Slide the pan until the grill and cook until the top is set and golden brown. Slide the frittata out of the pan on to a board, garnish with a few parsley leaves and cut into wedges. Serve hot or cold with salad.
COOKING TIP:
The orange flesh of the sweet potato adds extra color to the omelette and its flavor complements the turkey and Peppadew® Peppers perfectly. If you prefer, an ordinary potato or wedge of butternut squash could be used instead.
Enjoy!
Thai-style Fishcakes with Peppadew®
Serves 6-8
Ingredients:
500g fresh hake or similar white fish fillets
Olive Oil
Salt and Pepper
250g mashed potato (see tip below)
4 spring onions, chopped
8 Peppadew® Mild peppers, chopped
2 Tbsp chopped fresh coriander (cilantro)
2 Tbsp chopped fresh parsley
Grated zest and juice of 1 lemon
2-3 Tbsp chopped pickled ginger
2 eggs, beaten
50g plain flour
50g fresh white breadcrumbs
4 Tbsp sesame seed
Oil for frying
Directions:
Preheat the oven to 350 degrees F. Spread out the fish fillets in a roasting pan, lightly drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes until cooked through then drain the fish and flake it into a bowl.
Add the potato, spring onion, Peppadew peppers, fresh herbs, lemon zest and juice. Stir in the ginger and mix so that all the ingredients are well distributed.
Put the beaten eggs in a shallow dish. Season the flour and spread that out in a second dish, and mix the crumbs and sesame seeds in a third dish.
Roll the fishcake mixture into 8 equal balls and flatten slightly. Dip each fishcake in flour, shake off the excess, then dip in egg and sesame breadcrumbs. Place on a platter, cover with saran wrap and leave to set in the refrigerator for at least 2 hours. (They can be frozen at this point if desired.)
Deep fry the cakes in a hot oil or shallow fry in a frying pan until golden brown and hot all the way through.
Tip: You can use leftover mashed potato for this recipe, but if it is very creamy it will make the fishcake mix too sloppy. It is better to simply boil potatoes and mash them without butter or milk.
Enjoy!
Red Pepper and Peppadew® Tart
Ingredients:
For Pastry:
225g plain flour
115g butter
75g grated mature cheddar cheese
Iced water
Egg white for brushing
For the Filling:
2 Tbsp oil
3 Romano peppers or 2 regular red
peppers sliced
4 Peppadew® Mild peppers, sliced
2-3 garlic cloves, crushed
40g fresh whole meal breadcrumbs
1 Tbsp fresh thyme leaves
Salt and Pepper
About 12 baby tomatoes or 3 regular tomatoes, sliced
Directions:
Make the pastry by putting the flour in a bowl and rubbing in the butter before adding the cheese and binding with a little iced water. Shape into a smooth ball, wrap in saran wrap and chill lightly.
Heat the oil in a frying pan and sauté the Romano peppers or red peppers for 5 minutes. Add the Peppadew® peppers and garlic and cook over low heat until the peppers have softened and the garlic is aromatic. Set aside.
Preheat the oven to 200 C. Roll out the pastry and line a 23 cm pie dish. Bake blind for 10 minutes (see tip), remove lining paper and baking beans and brush the pastry with egg white. Return to the oven for 5 minutes. This seals the pastry and stops it from going soggy when you add the filling.
Mix the breadcrumbs with the thyme. Add salt and grind in some black pepper. Spread the pepper mixture in the pie shell and cover with tomato slices. Season with salt and pepper, then sprinkle over the crumbs evenly. Bake for 30-35 minutes. Delicious hot or cold.
Tip: Baking blind involves putting a round of baking parchment over the raw pastry in the dish and weighting this down with baking beans setting the pastry by baking it briefly. No baking beans? Use marbles instead or even dried beans.
Enjoy!
Avocado Stuffed with Peppadew® and Crab Salad
Serves 4
Ingredients:
12 chopped PEPPADEW® Sweet Piquanté Peppers
1 tin crab meat, approximately 8 1/2 oz
2 ripe avocados
2 tsp lime or lemon juice
1 1/2 tbsp mayonnaise
2 tsp tomato sauce
2 tsp Cognac
salt & pepper
4-8 blades chives
Instructions for Preparation:
Drain the crab, remove any gristle and cut into small pieces
Reserve 4 attractive pieces for garnish
Cut the avocados in half lengthwise
Remove the seed and spoon out the flesh
Clean the skins, dry them and then chop the flesh finely
Mix with the lime or lemon juice and transfer to the mixing bowl
Add the mayonnaise, tomato sauce, cognac, salt and pepper
Place a hand blender on the bottom of the bowl and blend until a smooth sauce is obtained
Taste and add a little more tomato sauce, salt and/or pepper, if necessary
Spoon the pieces of crab and Sweet Piquanté Peppers through the sauce
Fill the avocado skins with the mixture
Garnish with the reserved pieces of crab and with the blades of chives, cut into 2 1/2 inch pieces.
Enjoy!
Rice Salad with Peppadew® and Walnuts
Serves 4
Ingredients:
7 oz cooked rice
2 tbsp walnut oil
2 tbsp sunflower oil
2 tbsp PEPPADEW® Sweet Piquanté Pepper liquid
1 crushed garlic clove
1 small can of sweet corn
3 finely chopped spring onions
1 oz chopped walnuts or walnut pieces
5 chopped PEPPADEW® Sweet Piquanté Peppers
Instructions for Preparation:
Take 2 tbsp of liquid from a 14.75 oz jar of PEPPADEW® Sweet Piquanté Peppers
Mix oil and garlic together and add to just cooked hot rice
Stir in all other ingredients and serve as a delicious accompaniment to dishes such as chicken.
Enjoy!
Exotic Peppadew® Salad
Serves 2
Ingredients:
Lettuce leaves, variety of choice, washed and crisped in fridge
Avocado pear, papaya, pineapple, banana, mango
PEPPADEW® Sweet Piquanté Peppers
Cilantro leaves for garnish (optional)
Dressing:
2 tbsp orange juice (if concentrated fresh juice is used, dilute slightly)
1 tbsp lemon juice
1/2 tbsp salt
4 tbsp olive oil
2 tbsp PEPPADEW® Sweet Piquanté Pepper liquid (from the jar)
2 PEPPADEW® Sweet Piquanté Peppers
Instructions for Preparation:
Arrange the lettuce leaves on a plate.
Slice fruit and place on top of the lettuce.
Slice avocado and Peppadews® and place on top of the fruit.
Dressing:
Mix together the orange juice, lemon juice, salt, olive oil, PEPPADEW® Sweet Piquanté Pepper liquid and chopped Peppadews®.
Mix and pour over prepared salad.
Enjoy!
Italian Stallion Salad
Compliments of Chef Guy Fieri
Serves 8 to 10
Ingredients:
6 ounces sliced provolone cheese
5 ounces very thinly sliced sopresatta
5 ounces very thinly sliced salami
1/2 cup fresh basil leaves
5 ounces very thinly sliced prosciutto
6 ounces sliced mozzarella cheese
3 cups 1-inch pieces iceberg lettuce
3 cups 1-inch pieces romaine lettuce
2 cups 1/4-inch julienned strips radicchio
1 cup 1/4-inch julienned strips endive
1/2 cup pepperoncini, cut in thirds
1/2 cup Peppadew® peppers, quartered
1/2 cup black olives, quartered
1/3 cup balsamic vinegar
1 teaspoon finely chopped fresh oregano leaves
2 teaspoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
3 tablespoons grated Parmesan
Directions:
On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
In a large salad bowl, toss together lettuces, pepperoncini, Peppadew® peppers and olives.
In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.
Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.
Enjoy!
Mac Daddi Roni Salad
Compliments of Chef guy Fieri
Serves 4 to 6
Ingredients:
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced Peppadew® peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
Directions:
In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath.
In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.
When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.
Enjoy!
Peppadew® Salad Dressing
Ingredients:
2 pasteurized egg yolks (See note below)
½ cup water
½ cup fresh lemon juice
½ cup red wine vinegar
2 tablespoons Dijon mustard
½ cup corn syrup
1 tablespoon minced garlic
1 tablespoon oregano
1 tablespoon Italian seasoning
2 tablespoons kosher salt
4 cups oil
½ cup chopped Peppadew®
Directions:
In a food processor or blender, combine the egg yolk, water, lemon juice, vinegar, mustard, syrup, garlic, oregano, Italian Seasoning and salt. Blend well.
Slowly add the oil while blending. Add the Peppadew® and pulse briefly.
Check seasoning and adjust as needed.
Note: Raw egg can contain bacteria which can cause illness in people with compromised immune systems, the young, the elderly, pregnant women, and those with chronic diseases. Use a pasteurized product, or a product such as Eggbeaters instead.
Makes 40 servings, each 216 calories each
Twin Hearts Apricot Glazed Shrimp and Peppadew® Salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients:
3 Tbsp brandy
1 Tbsp water
6 dried apricot halves
2 Tbsp crumbled feta cheese (or mild blue cheese)
1/2 tsp cream or milk (plus additional as needed)
1/4 tsp dried tarragon
4 medium Peppadew® peppers
8 peeled and cooked jumbo shrimp (see Cook's Note)
4 thin wood or metal skewers
1 Tbsp apricot (or peach) preserves
2 tsp white wine vinegar
1 Tbsp light olive oil
Pinch of cayenne pepper
Salt and pepper to taste
Preparation:
In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes.
Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the Peppadews® with the feta mixture.
Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.
Place a Peppadew® inside each 'heart' and push another skewer across the middle, through the shrimp and the Peppadews®. Repeat with remaining shrimp and Peppadews®.
Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.
Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.
Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.
Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad
Cook's Note:
Pair up shrimp that are approximately equal in size. If they don't have enough of a natural curve to form a proper heart shape, adjust the curve as they are skewered.
Enjoy!
Peppatato Salad
Compliments of Central Market, San Antonio, TX
YIELD: 4 Servings
Ingredients:
8 Small Yukon Gold Potatoes, diced small to medium
1 Sweet Onion, chopped
Enough Olive Oil to coat Potatoes
Salt and Ground Pepper, to taste
Roast Potatoes at 400 degrees for approx. 25 minutes or until fork tender.
Sauté Onion separately in a skillet.
Combine in a bowl:
Roasted Potatoes
Sautéed Onions
¼ Cup Diced Peppadew® Peppers
2 Tbsps. Italian Parsley, chopped
Toss well to mix, then drizzle with 1 Tbsp. of liquid from the Peppadew® peppers. Toss Again. Serve Warm.
Enjoy!
Fruit Salad with Spicy Peppadew® Dressing
Ingredients:
1 papaya 1 mango 1 large banana 1 avocado 3 tbsp oil 3 sweet and spicy Peppadew® fruit 1 tbsp Peppadew® liquid 2 tbsp apple or orange juice 1/3 lemon pinch of salt
Optional: pineapple
Directions:
Combine the oil and either orange or apple juice
in an immersion blender bowl or food processor.
Add 3 Peppadew® fruit and 1 tbsp of the liquid
Squeeze in a little lemon juice and add a pinch of salt.
Blitz, blend or do whatever you must to turn this into a pretty orange dressing.
Prepare the fruit either using a melon ball scooper or just cutting it for a fruit salad.
Divide the fruit over 4 bowls and spoon some of the Peppadew® dressing all over or serve it on the side. Garnish with thinly sliced Peppadew® strips.
Enjoy!
Martha Stewart's Summer Salad Mayo
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.
Compliments: Martha Stewart Living, June 2011
Yield: 2 ½ cups
Ingredients:
2 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon sugar
3/4 teaspoon coarse salt
2 cups vegetable or safflower oil
2 tablespoons fresh lemon juice
1/2 cup chopped cornichons
1/4 cup chopped jarred Peppadew® peppers
1/4 teaspoon freshly ground pepper
Directions:
Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew® peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).
Cook's Note:
The eggs in this recipe are not cooked.
Enjoy!
Peppadew® , Peach, and Feta Side Salad
Serves 4-6 as a side dish
Ingredients:
- 2 large ripe peaches, seeded and diced into 1/2 inch cubes
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon cracked black pepper
- 1 teaspoon Kosher salt
- 1/2 cup feta cheese, cubed into 1/2 inch pieces
- 2 cups Peppadew peppers, whole
Directions:
Toss the diced peaches in a medium bowl with the lemon juice, olive oil, pepper and salt until well coated. Spread out on a medium sized cookie sheet and broil for 3 minutes, stir then broil for an additional 3 minutes. Remove from the oven and let cool for 5 minutes. In a large bowl, combine the broiled peaches with the cubed feta and the peppers. Toss to evenly distribute and serve immediately or cover and store in refrigerator for up to 24 hours.
Enjoy!
Zucchini Peppadew® Salad with Mozzarella
Compliments: Chef Leah Thomas
Ingredients:
- Fresh mint leaves from three large sprigs
- Peppadew® pepper to taste
- juice from 1/2 lemon
- zest of 1/2 lemon
- 5 or 6 baby Zucchini
- 4oz baby mozzarella balls
- 3 TBS olive oil
- salt & pepper
Directions:
Chop mint leaves, lemon zest and chili pepper together very finely. Shave zucchini into ribbons using a potato peeler. Drizzle olive oil and lemon juice over zucchini, add salt and pepper. Toss all ingredients together with zucchini.
Enjoy!
Black Bean and Peppadew® Salad
Compliments of Chef Corey Abdella of Sysco Virginia
Ingredients:
- 6 oz cooked black beans
- 12 oz chopped Peppadews
- 6 oz chopped fresh cilantro
- 12 oz diced mango
- 12 oz roasted yellow pepper
- 12 oz grilled red onion
- Serve with a wedge of cornbread, optional
Mix all together. If needed, dress the salad with brine from Peppadews. Season with salt and fresh cracked pepper and serve as a side.
Enjoy!
Stuffed Peppadew® with Boursin Cream Cheese
Serves 3
Ingredients:
5 1/4 oz Boursin cream cheese
1 tbsp crème fraîche
9 whole PEPPADEW® Sweet Piquanté Peppers
3 slices of lemon
1 avocado sliced
Instructions for Preparation:
Mix the cream cheese and the crème fraîche together thoroughly
Place the mixture in an icing bag to stuff the Peppadews®.
Serve with a twist of lemon and sliced avocado
Then drizzle with a little PEPPADEW® Sweet Piquanté Pepper juice for a delicious starter.
Enjoy!
Tuna Stuffed Peppadew®
Serves 4
Ingredients:
14.75 oz PEPPADEW® Sweet Piquanté Peppers
6 oz canned, drained, flaked tuna
1/2 cup sliced celery
1/2 cup diced ripe olives, drained
1/4 cup sliced green onion
1 tbsp lemon juice
dash pepper
2 hard-cooked eggs, chopped
1/3 cup mayonnaise or salad dressing
Instructions for Preparation:
In a mixing bowl combine the tuna, celery, olives, onion, lemon juice and pepper.
Add eggs and mayonnaise, toss gently.
Cover and chill.
Fill each Peppadew® with tuna mixture.
Enjoy!
Cherry and Goat Cheese Stuffed Peppadew®
Ingredients:
One 10.5 oz package goat cheese 1/4 cup wild cherry preserves 24-36 Peppadew® peppers 6 slices thick cut bacon cut into 2 inch strips
Directions:
Place Peppadew® peppers onto a disposable aluminum half pan. Blend goat cheese and cherry preserves until smooth. Place into a piping bag (a gallon zip top storage bag with a corner removed works as well), snip off the end and pipe mixture into the center of each pepper until full. Top each with a strip of bacon.
Meanwhile heat grill to medium, adding a chunk of fruit wood such as cherry for additional flavor. Once heated, place trays of peppers on grill and close lid. Allow to cook untouched for approximately 45 minutes until bacon has browned and crisped. Remove, cool and plate.
Enjoy!
Stuffed Peppadew® with Feta, Garlic & Chives
Makes 16
Ingredients:
16 jarred Peppadew® peppers
2 ounces block feta cheese, crumbled
4 tablespoons cottage cheese
2 garlic cloves, grated on a microplane
1 tablespoon chopped fresh chives, plus extra for garnish
pinch of kosher salt
freshly ground black pepper
Extra-Virgin olive oil
Description:
Remove the Peppadews® from the jar and drain on a plate lined with paper towels.
In the bowl of a small food processor, process the feta, cottage cheese, and garlic until the mixture is smooth and creamy. Scrape down the sides of the bowl and process again. Remove the mixture to a small bowl. Stir in the chives and season with salt and pepper. Spoon the mixture into a pastry bag and evenly fill each pepper. Transfer the filled peppers to a plate and garnish with chopped fresh chives and drizzle with olive oil.
Enjoy!
Couscous-Filled Peppadew® Poppers
Compliments of Prevention Magazine, July 2011
Serves 6
Ingredients:
2 jars of Whole Mild Peppadew®
1/3 cup of Whole Wheat Couscous
2 Tbsp Goat Cheese
2 tsp of Extra Virgin Olive Oil
¼ cup Parsley
2 Tbsp coarsely chopped Pine Nuts
Salt and Pepper to taste
Instructions:
Rinse 2 jars (14 oz each) of Mild Peppadews® (about 36 total) and drain upside down on paper towels.
Cook 1/3 cup whole wheat couscous.
While warm, stir in 2 Tbsp goat cheese and 2 tsp extra virgin olive oil to combine.
Cool to room temp.
Stir in 1/4 cup chopped fresh parsley, 2 Tbsp coarsely chopped pine nuts, and salt and pepper to taste.
Fill peppers with couscous mixture.
Chill up to 1 day.
Enjoy!
Peppadew® Stuffed with Blue Cheese
Peppadew® peppers, sweet and ever-so-slightly hot, are the perfect easy summer appetizer! Simply stuff them with blue cheese and you have a beautiful appetizer.
Also for a added kick, drizzle them with Balsamic Glaze.
Enjoy!
Peppadew® Stuffed with Aged Provolone Cheese
Compliments: Central Market, San Antonio, TX
Ingredients:
1 jar of Peppadew® peppers
Aged provolone cheese cut in small cubes (size small enough to stuff inside the Peppadew®
Prosciutto Ham – cut in small strips to be able to wrap around the cheese cubes
A good olive oil
Directions:
Cube the Provolone Cheese and wrap each with a small strip of Prosciutto Ham. Place each cube in the olive oil to marinate.
Marinate for an hour and then stuff in each Peppadew®
Really Yummy!!
Sausage Stuffed Peppadew®
Ingredients:
1 pound hot Italian sausages, casings removed
1/2 cup cooked white rice
2 tablespoons olive tapenade
60 yellow or red Peppadew® peppers (from two 14-ounce jars), drained
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese.
Directions:
Preheat the oven to 450°. In a medium bowl, knead the sausage meat with the cooked rice and olive tapenade. Fill the Peppadew® peppers with the meat mixture, pressing to compact it. Arrange the Peppadew® meat side up on a lightly oiled baking sheet; lightly press down on them so they don't wobble. Drizzle the Peppadew® peppers all over with olive oil and sprinkle with the grated Parmigiano-Reggiano cheese.
Bake the Peppadew® peppers in the upper third of the oven for about 15 minutes, until the sausage meat is cooked through. Transfer the Peppadew® to a platter and serve warm or at room temperature.
Make Ahead: The unbaked stuffed Peppadew® peppers can be refrigerated overnight. Bring to room temperature before baking. The baked stuffed Peppadew® peppers can be covered loosely and kept at room temperature for up to 2 hours.
Enjoy!
Peppadew® Stuffed with Aloutte Soft Cheese
* Fried if you desire.
Makes: 20-25
Ingredients:
1 jar (14 oz) Mild Peppadew® Peppers 1 pkg (6.5oz). Alouette® Pepper Medley Soft Spreadable Cheese 1 tbsp. chopped parsley
For fried Peppadew® peppers: 1 cup all purpose flour 2 ea. eggs 2 tbsp. milk 2 cups Panko or bread crumbs 1 qt. vegetable oil
Directions:
Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve.
For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up
Set up a standard breading procedure using 3 shallow containers.
Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one.
Beat the eggs and milk together.
Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs.
Transfer the breaded stuffed Peppadew® peppers to a sheet tray.
Place in the freezer again for 15 minutes.
Repeat the breading procedure a second time.
Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F.
Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 min.
With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot.
Serve warm.
Enjoy!
Peppadew® Stuffed with Feta, Mint and Cucumber
Makes 24
Ingredients:
24 fresh mint leaves
24 Peppadew® peppers, drained
1/2 small cucumber, peeled, seeded, and cut into 1/4-inch cubes
4 Tbs. feta cheese, cut into small (aprox. 1/4 inch) cubes
Directions:
Slip 1 mint leaf into the open cavity of 1 Peppadew®.
Stuff 1 or 2 cucumber cubes into the cavity then stuff 1 cube (approx. 1/2 teaspoon) of feta into the Peppadew®.
Repeat this process with the remaining ingredients.
Chill the Stuffed Peppadews until ready to serve.
Enjoy!
Feta Stuffed Peppadew® Wrapped in Vine Leaves
Ingredients:
Grape Vine Leaves, drained.
Peppadew® Peppers stuffed with Feta Cheese (2 Peppadews to every vine leaf)
Olive Oil
Cocktail sticks
Directions:
Place the cocktail sticks in water and leave to soak for 20 minutes.
Add some water to a saucepan and bring to the boil before adding the vine leaves for 1 minute to blanch. Then drain completely with a sieve and lightly pat the leaves to remove any excess liquid.
Place two stuffed Peppadews on either end on each leaf and fold in the sides. Then fold in the top and bottom of the leaf to make a neat parcel. There should be no holes, but you can always patch these up with another leaf if you run into trouble.
Skewer a drained cocktail stick through each parcel to keep it together.
Brush your grid with some Olive Oil and add the parcels. Grill over medium heat for 2-3 minutes, turning several times. Serve hot.
Enjoy!
Goat Cheese Stuffed Peppadew® Macaroni Grill Copycat Recipe
Ingredients:
1 jar of Peppadew® Peppers
8 oz. soft goat cheese
1/4 cup of whipping cream or half and half
Salt and Pepper to taste
1 cup of balsamic vinegar
Fresh herb to blend into goat cheese if you wish – chopped
Instructions:
Place the peppers on a greased baking sheet, top side up.
Place the goat cheese and cream or half and half into a bowl.
Mix until smooth. It will still be really thick. Add salt and pepper to taste. Add any herb you would like at this stage – if you wish.
With a small spoon or piping bag, fill each pepper with the goat cheese mixture.
Place under the broiler for about 3-4 minutes. Watch closely, they will cook very quickly. Since they are precooked, they only need to warm and melt the cheese.
In the meantime, pour the balsamic vinegar into a small saucepan. Bring to a boil, continue to soft boil for about 5 minutes until the vinegar reduces by about half and thickens into a sauce. Remove from heat and allow to cool.
When the peppers are ready, pull them out of the oven. Place on plate or platter and drizzle with the balsamic vinegar reduction.
Dive in! They are truly addictive.
Enjoy!
Cream Cheese, Avo and Tuna Stuffed Peppadew®
By Dan Eaton of Cooking at Home
Ingredients:
1 14-ounce jar Peppadews Approximately 1/3-1/2 cup cream cheese Approximately 1/2 ripe avocado, cubed 1 6-ounce can tuna (might only use half a can for this) Italian dressing for lightly marinating tuna
Procedure:
Use bottled Italian dressing or make your own by combining 2 Tbs extra virgin olive oil with a couple tsps red wine vinegar, a pinch of dried oregano, dried basil, a smaller pinch of dried thyme, a little touch of garlic powder and onion powder, and a pinch of salt and whisk it up.
Then add the drained 6-ounce can of tuna and toss to coat.
Make sure the Peppadews are well drained and scoop out seeds if there seems to be an abundance in any particular pepper.
Use a small spoon to put some of the room temperature cream cheese into each Peppadew. Then tuck 1 cubed ripe piece of ripe avocado into each Peppadew, and top each one with some of the marinated tuna.
These aren't the easiest things to assemble but they sure do taste good. You'll want to keep that plate wrapped in plastic wrap in the fridge until you're ready to serve them at your party.
Hints:
One 6-ounce can tuna is enough for 2 14-ounce jars of Peppadews.
Stuff the Peppadews with just cream cheese, or goat cheese or small cubes of marinated mozzarella instead.
Use a pastry bag with a 1/4-inch round tip to pipe the cream cheese into the Peppadew if you have one.
Enjoy!
Tinawon Fancy Rice Stuffed Peppadew®
Yield: 40 Peppadew® peppers (½ oz. of filling in each)
Ingredients:
8 oz. Indian Harvest Tinawon Rice
1 ½ c. water
1 Tbsp. ginger, ¼ inch slices
2 large garlic cloves, minced
2 Tbsp. fish sauce
1 Tbsp. olive oil
2 Tbsp. Sriracha chili sauce
salt and pepper to taste
¼ cup. red peppers, small diced
¼ cup. green chilies, small diced
½ cup. cilantro, rough chopped
40 Peppadew® peppers
Directions:
Cook Indian Harvest Tinawon Fancy Rice in water with ginger, fish sauce and garlic per package directions. Cool on sheet tray and remove the ginger slices.
When Tinawon Fancy Rice is cooled, add olive oil, red pepper, green chilies, salt and pepper. Combine well.
Fill each individual Peppadew® pepper with ½ oz. of filling.
Serve with Sriracha sauce and garnish with cilantro leaf.
Enjoy!
Grilled Planked Stuffed Peppadew®
Yield: Serves 6-8
Ingredients:
5 ounces spreadable goat cheese
2 tablespoons finely chopped chives, divided
1 tablespoon finely chopped parsley
1 14-ounce jar Peppadew® , drained
1 tablespoon extra-virgin olive oil
1 wood plank, soaked in water for at least 1 hour prior to use
1 small chunk of light smoking wood, such as apple or cherry
Type of fire: two-zone indirect
Grill heat: high
Directions:
In a small bowl, mix together goat cheese, 1 1/2 tablespoons chives, and parsley.
Transfer mixture to a piping bag* fitted with a round tip. Pipe herbed goat cheese into Peppadews. Place stuffed Peppadews onto wood plank and drizzle with extra-virgin olive oil.
* If you don't have a piping bag, you can use a Ziploc bag with a small cut made in the corner.
Place planked Peppadews on cool side of grill, cover, and cook until Peppadews start to brown in spots, 15-25 minutes.
Remove from grill, sprinkle with remaining 1/2 tablespoon chives, and serve.
Enjoy!
Martha Stewart's Pan Fried Stuffed Peppadew®
Compliments: Blueprint, July/August 2007
Ingredients:
2 logs of fresh goat cheese, 4 ounces each
3 tablespoons coarsely chopped cilantro
6 canned whole green chiles
12 Peppadew® peppers
1/4 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon coarse salt
12 pepper-stuffed olives
3 tablespoons canola oil
Directions:
In a bowl, mix together goat cheese and cilantro; chill. Drain chiles and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon cheese mixture.
Combine flour, cornmeal, and salt on a large plate. Dredge chiles and Peppadews, turning to coat all sides. Dredge olives similarly. If coating isn't sticking, dip peppers and olives in chile brine before dredging.
Heat the oil in a heavy skillet over medium-high heat. Cook the olives and chiles in two batches, turning with a spatula as they become golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.
These snacks are best served right out of the skillet, when they're piping hot and oozing with cheese.
Enjoy!
Chicken Sausage Stuffed Peppadew®
Approx. 5 appetizer servings
Ingredients:
- 10-15 Peppadew® peppers
- 1 chicken sausage, any flavor you like
- 1 clove garlic, chopped
- 1 cup chard or kale, chopped and loosely packed
- ¼ cup chicken broth
- 3 Tablespoons capers
- 5 Tablespoons parmesan cheese, divided
Put a small bit of olive oil in a saucepan over medium-high heat. Cut the casing from the chicken sausage and brown it in the pan, breaking it up into small pieces as it cooks.
Add your chopped swiss chard and garlic and let cook for a couple minutes until the garlic is starting to get a little brown. Pour in cold chicken broth to deglaze the pan and bring to a boil.
When the swiss chard is wilted and cooked thoroughly, the chicken broth has reduced significantly and the chicken in cooked (about 5-7 minutes), take the pan off the heat, add capers and 3 Tablespoons parmesan cheese and combine.
Stuff each Peppadew pepper with as much stuffing as you can. Top each pepper with a little more parmesan cheese. Place upright in a baking dish and put under the broiler in the oven until the cheese is melted and browned on the top.
Enjoy!
Party Perfect Peppadew® Poppers
Makes 15 appetizers
Ingredients:
- 1/2 C. Whipped Cream Cheese
- 2 T. Shredded Sharp New York White Cheddar Cheese
- 1 T. Real Bacon Bits, divided
- 15 Red Peppedew® Peppers,
- 1 Box Athens Mini Fillo Shells (15 count)
Directions:
Place cream cheese and cheddar cheese into a microwave-safe small bowl and microwave on High for 20-30 seconds; stir until cheddar cheese is melted.
Stir in 2 t. bacon bits.
Rinse Peppadew® peppers and dry thoroughly.
Fill Peppedew peppers with mixture. Place a filled pepper into a mini fillo shell; repeat with remaining filled peppers and shells.
Sprinkle each with some of the remaining 1 t. bacon bits.
Place on a microwave-safe serving dish and microwave on High for 20-30 seconds, just until heated.
Enjoy!
Shrimp and Feta Stuffed Peppadew®
Compliments of Barbara Garneau Kelly and Melanie
Ingredients:
- 1/2 cup cooked diced shrimp
- 1/2 cup feta cheese
- 2 green onions, diced
- Olive oil
- Freshly ground black pepper
- Peppadews (whole)
Combine shrimp with feta cheese and green onion. Drizzle in a little olive oil, maybe a tablespoon or two, to moisten the mixture. Season with black pepper to taste (not too much, as the Peppadews themselves are spicy). Stuff the Peppadews with the shrimp mixture (it helps to use a baby spoon, if you have one hanging about). Sit the stuffed Peppadews upright in a small baking dish. Bake at 375 for 20 minutes.
Enjoy!
Stuffed Peppadew® with Goat Cheese Topped with Pecans
Posted on by Helena Spensatelli of Sassy Girl’s Kitchen
Directions:
Top each with chopped Pecans.
Pop them in a 350 degree oven for about 10 minutes.
Allow them to cool before serving.
Great appetizer with just the right amount of sweet and sass!
Enjoy!
Stuffed Peppadew® with Green Olive Tapenade
Compliments: Jennifer Schell- editor of B.C. Wine Trails
Ingredients:
- 1 cup pitted green olives, drained well
- 1 tbsp capers, drained
- 1 garlic clove, minced
- 2 tsp fresh lemon juice or to taste
- 3 tbsp extra virgin olive oil
Directions:
Throw all into processor and whizz into paste.
To stuff Peppadews:
Fill each Peppadew® half way with tapenade and top with a bocconcini mini ball or cube of goat cheese.
Sprinkle with chopped fresh basil.
Enjoy!
Peppadew® Aioli by Guy Fieri
Recipe Courtesy of Guy Fieri, www.foodnetwork.com
Ingredients:
3 gloves garlic
1 lemon, zested, and juiced
4 egg yolks
¾ to 1 cup olive oil
½ tsp. salt
½ tsp freshly cracked black pepper
½ cup drained and roughly chopped Peppadew® peppers
Directions:
Place garlic, lemon juice, zest and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running, remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the Peppadew® peppers and pulse until the Aioli is speckled with the Peppadew®, but not fully blended.
Remove the Peppadew® Aioli to a small serving bowl and serve.
Peppadew® Aioli can be used in a number of different ways.
Serve it with:
Fried Calamari or Shrimp
Fried Mushrooms or other Veggies
French Fries
Fried Croquettes
Roasted or grilled potatoes
A Chicken Sandwich or Hamburger
Enjoy!
Peppadew® Ginger Butter Sauce
Compliments of Central Market, San Antonio, Tx
Ingredients:
2 cups Diced Peppadew® Mild –drained
2 tsp. fresh ginger – grated
1 tsp. fresh garlic – peeled and coarse chopped
6 TB. butter (Plugra), cut into 6 pieces to taste salt
& white pepper
1–2 TB. heavy cream (optional)
Directions:
Place peppers, ginger and garlic in a food processor.
Process until a sauce-like consistency is achieved (there will still be very small fine pieces of fruit in the sauce and the sauce at this point is a coulis).
Place sauce in an appropriate size saucepan over very low heat – adding butter very slowly – allowing each piece to melt before adding next piece (this will keep the butter from breaking).
Taste and adjust seasoning by adding salt and white pepper.
As an additional “security” measure if the sauce is being held over a period of time – simply add heavy cream.
This will keep your sauce from breaking (separating).
Adjust seasoning if necessary.
Serve with: grilled steaks - seasoned with blackened spice from our bulk department; grilled chicken or pork chops; grilled tuna or shrimp.
Enjoy!
Four Bean Relish
Compliments of Chef Guy Fieri
Serves 6 to 8
Ingredients:
1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1/4 cup Peppadew® peppers diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can pinto beans, drained
1 (12-ounce) can black beans, drained
Directions:
Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.
Enjoy!
Peppadew® Mango Salsa
Ingredients:
2 Ripe Mangos – diced in small cubes
8 to 10 Peppadew® peppers –diced
1/2 cup of Red Onion – chopped
1/2 cup of Cilantro - chopped
Juice from 2 limes
Instructions:
Combine diced Mango, diced Peppadew®, chopped red onion in a bowl.
Add the freshly squeezed lime juice.
Fold in the chopped cilantro.
Add a dash of the Peppadew® juice to add additional heat and flavor if needed.
Let this mixture sit in the refrigerator for several hours to allow the flavors to combine.
Serve over grilled salmon or any other type of grilled fish, pork tenderloin, or grilled chicken.
Note:
For a different flavor profile substitute fresh Mint or Basil for the Cilantro..
Enjoy!
Peppadew® Chimichurri Sauce
Compliments of Executive Chef Stephen Shook of Chama River Brewing Co.
Posted by Editor in Food & Wine on October 31, 2011
Serves 4
Ingredients:
- 6 ea Garlic Cloves, minced
- 3 Tbsp Cider Vinegar
- 2 tsp Kosher Salt
- 2 tsp Crushed Red Pepper
- 2 tsp Sugar
- 1 ½ tsp Oregano
- ½ tsp Black Pepper, ground
- ½ tsp Cumin, ground
- 1 cup Canola Oil
- 1 oz Peppadew® Peppers , drained & chopped (about 6-9 each)
- ¼ cup Italian Parsley, cleaned and chopped
- ¼ cup Cilantro, cleaned and chopped
Directions:
Combine the minced garlic, vinegar and spices in a mixing bowl.
Slowly whisk in the oil.
Add the chopped Peppadew® peppers and herbs.
Allow the sauce to rest in the refrigerator for at least 4 hours.
Chef’s Note: Serve over a grilled flank steak with fingerling potatoes and spinach.
Enjoy!
Peppadew® Butter
Compliments of: Chef Jason Choate of Tom's Tavern
Add to mixer:
- Salted Butter – room temperature
- Minced garlic
- Lemon juice
- Italian parsley
- Peppadew® Peppers chopped coarsely
Directions:
Once blended together, place on a square of saran wrap. Wrap and roll it into a cylinder. Twist the ends. Place in the refrigerator.
Cut and use as medallions to serve with steak.
Saute in veggies.
The uses are endless!
Chef’s Note: This recipe only provides the ingredients. You must adjust based on your desire and taste.
Enjoy!
Olive and Peppadew® Compound Butter
Ingredients:
- 1lb Softened Butter
- 1/2 c chopped Kalamata olives
- 1/4 c chopped Peppadew® peppers
- 1tbsp lemon zest
- 1 tbsp of green scallions
Mix well with softened butter and wrap in wax paper in a tube (like a tootsie roll!) Chill and slice when needed. Can store in freezer for 6 months.
Enjoy!
Peppadew® Relish
Compliments of US Foods Chef
Ingredients
- 8 oz Peppadew® peppers, diced
- 2 oz almonds, toasted
- 1 Tbsp shallots, chopped
- 1 tsp garlic, chopped
- 1 Tbsp fresh dill, chopped
- 2 oz extra virgin olive oil
- Sea salt and cracked pepper to taste
Directions
In a medium bowl, combine all ingredients and let stand for 4 hours.
Enjoy!
Peppadew® Pepper Sauce
Great for Lamb
2 cups thick Greek yogurt (prefer Fage)
8 to 10 Peppadew® peppers drained and coarsely copped (or more to taste)
6 cloves garlic, coarsely chopped
2 tsp grated elmon zest
2 tsp chopped oregano leaves
Salt and freshly ground pepper
Put all ingredients except salt and pepper, in the bowl of the food processor and blend until smooth. Season to taste with salt and pepper. Transfer to a small serving bowl.
Really great with Lamb!
Enjoy!
Tunisian Relish
Contributed by Susan Feniger for July 2012 issue of Food and Wine Magazine
SERVINGS: 3 cups
Serve this sweet, salty and tangy relish with any grilled chicken, chicken kabobs as well as lamb and even fish.
Ingredients:
1 cup dried currants
2 cups pitted green olives, chopped
1 cup sweet Peppadew peppers, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
Kosher salt
Directions:
In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.
Make Ahead the relish can be refrigerated for up to 2 days.
Enjoy!
PEPPADEW® ORANGE SAUCE
Ingredients:
2 large oranges, sectioned
1 pound tomatoes, diced ( about 4 medium plum tomatoes)
1 cup Peppadew® peppers, thinly sliced
½ red onion minced
Zest and juice of one lemon
¼ cup chopped parsley
½ tsp salt
Directions:
Toss the orange, tomatoes, Peppadews®, onions, lemon zest, and juice, parsley and salt in a large bowl. Server immediately or store refrigerated in an airtight container for up to 3 days.
Enjoy!
SPICY PEPPADEW® TOMATO KETCHUP
Try with grilled steak, burgers, fish cakes, or fries
Ingredients:
1 onion, chopped
1 kg ripe tomatoes, roughly chopped
1 14oz jar of Peppadew Hot or Mild
– depending on how spicy you like it.
1 garlic clove, chopped
75ml red wine vinegar
50ml water
2 cloves
2 bay leaves
6 black peppercorns
2 Tbsp light brown sugar
Salt and pepper
Directions:
Put the chopped onion in a non-reactive pan with the tomatoes. Drain the Peppadew peppers, reserving the brine (see note below), chop them in half. Add them to the pan with the garlic, 25ml of the vinegar and all of the water. Simmer until the tomatoes cook down to a pulp.
Meanwhile, pour the rest of the vinegar into a separate pan. Add the cloves, bay leaves and peppercorns and infuse over a low heat for around 10 minutes.
Blend the tomato and Peppadew pepper mixture to a paste, then pass it through a fine sieve into a clean pan, pressing out as much juice as possible. Discard the waste.
Strain the spiced vinegar into the pan and add the sugar. Simmer and reduce to a thick consistency or until around 250ml is left in the pan.
Season to taste and cool to thicken further. Serve immediately or store in a sealed jar in the fridge for up to 2 weeks.
Tip: Save the liquid from the jar of the Peppadew peppers. You could use it in place of half the vinegar in the recipe. It also comes in handy for salad dressings or marinades.
Enjoy!
Chef Kate Peppadew® Martini
From Kate Gabriele, Host of "Cooking with Kate" Wilkes-Barre
Ingredients:
2 lime wedges
2 Peppadews®, for muddling
2 ½ oz. vodka
½ oz. Peppadew® juice (liquid Peppadews® are stored in)
Dash grenadine
Splash ginger ale or club soda
2-3 Peppadews® stuffed with herbed goat cheese, Gorgonzola, or feta, for garnish
Directions:
In a shaker, muddle limes and Peppadews®.
Add vodka, Peppadew® juice and grenadine.
Add ice, shake and strain into a martini glass.
Top with ginger ale or club soda.
Garnish with stuffed Peppadews®.
Enjoy!
Martha Stewart's Hellfire Club Peppadew® Bloody Mary Mix
The Martha Stewart Show, December 2011
Yield: Makes 4 cups
Serves 6
Ingredients:
2 3/4 cups tomato juice
1/3 cup olive "juice" (strained from jarred green olives)
1/4 cup red-wine vinegar
3 tablespoons finely minced (hot or mild whole) Peppadew® peppers
1 tablespoon finely minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon packed light-brown sugar
2 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon finely minced fresh Serrano or jalapeno peppers
1 teaspoon finely chopped fresh dill
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon celery salt
Directions:
Mix all ingredients in a large pitcher until well combined. Use immediately or transfer to an airtight container and keep refrigerated up to 1 week.
Chef’s Note: This mixture from event planner Bronson van Wyck makes a potent base for bloody marys. Enjoy it with vodka and favorite garnishes.
Enjoy!
Feta Sage Peppadew® Scones
Makes 10-12
Ingredients:
2 cups plain flour 3.5 tsp baking powder 1/2 tsp salt 1/4 cup of oil 2/3 cup of milk 1 egg 50g feta cheese, crumbled 50g Peppadew® peppers, chopped 1/2 tsp finely chopped fresh sage 1/4 tsp freshly ground black pepper
Method:
Pre-heat the oven to 180C. Lightly grease/spray a large baking sheet, or line it with baking parchment.
Sift together the flour, baking powder and salt. Beat the egg together with the milk and oil.
Make a well in the centre of the flour and pour the liquid into it.
Add the cheese, Peppadews®, sage and pepper. Mix using a wooden spoon, making cutting motions as if you were drawing a noughts and crosses grid. Turn the bowl after each grid.
Mix until all the liquid has been absorbed but do not over-mix. If there is still some dry flour visible, add milk a tablespoon at a time and mix till all the flour is absorbed. The mixture should be sticky but firm enough to hold its shape when you form the scones on the baking sheet.
Form a rough balls from the dough, place them on the baking sheet, evenly spaced, and flatten slightly. You can make them as neat or as free-form as you like but remember they are not going to look like cookie-cutter, egg-washed scones!
Bake for 15-20 minutes or until golden - test with a toothpick to see if they are done.
Enjoy!
Peppadew® Cheese Muffins
Makes 12 muffins.
Ingredients:
2 Cups all-purpose flour
2 Tablespoons sugar
3 Teaspoons baking powder
4 Tablespoons unsalted butter, melted
1 large egg
1 Cup milk
4 ounces extra sharp cheddar, shredded or grated
1/2 Cup Peppadew® Peppers, diced (about 10 peppers)
Pinch of salt
Making the batter:
Combine milk, melted butter, and eggs in a small bowl.
In a separate, larger bowl, mix together the dry ingredients.
Stir in the wet ingredients into the dry mix.
Once that’s all stirred together, gently stir in the Peppadews® and the cheese.
Baking the muffins. Butter the individual muffin cups.
Fill each cup pretty high. They will not rise a lot due to the weight of the cheese and the Peppadew®.
Bake at 350 degrees for about 20-25 minutes. When they’re done, remove them from the tin and let them cool on a wire rack for a few minutes.
Best when served warm. They can be served the next day.
Enjoy!
Peppadew® Spinach and Feta Muffin
bon appetit (Sept. 2010 issue) Peppadew®
(Compliments of the the Singita Sweni Lodge - 5 Star Lodge in South Africa)
Makes: 12 standard muffins or 6 large muffins.
Ingredients:
Nonstick vegetable oil spray to be sprayed in the muffin cups.
2 ¾ cups all purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon paprika
¾ teaspoon salt
¾ cup whole milk
½ cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
¾ cup crumbled feta cheese
½ cup drained Mild Peppadew® peppers chopped
Preheat Oven to 375 degrees. Spray muffin cups with nonstick vegetable oil spray.
Whisk flour, sugar, baking powder, paprika, and salt in medium bowl.
Whisk milk, oil, and eggs in large bowl to blend.
Add dry ingredients. Whisk just until blended.
Add spinach, feta, and Peppadew® peppers. Fold to incorporate evenly.
Divide batter among prepared muffin cups (cups will be filled to top.)
Bake muffins until tester inserted into center comes out clean – 25 to 28 minutes for standard muffins and 33 to 35 minutes for large muffins.
Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins. Turn muffins right side up and cool completely.
Enjoy!
Zucchini, Peppadew® and Feta Bread
Ingredients:
1 large grated zucchini
1/2 a cup of Peppadew® peppers, drained and chopped
1/2 cup crumbled feta cheese
1 tsp oregano
1 tsp thyme
2 Tbsp balsamic vinegar
1/4 cup olive oil
2 eggs
1 cup whole wheat flour
1/2 cup plain white flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp golden linseeds (or seeds of your choice)
Method:
Grease a small loaf tin and pre-heat the oven to 180C.
Mix the grated zucchini, Peppadew® peppers, garlic, feta, vinegar, oil and eggs in a large bowl.
Mix the flour salt, baking soda, baking powder and herbs in another bowl and then stir this into the zucchini mix.
Pour the batter into your greased loaf tin and sprinkle generously with linseeds.
Bake for about an hour or until a skewer inserted into the centre comes out clean.
Allow to cool on a rack for about 10 minutes before removing from the tin.
Allow to cool for another half an hour or so before slicing, otherwise you risk the bread disintegrating rather than slicing!
Enjoy!
Vanilla Mousse with Peppadew®
Serves 6
Ingredients:
1 ½ cups milk
4 Tbsp sugar
1 vanilla pod, split in half lengthways or
5 ml vanilla essence
15 ml gelatine
1 ½ cups cream
2 Tbsp chopped Peppadew® peppers
Instructions:
Heat milk, 30 ml sugar and vanilla pod together.
Bring to the boil. Remove from heat.
Whisk remaining sugar and egg yolks together.
Remove vanilla pod from milk and add 50 ml of warm milk mixture to egg mixture whilst beating.
Slowly add egg mixture to remaining milk whilst beating continuously using a whisk.
Sprinkle gelatine over water and allow to stand for 2 minutes.
Melt gelatine over boiling water or in the microwave and add to milk mixture.
Cool over a bowl of cold water.
Meanwhile beat cream until soft peaks form.
Add Peppadew® peppers to milk mixture when it is completely cooled.
Fold cream into milk mixture and pour into 6 lined ramekin/ cariole molds.
Cover and refrigerate until set. Serve on its own or with fresh fruit
Enjoy!
Baked Apple with Peppadew®
Compliments of Celebrity Chef Cat Cora
This dish tastes best in autumn, when the fall fruit is crisp and just begging to be baked. Each apple is stuffed with Peppadew® peppers, golden raisins, brown sugar, cinnamon, and vanilla and then given a bath of either apple juice or rum (depending on who will be eating these) before baking.
The cheddar crumbs are crispy and fantastic-just the right contrast of salty to the apples’ sweetness. Adding black pepper shifts the balance slightly more to the savory side and brings out the flavor of the cheddar. This makes a lot of the crumb, so you can sprinkle extra around each apple just before serving or store in an airtight container as a snack.
CHEDDAR CRUMB
1⁄4 cup all-purpose flour
11⁄2 tablespoons cornstarch
11⁄2 teaspoons sugar
1⁄4 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1 ounce whole pecans (15–20)
2 tablespoons unsalted butter, melted
1⁄4 cup packed low fat shredded sharp cheddar
For the crumb: Preheat the oven to 375°F and position a rack in the middle. In a large bowl, whisk together all the ingredients except the butter and cheese. Mix the melted butter into the dry mixture with a fork, until the mixture begins to resemble gravel. Stir in the cheese a little at a time until incorporated. Spoon the crumb mixture onto a baking sheet and spread it out evenly with your fingers. Bake for 12 to 15 minutes, until the crumb mixture is golden brown and you can smell the cheese. With a heatproof spatula or a wooden spoon, scrape it onto a plate and cool for 5 to 10 minutes. (The cheddar crumb can be baked up to 1 day ahead and stored at room temperature, tightly covered.)
BAKED APPLES
4 Fuji or McIntosh apples
2 teaspoons fresh lemon juice
6 teaspoons golden raisins
¼ cup jarred Peppadew® peppers, drained and rough chopped
4 teaspoons packed light brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1⁄2 cup rum, sherry, or apple juice
1⁄2 cup heavy cream, whipped softly, for topping
For the apples: Preheat the oven to 350°F.
Starting from the stem, using a paring knife, remove the core of each apple, but do not cut all the way through— leave at least 1 inch of fruit at the bottom. With the paring knife or a vegetable peeler, pare away ½ inch of the peel at the top of the apple. Place the apples in an 8-inch square baking dish or a 7-by-9-inch oval baking dish. Sprinkle the lemon juice over the apples. Fill each apple with 1½ teaspoons raisins and chopped Peppadew® peppers. Spoon 1 teaspoon brown sugar and ¼ teaspoon cinnamon on top of the raisins. Pour ½ teaspoon vanilla extract over the cinnamon and brown sugar. Pour the rum, sherry, or apple juice into the bottom of the baking dish around the apples. Bake the apples for 30 to 40 minutes, basting them every 10 minutes with juices from the pan, until they are tender and the flesh is easily pierced with a sharp knife. Let them sit for about 3 minutes before you remove them from the pan so they absorb some of the liquid. (The apples can be baked up to 2 hours ahead; they taste best warm.)
Place each apple on a dessert plate, spoon some cheddar crumb over the apple and onto the plate, and top with whipped cream.
CAT’S NOTE: If you don’t have time to make the cheddar crumb, place a scoop of good vanilla ice cream beside each warm apple.
Enjoy!
Chocolate and Peppadew® Shortbread
Ingredients
0.22 lb dark chocolate
5/8 cup caster sugar
0.51 lb unsalted butter
0.55 lb all-purpose flour
1 cup finely chopped Peppadew pepper
1 1/16 cup cream
0.55 lb milk chocolate
1/16 cup instant coffee granules
Directions
Heat oil in a heavy,medium sauce pan to 375 degrees on medium high heat.
Combine the artichokes, garlic, red onions, milk, seltzer water, egg, lemon zest and juice in a large mixing bowl.
Combine the flour, baking powder, salt, pepper and Parmesan cheese in a small bowl and mix. Pour into the artichokes and gently fold together.
Drop tablespoon-sized dollops into the hot oil and fry in batches until browned--about 30 to 60 seconds. Drain on paper towels. Immediately sprinkle with additional Parmesan cheese and the peppers then serve with the quartered lemon.
Enjoy!
Chocolate and Peppadew® Fondants with Pineapple Salsa
Use Dariole Molds to make these puddings, but ramekins will also work.
Make the salsa the day before for the flavors blend.
Serves 6:
Ingredients:
Butter and Cocoa powder for lining molds
200g salted butter, diced
4 eggs plus 4 egg yolks
100g caster sugar
55g plain flour
4 to 6 Peppadew® peppers finely diced
Salsa:
½ pineapple peeled, cored and diced
4 to 6 Peppadew® peppers, shredded, plus 3 tbsp liquid from the jar
2 tbsp light brown sugar
Make the salsa. Mix the ingredients in a bowl.
Stir to dissolve the sugar and leave to infuse overnight.
Preheat the oven to 190C. Prepare 6 dariole molds by greasing them with butter and dusting them lightly with cocoa powder. Cut a circle of baking parchment to fit the base of each mold. (This makes the fondants easier to remove.) Support the molds on a baking sheet.
Put the chocolate and butter into a heatproof bowl. Bring a pan of water to the boil and set the bowl on top. It should not touch the surface of the water. Remove from the heat and stir occasionally until the chocolate and butter have melted and the mixture is smooth.
In a separate bowl, whisk the eggs, egg yolks and caster sugar until pale and light. Fold in the chocolate mixture then add the flour and Peppadew® peppers. Whisk to mix, then leave to stand for 5 minutes.
Divide the mixture between the prepared molds. Bake for 10 minutes until just firm. Turn out the fondants carefully on individual plates and surround them with the pineapple salsa. Serve immediately.
Enjoy!