Grilled marinated peppers

Poivrons grillés marinés

Irlande - Belgique (c) FAIrlande

Ireland – Belgium (c) FAIrland

Bordeaux is a city where Euro 2016 matches are played. We have been fortunate to have had Belgian, Welsh, Irish and Slovakian supporters in the city so far. I say lucky because I find it festive and good-natured even if yesterday, I would have thrown in the Garonne (a joke I specify to the first degree amateurs) the good dozen of Irishmen shouting at a neighbor’s house (and who still shout 2 days later). It’s that an Irishman sings, so a dozen, … imagine !

It doesn’t only sing, by the way. I think that beer sales in the region have reached record highs. I read in a newspaper that on the occasion of the before of the Belgium-Ireland meeting, the biggest local Irish pub had to close down in order to refill the drinks. The supporters had managed to drink EVERYTHING! Incredibeule.

The Connemara Irish Pub - Cours d'Albret - Bordeaux - Euro2016 (c) SpinSouthWest

The Connemara Irish Pub – Cours d’Albret – Bordeaux – Euro2016 (c) SpinSouthWest

In any case, this atmosphere brings back great memories whether it was Guinness Day or Temple Bar in Dublin.

All this to say that after seeing all these colors in the streets I wanted colors in my plate: red, green, yellow, in short, roasted peppers what!

Poivrons grillés marinés

Marinated grilled peppers

For 4 people :

  • 1 pinch of salt,
  • 1 pinch of pepper
  • 1 teaspoon of cumin powder

Preheat the oven to 200°C, rotating heat.

Split the peppers in half, remove the stalks and white sides. Wash them, dry them and place them on a baking tray covered with baking paper.

Place in the oven (as high as possible) and bake for 35-40 minutes until the skin blisters and turns almost black.

Remove the peppers from the oven, place them in a plastic bag, seal it and leave to cool. When they have cooled, open the bag and peel them. Condensation will cause the skin to peel off on its own. Then cut them into cubes or strips. Put them in a dish.

Prepare the seasoning: in a bowl, pour a pinch of salt, pepper, cumin, then add the lemon juice and olive oil and emulsify slightly. Add the peeled, degermed, pressed garlic cloves and mix.

Sprinkle the peppers with this mixture and leave to marinate in a cool place at least in the afternoon, until the flavors are blended.

Eat as is or on toast. Super good.

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