A great gift for a dinner party host, or just a tasty snack on their own
- 500ml mild olive oil
- 2 tsp sweet smoked paprika
- 1 garlic clove, thinly sliced
- 1 tbsp black peppercorn
- 1 tbsp fennel seed
- 8 red peppers
- 8 yellow peppers
- sea salt flakes
- 300ml white wine vinegar
- small bunch flatleaf parsley, chopped (optional)
MethodAdd the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
- 1.3l fish or chicken stock
- large pinch of saffron (optional, see tip)
- 4 tbsp olive oil
- 4 garlic cloves, 1 left whole, 3 finely chopped
- 12 large prawns, shells on
- 4 baby squid (about 250g), cleaned and sliced
- 1 onion, very finely chopped
- 2 celery sticks, very finely chopped
- 1 tsp fennel seeds, lightly crushed
- 2 tbsp tomato purée
- 1 tsp smoked paprika (hot or sweet)
- 300g paella rice
- 250ml fino sherry or dry white wine
- 300g fresh mussels, cleaned (discard any that are open)
- large handful parsley, roughly chopped
- 1 lemon, cut into wedges, to serve
- Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
- Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
- When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven’t opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.
- 6 large Bell Peppers, tops cut off, seeded
- 12ounces hot italian Turkey Sausage links, removed from casings
- 1 1/2 cups reduced-sodium chicken broth
- 4 Plum Tomatoes, chopped
- 2cups instant Brown Rice
- 1cup chopped Fresh Basil
- 1cup finely shredded smoked cheese, such as mozzarella, cheddar or gouda, divided
- Position rack in upper third of oven; preheat broiler.
- Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
- Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.
- Tip:MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Sour cream cools the heat of the roasted banana peppers in this soon-to-be new family favorite.
- 1 boneless Beef sirloin steak (2 lb.)
- 1/4 cupKRAFT Zesty italian dressing, divided
- 1 largeonion, sliced (about 2 cups)
- 2Tbsp.brown sugar
- 6 large banana peppers (about 1 lb.), roasted, peeled and sliced
- 1/4 cupBREAKSTONE'S or KNUDSEN Sour Cream
- Place steak in large resealable plastic bag.Add 2 Tbsp. of dressing; seal bag.Turn bag over several times to evenly coat steak with dressing.Refrigerate 30 min. to marinate.
- Preheat broiler.Remove steak from marinade; discard bag and marinade.Place steak on rack of broiler pan.Broil, 6 inches from heat, 20 to 22 min. or until medium doneness (160ºF), turning after 12 min.Meanwhile, add remaining 2 Tbsp. dressing to large skillet along with the onions and brown sugar; stir.Cook on medium heat 18 to 20 min. or until onions are caramelized, stirring occasionally.
- Let steak stand 5 min. before cutting half of the steak into thin slices. Meanwhile, stir peppers into caramelized onions; cook 8 min. or until heated through, stirring occasionally.Place sliced steak on serving platter.Spoon vegetable mixture over sliced steak; top with the sour cream.