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| Recipe Archive > Jams & Preserves > |
Sweet Peppers Marinated In Hot Pepper Jelly With Rosemary Scented Lamb
(Serves 4)
This colourful dish evokes memories of a vineyard in the Languedoc - Roussillon region of Southern France. Shaded from the sun by the branches of a large old walnut tree, I sat at a table laid ready for lunch with a white cloth strewn with sweet smelling branches of fresh rosemary. After a sensational chilled gazpacho, I ate caramelised red peppers and grilled lamb along with the vineyard owners delicious wines. Here is my version, but I'm sorry I cannot guarantee the sun or the vineyard.
Equipment & Ingredients
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6 large red capsicum peppers |
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4 tbls hot red pepper jelly |
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6 tbls extra virgin olive oil |
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Ground black pepper and sea salt |
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7-8 fresh basil leaves, shredded |
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8 thickly cut lamb cutlets (or chops), several sprigs of fresh rosemary. |
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Method
Heat the oven to 475°F / 240°C / gas mark 9. Halve the peppers and discard the seeds and pith. Lightly paint the skins with olive oil and place them cut - side down on a baking sheet. Roast off the peppers for about 25 minutes until the skins are charred and blistered. Wrap in a plastic bag until cool, when the skin should peel away easily. Cut the flesh into halves and leave to one side. Make the vinaigrette by melting the pepper jelly in a small saucepan over a low heat and mixing it with the salt, pepper and lemon juice, followed by the olive oil. Place the peppers in a shallow dish along with the shredded basil and pour over the vinaigrette. Cover and leave for several hours or overnight in the fridge. Before serving turn the peppers in the vinaigrette and garnish with more fresh basil.
To cook the lamb. Season the lamb cutlets and cook them on a ridged grill pan with the rosemary for about 2-3 minutes on each side. Arrange the lamb alongside the red peppers and drizzle over some of the delicious sweet pepper vinaigrette. Serve with cous cous, or rice.
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Hot Red Pepper Jelly
Equipment & Ingredients
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1¾lbs firm red capsicum peppers (about 5 peppers) |
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500ml / 18fl oz cider vinegar |
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3 red chillies (seeded and finely chopped) |
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2.0kg / 4½lbs Whitworths white granulated sugar |
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6 tsps powdered citrus pectin |
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Method
Slice the peppers into halves and remove the seeds. Chop into small chunks and finely chop them in a food processor. Add all the ingredients (except for the powdered pectin) to a large preserving pan. Bring the mixture to the boil, stirring constantly. Reduce the heat to a simmer and continue to cook, stirring occasionally with a wooden spoon, for 1 hour. Add the powdered pectin, increase the heat, and boil for 2 minutes, stirring constantly. Skim the surface to remove any scum. Remove from the heat and leave to cool for about 30 minutes. Pot and seal in warm sterilised jars.
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