Friday 19 / April / 2024
STUFFED CAPSICUMS
Take 6 green big capsicums. Cut a hole around the stem of the capsicum and remove stem and all seeds from inside, do not damage the cup. In the meantime cook 2 cups white rice until medium soft. In a bowl, put 500g chicken mince and 1kg beef mince and 2 chopped onions, cooked rice, 3 eggs, pepper and salt; mix them all together. Stuff capsicums firmly to the brim. Left over mince meat should be rolled into medium to large balls. Put all stuffed capsicums and balls in pot. In another bowl, empty 2 large cans of tomato soup. Add 3 tablespoons sugar and pepper to taste. Pour sauce over capsicums and balls in pot. Turn heat to high until boiling.
then turn it down to a simmer. Cover pot and simmer for approximately 40 minutes on stove top. Serve with mashed potatoes.
MUSHROOM AND CAPSICUM SALAD
Slice 250g mushrooms. Seed 1 red pepper and 1 green pepper and chop finely. Chop 4 shallots (spring onions). Combine 1 tablespoon chopped parsley, 1/4 cup French dressing, salt and pepper to taste; mix well. Add to vegetables and toss well.
GREEN BEANS WITH TOMATO AND BELL PEPPER SAUCE
Drop 2 ripe tomatoes into a saucepan of boiling water for a few seconds, then peel and chop them. Halve and seed 2 yellow capsicums, then cut into strips. Heat 3 tablespoons extra virgin olive oil in skillet, add 1 sliced onion, and 2 garlic cloves, chopped; sauté until the onion is golden. Add the capsicums and cook gently for 5 minutes. Add to tomatoes and cook over medium-low heat for 30 minutes. Meanwhile, trim 500g green beans and cook for 2 minutes in a large pot of boiling salted water. Season with salt and pepper; finish cooking for a few more minutes. Transfer to a serving plate, sprinkle with 2 tablespoons chopped fresh oregano and serve.
CHICKEN WITH PEPPERS
Place 5 large green and red capsicums into boiling water for 1 minute. Drain, peel the skin, remove the seeds and cut the capsicums into 1 inch strips. Sauté 1 large onion, sliced in 2 tablespoons of butter and 3 tablespoons olive oil until light brown. Add the 1.5kg chicken, cut into pieces and brown it on all sides. Season with salt and pepper. Add the 1/2 cup apple cider vinegar and cook until it has almost evaporated, then add 750g tomatoes, skinned and chopped and 1 cup chicken stock. Cover and simmer over low heat, stirring occasionally for 45 minutes or until chicken is tender. Remove the chicken to a preheated serving plate and reduce the pan juices by fast boiling. Pour them over the chicken and serve sprinkled with the 3 tablespoons fresh basil, chopped. If basil if not available, sprinkle with chopped parsley.
STIRFRY VEGETABLES
Heat up the pan with 2 tablespoons of oil and add a tablespoon of minced garlic and 1 sliced onion until golden brown in colour. Add 1 cup carrots sliced, 1 cup broccoli sliced, 1 cup snow peas, 1 cup cabbage shredded, 1 cup capsicum sliced, 1 cup sliced green beans, and stir fry. Now add 1 tablespoon of oyster sauce, 1 teaspoon of fish sauce, 1 teaspoon soy sauce, 1 tablespoon of sweet soy sauce, a splash of chilli sauce (optional), salt and pepper. Stir again. Add a quarter cup of vegetable or chicken broth or consommé and cook on high for about 10 minutes, then reduce to medium heat for another 20 minutes until the vegetables and flavours are combined. Cook the vegetables according to what you want; cook less for vegetables with a crunch, or more for vegetables that are more tender. Don’t overcook or vegetables will be mushy. The quantity depends on how much you want to cook. Slice all the vegetables and measure with a cup.
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