Recipe by Jackie Cameron
I seldom prepare a main meal at home because I prefer eating a selection of starter-like salads hence my columns often include many different tasty servings rather than one main dish. This leads me to one of my favourite main-dish selections: Balsamic-cured mature beef fillet with hand-whisked mayonnaise, bright green avocados, fresh herbs and char-grilled red peppers. I suggest a serving of hot, hand-sliced chips to soak up any leftover mayonnaise and/or balsamic vinegar. Too good to waste!
Yields : ½ cup on average
2 (250gr) Peppers-red and / or yellow
1 (5gr) Garlic Clove
1 sprig Thyme, chopped
60ml Olive Oil
5 Whole Black Peppercorns
Gas Stove. Ignite a burner on top of your stove and place the pepperts on top of this flame. Turn the peppers over or around with a "carving" fork or long-nose tong, so not to burn yourself, as the skins start getting burnt. Continue these processes until the entire outer skin of the peppers are "burnt." Place these into a plastic bag, tie closed, and allow cooling.
Electric Oven. Place the peppers onto a tray, lightly drizzled with olive oil, into a hot oven.
1) Place the peppers directly onto the gas flame from the stove.
2) When cool remove from the bag, and take all the black bits off, remove the seeds from the inside and thinly slice the peppers
3) Mix with all the remaining ingredients
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I look forward to hearing from you.