Tuesday, 29 November 2011

Sticky Sweet and Sour Peppers

This recipe is one of those I always keep handy in my little head of culinary delights for when a vegetable accompaniment for anything is required and time is against me. As long as you have some peppers, garlic and a few store cupboard ingredients, you can have some delicious sticky sweet and sour peppers on your plate by the time it takes to look through the Yellow Pages to find a decent takeaway.

These are perfect with a simple piece of fish or chicken, but are an equal delight on a piece of toast for a quick veggie lunch.

Sticky Sweet and Sour Peppers
Serves 2 on toast or as an accompaniment

2 peppers, I use red and yellow, sliced into thin slivers
2 tbsp olive oil
2 cloves garlic, sliced
1 tbsp muscovado sugar
2 tbsp balsamic vinegar
A pinch of chilli flakes
Salt and pepper

1 - In a non-stick frying pan, preferably with a lid, heat up the oil until very hot. Lower in the pepper slices and cook for 5 minutes with the lid on, removing now and again to give it a good stir. You are looking to get them broken down and caramelised as soon as possible. Don't worry if any begin to look slightly charred, this will just benefit the flavour.
2 - Once caramelised, remove the lid and quickly stir in the garlic.
3 - Stir in the sugar, vinegar, chilli and a good grinding of black pepper and cook for 1-2 minutes until it starts to look nice and sticky and reduced. Taste for seasoning, it may need a pinch of salt.