Marinated Chargrilled Capsicums

It's such a beautiful, sunny winter's day here in Sydney. I've been at home today; cleaning, doing loads of washing and crafting a little. I've taken multiple tea breaks and just sat on the balcony in the sunshine enjoying the warmth. This weather reminds me of late spring days back in Finland. 

I've also been enjoying the crisp, red capsicums I've seen in abundance at green grocers lately. I just had to take the opportunity to preserve some of those flavours for later, when capsicums are not as plentiful as they are now. This recipe proved simple and straight-forward and I'm sure these marinated chargrilled capsicums will be enjoyed with gusto during the next couple of months.

 

Marinated Chargrilled Capsicums

(Recipe adapted from taste.com.au)

1kg red capsicums

2 garlic cloves

60ml red wine vinegar

120ml extra-virgin olive oil

fresh herbs (rosemary, thyme, oregano), optional

1. Cut the capsicums into thick slices. Remove seeds and white pith.

2. Preheat a grill pan on high heat and place capsicum slices, skin-side down on the pan. Grill the slices (in batches) for about 10 minutes or until the skin is completely blackened. Remove from the grill and place in a strong and sealed plastic bag (minigrip or something similar). Leave for a few minutes, then rub the skins off and leave to cool.

3. Thinly slice the garlic cloves and mix red wine vinegar and olive oil in a separate bowl.

4. Layer capsicum slices and garlic (and herbs, if using) in to sterilised jars and pour the olive oil and vinegar mixture on top. Refrigerate for at least overnight before using. These will keep in the fridge for a few months.

Simple preserved lemons

I've been going through my stuff, drawer by drawer, organising, de-cluttering and trying to decide what stays and what goes. Now is the best time to do this, before we settle in to our new home. No matter how simple life I've tried to lead, I have somehow managed to accumulate a fair bit of stuff during these 6 years in Australia. I'm trying to be brutal, but remain reasonable, as I sort my way through clothes, bags, books, linen, etc etc.

This morning I took some time off to prepare these simple preserved lemons. This is certainly not something I grew up making or eating, but in recent years I've learned to appreciate the flavour and I love adding some preserved lemon into many dishes. I recommend you use unwaxed, organic lemons for this as it is the zest you'll be using. Otherwise the process is dead simple, although a little patience is needed.

 Simple preserved lemons

(recipe adapted from taste.com.au)

4 whole organic lemons

+ 5-6 organic lemons, juiced

1/2 cup good sea salt 

1. Scrub the lemons clean. Cut a half a centimetre piece out of the bottom of each lemon.

2. Place the lemons, cut side down, on a chopping board and cut a deep cross-section on each lemon. Fill the cavities with salt. 

3. Place the lemons in a sterilised jar, squash them down if needed. 

4. Pour enough lemon juice on top to cover the lemons. Seal the jar and leave in a dark, cool place for about 4 weeks. Make sure to check up on the lemons every now and then and re-fill the jar with lemon juice to keep all the lemons covered.

5. To consume, remove the lemon from the brine, rinse and cut the rind discarding the flesh and the white pith.