Portuguese Millet And Grilled Pepper Salad O Milhete E Salada A Recipes

Steps:

• Dry fry the millet in a large frying pan for 3 to 4 minutes until golden and releasing a smoky aroma, then transfer to a saucepan, Add the stock, bring to the boil, cover and simmer gently for about 20 to 25 minutes until the grains are swollen and the stock is absorbed. Transfer to a large bowl.
• Meanwhile, grill the peppers under a high heat for 15 to 20 minutes turning them over as one side chars until charred all over. Put in a bowl, cover and leave until cool enough to handle, Remove the pepper skins, core and seed over a bowl to catch the juice. Slice the pepper flesh into short strips.
• Heat 1 tbsp olive oil in a frying pan. Add the onion, garlic, chilli and mixed spice and fry gently for 5 minutes. Mix in the diced tomatoes and remove from heat.
• Whisk the remaining oil with the balsamic vinegar and reserved pepper juices. Add to the cooked millet with the spiced tomato mixture, pepper strips and basil. Mix well and season with salt and pepper to taste. Serve warm.

Steps:

• 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
• 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
• 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
• 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
• 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
• 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
• 7. Toss lightly again and serve.
• 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Steps:

• Preheat the grill (or oven 375).
• Cut the peppers into quarters and cut the tips so that they would lie flat.
• Have a large bowl with a plastic wrap covering the top and some tongs beside the grill.
• Place the peppers skin side down on the grill and cook them until the skin is charred, about 8 - 10 minutes. Remove any that are charred to the bowl and cover with the plastic. Continue until all the peppers are cooked and charred. Let the peppers cool in the bowl, covered for about 10 minutes to steam the skin off. Remove the charred skin from the peppers and cut into strips. (The peppers will shrink down in size).
• Oven method: Heat the oven to 375. Place peppers on a cooking tray and roast for about 10 minutes. As with the grill, some will be done before others, so remove them to the bowl and let them steam. Continue roasting until all the peppers are finished.
• In a bowl, combine the peppers with the oregano, basil, olive oil, red wine vinegar, garlic, salt, pepper and sugar.
• Let the peppers chill for 2 - 24 hours.