bell pepper – Page 2

December 5 2020

Long-roast pork belly

andrestover Pork bay leaf, bell pepper, carrot, cilantro, fennel, garlic, onion, pork belly 0

Pork belly is a popular food among many nations of the world, used from sliced bacon to various pickled Asian dishes. One of my best ways to cook pork belly is to roast it whole in the oven for a long time at low temperatures. The secret to making an ideal pork side is that it must be baked at two different temperatures, first at a maximum oven temperature of 40 to 60 minutes and then at 140 to 150 degrees C for about 3 hours. When baking, leave the rind side up. At high temperatures, the rind browns and becomes crispy, not tough, and then, when cooked at low temperatures for a long time, the meat becomes soft and tasty. Since this food is just in the oven most of the time, it is not a big hassle. Worth to do.

Preparation time: 4.5 hours
Level: easy
Quantity: for four or six

Ingredients:
One 1.5 kg piece of fresh pork
For seasoning black pepper, coriander, 2-3 leaves bay leaf, paprika powder, fennel seeds, sea salt
To prepare the garnish, 5 medium carrots, cut into suitable pieces and halved, 2 medium onions cut into sectors, 1 red pepper slice, 8 medium garlic cloves

Preparation:
1. Use a sharp knife to cut cracks about 1 cm deep into the rind
2. Mix the ground spices and crush the laurel or finely grind the spices altogether. Add sea salt and season the meat on all sides with the seasoning mixture. Try to season so that the spice also gets into the cracks in the skin
3. Place the meat in the baking tin rind side upwards and brown in the oven at maximum temperature for 40-60 minutes until the rind is brown and crispy
4. Remove the meat from the oven, pour off most of the melted fat. Use it, for example, in the preparation of Christmas cabbage.
5. Cut the appropriate pieces of vegetables, pour into an oven mold, season lightly with salt, and place a piece of meat on top of the vegetables.
6. Bake at 140 degrees for 3 hours. During this time, the meat will become wonderfully brown, tender and the rind has retained its crispiness.
7. Serve with vegetables cooked under the meat and raw salad or sprouts
Ready !!

November 29 2020

Peperonata

andrestover National dishes, Side dishes, Vegetarian dishes bell pepper, garlic, Italy, onion 0

Not so commonly known Italian food that is surprisingly delicious and doesn’t take much time to make and is very easy. Suitable for eating both hot and cold, mostly as an appetizer or as an addition to the main food. As the name of the food suggests, its main ingredient is sweet peppers.
Many successes in trying this food.

Preparation time: 30-45 min
Level: easy
Serves: four

Ingredients:
3-4 larger bell peppers or different colored bell peppers so that the food is also colorful
500 g of fresh tomatoes or one 400 g jar of chopped tomatoes
1 larger onion, finely chopped
2 garlic cloves finely chopped
If desired, a spoonful of capers, black olives
Chopped parsley, black pepper, and salt for seasoning as desired.

Preparation:
1. Cut the bell peppers into strips, chop the onion and garlic finely
2. Fry lightly for about a minute onions and garlic, add peppers and tomatoes, season
3. Add capers and olives if desired
4. Simmer until the peppers are soft
Serve with fish, vegetables, or meat or use to cover bruschettas
Ready !!

July 12 2020

Greek (Horiatiki) salad

andrestover National dishes, Salads, Side dishes bell pepper, cherry tomatoes, cucumber, Greece, oregano, red onion, black olives 1

A simple salad that began to spread in the 1960s and eventually became known as the Greek salad. Indeed, this salad fits a sunny Greek summer with all its components. In 1995, when I was at the summer school of molecular biology on the island of Speces, this salad was served as a side course for all three meals. Our group even wanted to design a T-shirt with the slogan: “I love Greek salad, but only in Greece”. In any case, I like this salad and I have done it over the years using the same principle as the chefs of the course did in Greece.

Greek salad is a combination of fresh tomatoes, cucumbers, onions, and green peppers, to which black olives are added, seasoned with salt and pepper, and a piece of feta cheese is placed over all the components, shaken over the dried red and generously added the olive oil.

If the weather in Estonia gets warm, this salad suits well as a side dish for garden dinners.

Preparation time: 15-20 minutes
Level: very easy
Serves: for four

Ingredients:
200 g cherry tomatoes or just a good ripe tomato
Half a long cucumber, partly peeled in stripes
1 green pepper, sliced
1 medium red onion thinly sliced
A handful of black olives
A decent slice of feta cheese
Salt and freshly ground black pepper for seasoning
Shake over dried Oregano
A couple or three tablespoons of extra virgin olive oil

Preparation:
1. Cut the tomatoes into pieces that suit to you
2. Peel a cucumber. I peeled the cucumber into a “stripe.” Part of the peel remained on the cucumber
3. Cut the peppers into sectors and slice
4. Cut the red onion in half and slice firmly
5. Mix the components on a plate
6. Add a handful of black olives, season with salt and pepper
7. Cut a good piece of feta cheese and place on the salad mixture
8. Pour over the delicious olive oil
9. Shake on fresh oregano
Serve immediately.
Ready !!