Confit peppers

These slow cooked peppers are so versatile, have them on toast with eggs or fry up some new potatoes and mix them through and serve with char-grilled steaks

30 - 45

minutes

90 - 100

minutes

8

servings

Ingredients

Method

  1. Chop peppers and shallots into strips, and finely chop garlic, mix together and place into an oven proof dish, cover with olive oil and add your thyme, salt and pepper

  2. Place into a low oven (120 degrees) and cook slowly for 1 and a half hours, remove from the oven and drain the oil and set aside, pop into a container and keep in the fridge for up to a week

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