Shallow Fried Padron Chilli Peppers

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As you all know friends, my husband enjoys his food and this totally inspires me to create, bake and make more new dishes.  I was really excited when he came home and was talking about his colleague & friend Nathan making tapas yesterday evening.  They both share a love of food and it’s wonderful as always, to share ideas and experience different cuisines.

The one tapas dish that stood out to me was the “Padron Chillies sprinkled in sea salt”.  Now being of Indian heritage, I adore chilli.  This fascination developed after getting married where all of a sudden I was able to eat as much sweet stuff and chilli, spicy stuff as possible.  Really tastebuds do change when you’re paired in a relationship!  You adopt each others tastes and are more open to trying new foods.

I am yet to make these tasty tapas chillies but Nathan was extremely kind to share his spread and most importantly his recipe.  The padron chilli is known as the Tapas Chilli Pepper ~ used commonly in Spanish cooking, these Padron peppers literally melt in your mouth, with a small amount saltiness and heat making them so very moreish!  They are used whilst green & immature and are very mild.  You really get to enjoy the flavour sensation without burning your palette.

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These had to be shared immediately and thank you very much Nathan for introducing us to them and for the mouth watering pictures!

INGREDIENTS

2 cups of Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling

METHOD

Add olive oil to a very hot frying pan, when oil is hot and sizzling gently place the peppers into the oil

Cook and stir the peppers until the skin is blistered and the pepper soft

Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste

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A Vegetarian Spanish Sausage & Bean Medley

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I had this packet of mini vegetarian cocktail sausages sitting in my freezer collecting ice, that I had forgotten about. So when I saw the other ingredients I had to work with I thought the sausages would make the perfect satisfying addition.

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I remember having seen a Spanish recipe for sausage and white bean casserole a while ago and my mind took my fingers and started to work on my very own version. A very satisfying and warming meal, no need for extra carbs such as bread or pasta. An immense dish with Mediterranean flavours that are always a winner for me! The spinach lifts the recipe at the end and the overall result is a feast for the eyes. Definitely a recipe I will be making again and again!

I really hope you enjoy it, Much love D x

INGREDIENTS

280g Vegetarian mini cocktail sausages
1 red bell pepper diced
1 tin butter beans, drained & rinsed
2 garlic cloves sliced finely
10 cherry tomatoes halved
3 large handfuls of baby spinach roughly chopped
1 tbsp olive oil
⅓ tsp dried red chilli flakes
⅓ tsp dried oregano
½ tsp smoked paprika
⅓ tsp garlic granules
Salt to taste
Fresh lemon to taste

METHOD

• Sauté the pepper, chilli flakes and garlic together on a low heat until pepper is tender, mix in the tomato and crush a little

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• Add paprika, oregano, garlic granules and salt, mix well and add the sausages

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• Cook for 5-7 minutes or sausages upon instruction. Throw in the butter beans and squeeze in some lemon juice

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• Cover and cook for 10 minutes on a low heat. Put in the spinach at the end, combine well and serve

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