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Grilled Sweet Banana Chillies

28/2/2012

 

Grilled Sweet Banana Chillies

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Sweet banana chillies. So pretty!
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A peck of pickled peppers a la Lizzy, with a sweet, smoky depth of flavour
Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,

Where's the peck of pickled peppers Peter Piper picked?                         
— Mother Goose.

Grilled or roasted sweet banana chilli peppers (capsicums) are prepared in various forms throughout Europe, including Hungary, Germany, Poland, Romania, Greece and Italy. They are served as a salad, an antipasto or appetiser with a cold platter and crusty bread, or as an accompaniment to a cooked meat dish. 

In The Cook's Companion, Stephanie Alexander notes that Australia's love affair with chillies and sweet peppers started with post-war European immigration. Indeed, as I mentioned in my snippet on Hungarian Peperonata, my own mother served sweet bell peppers or capsicums in numerous ways, both cooked and raw, hence I grew up loving them. However, it wasn't until the late 1970s that I delved into the world of grilled sweet banana chillies.  

I was taught how to prepare banana chillies in this way by my then mother-in-law (MIL) and it was important that I got it right...  this was, after all, her beloved son's favourite dish. Using MIL's recipe as a guide, I mastered the cooking technique and timing, in order to bring out a smoky depth of flavour. I tweaked the quantities of extra virgin olive oil, vinegar, garlic and sea salt; and added just a splash of balsamic to the dressing. Yes! Even the MIL agreed that I had nailed the dish, and so I adopted it as a favourite on my repertoire. On request, I pledged to make it for MIL and the extended family at Christmas and on birthdays (along with my pavlova and tiramisu!). This became a tradition that was to last for more than 25 years. 

Time flies, and things change. C'est la vie and all that!

Shopping at the Capital Region Farmer's Market a couple of weekends ago, I bought a jarful of roasted red capsicums from Magdalena de Cerbo, one of my favourite stallholders. My (ex) sister-in-law, Anita, was coming for lunch later that day and I knew she would really enjoy this homemade treat with some artisan sourdough bread. Actually, it was the lovely Anita who reminded me of how much she (and the rest of the family) had loved my version of grilled sweet banana chillies and how sorely she missed them (and moi) at her Christmas table. With this in mind, I made a plateful for myself earlier this week and, I must say, they were, as always, delicious.

So, dear reader, I herewith share with you a peck of pickled peppers a la Lizzy...  and a little blast from my past. Now, please, tell me about yours.

GRILLED BANANA CHILLIES
12 whole sweet banana capsicums/chillies/peppers*
1/3 -1/2 cup white vinegar
2 tablespoons EVOO
a few drops balsamic vinegar, to taste
2-3 cloves garlic, sliced or chopped
sea salt, to taste
freshly ground pepper, to taste

In a small jug, blend the oil and vinegars to individual taste - try to aim for a sweet, rich and smoky dressing. Add the garlic. Set aside to allow the flavours to develop.

Wash and dry the peppers. If using large bell capsicums, slice them into halves or quarters lengthways and remove the pith and seeds. Place the peppers on a grill tray skin-side upwards and roast, turning until the skins blister and blacken. Pop them immediately into a plastic bag for 1-2 minutes allowing them to steam and making them easier to peel, then carefully peel off and discard the blistered skins.

Place the still warm peppers into the bowl with the prepared dressing, salting each layer. Baste with the dressing. This is important, as the warmth of the just-roasted peppers somehow melds with the salt and the dressing. Serve immediately (or slightly chilled). Serves 6. 

As a variation, add just a little anchovy and lemon juice to the dressing and garnish with some tiny basil leaves.

*If you prefer the flavour of red and green bell peppers or capsicums, use 8-10 of those and roast them whole, or cut them into quarters and remove the seeds and core. The plump flesh of bell peppers is particularly delicious when roasted or grilled.

Footnote: This snippet is in memory of Alma, my dear (ex) MIL, who sadly passed away in 1997. Her legacy lives on through the generations, via her recipes.
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Sweet banana peppers or capsicums are also sold as banana 'chillies', however more often than not they are mild in flavour
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If you prefer, use sweet red or green bell peppers.Their plump flesh is particularly delicious when roasted.
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Roasted capsicums from the Farmer's Market, a delicious homemade treat with artisan sourdough bread
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Stephanie Alexander reminds us that Australia's love affair with chillies and sweet peppers started with post-war European immigration
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Tiny little buttons of organic garlic, full of flavour
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In a small jug, blend the oil and vinegars to individual taste - try to aim for a sweetish dressing. Add the chopped garlic. Set aside to allow the flavours to develop.
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Place the peppers onto a grill tray, and roast, until the skins blister and blacken
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Turn gently and allow the skin to blacken all over
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Pop the peppers into a plastic bag briefly and allow them to steam, thus making them easier to peel. Once cool enough to handle, carefully peel and discard the blackened skin, keeping the stems intact.
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Anna @ The Littlest Anchovy link
27/2/2012 11:38:52 pm

This just looks beautiful. I love that you have honoured your MIL's recipe in such a beautiful way.

Lizzy
27/2/2012 11:47:01 pm

Thank you, Anna!

Lisa link
28/2/2012 07:47:29 am

Mr BBB and I refer to Stephanie Alexander's Cook's Companion as "the bible" when it comes to cooking!!!

Lizzy
28/2/2012 12:52:59 pm

Hi Lisa... it certainly is one of the Bibles of food and cookery, that is for certain!

Jennifer link
28/2/2012 01:54:11 pm

You chilli's look fabulous Lizzy! How wonderful that your MIL shared her recipe with you. That's so sweet and even better that she agrees that you've nailed it. I know some people are protective of their recipes...reminds me of an episode of Everybody Loves Raymond where Marie shares a soup recipe but leaves out ingredients to ensure that Deborah won't be able to make it the same way she does.

Lizzy
28/2/2012 06:31:28 pm

Thank you Jen, it was very kind of MIL to do so. Sadly, she is no longer with us, so I guess her legacy lives on via her lovely cooking.

Claire @ Claire K Creations link
28/2/2012 03:14:17 pm

I happen to have these growing in my little vege garden. Yum!

Lizzy
28/2/2012 06:31:53 pm

Hi Claire, yay! What will you be making with yours?

celia link
29/2/2012 07:29:15 am

Lovely post, Lizzy, the peppers look divine. And how nice that you still have such a good relationship with your ex-SIL! :)

Lizzy
29/2/2012 02:19:51 pm

Thank you, Celia. We are still like sisters! I ♥ Anita and she ♥ me!

muppy link
29/2/2012 03:17:56 pm

This looks so delicious, we planted them one year and had to think of so many recipes, this is one I wish I had!!! My favourite was stuffed and baked, it was quite a lot of efforts but well worth it.

Lizzy
29/2/2012 07:06:53 pm

Stuffed and baked sounds delicious! What did you stuff them with Muppy?

Lorraine @ Not Quite Nigella link
29/2/2012 04:01:38 pm

I had the best pickles in a Hungarian restaurant. Thanks for the recipe Lizzy! :D

Lizzy
29/2/2012 07:07:33 pm

Yummo, Lorraine. My MIL was part Austro Hungarian, part German, part Romanian, from memory. A league of nations!

Sara @ Bellly Rumbles link
3/3/2012 11:54:24 pm

Oh those grilled banana chillies look awesome.

Lizzy
4/3/2012 06:51:12 am

Thanks Sara! They taste great too!

ChopinandMysaucepan link
7/3/2012 10:31:51 am

Dear Lizzy,

These look nice and rustic. I'm a chilli fan although I would prefer it really spicy :)

Lizzy
7/3/2012 06:01:52 pm

Hi Chopinand, you could probably add some chilli or use a hotter variety to make it to your taste. I have done so, by accident, I might add, but it was still yummy. Thanks for stopping by.


Comments are closed.

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


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