Red capsicums are fantastic at this time of year. Versatile and abundant in Vitamin A & C. Here are two of our favourite ways to dish up this wholesome fruit thanks to food blogger Kathy Kordalis.
Roasted Red Capsicum & Kale Frittata
Red capsicum is commonly roasted and served up on a pizza or in a Mediterranean salad however we love this fresh twist paired with the vitamin rich kale.
- 1 Tbsp extra-virgin olive oil
- 1 spring onion
- 1 cup chopped kale
- 1/4 cup diced red capsicum
- 2 whisked large eggs
- Heat oven to 180C. In a small ovenproof frying pan, heat oil over medium heat. Add green onion and kale and cook, stirring, until just wilted, about 2 minutes.
- Add red capsicum and cook until heated through. Season with salt and pepper.
- Pour eggs over vegetables and transfer the frying pan to oven. Bake until eggs are cooked through, about 5 minutes.
Spicy Capsicum Sauce
A zesty red sauce that you can freeze or keep in the fridge for up to a week. Use in a hearty fettuccine with freshly grated Parmesan cheese or as a great sauce base on a pizza.
- 2 tbsp extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 4 cloves garlic, finely chopped
- 4 red capsicums
- 1/3 cup dry white wine
- 1 can chopped tomatoes
- 500mL chicken stock
- 1 tsp chilli flakes
- Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook until softened (about 5 minutes).
- Add red capsicums; cook until tender (about 8 minutes).
- Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
- Add all ingredients to the pan, bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened (about 1 hour).
Recipes thanks to Kathy Kordalis, Home Economist