Helen RandellCapsicum Capers
August 26th 2008 08:42
The skin is the part of the capsicum which seems to create this overdoes of gas, so the best option is to substitute the capsicum for roasted capsicum, with the skin removed.
In order to roast the capsicum, simply slice vertically and lightly oil the skin. Then place the capsicums under the grill until the skin goes completely black. In order to help release the skins, place the capsicums in a plastic bag and tie the top. As the capsicums cool, the steam will help free the skins away from the fruit. Leave the capsicums to cool about 5-10 minutes (depending on how heat sensitive your fingers are) and then simply peel the skin away. Voila!
I did this the other day when I made chicken cacciatore and it was delicious.
| 70 |
| Vote |
subscribe to this blog
Comment by Lara M
Love Speaks
Food Slate