Haloumi Stuffed Peppers

Vegetarian.  Serves 4.  Prep: 10 to 15 mins.  Cooking: up to 40 mins.

Ingredients

4 red peppers
290 g jar antipasti marinated mushrooms
50 g couscous
100 ml hot vegetable stock
250 g haloumi, cubed (or feta or mozzarella)
2 tbsp chopped fresh parsley
mixed salad and garlic bread, to serve

Technique

Prepare the peppers:  Preheat the oven to 180℃.  Halve the peppers through the stalks and cut out the seeds (leaving the stalks in place).  Put the peppers, in one layer, on a baking sheet.  Drizzle a spoonful of the oil, from the jar of mushrooms, over the peppers and sprinkle with salt and pepper.  Bake in the oven for 20 to 25 minutes.  Meanwhile...

Make up the stuffing:  Tip the couscous into a bowl, pour in the hot stock and leave to soak for 5 minutes.  Fluff up with a fork and stir in the drained mushrooms, helium and parsley.  Season with salt and pepper and spoon into the pepper halves.  Return to the oven for 15 minutes, until the cheese is golden.

Serve warm with the mixed salad and garlic bread.


Red Thai Prawn Curry

Ingredients

2 stalks lemongrass
1 tbsp? fresh red curry paste
2 or 3 cloves garlic
2 red peppers in oil
1 heaped tsp tomato purée
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
2 cm ginger root, peeled
200 g small cooked prawns
200 g sugar snap peas
400 g coconut milk
olive oil for cooking
optional
ingredients		 8 large, unpeeled prawns
lime wedges

Method

  1. In a food processer, mix the red curry paste, adding the bashed up stalks of lemongrass, chilli, garlic, red peppers, tomato puree, fish oil, soy sauce, ginger root and sesame oil.  Blitz to a paste.
  2. If used, fry the large raw prawns in a frying pan with olive oil for 1 minute, then add 1tbsp of the paste and cook for another minute. Tip the lot into a casserole and put in a 200°C oven.
  3. Add some more oil to the pan and gently fry the sugar peas and small prawns.  Add the rest of the paste and fry for a minute or two before adding the coconut milk.

Serve with rice.  Add the large prawns on the top, for decoration, along with the lime wedges.