Name: roast pepper marinated with fennel seed recipe | Schwartz
Yield: 4
Cuisine: French,Greek,Italian,
Ingredients: 3 large red peppers; 3 tbsp olive oil; 1 tbsp anchovy essence; 1 tbsp lemon juice; 1 tsp Fennel Seed - crushed; Coarse Ground Black Pepper; 1/2 tsp Garlic Granules

Ground Black Pepper

Product Information

£2.20/unit, 33g

Out of Stock

Roast Pepper Marinated with Fennel Seed

Ingredients

7

Servings

4

Roast Pepper Marinated with Fennel Seed

Ingredients

3 large red peppers
3 tablespoons olive oil
1 tablespoons anchovy essence
1 tablespoons lemon juice
1 teaspoon Fennel Seeds , - crushed
Ground Black Pepper
1/2 teaspoon Garlic Granules

Key Products

Fennel Seeds

Product Information

£ 2.00/unit,28g

Out of Stock

Ground Black Pepper

Product Information

£ 2.20/unit,33g

Out of Stock

Garlic Granules

Product Information

£ 1.90/unit,47g

Out of Stock

Instructions

1 Quarter and deseed the peppers. Grill, skin side uppermost, until slightly charred. Place in a plastic bag and seal for 5-10 minutes until cooled. Peel off the skin and slice into wide strips.
2 For the marinade, blend together the olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic Granules. Pour over the peppers. Allow to stand for 1-2 hours and serve at room temperature.