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Tomato and Fennel in Roasted Red Capsicums

A recipe from the Good Food collection.

Ingredients

Tomato and Fennel in Roasted Red Capsicums
Tomato and Fennel in Roasted Red Capsicums
2 small fennel bulbs
3 large red peppers (capsicums)
6 ripe Roma (egg) tomatoes
6 cloves garlic, sliced
3 teaspoons fennel seeds
¼ cup (60 ml/2 fl oz) lemon juice
2 tablespoons olive oil

Method

 

  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a large baking dish with oil.
  2. Cut each fennel bulb in half, then cut into thick slices. Place in a pan of boiling salted water, cook for 1 minute, then drain and cool.
  3. Cut the red peppers in half lengthways, leaving the stalk attached. Remove the seeds and membrane.
  4. Cut the tomatoes in half lengthways and arrange in the pepper halves with the fennel slices. (The amount of fennel used will depend on the size of the peppers and the fennel, but the vegetables should fit firmly inside the peppers.) Add garlic slices to each pepper half and sprinkle with fennel seeds. Season with salt and freshly ground black pepper. Sprinkle the lemon juice and half the oil over the peppers.
  5. Bake for 1 hour, or until the peppers are tender, brushing with the remaining oil once or twice during cooking. Serve hot.

 

Tomatoes Stuffed with Feta

Cut a deep cross in the tops of 6 ripe tomatoes. Combine 150 g (5 oz) crumbled Greek feta in a bowl with 2 teaspoons chopped fresh oregano and 1 tablespoon freshly grated Parmesan. Season with pepper. Stuff each tomato with about 1 tablespoon of the feta mixture. Bake in a moderately hot 200°C (400°F/Gas 6) oven for 20 minutes, or until the skins split and soften. Makes 6.

Feta

This famous salty Greek cheese, often found in Greek salads, is now made in other places such as Australia, America and Denmark. Traditionally made from the milk from sheep or goats, it is now often made using milk from cows. Large blocks are salted, then sliced and salted again. It is packed and left to mature for a month in the salty whey.

Main ingredient:
Tomato, Garlic, Fennel
Cuisine:
Modern Australian
Course:
Side Dish

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