Any decent tapas bar or restaurant will have pimientos de Padrón, deep-fried Padron peppers, on the menu. I am a great fan of the tapas style of eating. I feature a selection of tapas dishes here at Grandads Cookbook.
They’re usually mild in flavour, with low levels of capsaicin. Every once in a while, however, you’ll bite into one that’s surprisingly spicy, making the act of eating them even more exciting.
I have very successfully grown Padron peppers in my allotment greenhouse this year, being able to pick a decent amount twice a week and at the time of writing (late October) they are still going strong.
I was visiting one of my family a couple of weeks ago who is currently dieting with Slimming World and their monthly magazine was on the dining table. Browsing through I noticed this recipe for a side dish combining Padron peppers with fried onion and chips.
This is the first time I have ever seen a dish where Padron peppers are combined with other ingredients, so I had to give it a try. I really liked it!
Give it a try and see what you think?
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
Padron Peppers with Chips
Ingredients
- 1 kg Floury potatoes, peeled and chopped Maris Piper or King Edwards
- 150 g Padron Peppers or 1 green pepper deseeded and sliced
- 1 Red Onion finely sliced
- 1 tsp Dried Rosemary
Conversions
Instructions
- Preheat the oven to 200℃℃/Fan 180℃/Gas 6.
- Peel the potatoes and slice them into chips. Spread the chips on a large baking tray in a single layer and spray with cooking spray. Season and bake for 40 minutes or until golden turning halfway through.
- After 30 minutes spritz a non-stick frying pan with cooking spray and put it on a medium heat. Fry the peppers and onion for 8-10 minutes until the peppers are softened and blistered and the onion is soft with some colour stirring often.
- Toss together the chips, peppers and the rosemary. Season to taste and serve.
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Slimming World monthly magazine