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.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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