Roasted Peppers Stuffed with Aubergine

  • Servings: 4-6
  • Difficulty: medium
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A famous stuffed roasted peppers from northern end of the Gulf of Naples made of char grilled peppers stuffed with aubergines, croutons, olives and capers.

0486 red peppers
500 gms aubergines
olive oil for cooking
6 slices of bread
100 gms olives, pitted and halved
75 gms salted capers, rinsed and squeezed dry
2 garlic cloves, finely chopped
2 anchovy fillets, chopped
a small bunch of fresh flat leaf parsley, finely chopped
½ tsp ground black pepper
salt to taste


Preheat oven to 150oC. Char the peppers under a hot grill until their skins are blistered and blackened in places. Carefully peel off the skin and discard. Also discard the stem, central membrane and seeds. Keep the peppers whole.

Heat a little olive oil in a frying pan over a medium heat. Add the aubergines and sauté for a few minutes until they start to turn brown. Remove from the pan with a slotted spoon, and drain on kitchen paper

Using the same pan, gently fry the bread cubes until golden, adding a little extra oil, if necessary.

Remove the croutons from the pan and carefully mix with the aubergines, olives, capers, garlic, anchovies and parsley to make a stuffing. Season with salt and black pepper.

Fill the peppers with the stuffing until they are plump, and the stuffing is slightly mounded at the top.

Arrange all peppers in a baking dish. Drizzle with extra olive oil and roast peppers in the oven for 20 – 25 minutes.

Serve hot.

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Sweet Corn Cakes Thai (Tod Man Khao Pod)

  • Servings: 3-4
  • Difficulty: easy
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A delicious Thai snack recipe of sweet corn cakes – crunchy on the outside and spicy inside.

044400 gms corn kernels
2 tbsp shallots, finely chopped
1 tbsp curry paste
1 tbsp fish sauce
1 red chilli, chopped
3 tbsp rice flour
1 egg
2 tbsp coriander leaves, finely chopped
salt to taste
oil for shallow frying (traditionally peanut oil is used)

For Sauce:
1 large ripe avocado
1/2 cup greek yogurt
juice of 1 lime
¼ tsp ground black pepper
salt to taste


In a bowl, whisk egg and combine corn kernels, shallots, curry paste, fish sauce, red chilli, rice flour and coriander leaves.

Shape the mixture into small patties. If the mixture is too smooth add rice flour to thicken.

Heat oil in a heavy-bottomed non-stick pan and fry the corn cakes until crisp and golden brown on each side. Transfer to a plate and cover with foil to keep warm until all cakes are fried.

To prepare Avocado sauce, slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

Serve corn cakes with Avocado sauce.

Garlic Mushrooms on Skewers

  • Servings: 3-4
  • Difficulty: easy
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Mushrooms marinated with garlic and herbs, skewered and barbecued.

03915-20 baby mushrooms
2 tbsp extra virgin olive oil/ vegetable oil
2 garlic cloves, crushed
½ tsp black pepper powder
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp balsamic vinegar
Salt to taste.
Bamboo skewers, soaked in water


Mix crushed garlic, olive oil, black pepper powder, thyme, parsley and balsamic vinegar in a large non-metallic bowl. Add salt, if necessary.

Add mushrooms to the mix and marinate for 10 minutes. Later thread onto skewers.

Brush the grill with little oil. Arrange skewers on the grid of the grill and brush with remaining marinade in between. 

Grill them for 8-10 minutes until mushrooms are tender and charred on all sides.

Sprinkle some parsley on top and serve hot.