Raisin & Bell Pepper Saute
A community recipe by MinthekitchenNot tested or verified by Nigella.com
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In a large sauce pan, gently heat the olive oil over medium heat, add the garlic and constantly stir while adding all four bell pepper slices. Cover and cook for ten minutes, while stirring every so often; to keep from sticking. When peppers seem semi soft add the red wine vinegar, and cook, uncovered, until the vinegar is reduced a bit in the evaporation, then add the raisons, salt and pepper and cook everything for about 15 to 20 minutes or until all the raisons are nice and plump and the bell peppers are soft. Garnish with fresh basil if you wish. Serve warm as a starter or with fish or grilled chicken, it is also great with some salty cheese or creamy goat cheese as an authentic dessert! MMMMMMM.
Introduction
A sweet tasting side/starter dish, the perfect companion to serve with grilled chicken or fish. A elegant starter when put with some nice salty cheese, or creamy goat cheese for an unusual, sophisticated dessert.
Ingredients
Serves: 4
- 4 tablespoons olive oil (preferably extra virgin)
- 1 clove minced garlic
- 1 cup raisins (gold and black, half of each - good quality big ones, to get a good plump up when cooking)
- 2 red bell peppers (sliced into one inch pieces, guts removed!)
- 2 yellow bell peppers (sliced into one inch pieces, guts removed!)
- ¼ cup red wine vinegar
- salt (to taste)
- pepper (to taste)
- fresh basil (optional)
Method
Raisin & Bell Pepper Saute is a community recipe submitted by Minthekitchen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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