Banana Pepper Recipes
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Saucy Spanish prawns with chorizo
- 1 tablespoon olive oil, plus more for drizzling
- 1 continental chorizo (about 130g), chopped
- 1 fennel bulb, cored, thinly sliced
- 1 small brown onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons smoked paprika
- 1 cup (250ml) dry white wine
- 1 cup (250ml) salt-reduced chicken stock
- 1kg raw banana prawns, peeled, deveined, tails intact
- 2 tablespoons thinly sliced fresh chives
- 4 slices Coles Bakery Stone Baked Ciabatta Loaf*, toasted
- 1 lemon, cut into wedges
- Step 1In a large frying pan or pot over medium-high heat, heat oil. Add chorizo and cook, stirring, for 2 mins or until crisp. Using a slotted spoon, transfer chorizo to a small plate and reserve.
- Step 2Add the fennel, onion, garlic and paprika to the pan or pot and cook, stirring, for 3 mins or until vegetables are just wilted. Stir in wine and stock and bring to a simmer. Cover and simmer for 5 mins to blend flavours.
- Step 3Stir in prawns and season with salt and pepper. Cover and cook, stirring occasionally, for 4 mins or until prawns are just cooked through. Remove from heat. Stir in reserved chorizo and season with salt and pepper. Sprinkle with chives, drizzle with more oil and serve with bread and lemon wedges.
Spanish baked eggs in bolognaise
- 2 tablespoons extra-virgin olive oil
- 1 green banana chilli, deseeded, thinly sliced
- 1 teaspoon smoked paprika
- 2 cups Easy bolognaise (see related recipe)
- 4 eggs
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Sourdough bread, toasted, to serve
- Step 1Preheat oven to 180°C/160°C fan-forced.
- Step 2Heat half the oil in a non-stick frying pan over medium-high heat. Cook chilli, stirring, for 3 to 4 minutes or until softened. Add paprika and bolognaise. Cook, stirring occasionally, for 3 to 4 minutes or until heated through and excess liquid has evaporated.
- Step 3Spread into a 4-cup capacity, 5cm-deep, 16cm square ceramic baking dish. Using a spoon, make 4 shallow holes in mixture. Crack 1 egg into each hole. Season with salt and pepper. Drizzle with remaining oil.
- Step 4Bake for 10 to 12 minutes or until eggs are cooked to your liking. Sprinkle with parsley. Serve with toast.
Curtis Stone's prawn salad with watermelon gazpacho
- 4 cups (about 600g) chopped seedless watermelon, divided
- 4 vine-ripened tomatoes, cut into wedges, cored, divided
- 2 tbs red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil, divided
- 20 raw king or banana prawns, peeled leaving tails intact, deveined
- 1 tsp smoked paprika
- 2 avocados, pitted, peeled, sliced
- 1 Lebanese cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- Extra virgin olive oil, extra, to serve
- Lemon wedges, to serve
- Step 1Prepare a barbecue for high heat. In a blender, combine half the watermelon, half the tomatoes, red wine vinegar and 1 tsp salt. Blend until smooth. With the motor running, pour in 2 tbs oil. Season with salt and more vinegar, if necessary. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
- Step 2Toss the prawns with the remaining 1 tbs oil and paprika. Season with salt and pepper. Barbecue the prawns for 2 mins each side or until charred and cooked through.
- Step 3Divide the gazpacho among four wide shallow bowls. Arrange the remaining watermelon, remaining tomatoes, avocados, cucumber, onion and prawns over the gazpacho. Sprinkle with the basil and mint and drizzle with extra oil. Serve with the lemon wedges.
Easy Teriyaki prawn noodle bowls
- 500g raw Australian banana prawns, peeled leaving tails intact, deveined
- 1/2 cup (125ml) salt-reduced soy sauce, divided
- 1/4 cup (55g) brown sugar
- 1 1/2 tbs rice wine vinegar
- 1 tbs finely grated ginger
- 1 1/2 tsp cornflour
- 270g soba noodles
- 2 tbs vegetable oil, divided
- 2 bunches asparagus, woody ends trimmed, cut into 4cm pieces
- 3 spring onions, cut into 2cm pieces
- 2 tsp sesame seeds, toasted
- Spring onion curls, to serve
- Step 1In a medium bowl, toss the prawns with 1 tbs of the soy sauce and 1/4 tsp pepper. In a small bowl, whisk remaining soy sauce with the sugar, vinegar, ginger, cornflour and 1 tbs water.
- Step 2Cook the noodles in a large saucepan of boiling water for 1 min less than the packet directions. Rinse under cold water until chilled. Drain. Transfer to a bowl. Add 2 tsp oil and toss to coat.
- Step 3Heat a large heavy frying pan over high heat until smoking. Add 2 tsp of the remaining oil, then add asparagus and chopped spring onion. Stir-fry for 3 mins or until the asparagus is crisp-tender. Transfer to a bowl.
- Step 4Heat the pan over high heat until smoking. Add remaining 1 tbs of oil, then add the prawns. Stir-fry for 3 mins or until prawns are opaque and light golden. Return asparagus mixture to pan with the noodles and soy sauce mixture. Cook, tossing frequently, for 1 min or until sauce thickens slightly.
- Step 5Divide the noodle mixture among bowls. Sprinkle with the sesame seeds and top with spring onion curls.
Wok-fried mud crab claws with tamarind, galangal & chilli bean paste
- 2 fresh mud crabs (see note)
- 2-3 blue swimmer crabs (see note), cooked
- 1/3 cup (80ml) olive oil
- 4 garlic cloves, finely sliced
- 1-2 long red chillies, finely sliced
- 2 spring onions, finely sliced
- 2 tablespoons rice wine vinegar
- 2 tablespoons tamarind concentrate (see note)
- 1 tablespoon Thai fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon chilli garlic sauce (see note)
- 2-3cm piece galangal (see note), peeled, grated
- Handful pickled green chillies or banana peppers
- Handful fresh coriander leaves, roughly chopped
- Step 1Place the mud crab in the freezer for 30-40 minutes until asleep, then plunge quickly into a large pot of heavily salted boiling water. You may need two pots.
- Step 2Cook mud crabs for 20-25 minutes, then plunge them into a large bowl of iced water. Remove the claws and legs, and crack them gently. Set aside. Remove shell from the body of the crab, then extract the crab meat, placing it in a bowl. Extract the crab meat from the cooked blue swimmer crabs in the same way.
- Step 3Heat the olive oil in a wok over medium heat. When oil is hot, add the garlic and cook for 5 minutes before adding half the sliced chillies and half the sliced spring onions. Cook for a further 2-3 minutes.
- Step 4Add the red wine vinegar, tamarind concentrate, Thai fish sauce, soy sauce, chilli garlic sauce, 1 cup (250ml) water and grated galangal. Simmer along with the garlic and spring onion for a further 2 minutes to infuse flavours before adding the loose crab meat and the crab claws/legs. Cook for a further 6-8 minutes, tossing often.
- Step 5Transfer to a large serving dish and scatter with remaining thinly sliced red chilli and spring onion, and the pickled green chillies or banana chilli, and chopped coriander.
Lemon pepper prawn stir-fry
- 150g dried rice stick noodles
- 2 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
- 1kg large green banana prawns, peeled leaving tails intact, deveined
- 420g pkt Stir-Fry mix
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 3-4 minutes or until tender. Drain.
- Step 2Meanwhile, heat a wok over medium-high heat. Heat oil until just smoking. Add seasoning and prawns. Stir-fry for 2-3 minutes until prawns curl and change colour. Transfer to a plate.
- Step 3Add vegetables to the wok and stir-fry for 2-3 minutes.
- Step 4Add the noodles and prawns. Toss to combine.