Tian of Peppers

This is a great healthy starter and a good choice if you need to make a main meal for a vegetarian (without the meat of course). Army chefs have to constantly adapt to their menus to be in line with the seasons, where they are in the world and who they are feeding. When peppers are fruitful or if there is a surplus of them a Tian of peppers is a fantastic choice for the hot plate and they extremely tasty and easy to make.

Ingredients

Roast peppers (mixed colours) - 2 (Red & Yellow)

Tomato concassé - 2 Garlic and herb breadcrumbs (fried)

Tomato dressing

Parmesan cheese flakes - 2

Sliced Parma ham curl - 1 slice

Seasoning Basil - 2 to 3 leaves

Method

1. Brush the peppers with oil and roast. Turn the peppers to make sure all the skin is blistered. Try not to burn flesh under skin.

2. When the peppers are roasted, transfer to a bowl or bag and cover them in order to steam. This will soften the skins.

3. Peel and discard skins. Slit the peppers lengthways, remove stem, ribs and seeds.

4. Marinate in oil and white wine, oregano, whole garlic cloves, seasoning and a touch of white

wine vinegar (to adjust acidity) - for 4 hours (preferably overnight)

1. Cut the peppers to fit size of mould. Put into a mould by laying pepper and concassé of

tomatoes in layers, making sure you season well with ground black pepper, salt and a little

basil.

1. Fill the mould until slightly domed, cover with a plate and compress (ideally overnight). Blend

any left over yellow pepper trimmings and marinade them to make a sauce.

1. Remove from the mould. Garnish with fried garlic and herb breadcrumbs, small flakes of

parmesan and a small twist of Parma ham just before service.

1. Place 3 quenelles of warm tomato dressing around the tian with the blitzed marinade.