BackBelle pepper
Belle pepper
Premium
Brijesh Bhadana, executive chef, Ca Va, Defence Colony, New Delhi, mixes flavours of the East and West for a creamy pepper and roesti dish
Glutinous rice-stuffed bell pepper with roesti
Serves 1
Ingredients
2 tbsp butter
2 tbsp garlic, finely chopped
1 tbsp onion, finely chopped
1/2 cup of porcini mushroom, sliced
1 tbsp soya sauce
2 tbsp plum sauce
1/2 cup red wine
1 cup risotto rice (cooked)
1 bell pepper (blanched)
Salt and pepper to taste
For the roesti
1 raw or parboiled potato
Seasoning (salt, pepper, celery)
For the cream-spinach sauce
1 cup boiled spinach and corn
Fresh cream, as required
Salt and pepper to taste
Method
In a flat pan, melt butter over medium heat. Sauté garlic and onion till the onion softens. Add mushroom, salt and pepper and cook for 7-8 minutes.
Raise the heat and add wine. Be careful that the wine doesn’t catch fire. Cook till the wine is reduced to less than half.
Reduce heat to minimum, add soya sauce, plum sauce, rice and simmer for 5-7 minutes.
Cut the blanched pepper into two, lengthwise, and stuff each half with the rice mixture.
To make roesti
Grate the potato and season. Mould it into a patty. Heat 1 tbsp butter and lightly fry the patty till golden on both sides.
To make the sauce
Chop the spinach very finely and mix with corn. Cook the mix over a low flame for a couple of minutes. Season with salt and pepper. Add cream and cook for a few minutes more. The sauce should not be too thick.
To present the dish, place the stuffed capsicum on the roesti and drizzle with the cream-spinach sauce.
Find more articles by: Amrita Roy
Unlock a world of Benefits! From insightful newsletters to real-time stock tracking, breaking news and a personalized newsfeed – it's all here, just a click away! Login Now!
