Stewed Roasted Peppers with Hungarian Paprika


This is a surprisingly tasty ragout that can be a great accompaniment to a wide variety of dishes. The basics of this dish were taught to me by a talented French chef. My sister and brother-in-law live in Budapest and gave us some genuine Hungarian Paprika and so I adapted this recipe to make use of this ingredient.




First preheat the oven to 400F (about 200C) then drizzle the peppers with a little olive oil and season with salt and pepper. Then roast until the skin is blistered all over (this will take at least 1 hour).





Once blistered remove from the oven and place in a bowl.




Cover the bowl with plastic wrap and allow to cool (The steam from the hot peppers will help to separate the skin from the flesh).



In the meantime, slice some red onions and heat over a low flame until very soft.



The best way to do this is with a little oil and a little water then cover to prevent them burning.




Once softened add some garlic




A good spoon full of Paprika




The genuine article!



Once the peppers have cooled then remove the skins, seeds and stalks then slice and add to the onions.


Cook over a low heat to combine then add a little tomato paste and season well.


Continue to cook to remove the excess liquid – this will take about an hour.




Once made it can be served with fish (this picture is with tuna and pasta), meat or even as a sandwich filling.

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