I thought the name of this recipe might grab your attention, it certainly called out to me. What a great combination of flavours.
This recipe comes from River Cottage Veg by Hugh Fearnley-Whittingstall. I have had this book for a few months and used it a few times, but this is the first time I have written about it. I don't know what took me so long.
I am a great fan of River Cottage and Hugh. I used to avoid all things River Cottage, thinking it to meaty to contemplate, but I have learned the error of my ways. Hugh and his team certainly have a way with vegetables, baking and desserts.
You can read my review of The River Cottage Baby and Toddler Cookbook along with a recipe for Lentils with Onions & Watercress, My review of The Herbs Handbook, which is out next month and a recipe for Greedy Pudding Pear Cake which may not be exact, as I scribbled down notes for it while I was watching Hugh make it on tv, but is still rather special.
Back to River Cottage Veg. It reminds me a lot of Plenty by Yotam Ottolenghi because of it's fresh use of vegetables. Vegetables used as the highlight of the dish rather than trying to recreate meat and two veg for veggies, as some vegetarian cookbooks do.
When I opened up River Cottage Veg, I was instantly won over, although I did have an inkling that it would be good. The flavours and all the full-page photos guaranteed to make you drool. I pretty much decided that I could happily just work my way through the book and that there wasn't a single recipe I wouldn't want to try.
I also love that the cookbook is illustrated by vegetable prints. A bit like potato printing, the designer has vegetable printed throughout the book. As an arty type, I was very excited by that.
Feel free to say how sad that makes me.
I can't choose a favourite, so I am just going to open the book randomly.
* Roasted Potatoes and Aubergines
* Kale Speltotto with Goat's Cheese
* White Beans with Artichokes
* Mushroom Stoup
* Baby Beet Tarte Tatin
* Chocolate & Beetroot Ice Cream
* Roasted Parsnip, Puy Lentil and Watercress Salad
The veggie recipe count is easy this time around.
Vegetarian Recipe Count 191 out of 191.
Vegan Recipe Count 73 out of 191 (with many more that could be easily made vegan).
River Cottage Veg by Hugh Fearnley-Whittingstall
Publisher: Bloomsbury Publishing PLC
Published: 19 Sep 2011
-----------------------------And now on to the recipe. I am not usually a fan of stuffed peppers, but the sweetness of the peppers alongside the salty feta, herby pesto and crispy and soft potato was really excellent. I am thinking of trying this filling stuffed into mushrooms too. I think it will work really well. I used homemade pesto made with cashew nuts instead of pine nuts, but you can easily use shop bought pesto.
Stuffed Peppers with New Potatoes, Feta and PestoWritten by Jacqueline Meldrum with kind permission
February 28, 2012
An easy dish that can be a served as a main course or a side dish. When making your filling you can use homemade or shop pesto, both would be good.
- 200g small new poatoes
- 4 red peppers
- 1 tbsp olive oil
- 200g feta cheese
- 4 tbsp pesto
- a good grinding of salt & freshly ground black pepper
1. Preheat the oven to 200c/fan 180c/gas mark 6. Bring a pan of salted water to te boil, add the new potatoes and boil for 8-12 minutes, until just tender. Drain and cool slightly.2. Halve the peppers lengthways and remove the seeds and pith. Brush the outsides with olive oil, then place on a baking tray lined with baking parchment.3. Halve or quarter the new potatoes and place in a bowl. Cut the feta into 1cm cubes and add to the potatoes. Toss both with the pesto until well combined.4. Spoon the filling into the halved peppers and bake for 40-45 minutes until browned on top.
DetailsTotal time: Yield: Serves 4
Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.