Martin Nordin Summer 2022 Join us on @thebbqmag
Spanish style blistered peppers are best grilled over charcoal and served with creme fraiche
300g pimientos de Padrón
2 tbps rapeseed oil
Sea salt flakes
300ml crème fraîche
2 tsp mild chilli powder, e.g. piment d’Espelette
1 tsp sesame seeds (preferably a mixture of colours)
Kombu leaves (available from Asian grocery stores)
1. Light the table barbecue (grill) and let the charcoal take on a fine, even glow.
2. Place the pimientos in a bowl, cover with oil and massage until everything is covered. Place them in a coarse mesh strainer and grill until they take on colour and their skin starts to bubble and crack. Remove from the grill and season with sea salt flakes to taste.
3. Dollop crème fraîche on to a plate, sprinkle chilli powder and sesame seeds on top and grate the kombu over it using a zester. Place the pimientos on top and serve immediately.
* To ensure that smaller ingredients such as Padrón chillies and mushrooms don’t fall through the grill, use a double strainer. Take two equal sized, coarse mesh strainers, put what you want to grill inside and wrap the two handles together tightly using steel wire.
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