Peppadews Piquanté Peppers The Pickling Recipes

ALOUETTE® STUFFED PEPPADEW® PEPPERS

Steps:

• Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve.
• For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew® peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 minute With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.

PEPPADEWS (PIQUANTé PEPPERS): THE PICKLING RECIPE

Steps:

• DO wear surgical gloves (from any pharmacy), as the seeds start stinging the hands after a while!
• Do the 1st Step the night before. Believe me, you'll find it is necessary!
• Cut off the stem side of the peppadews, and carefully scrape out the seeds with a small teaspoon. Rinse. Try to remove all seeds.
• Let the salt dissolve in the water. Then add the prepared peppadews. Make sure they're all in the brine by putting a plate or similar on top. Leave overnight at room temperature.
• Next day, using squeaky clean bottles and caps, put on a firm tin and into a cold oven. Heat oven to between 160 - 170 deg Celsius
• Now rinse the brine off the peppadews, rinse briefly with cold water, and leave in a colander to drain.
• Measure out into a large pot all the ingredients given in Step 2 (except the little green chillies), and stir well over low heat until ALL the sugar has dissolved. Then bring to a rolling, foamy boil.
• Add peppadews and chillis and boil them for only about 1 minute.
• Take hot bottles from the oven (be careful). First fill the bottles with peppadews, and then fill to about 1 1/2 cm from the top with the boiling liquid.
• Carefully wipe bottles round the top, and screw on the tops.
• (My sister and I used bottles with metal tops, the kind in which some pasta sauces are sold. The bottles should pop softly as they seal. If any do not seal, keep to use first).
• If sealed, will keep indefinitely.