- 8 red peppers chard peeles and sliced
- 8 yellow peppers chard peeld and sliced
- 12 bananna shallots sliced
- 8 cloves garlic whole
- 3 tbsp smoked paprika
- 1/4 bunch thyme
- 6tbsp brown sugar
- 100ml sherry vinegar
- 1200g capers rinsed
- 100g golden rasins
pepper rellish
mark fletcher
14th June 2011
pepper rellish
cheeky little chutney/rellish ideal in a pastilla or artichoke bottom
Ingredients
Method
sweat the shallots,thyme and garlic with the smoked paprika
and the sugar and vinegar, boil, add the chard peppers cook down for a few minutes then fold through the raisins and capers
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