Cushion of Marinated Red Pepper Confiture:

Cushion of Marinated Red Pepper Confiture:

Prep:           2 mins.

Cooking:      15 mins.       Then overnight to marinate thoroughly.

Course:        Side dish, but……

Serves:        2

Rating:         2:  Easy

This recipe is for a cushion of red pepper confiture on which you can present the star ingredient of your dish.  It’s a bit of showin’ off, but it’s a good bit of showin’ off.


  • Ripe red, yellow and orange peppers
  • Dried dill leaves (Dill Weed)
  • Olive oil
  • Sherry vinegar
  • Cling film
  • Oven tray


  • Oil the whole peppers & roast in hot (Gas Mk 7) oven for 10 minutes on a baking tray.
  • Remove, quickly put into a bowl and cover with cling film to allow steaming to occur (or just into a plastic bag & seal it).
  • After 15 minutes remove from the bowl (or bag) and the skin should peel off easily. Remove and discard the skin and all seeds.
  • Thinly shred the floppy flesh and throw into a bowl, add a mixture of olive oil & sherry vinegar, and then sprinkle with dried dill. Mix thoroughly.
  • Put cling film over the bowl and leave to marinate for a few hours, or overnight. These beautiful marinated peppers can be used as a lovely cushion on which to sit a nice bit of meat, like the green lamb later in this section.  MWAH!

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