These peppers are a great bbq starter or alfresco snack, super quick & easy to serve up whilst you are preparing the rest of a meal. Ideal with a crisp cold pint or refreshing glass of lemonade.
Honey type: Runny - Starflower or Summer’s light floral notes compliment the zesty orange & mild heat of the peppers.
Takes 20 minutes
Feeds 2-4 people
150g Padron peppers
1 tbsp vegetable oil
½ orange cut into wedges
40g manchego or parmesan
2 tbsp Black Bee honey
Flaked sea salt
- Rinse your padron peppers and place to one side to drain, then cut half an orange into 4 wedges.
- Place a non-stick pan on a high heat, add the oil to the pan, you’ll know the pan is hot enough when the oil quickly runs & starts to gently smoke, at this point add all the peppers (careful, as they may spit a little as they hit the oil) . You want the peppers to catch the heat blistering & browning. Cook these for 5 minutes, stirring frequently, until the skins are wrinkling and the peppers become tender.
*If you’re bbq’ing, just toss in a bowl with oil first, then place on the grill
- To serve, sprinkle generously with flaked sea salt, grate or shave over the cheese, drizzle with honey & then place in the orange wedges for self squeezing!