Roast Padrón peppers and sheep's curd on toast

Name: Padrón peppers sheep's curd toast Mike McEnearney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 12 Padrón peppers; 1 tbs extra virgin olive oil, plus extra to serve; 1 tsp sherry vinegar; 4 slices sourdough; 120g sheep’s curd or goat’s curd; Baby parsley leaves and runny honey, to serve

Rate now

05m

Roast Padrón peppers and sheep's curd on toast

Jump to recipe

by Mike McEnearney

Chef and delicious. columnist

Apr 10, 2018

Padrón peppers are fun to eat - it's like playing Russian roulette. They say 1 in 10 are hot, so take the plunge and enjoy, says Mike.

12 Padrón peppers
1 tbs extra virgin olive oil, plus extra to serve
1 tsp sherry vinegar
4 slices sourdough
120g sheep’s curd or goat’s curd
Baby parsley leaves and runny honey, to serve

Method

1.

Heat a large heavy-based frypan over high heat until hot. Place peppers and oil in a bowl and toss to coat. Cook peppers, stirring occasionally, for 3-4 minutes or until blistered. Remove from heat. Stir through vinegar until peppers are well coated. Sprinkle with 1/2 tsp salt flakes.
2.

Meanwhile, toast the sourdough and spread with sheep’s curd. Top with the peppers. Scatter with parsley and a pinch of ground black pepper. Drizzle with honey and extra oil to serve.

Rate now