Stavros peppers, feta, sherry vinegar, pine-nut crunch

Name: Stavros peppers, feta, sherry vinegar, pine-nut crunch
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 10 g butter, melted; 1/3 cup (25g) panko breadcrumbs; 1 heaped tablespoon pine nuts; finely grated zest of 1/4 lemon; 1 tablespoon extra virgin olive oil; 200 g stavros peppers or any small variety of chilli; 1¼ tablespoons sherry vinegar; salt flakes and cracked pepper; 30 g feta, crumbled

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Stavros peppers, feta, sherry vinegar, pine-nut crunch

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by George Calombaris

Oct 09, 2015

This recipe is by MasterChef judge and restaurateur George Calombaris. He says: "We named these Stavros peppers because a man by the name of Stavros grows them for us in northern Queensland. In Greece you would find similar peppers in Florina, and I guess that’s where the idea for the dish comes from. It’s important that the peppers are cooked so they become nice and sweet."

10 g butter, melted
1/3 cup (25g) panko breadcrumbs
1 heaped tablespoon pine nuts
finely grated zest of 1/4 lemon
1 tablespoon extra virgin olive oil
200 g stavros peppers or any small variety of chilli
1¼ tablespoons sherry vinegar
salt flakes and cracked pepper
30 g feta, crumbled

Method

1.

Preheat the oven to 160°C (fan-forced). Line a baking tray with baking paper.
2.

To make the pine-nut crunch, mix together the melted butter and breadcrumbs. Spread out on the prepared baking tray and bake for 10 minutes. Add the pine nuts and bake for a further 10 minutes or until golden. Sprinkle over the lemon zest and salt to taste, then set aside to cool.
3.

Heat the olive oil in a frypan over medium–high heat, add the peppers and cook until they blister. Pour in the sherry vinegar to deglaze the pan and season with salt and pepper.
4.

Serve the pepper mixture straight away with the crumbled feta and the pine-nut crunch.