Generously Overflowing Golden Yellow Corn And Pepper Lunch
“Time is an illusion. Lunchtime doubly so.”
Douglas Adams, quoted in The Guardian
This is a quick lunch which I invented when I was in Sardinia. I serve it with Pistoccu di San Vito, one of the many excellent and interesting Sardinian breads. It’s very quick and easy to make.
Recipe for yellow peppers and golden corn
- 1 large yellow pepper
- 1 small red onion
- 1 260g/9 oz tin corn on the cob
- 1 fat clove of garlic
- 1 200g/7 oz packet of feta (the real Greek stuff, not Danish)
- Plus any leftover soft cheese you have to hand. I had some old brie which I diced and included
- 1 tbsp olive oil
- 1 tbsp thick balsamic vinegar
- 1 tsp honey (ideally Sardinian bitter honey, or chestnut honey)
- Smoked salt and Indonesian long black pepper
Serve with interesting bread – ciabatta is a good choice.
- Heat the oven to 220ºC
- Cut the pepper in half and take out the stalk and the seeds
- Put, skin side down, in an oiled roasting tin for five minutes while you….
- Heat a tablespoon of the olive oil in a frying pan while you….
- Peel and chop the onion… add to the frying pan while you…
- Peel and crush the garlic with a little smoked salt and add to the onion
- When the onion becomes translucent add the vinegar and honey
- Mix in the drained corn
- Take off the heat
- Grind over about ten grinds of pepper
- Crumble in the feta and any other cheese you happen to have
- Take the pepper out of the oven and stuff with the onion mixture
- Return to the oven and bake for another 15 minutes