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    Confit of Peppers with Garlic Oil

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    Confit of Peppers with Garlic Oil

    • Vegetarian

    Serves: 4 as a starter


    • 3 red peppers
    • 3 yellow peppers
    • 4 garlic cloves
    • 400ml olive oil
    • Salt
    • Freshly ground black pepper


    1. Remove the core and seeds from 3 red peppers and 3 yellow peppers and cut into quarters. Crush 4 garlic cloves or 1 Solo Garlic and put into an ovenproof casserole dish with the peppers. Add 400ml olive oil and cover with foil. Bake in a preheated oven 150ºC, gas mark 2 for 40 minutes. Add salt and freshly ground black pepper to taste.
    2. This dish can be made in advance and reheated. Superb served with goat's cheese or roast fish or meat. The oil, infused with the flavours of peppers and garlic, can be used again or it makes an ideal base for a salad dressing.

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