Slow-braised capsicum

Slow-braised capsicum
Slow-braised capsicum Photo: Marina Oliphant

This is great with grilled fish or with grilled meats. This technique requires an asparagus peeler, which has its blade set crosswise rather than the usual peeler where the blade is set long ways.


3 or 4 red or yellow capsicums

3 or 4 garlic cloves, peeled

1 or 2 fresh bay leaves

extra virgin olive oil


Cut tops from capsicum and discard seeds. Cut each one along the natural grooves to give 4 pieces.

Using the asparagus peeler and keeping your wrist quite loose, run the peeler down each piece of capsicum removing just the peel. Don't press too hard or you will take chunks out of the flesh. (There is a knack to it, but it is not that difficult.)

Lay the peeled capsicum pieces in an ovenproof dish (one or two layers deep) with a few garlic cloves and bay leaves, and add enough extra virgin olive oil to coat each piece liberally.

Cover the baking dish tightly with foil or a lid and bake at 180C for about an hour. Inspect. The pieces should be very soft, even caramelised in parts, and the oil should be very aromatic.

Remove from the oven and reheat as needed in a frying-pan over a brisk heat, using some of the braising oil.

The capsicum pieces in their oil can be stored in an airtight container in the fridge for a few days.