Peperonata

"This is a very versatile dish which can be made in advance and stored in the fridge. It can be eaten hot or cold, simply on fresh bread or used on pizzas and pastas."

INGREDIENTS
50ml olive oil
1 small online, sliced
3 red peppers, seeded and chopped into 2cm pieces
3 yellow peppers, seeded and chopped into 2cm pieces
1 x 400g can plum tomatoes
2 tbsp chopped frech flat-leaf parsley (optional)
salt and freshly ground black pepper


DIRECTIONS
1. Heat the olive oil in a pan and add the onion. Cook until soft and translucent, but without colouring, about 3-4 minutes. Add the peppers and continnue to cook gently until softened, again avoid any colouring.
2. Season to taste and add the tomatoes. Continue to cook over a low heat until the peppers are soft, about 1 hour, to 1 hour 20 minutes. If the peppers look dry at any point, add a touch of water.
3. Remove the pan form the heat, stir in the parsley, if using and serve with croustini or grilled slices of ciabatta.

Potato Latkes

"Latkes should be served piping hot, traditionally with hot salt beef or served with apple sauce and sour cream."




INGREDIENTS
2 medium potatoes
1 onion
1 small sized egg, beaten
30ml/2 tbsp medium ground matzo meal
oil, for frying
salt and ground black papper


DIRECTIONS
1. Grate the potatoes and onion coarsely. Put them in a large colander but don't rinse them. Press then down, squeezing out the thick starchy liquid.
2. Immediately stir the beaten egg inot the drained potato and onion mixture. Add the matzo meal, stirring well to mix. Season with plenty of salt and black pepper.
3. Pour some oil into a frying pan to a depth of about 1/2 inch. heat the oil for a few minutes (test it by throwing in a small piece of bread which should sizzle). Take a spoonful of the latke mixture and lower carefully into the oil. Continue adding spoonfuls, not too close together, over the base of the pan.
4. Flatten the pancakes slightly with the back of a spoon and after a few minutes when the latkes are golden and brown on one side, carefully turn them over and continue frying until the other side is golden brown.
5. Drain the latkes on kitchen paper and serve immediately.