They are also in abundance in Western Australia, where growers such as Acadia Farms in Kununurra and Loveapple in Carnarvon ensure the finest quality in our stores. You can even get them delivered direct to your door in delicious boxes packed with seasonal sensations from Glavocich Produce or Matters of Taste.
Here are three quick ways to make the most of these bright beauties.
Eat them raw
If you’re packing a snack for lunch or get the munchies late at night, don’t reach for the biscuits. Slice up the capsicum of your choice and enjoy with hummus or tzatziki. They are also great tossed through leftover rice for an easy midweek meal. Chop one red, green, and yellow or orange capsicum; slice two spring onions and mix through the rice (warm first if you prefer). Crumble over some feta and 3-4 tbsp of seed mix (such as pumpkin, sunflower and dried berries). Make a simple dressing with 6 tbsp extra virgin olive oil (Western Australian, of course – try Talbot Grove or The Sathya Olive Company); 3 tbsp red wine vinegar; a sprinkle of dried herbs and season well. Stir through the rice mixture and top with your favourite fresh herbs (parsley and mint work well but don’t be afraid to experiment).
Stirfry them
Capsicums add colour and flavour to any stirfry, such as this easy eggplant, potato and capsicum dish. They can also be the hero ingredient. Slice an onion and three different coloured capsicum. Chop 4 garlic cloves and a 5cm piece of ginger. Fry the onion, garlic and ginger for a minute, then add the capsicum and stirfry for another minute or two. Add 1 tbsp of dark soy sauce or black bean sauce and 1 tsp of white pepper or Szechuan pepper and stir fry quickly. It’s important not to overcook as the capsicum should still have some crunch. Serve with fresh basil or coriander and sprinkle with sesame seeds. If you like a saucier stirfry, pick up a jar of Turban Chopsticks’ Satay Peanuts and stir through instead of the soy and pepper.
Roast them
Roasting brings out the sweetness of capsicum, which in turn adds flavour to all manner of dishes, from pizzas and paninis to salads and sandwiches. Preheat the oven to 220C and follow the steps in this red capsicum and goat’s cheese bruschetta to roast them. Halve the capsicum and remove the stems, seeds and membrane before roasting, if you prefer. Popping them into a large ziplock plastic bag for 10-15 minutes after they have charred will help loosen the skin and enable you to peel each one without burning your fingers! If you decide to cook more than needed for your bruschetta or sandwiches, use leftovers to whip up a roasted capsicum soup, or put a sweet spin on hummus, blending 1/2 cup roasted capsicum with a can of chickpeas, 1/3 cup each of lemon juice and tahini, and a couple of garlic cloves. Season to taste. Roasted capsicum can also be kept in the fridge, covered with olive oil, in a sealed jar for a week or frozen– pop two halves in small freezer bags and label for use within the next few months.
