I was not a good father and I did not shower my blog with neither love nor presents.
I needed to redeem myself. I told Jennee about the birthday and figured she would sort the celebrations for sure. Jennee really loves organizing a good party!
No sooner had I spoken of the birthday then Jennee was in her car and headed to the local shopping center. I pictured her returning with decorations, possibly a cake and card, and party hats… definitely flamboyant, mardi gras style party hats.
Alas, Jennee did not return with cake, party decorations and a large novelty card featuring a picture of an overweight older lady and a poodle in a beachside setting, but instead came home from the fruit and veg market with a few of these banana peppers (Well, the label said they were banana peppers anyways so I had no choice but to believe, because those labels are like the 4am American TV avangelist to me and quite frankly need to be believed). Fine. No birthday celebration and another nomination for bad blog father of the year, but we did have banana peppers!
Using the word pepper is something that does cause me a little grief though, as pepper is what an American would call a capsicum. Now I am totally fine with that, but in Australia pepper is a damn tasty little black, grey or red pod we grind onto our steak, and then we have capsicum and chillis. This whole pepper thing just confuses the issue for me, but I’m sure I have confused many issues all over the pages of this blog and in turn confused many a man from prince to pauper. Right now for example, I am so confused I have totally forgotten my name and where I live.
What the hell?
BANANA PEPPERS STUFFED WITH PORK & CHEVRE (serves 4)
750g pork rump, hand minced
1 brown onion, diced
2 cloves garlic, chopped
3 anchovies, chopped
A few sprigs of parsley, chopped
A sprig of rosemary, chopped
A sprig of sage, chopped
150g chevre, feta or ricotta
8-10 banana peppers or whatever you call them where you come from. Have a look a the pic
2x 400g tins crushed tomatoes
• Soften the onions in a pan (probably put a little heat under it and even a little oil in it…) with the garlic and anchovies. Let it cool a little
• Combine everything except the peppers and tomato and mix until just combined
• Cut the tops off of the peppers and slice them down the side. Tap or scrape the seeds out
• Stuff the pork mix into the peppers
• Pour tomato into a baking dish and lay the peppers down all comfy like. Give them a bit of a splash of olive oil to get them really snug
• Bake at 180C for 45 minutes
• Serve that shit with sauerkraut or something that you feel is appropriate, spoon sauce over the top and load it up with parmesan cheese if you’re keen
Prepare your faces for some more French Alps inspired love from my fellow lover of food and friend of small furry animals, Paul from Paul’s Caul… who is coincidently not me, just in case you were wondering…