Since we had guests today, with some trepidation we opened the bottle of horseradish vodka that I made last month. I needn’t have worried as it was quite delicious. A bit fiery on the lips and palette, but it slipped down nicely with a smooth finish when chilled.
A success so I’m going to have a go at making some ginger vodka next.
I also stuffed some peppers and roasted them in the oven for a starter. I deconstructed this recipe from dishes that I have had in Spanish and Turkish restaurants.
Sainsbury’s now sell packs of baby peppers so I bought two of the packs, beheaded the contents and scraped out the seeds. For the stuffing I mashed up a pack of Sainsbury’s Feta style cheese (Its’ only about 80p, no point spending loads when you are going to bake it) with two teaspoons of red pimenton (if you can’t get this ordinary paprika will do), four cloves of minced garlic, two chopped chilis and a slug of olive oil. Then I spooned the mixture into the peppers, bunged them in the oven and forgot about them for twenty minutes. Served four.
They were really good, so now I’m thinking about trying some different crumbly cheeses like Wensleydale of Lancashire and perhaps mixing some anchovy into the filling.