ALL ABOUT CAPSICUMS
• There is technically no difference between a red, green, orange or yellow capsicum. They’re all picked from the same plant at different stages of ripeness once they reach maturity.
• Each stage of ripeness holds different flavours and uses in the kitchen: Green capsicums are the most bitter of the four colours with yellow being a close second, both are best used in stir-fries or similar savoury recipes. Orange and red capsicums are sweeter and more appropriate for “summery” dishes like salads.
• You can also get vine-sweet mini capsicums, which are yellow, orange or red. As the name implies, they are small and sweet! They are perfect for snacking on, and they are great in dishes where you want a sweeter capsicum flavour.
• Capsicums are a great source of vitamins A and C, with red capsicums having the highest micronutrient content. Capsicums are also a good source of dietary fibre which is great for your gut health.
• Store capsicums in a bag, ideally with holes for air circulation, in the crisper drawer of the fridge. If you cut and prep capsicums, store them in an airtight container with a paper towel to absorb moisture.
Fish & roasted corn with capsicum salsa
PREP + COOK TIME 45 MINUTES SERVES 4
2 corn cobs (500g), husks intact
extra virgin olive oil cooking spray
1 egg yolk
1 clove garlic, crushed
2 tablespoons lime juice
1 teaspoon Dijon mustard
⅔ cup (160ml) extra virgin olive oil
Esta historia es de la edición Issue 91 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 91 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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