Piperade Recipe | Keith Floyd | BBC Studios
Keith Floyd is in Pays Basque to demonstrate how to make a simple onion, pepper and egg dish. Watch how to make this delicious snack as Keith is heavily criticised by an expert in Basque cooking! Easy to follow meal idea from vintage BBC cookery show 'Floyd on France'. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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How to Make Piperade
Piperade is the French/Spanish mixture of bell peppers, onion, garlic and thyme. It's a snap to make, and once you have it, you will use it. The condiment adds color and flavor to pizza, omelets, fish, and more. Tomorrow I will show you how to make a famous Basque dish called Chicken Piperade. So please stay tuned!
Ingredients (double if you wish):
Olive oil
1 onion, thinly sliced into half moons
4 large, colorful bell peppers, cut into julienne strips
Salt and pepper to taste
2 cloves minced garlic (or 2 teaspoons garlic paste)
1 teaspoon dried thyme leaves
Silky Basque Peppers with Caramelized Onions (Piperade)
Silky Basque Peppers with Caramelized Onions (Piperade)
Serves 6 as an appetizer (3-4 as a side dish)
4 peppers (red, orange, or yellow)
3 Tbsp olive oil
2 yellow onions, sliced pole to pole
4 garlic cloves, thinly sliced
1 tsp balsamic vinegar
Salt to taste
Preheat the grill to high for 15 min. Cut the flesh off the peppers and arrange on the grill skin-side down. Cook until the skin is mostly black. Remove to a bowl, cover, and let cook until comfortable to handle.
Set a 10 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Reduce the heat to low, add the garlic, another pinch of salt, and cook stirring occasionally until the garlic starts to soften, 5-10 min. Peel the peppers, slice them lengthwise, and add to the pan with onions. Add some salt and 1-2 Tbsp of water to the pan to help pick up the brown bits, stir and leave the veggies alone until all the water is absorbed, about 5 min. Repeat this deglazing procedure 3-4 times until the onions are very soft and jammy and the peppers are silky. Stir in the vinegar. Taste and correct for salt. Cool for 10 min and serve. Can be served hot or cold. Can be stored in the fridge for a week and rewarmed.
Goes really well with delicate white fish, like this sous-vide cod
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Basque Piperade Stew Recipe
This Basque Piperade Stew recipe comes from the Basque region in Spain where it has been traditionally made for many, many years. Our recipe is by James Peck from Burnt Lemon Catering and he recently cooked this dish in the Basque region. By charring the peppers first, you add delicious smokey notes to the dish which, when combined with the sweetness of the slow cooked onions, creates a wonderful flavour profile. This is a really versatile recipe and can be served simply with fresh crusty bread or used in a more extravagant dish with pan-fried cod loins, rice and tender stem broccoli. For more information on Burnt Lemon Catering, visit their website here:
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Find the full recipe here:
Stein's at Home Hake Piperade Menu
Our Stein's at Home menu boxes are perfect to cook at home. Each box has three courses for two people, and we've done all the hard work so you just to finish at home and enjoy.
Available for delivery nationwide, find out more on our website
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Basque Piperade w/ Duck Eggs
Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). When you want to feed your guests something really special, Basque Pipérade with hearty duck eggs brings double dipping to a whole new level. Chef John Gorham shows you how. For the full recipe, go to how2heroes.com