Charred red pepper tartare with crispy ginger dressing

Name: Charred red pepper tartare with crispy ginger dressing
Cuisine: Asian
Ingredients: 5 red romano peppers (500g); 1/8 teaspoon fine salt; good-quality crisps, to serve (plain, salt & pepper, or salt & vinegar); 50g fresh ginger, peeled and julienned; ¼ teaspoon fine salt; 4 tablespoons olive oil; 1 small clove of garlic, finely grated/crushed; 2 tablespoons soy sauce or tamari (use a bit less if adding Chinkiang vinegar); 2 tablespoons freshly squeezed tangerine juice; ½ tablespoon maple syrup or honey; ½ teaspoon Chinkiang vinegar (optional,; ¼ teaspoon Urfa chilli; Tahini (to serve)

9 steps

This is a great dip for sharing, but would also make a lovely individually plated starter if you're feeling fancy. Roasted aubergine cubes are a delicious addition to the peppers, and of course if you don't need this to be vegan, you can treat it like a traditional tartare and swap the charred peppers for raw beef or tuna (in which case you won't need to turn the oven on).

Updated at: Thu, 02 May 2024 09:08:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories183.8 kcal (9%)

Total Fat14.8 g (21%)

Carbs11.5 g (4%)

Sugars7 g (8%)

Protein2.1 g (4%)

Sodium668.4 mg (33%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gred romano peppers

⅛ teaspoonfine salt

crisps

good-quality, to serve, plain, salt & pepper, or salt & vinegar

50gfresh ginger

peeled and julienned

¼ teaspoonfine salt

4 tablespoonsolive oil

1 clovegarlic

small, finely grated/crushed

2 tablespoonssoy sauce

or tamari, use a bit less if adding Chinkiang vinegar

2 tablespoonstangerine juice

freshly squeezed

½ tablespoonmaple syrup

or honey

½ teaspoonChinkiang vinegar

optional

¼ teaspoonUrfa chilli

Tahini

to serve

Instructions

Step 1

Preheat the oven to the highest grill setting. Arrange the peppers on a rack set over a baking tray. Grill until soft and blackened in patches, about 7 minutes, then turn the peppers and grill for another 4-8 minutes, until that side is soft and blackened in patches too. Keep an eye on them - they may be ready sooner if your grill runs hot. Transfer to a bowl and cover with a plate while you fry the ginger.

Step 2

Prepare a metal sieve set over a medium heatproof bowl. Toss the ginger with ⅛ teaspoon of fine salt.

Step 3

Put the olive oil into a medium saucepan on a medium-low heat with one piece of the ginger. Once the ginger starts to sizzle, add the rest of it to the oil and gently fry, stirring often with a fork to separate the pieces, until the ginger is crisp and light golden. This should take about 3½ minutes, but keep a close eye on it as it can turn from golden to brown and burnt quite quickly.

Step 4

Strain the crispy ginger through the sieve, collecting the oil. Set the crispy ginger aside on a plate.

Step 5

Add the garlic, soy sauce, tangerine juice, maple syrup, Chinkiang vinegar (if using) and Urfa chilli to the bowl of oil.

Step 6

Peel the peppers and remove the seeds and stalks. Chop the flesh into 1cm squares, season with ⅛ teaspoon fine salt, then add to the bowl. Stir together, then leave to marinate for 10 minutes, or overnight.

Step 7

To plate like the picture, strain the peppers over a bowl to collect the marinade and leave to drain for a minute. Transfer the peppers to a bowl and pat them down, then tip the bowl on to a platter. Lift off the bowl, then make a well in the centre of the peppers with the back of a spoon, and fill the well with tahini.

Step 8

Spoon the marinade over the peppers (but not over the tahini). Top with the crispy ginger and serve with crisps on the side for dipping.

Step 9

ENTERTAINING / VEG