Wednesday, 4 September 2013
Riverford's Padron Peppers
As instructed by Riverford these were flash fried in oil until blistered and sprinkled with coarse sea salt. They were cooked in loads of hot olive oil when cooked in front of us in Palma, but we were quite a lot more sparing with our oil - and used a wok.
The green ones were mild and moreish. I managed one red round one, and only one bite of the red pointy one! My top tip - save yourself some green ones to cool your mouth down after the fiery red ones.
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