Tuesday, July 24, 2012

Stuffed Baby Capsicums with Caramelised Onions

I did a bit of experimenting on the weekend making caramelised onions and stuffed baby capsicums. I have wanted to make caramelised onions for a long time, but since they take quite a while, I had not yet had the time. I hadn't planned what to do with them, but since I had the time I wanted to do them.

I decided to use them and a few other bits and pieces to make some stuffed baby capsicums.


Ingredients
6 Baby capsicums
1/3 cup grated zucchini 
1 slice of ham, diced
2 Tablespoons of caramelised onions (I share how to caramelise onions below)
1/4 cup of grated mozarella cheese

Method
1.) Cut the top off the capsicums and remove the seeds.
2.) Place some zucchini, followed by some ham, onions then cheese in each capsicum.
3.) Place the capsicums in a frying pan with no oil, over a medium heat. Cover with a lid and cook for 5 - 10 minutes, until the cheese just starts to melt. 
4.) Pour a cup of water into the pan, cover with the lid again and cook for a further 10 minutes, until the capsicums are soft and the cheese fully melted.



How to do caramelised onions
It is a long, slow process to make delicious caramelised onions. You can make up a bulk batch and portions in ice cube trays to use as desired. Raw onion loses it's crunch when frozen, but caramelised onions are soft already and fine to freeze. You can use more or less than the amounts I share below, depending on how much you want to make at one time.



Ingredients
3 onions
3 Tablespoons butter
1 Tablespoon brown sugar

1.) Slice the onions to desired thickness. Place them in a frying pan with the butter over medium heat.
2.) Allow the onions to cook slightly, then reduce the heat to very low. Sprinkle with brown sugar and mix to cover.
3.) Continue to cook on low, stirring every now and then for 2 hours. Keep the lid on to retain the heat and moisture as well.

It takes a long time and you need to be really patient. When I was making them I cooked a variety of other things at the same time since I was in the kitchen anyway.

No comments:

Post a Comment