Jane Barnes shares her easy recipe for quick chargrilled chillis with a sprinkle of salt and a squeeze of fresh lemon. The perfect canape.
- 500 g shishito peppers (or padron peppers)
- 2-3 tbsp canola oil
- salt, to taste
- 2 lemons, cut into wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 8-10 as part of a canape menu
- Preheat a chargrill pan or barbecue grill to very hot.
- Toss the peppers in the oil until well coated. Grill, turning regularly until blistered. Season and serve with lemon wedges.
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