Jane Barnes shares her easy recipe for quick chargrilled chillis with a sprinkle of salt and a squeeze of fresh lemon. The perfect canape.

Serves
8-10

Preparation

5min

Cooking

10min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 500 g shishito peppers (or padron peppers)
  • 2-3 tbsp canola oil
  • salt, to taste
  • 2 lemons, cut into wedges

Cook's notes

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.

Instructions

Serves 8-10 as part of a canape menu

  1. Preheat a chargrill pan or barbecue grill to very hot.
  2. Toss the peppers in the oil until well coated. Grill, turning regularly until blistered. Season and serve with lemon wedges.

 

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.