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Padron Peppers, +/-500g

£9.95
Description
Padron Peppers: A Delightful Spanish Snack! Padron peppers, a staple of Spanish tapas, offer an exciting culinary experience with their unique flavou...
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Padron Peppers: A Delightful Spanish Snack!

Padron peppers, a staple of Spanish tapas, offer an exciting culinary experience with their unique flavour and texture. These small, bright green peppers are typically mild, but occasionally, one can surprise you with a spicy kick, adding an element of playful unpredictability to any dish. Their flavour is slightly sweet and grassy, with a touch of bitterness that complements their overall profile. When cooked, Padron peppers become tender and juicy, with a pleasantly blistered skin that provides a subtle smokiness. The combination of their mild flavour and occasional heat makes them a versatile ingredient, perfect for adding a little excitement to your meals.

Padron Peppers Cooking Suggestions

  • Sautéing: Heat a pan with olive oil, add the peppers and cook until they are blistered and tender.
  • Grilling: Lightly coat with olive oil and grill until charred and soft.
  • Roasting: Spread on a baking sheet, drizzle with olive oil and roast in the oven until blistered.
  • Deep-frying: Fry until the skins are crispy and slightly blackened.
  • Broiling: Place under a hot broiler for a quick, intense cook that blisters the skins.

Padron Peppers Serving Suggestions

  • Sea salt and lemon wedges: A simple seasoning that enhances their natural flavour.
  • Aioli or romesco sauce: Dipping sauces that add a rich, creamy contrast.
  • Cheese platter: Pairs well with a variety of cheeses, especially manchego or goat cheese.
  • Charcuterie: Complements cured meats like chorizo or prosciutto.
  • Crusty bread: Ideal for soaking up any leftover oil and juices.
  • Cold beer or dry sherry: Traditional Spanish beverages that balance the peppers' flavours.

Origin: Spain

Weight: +/-500g

Storage: Keep refrigerated.

Shelf life: 3 days from delivery. 

Cooking suggestions: Sautéing, grilling, roasting, deep-frying or broiling.

Serving suggestions: Pair with sea salt and lemon wedges, cheese (manchego or goat cheese), cured meats (chorizo or prosciutto), crusty bread and aioli or romanesco sauce.

Drogo's Kitchen: Iberico Pork Chops with Porcini Mushroom and Padron Peppers.

 

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