Capsicums Stuffed with Goat's Cheese
INGREDIENTS
4 large red or yellow capsicums
16 cherry tomatoes
2 tablespoons capers
16 black olives
100 grams soft goat’s cheese
2 cloves garlic, thinly sliced
8 anchovy fillets
fresh thyme sprigs
60 mls olive oil
zest of 1 lemon
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180C. Cut the capsicums in half through the stem, remove the seeds and place in a shallow baking dish. Divide the tomatoes, capers, black olives, cheese and garlic between the capsicums and lay an
anchovy and sprig of thyme on top. Mix the oil and zest, drizzle over the top and season with salt and freshly ground pepper.
Roast in the oven for 40-50 minutes or until tender and golden but not falling apart. Serve as an entrée, part of an antipasto platter or to accompany a full meal.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.