This week I have been determined not to go food shopping yet, and just cook with the stuff I have in the fridge and my cupboards. My dry cupboard is quite well equipped, but I thought it's better to use these things more rather than to have the cupboards full. I also have some fresh veg and of those I wanted to use the romano peppers first.
I sometimes use this brainstorming approach to cooking and just dig a bit around in my kitchen to check what I have and what I could use. I'm still indecisive about today's dish, but yesterday I created rather successfully some pepper nuggets.
Most ingredients in this recipe are interchangeable, so this is a perfect dish to get creative with. The aim is only to get a dough firm enough in order to be able to create the nugget shapes. I chose baking instead of frying as the shapes can be maintained more easily and they are less fatty.
If you got curious, read the simple instructions to make no-nonsense vegetarian nuggets.
Recipe for about 10 nuggets.
2 pointy yellow romano peppers
3 tbsp soy flakes
1 tbsp soy sauce
2 garlic cloves
1 cup grated Cheddar
1 cup semolina
1 tsp Herbes de Provence
Sprinkle of salt
Sprinkle of ground black pepper
Grate the pepper and Cheddar with a cheese grater and chop the shallot and garlic finely.
Let the soy flakes moisten for a few minutes. The pepper should be moist enough to moisten the soy flakes, but also add some soy sauce on the flakes.
Simply mix all ingredients in a bowl. Add the semolina little by little to get the right texture.
Shape nuggets from the dough. I chose the triangle shape for mine.
Bake the nuggets on baking paper at 200C for about 30 minutes until the surface is crispy and browned.
Enjoy with a nice dip. I had again spicy tomato chutney powered by Jack Ratt cider.
That was all, so easy!