En el estilo español, roasted peppers with cod's roe

I know I am always banging on about feeling like I am being transported to a Spanish tapas bar. Well its not as silly as it sounds.Most tapas items are easy enough to make at home.A tapa is simply an appetiser - the gutsy Spanish version of a canape - but it can also double up and multiply to become a grazing-style feed. You can easily get carried away, so first decide what role tapas will play in your evening. For a pre-dinner drink, you need only prepare three types; if they are replacing dinner at least five or six will be needed, and portions increased. Here is a rather original tapas or petisco,ideal as an accompaniment to a pre dinner drink and oh so easy to make at home.In principle tapas is a slice of bread topped with any ingredients, served hot or cold, and eaten with fingers or a fork. It's something to be done before a meal, but then tapas can often replace a meal. The point of tapas is that you're not locked into a formal meal. There's very little commitment in sampling tapa. The only thing universally agreed on is how it's eaten: invariably with a drink.I have long been making something similar but with tuna and mashed potato, a classic Spanish combi.This one is perhaps even simpler. Serve them up en estilo español with a little nicely chilled La gitana manzanilla.The lady´s not for tippling.
Roasted baby peppers with cod's roe
Serves 8 with drinks.
peppers 24 (about 400g), small and mild
smoked cod's roe 200g
breadcrumbs 60g, fresh and white
olive oil 4 tbsp in mix and roast
spring onions 5 thin

Slice the top from each pepper and scrape out any seeds or cores.
Peel the skin from the cod's roe, then crumble the flesh into a mixing bowl. Put the bread into the bowl of a food processor and blitz until you have coarse crumbs, then add the olive oil and process again briefly. You will need neither salt nor pepper. Add the breadcrumbs to the cod's roe and mix well. Chop the spring onions and add to the breadcrumbs.
Stuff the cod's roe and crumbs into the little peppers and lay them in a single layer in a baking dish, then trickle lightly with olive oil. Set the oven at 180C/gas mark 4 and bake for 35 minutes.


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