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Bottled or tinned Red Peppers

By Richard Poynton - February 4, 2015

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Bottled or tinned red peppers are a store cupboard staple for us. They are so versatile and negates the effort of chargrilling fresh peppers and skinning them.
Melissa’s does a great version of these using different coloured peppers making the end result more exciting.

Coddled eggs

Butter the insides of 2 coddlers
Break an egg into each.
1 egg yolk, chives, parsley and finely chopped red peppers.
Season and whisk
Our this mixture over the eggs in the coddlers
Screw on the lid – do not use the ring for this!
Bring a pot of water to the boil and gently lower the coddler into the water and simmer for 7 mins.
Carefully remove and open with a cloth
Leave for a few minutes
Use steamed asparagus spears for dipping.


To your favourite scone recipe stir in 50g Parmesan cheese – grated.
125g Bottled Red Peppers – chopped
Chives – chopped


Fry 2 onions in butter
add 1 bottle of red peppers – chopped
add 1 Lit chicken stock
Blitz when cooked
Reduce till thickened
Add chopped basil
add crumbled fried bacon


Over your favourite pasta toss
Half a bottle of red peppers – chopped.
Goats cheese -crumbled
Olives -chopped
Silvers of Parmesan cheese
Large spoon of creme fraiche


Over sliced ciabatta spoon
Bottle red peppers – chopped
Haloumi Slices – fried
Ham – chopped
Thyme – chopped
Flood with Aioli

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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