Recipe: Padrón peppers, jamón and grilled tomato toasts

From The Agrarian Kitchen by Rodney Dunn

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The Agrarian Kitchen by Rodney Dunn

The Agrarian Kitchen by Rodney Dunn

The Agrarian Kitchen by Rodney Dunn - Pimenton, Jamon and tomato tostada
The Agrarian Kitchen by Rodney Dunn - Pimenton, Jamon and tomato tostada
The Agrarian Kitchen - Tourism Tasmania and Peter Whyte

 

For those who seek respite from the chronic busyness of today's world and want to connect with the food they usually consume without much thought, a trip to The Agrarian Kitchen in Tasmania's lovely Derwent Valley is prescribed.

From this 19th century schoolhouse and its surrounding 5 acre sustainable farm come the ingredients that Rodney Dunn and his wife Séverine Demane use in their hands-on cooking classes (which are usually booked out months ahead). In fact the Agrarian Kitchen has now become one of Australia's most acclaimed and successful food-tourism destinations.

The sustainable small farm provides the fresh produce along with help from the rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees.

rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees. - See more at: http://www.visitvineyards.com/tasmania/food/books-guides-food/wine-food-travel-articles/recipe-the-agrarian-kitchen-pan-fried-squid-with-broad-beans-and-chorizo#sthash.VB7RbNOL.dpuf
rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees. - See more at: http://www.visitvineyards.com/tasmania/food/books-guides-food/wine-food-travel-articles/recipe-the-agrarian-kitchen-pan-fried-squid-with-broad-beans-and-chorizo#sthash.VB7RbNOL.dpuf

After many requests, Rodney has finally published a book simply titled The Agrarian Kitchen. The pages are full of tips, knowledge and a deep understanding of the seasons along with a collection of their favourite recipes. The stunning photographs of the food, the scene and of course, Tasmania's natural beauty showcase it all perfectly.

Rodney Dunn is a former editor of Australian Gourmet Traveller and has a wealth of cooking experience including being one time apprentice to Chef Tetsuya Wakuda. Here he shares this warming recipe for Padrón peppers.
 

Rodney says: Padrón peppers are originally from Spain, where they are most commonly flash-fried in a really hot pan and served as tapas with a sprinkle of sea salt.

Roughly one in ten are super-spicy, making these peppers perfect for a game of Russian roulette. For some reason, they are one of our best-growing chillies, so if you are in the warmer northern states they should be a doddle to grow. If not, they are becoming increasingly  popular in farmers’ markets or you could substitute with a mild chilli.

 

Padrón peppers, jamón and grilled tomato toasts (serves 4)

Ingredients

  • 8 × 1 cm slices rustic bread
  • 200 ml extra virgin olive oil, plus extra for drizzling
  • 1.2 kg vine-ripened tomatoes, halved
  • sea salt flakes and freshly ground black pepper
  • 250 g padrón peppers
  • 1 clove garlic, peeled
  • 8 thin slices jamón or prosciutto

Method :

  1. Heat a chargrill pan or barbecue grillplate over medium–high heat. Brush both sides of the bread  slices with olive oil, place on grill and cook until toasted, then  turn and grill the other side. Remove and set aside.
  2. Brush tomato halves with olive oil and season with salt and pepper. Grill until grill-lines appear and tomato flesh begins to soften, about  4–5 minutes each side.
  3. Heat remaining olive oil in a large frying pan over high heat, add padrón peppers and sauté until skin starts to blacken and blister and peppers begin to soften but still retain some crunch (about 1–2 minutes). Season with salt flakes.
  4. To serve, rub garlic clove over grilled bread,  lay a slice of jamón or prosciutto over each slice of bread and top with tomato and padrón peppers. Grind over some black pepper and drizzle with olive oil.

 

This recipe from The Agrarian Kitchen is reproduced with the permission of Lantern Australia and Rodney Dunn, available at all good bookstores.

Read the press release on The Agrarian Kitchen here »

 

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