Recipes Oscar and Otto, Images by Alex Spodyneiko
Olive, Anchovy & Pepper Banderillas
Peppers are a staple in Spanish cuisine and are perfect for tapas. They make a neat little packet to stuff with all sorts of delicious ingredients, for wrapping delicious morsels or on skewers. Filling options are endless.
This recipe can be easily adapted to be vegetarian
Makes 12
2 large red peppers, stems removed (or 1 jar of flame-roasted peppers)
12 green olives (pitted)
12 marinated anchovies
1 tbsp extra virgin olive oil
1 tsp chopped oregano
½ tsp fennel seeds
¼ tsp chilli flakes
150g Manchego cheese (or other), approx 10g per skewer and remainder grated
Preheat the oven to 220°C. Cut the pepper into six, lengthways, and place in a roasting tin. Bake in the oven for 15–20 minutes, until the peppers are cooked and their skin is blistered and blackened. Leave to cool slightly, then carefully peel off the skin, taking care not to damage the flesh.
Thread onto a skewer roasted pepper, followed by the olive, anchovy fillet and cheese (we used halloumi, but Manchego is the traditional choice). Place skewers on a baking tray, drizzle oil over and scatter on the oregano, fennel seeds and chilli flakes. Finally, sprinkle over the cheese and cook in the oven for five minutes, until the cheese is bubbling and golden.
Cool slightly before serving.
Wine match
Peppers work well with a crisp sauvignon blanc. The Astrolabe ‘Province’, Marlborough would be perfect.
