The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
6 each, red and yellow peppers
1 loaf of country italian bread such as pugliese or ciabatta
extra-virgin olive oil
black pepper and sea-salt
3 cloves of garlic
1 bunch of fresh basil
50 g capers
120 g quality marinated anchovies
Begin by grilling the peppers all over until blackened: to remove the skins, place all of these into a plastic bag and seal it. Leave until they have cooled.
When cool enough rub the peppers with your hands and the skin will come off; rinse under cold water to remove the seeds.
Place all the peppers on a large platter and arrange over them thin slices of garlic, the anchovies, fresh basil and some salt and pepper. When ready, dress generously with the olive oil.
Before serving, slice the bread and rub all over first with raw garlic, then drizzle with olive oil. Use your grill to toast on both sides or use a grill pan or ordinary non stick frying pan over a high-heat. Serve with the charred peppers.