Cut into thick slices these are delicious snacks with a drink. Dip the bread in the remaining oil.
Place a grill pan on the heat. Put the peppers in it and regularly turn them over until cooked. This is a relatively fast process and takes approx. 10 minutes. Leave to cool. Trim away the stems and remove the seeds and membrane from the peppers using a sharp knife. Combine the goat’s cheese, parsley and oregano, cover generously with black pepper. Fill the peppers with the cheese using a small spoon. Wash your hands in between so that the peppers stay clean on the outside. Fill a tall preserving jar with the peppers and cover them with olive oil. Add the dried peppers, garlic and a few sprigs of oregano, which will sink to the bottom.
These can be kept for more than a week or two. The flavour will become increasingly spicy.
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