You will need

4 Enjoya peppers
3½ ounces micro greens
¼-pound hard salami, cut into a small dice
¼-pound Provolone, cut into small dice
⅓ cup finely chopped red onion
1 medium-sized avocado (about ½-pound), cut into a small dice
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
salt and pepper

Preparation

Wash and dry the Enjoya. Slice about 1-inch off the tops and bottoms, including the stems. Then slice each one in half vertically. Use a paring knife to smooth out the inside of each half, and to remove the seeds and membranes. Cut the tops and bottoms into a small dice and set everything aside.

Wash and dry the micro greens and then place them in a large bowl. Add the salami, Provolone, onion, avocado and the chopped Enjoya to the bowl. Gently mix everything together.

Drizzle the salad with the balsamic, lemon juice and oil, and toss to blend. Then season the salad with salt and pepper.

Place 4 of the Enjoya halves, skin side down, on a large platter or four serving plates. Now evenly distribute the salad among them. Close each one with the other Enjoya halves, skin side up. (Depending on the Enjoya sizes, there might be leftover salad — if so, you can add it to the plates as well.)

Serve!

You will need

½ bread
100 ml of olive oil
2 cloves of garlic (pressed)
½ teaspoon ground cumin (jintan putih)
3 Enjoya bell peppers (in quarters and deseeded)
6 truss tomatoes
1 cucumber (peeled)
2 tablespoons red wine vinegar

Preparation

Cut 50g of bread into small cubes and keep separate. Break the rest of the bread in pieces and place in a bowl. Sprinkle with oil and add the garlic and cumin. Leave for 20 min.
Heat the grill pan and roast the bell peppers on the skin side for approximately 8 min, until the skin is mainly blackened. Place the bell peppers in a pan with the lid on or in a sealed plastic bag. Remove the skin after 15 min. Keep a piece of bell pepper separate and dice it into small cubes.
Bring a pan of water to the boil. Cut a cross at the bottom of the tomatoes. Place in boiling water for 20 seconds. Remove and allow to cool. Peel off skin. Cut in quarters and deseed. Cut the pulp of 1 tomato into cubes of 1/2 cm and keep separate. Cut 1/4 of cucumber into small cubes. Keep separate. Cut the rest in 4 cm pieces.
Place the bread in the blender with the oil, tomatoes, cucumber and bell pepper. Add 200 ml of water, vinegar and pepper and salt to taste. Puree until the soup is smooth. Place in fridge for 1 hour to cool. Serve with the finely diced tomato, cucumber, Enjoya and cubes of bread on the side.

Serve this gazpacho in an enjoya bell pepper to make this recipe extra original!

ENJOY!

You will need

For the balsamic jus you will need:
200 g carrots
200 g celery
200 g onions
5 juniper berries
5 allspice corns
10 pepper corns, black
40 g tomato purée
0.7 l red wine
2 bay leaves
Vegetable oil for frying
Cornflour

For the involtini you will need:
600 g green asparagus
4 enjoya peppers
200 g cashews (soaked overnight in water)
1 - 2 tbsp lime juice
50 ml soy cream
1 tbsp yeast flakes
1 tsp cornflour
2 tbsp porcini powder (optional)
Small bunch chopped parsley
Salt/pepper
Olive oil
Kitchen twine

For the rosemary potatoes you will need:
250 g small potatoes
Olive oil
3 crushed cloves of garlic with shell
Salt
Small bunch rosemary

Preparation

Balsamic jus:
Peel the carrots, celery and onions and cut them into large pieces about twice 2 cm. Place a saucepan with a thick base on the heat and heat some oil. Fry the root vegetable mixture in this until brown on all sides - the more roasted aroma there is, the more intense the jus will taste. Briefly fry the juniper berries, allspice and pepper corns in the mixture. Add the tomato purée and continue to fry - caution, the tomato purée cooks very quickly. Add one quarter of the red wine and de-glaze the base of the saucepan. Allow to reduce and repeat the whole process at least 3 times. You should now have a lovely dark sauce base. Add bay leaves and rosemary, pour in 11⁄2 litres of water and allow to cook slowly for at least one and a half hours. Caramelise the agave nectar in another saucepan and de-glaze with the balsamic vinegar; reduce to half the quantity. Now strain the sauce through a fine sieve and add to the balsamic reduction. Mix the cornflour in cold water and then slowly thicken the sauce to the desired consistency.

Involtini:
Blend the soaked cashews with the lime juice, soy cream, yeast flakes, cornflour and porcini powder to a smooth mass. Stir the parsley into the mass and season with salt and pepper and store in a cool place. Fill a large saucepan with water, bring to the boil and salt well. Place the Enjoya peppers on their side, cut off the top and bottom ends, remove the cores and separate along their length. Blanch the 4 pepper strips in boiling salted water (approx. one minute) and quench in iced water. Remove the woody part of the asparagus and blanch in the same water and quench also. Place the 4 Enjoya pepper strips on a board, season with salt and pepper and spread thickly with the cashew-ricotta cream. Now roll 3 to 4 asparagus stems at right angles and secure with kitchen twine. Spread the involtini with a little olive oil and bake in the oven for approx. 20 minutes.

Rosemary potatoes:
Boil the potatoes in salted water until they are firm to the bite. Pour a little olive oil into a pan and fry the potatoes until they are golden-yellow. Shortly before removing them from the oil add the garlic and rosemary and season with sea salt.

You will need

4 Enjoya peppers
½ cup balsamic vinegar
½-pound fresh mozzarella log
2 dozen fresh large basil leaves
drizzle of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn the pepper as each side chars. This should take just a few minutes. Use the tongs to remove the Enjoyas from the burners and place them in a brown bag and fold over the top. Let them steam in the bag for about 5 minutes. Then let them sit out of the bag to cool to room temperature. Use your hands to peel off the skin. Once peeled, leaving the Enjoyas whole, use your hands to gently remove the stems. Then using a paring knife, make 3 slits from top to bottom, cutting them into equal thirds. Remove the seeds and trim away the membranes from the inside. Set aside.

While the Enjoyas are steaming, add the balsamic vinegar to a small sauté pan and place it over medium-high heat. Cook until it thickens and reduces by about half. Set aside.

Slice the mozzarella into approximately 16 thin slices. Set aside.

Wash, dry, and remove the stems from the basil leaves. Set aside.

Assemble the individual caprese on four serving plates. Place an Enjoya piece, smooth side up, on the plate. Then add two slices of the mozzarella, followed by a delicate drizzle of the balsamic glaze and two basil leaves. Repeat this and finish with a third Enjoya piece, smooth side up. Drizzle with a little extra virgin olive oil and sprinkle lightly with salt and pepper.

Serve.

You will need

• 1 red onion (sliced into rings)
• 2 X Enjoya (sliced into rings)
• 100 gramsblack olives (sliced into rings)
• 1 cucumber (cut into juliennes)
• 2 tomatoes on the vine (cut into eight wedges)
• 100 gram feta cheese (cubed)
• 10 basil leaves (cut into juliennes)
• ¼ bunch of fresh oregano
• 1 dl white balsamic vinegar
• 3 dl extra virgin olive oil
• salt and pepper

Preparation

1. Prepare a dressing by mixing the oregano, white balsamic vinegar and olive oil with a hand blender. Season with salt and pepper.
2. Mix all the sliced vegetables and toss with the dressing.

Enjoy!

You will need

Ingredients for 4 people:
4 Enjoya bell peppers
300 gram tagliatelle
250 gram diced bacon
1 onion
2 tablespoons of olive oil
2 teaspoons of Italian herbs
1 tin of diced tomatoes
2 tablespoons of chilli sauce
pepper

Preparation

Preheat oven at 200 ˚C. Wash the bell peppers, cut the top with stem off and store. Hollow out bell peppers. Cook the tagliatelle according to the instructions on the packaging. Heat oil in a pan and bake the diced bacon in approx. 3 minutes until crispy. Peel and dice the onion and add, allow to fry at a low heat for approx. 2 minutes. Add the diced tomatoes, herbs and chilli sauce. Cook gently for approx. 5 minutes and season with salt and pepper. Heat bell peppers with top in the over for approx. 5 minutes. Mix the tagliatelle with the sauce and then fill the bell peppers with it, cover with the tops. Divide the rest of the tagliatelle over 4 plates and serve with the filled bell pepper.

Enjoy!

You will need

2 Enjoya for stuffing, halved, seeds and membranes removed
1 can kidney beans, rinsed and drained
1 Enjoya, chopped for the stuffing
1 tsp Cajun spices
1 tsp chilli flakes
1 red pepper, seeds removed and finely chopped
50 g cheddar cheese, grated
1 bag nachos, natural flavour
pepper
salt

Preparation

Pre-heat the oven to 200˚C.
Mix together the kidney beans, chopped Enjoya, Cajun spices, chilli flakes and the red pepper. Add half the grated cheese and mix. Season with salt and pepper. Stuff the halved Enjoya and scatter with the rest of the grated cheese.
Bake in the oven for approx. 20-25 minutes.
Crumble some of the nachos over the stuffed sweet peppers and serve the rest of the nachos separately. Serve 1/2 Enjoya per person. For a complete meal, accompany with a salad or rice with Mexican spices.

You will need

4 Enjoya
125 g quinoa
1/2 courgette, diced
1/2 large onion, in rings
100 g fresh goat’s cheese
2 tbsp flaked almonds
pepper
salt
1 tsp dried rosemary

Preparation

Pre-heat the oven to 200˚C. Prepare the quinoa according to the instructions on the packaging. Briefly fry the diced courgette and the onion rings in a frying pan.
Mix the quinoa with the courgette and onion rings and crumble half the goat’s cheese though the mixture. Add the dried rosemary and season with salt and pepper.
Halve the sweet peppers and remove the seeds and membranes. Stuff the pepper halves with the quinoa mixture and scatter with the remaining goat’s cheese and the flaked almonds.
Bake in the oven for approx. 20-25 minutes.
Serve 1/2 stuffed peppers per person and accompany with a delicious, fresh green salad.

You will need

2 Enjoya, halved, seeds and membranes removed
150 g mince
1 tbsp chopped oregano
1 tsp chopped thyme leaves
50 g feta cheese, crumbled
salt
pepper

Salad ingredients:
1/2 cucumber
3-4 large tomatoes
2 tbsp olive oil
50 g feta

Preparation

Pre-heat the oven to 200˚C.
Brown the mince in a frying pan and add the oregano and thyme leaves. Crumble nearly all the feta cheese through the mince and stuff the sweet pepper halves with this mixture. Season with salt and pepper. Scatter with the rest of the feta and bake in the oven for approx. 20-25 minutes.

Chop the cucumber and quarter the tomatoes to make the salad. Dress with some olive oil and crumble the feta over the salad. Serve 1/2 Enjoya per person accompanied by the Greek salad.

You will need

• 4 fillets of plaice
• 2 x Enjoya
• 200 gramssea lavender
• olive oil

Preparation

1. Brush the Enjoya with olive oil and season with a little salt and pepper.
2. Wrap thee njoya in aluminiumfoil.
3. Roast the sweet peppers in an oven preheated to 180 degrees Centigrade for 20 minutes.
4. Remove the Enjoya from the oven and allow them to cool for a while.
5. Remove the aluminiumfoil, peel the Enjoya and remove the seeds.
6. Cut the Enjoya into 4 equally sized pieces, the same size as the plaice fillets.
7. Season the plaice fillets with salt and pepper and top with the roasted Enjoya.
8. Arrange the 4 fillets topped with the Enjoya in an oven dish lined with parchment paper.
9. Bake in an oven preheated to 180 degrees Centigrade for 6 minutes, or until done.
10. Serve the plaice with sautéd sea lavender.

Enjoy!

You will need

4 Enjoya peppers
3 cups packed cilantro leaves
3 tablespoons extra virgin olive oil, plus a bit more for drizzling
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
¼ to ½ teaspoon chili flakes, depending on the amount of heat you like
¼ teaspoon sea salt
1-pound sole fillet
Freshly ground black pepper

Preparation

Preheat the oven to 375 degrees F and adjust a rack to the center. Line a sheet pan with parchment paper and set aside.

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn them as each side chars. This should take just a few minutes. Use the tongs to remove the Enjoyas from the burners. Place them in a brown bag and fold over the top. Let them steam in the bag for about 5 minutes. Then let them sit out of the bag to cool to room temperature. Use your hands to peel off the charred skin. Once peeled, leaving the Enjoyas whole, use your hands to gently remove the stems. Then using a paring knife, make a slit from top to bottom in each one. Keeping them in one piece, you can gently unroll them, remove the seeds, and trim away the membranes from the inside. Set aside.

Wash and dry the cilantro and add it to a food processor fitted with the blade attachment. Add the 3 tablespoons of oil, lemon juice, garlic, chili flakes and salt. Blend until the cilantro is finely chopped and the mixture is spreadable. (If you don’t have a food processor, finely chop the cilantro and mix it with the other ingredients.)

Slice the sole into four fillets that are as close as possible to the size of the Enjoya pieces. Set aside.

Working with the Enjoyas placed lengthwise and smooth side down in front of you on the parchment-lined sheet pan, spread a thin layer of the cilantro mixture on the inside of each one. Then place a sole fillet on top, making sure it doesn’t cover the the bottom and top inch or so. (It’s okay to trim the pieces if you have to.) Divide the remaining cilantro mixture among the four sole fillets and spread it evenly on top. Then, rolling away from you, roll each Enjoya as tightly as possible.

Drizzle each roll with a bit of the extra olive oil and sprinkle with salt and pepper. Place in the preheated 375 degree F oven and bake just until the sole fillets are cooked through, approximately 17 minutes.

Let them cool for a couple of minutes on the sheet pan and then serve.

You will need

4 Enjoya’s
2 tins lentils, washed and drained
1 clove garlic
1 red onion
200 g soft goat’s cheese
salt and pepper
olive oil

Preparation

1. Preheat the oven to 180°C.
2. Wash the lentils and allow to drain.
3. Chop the clove of garlic and the onion finely.
4. Heat the olive oil in a pan and sweat the onion and garlic.
5. After a few minutes add the lentils and the goat’s cheese and allow to heat. Season with salt and pepper.
6. Remove the tops of the peppers and remove the seeds. With a spoon fill with the lentil mixture.
7. Place the peppers on a greased baking tray and bake for approx. 25 minutes.

Enjoy!

You will need

• 1 onion, chopped
• 200g risotto rice
• 25g Grana Padano, grated
• 100g prawns
• 4 Enjoyas
• 700ml vegetable stock (from a stock cube or powder)
• 2 tablespoons olive oil, garlic and chili flavour

Preparation

In a large frying pan or small casserole dish, heat 2 tablespoons of oil and sauté the onion gently for 2 minutes. Add rice and fry for 1 minute, stirring constantly. Add the vegetable stock and bring to the boil. Boil the rice on low heat for 20 to 25 minutes until cooked, stirring occasionally. Add the prawns and the Grana Padano, along with pepper to taste. Stir thoroughly to mix. Slice the Enjoyas in two by cutting from top to bottom through the stem. Remove the seeds and membrane. Stuff the pepper halves with rice and refrigerate until serving.

Enjoy!

You will need

• 2x Enjoya
• 8 shallots
• ½ Romanesco
• ½ cauliflower
• ½ butternut pumpkin
• 1x yellow sweet pepper
• olive oil
• white balsamic vinegar

Preparation

1. Cut the Enjoyasweet pepper in half and remove the seeds.
2. Boil the shallots in their skins in water for 10 minutes until done. Rinse with cold water and peel.
3. Cut the cauliflower and Romanesco into equally sized florets and cook them in boiling water until just done.
4. Peel the pumpkin and cut into cubes of 1/1cm. Boil until just done.
5. Cut the yellow sweet pepper in half and remove the seeds. Slice the pepper into long strips.
6. Combine the shallots, cauliflower, Romanesco, pumpkin and yellow sweet pepper and dress with extra virgin olive oil and white balsamic vinegar. Season with salt and pepper.
7. Stuff the Enjoya with the vegetable mixture.

Enjoy!

You will need

• 1 small part-baked baguette
• 2 cloves garlic
• 6 tablespoons olive oil
• 250g mixed mushrooms
• ½ teaspoon salt and pepper
• 1 Enjoya
• 1 teaspoon thyme
• 1 punnet cress
• 1 punnet blackberries

Preparation

Preheat oven to 200 degrees. Cut the baguette into around 24 slices. Peel and halve the garlic, and rub into the bread slices. Drizzle with 4 tablespoons oil. Toast the slices for 10-15 minutes in the preheated oven, until light brown.

Clean and slice the mushrooms. Heat the rest of the oil and fry the mushrooms with the crushed garlic, stirring until the liquid has evaporated.
Add the thyme, and salt and pepper to taste. Distribute the mushrooms over the bread slices and garnish with paprika, cress and blackberries.

Enjoy!

You will need

• 2 Enjoya peppers
• 100g sushi rice, cooked
• 80g beef carpaccio

Preparation

Place peppers on the cutting board with the stems facing up. Slice from top to bottomto create a long, thin strip. Repeat around the entire pepper. Do this with both peppers.

Blanch the strips by placing them in boiling water for 4 minutes, then rinse with cold water. Drain the peppers in a colander and pat dry with paper towels. Dampen the work surface slightly with a clean damp cloth. This makes the rolling easier. Roll 40cm of plastic wrap across the work surface and then place another piece of the same size on top. Then place 8 strips of pepper with the inside facing up on one edge of the plastic wrap.

Spread the sushi rice over the paprika, then cover the rice with carpaccio until the rice is no longer visible. Pick up the plastic wrap and roll it gently to create a long sushi roll. Tie the ends closed.
Put the roll in the refrigerator for an hour until it is firm enough to slice.
Then, leaving the plastic wrap intact, use a sharp knife to slice the roll into 4cm pieces.
Remove the plastic and serve the sushi.

Enjoy!

You will need

1 pack of Alfez Moroccan Spiced Couscous
1 Enjoya bell pepper
Cucumber
Feta cheese
Sundried tomatoes in oil
Spring onions
Cherry tomatoes

Preparation

Prepare couscous according to the instructions and allow to cool. Finely dice the cucumber, feta cheese, sundried tomatoes, spring onions and cherry tomatoes. Mix into couscous. Cut the Enjoya bell pepper into strips and spread over salad. Tasty with roasted chicken drumsticks.

Enjoy!

You will need

• 2 eggs
• 1 tomato
• 1 Enjoya pepper
• Butter
• Salt and ground black pepper to taste
• Leaf of fresh dill for decoration

Preparation

Prepare ingredients:
pick big and wide Enjoya pepper, smaller tomato and eggs:

Preparation

1. Rinse Enjoya pepper, remove stem and seeds and cut 2 big rings about 1/3” thick. Warm up skillet over moderate low heat and grease it with butter, add them to the skillet and fry on one side for about 3 mins
2. Slice 2 thin circles of tomato and position them in the middle of the Enjoya pepper rings and season with salt and fry for 1-2 mins more (btw, you will not need the remaining part of the bell pepper as well as tomato, you can use them for decoration however)
3. Carefully crack an egg into one of the Enjoya pepper rings right over the tomato, don’t worry if a bit of egg white gets out, you can simply remove it later on (but if too much spills that is a sign to get bigger Enjoya pepper, or slice rings thicker, or use smaller eggs)
4. Season with salt and ground black pepper
5. Cook eggs under until cooked though the way you like (use lid if you want them medium or well done)
6. Turn heat off, carefully remove egg white around Enjoya pepper rings with spatula, decorate with fresh dill and serve with toasts

Serving Tips
Serve with brown bread.

You will need

150 g penne
100 g cherry tomatoes, quartered
100 g chorizo, chopped
1 Enjoya, chopped

dressing
3 tbsp mayonnaise
1 tbsp apple vinegar
pepper
salt

Preparation

Prepare the penne according to the instructions on the packaging. Drain and leave to cool. Fry the chorizo in a frying pan and drain on kitchen paper.
Mix the pasta with the chorizo, tomatoes and the Enjoya.
Mix the ingredients for the dressing and stir through the salad.

You will need

Ingredients for the salad:
80 gram of arugula (rocket) salad mix
1 Enjoya bell pepper
1 ball of mozzarella or 1 piece of goat cheese
1 smoked chicken breast
2 peaches

Ingredients for the dressing:
6 tablespoons of olive oil
2 teaspoons of mustard
2 teaspoons of honey
Juice of 1 lime

Preparation

Preparation
Peel the peaches, remove the seed and cut into slices. Heat a grill pan well and grill the slices of peach on both sides.
Put the arugula salad mix in a bowl. Cut the chicken breast in cubes/strips, the mozzarella/goat cheese in pieces and the Enjoya bell pepper in nice rings. Dress the chicken breast and peach on the salad, then lay the rings of Enjoya on top. Finish the salad with the pieces of mozzarella or goat cheese.
Mix the ingredients for the dressing and season the salad with the dressing.

Enjoy!

You will need

1-2 Enjoya, sliced into strips
200 g cream cheese
1 can tuna
1 tbsp chives
Cocktail gherkins, finely chopped

Preparation

Drain the tuna and mix with the cream cheese, chives and gherkins.
Serve with the dip with the slices of Enjoya