Padron Peppers

Remember these babies?

It’s your lucky day! Although they’re the simplest things in the world to make, and you could probably figure out how to do them all by yourself, here’s a little step-by-step tutorial on how to make padron peppers like a pro.
Georgie, Alex, Frankie and I were organising ‘drinks and nibbles’, and our shared love of padron peppers meant that they were definitely going to be featured in the menu for the evening.

Step One: Get your ingredients. Olive oil, salt flakes and padron peppers. Easy-peasy.

Step Two: For each cup of padron peppers you are making, put that number of tablespoons of oil in the pan (two cups of peppers = two tablespoons of oil). Put the heat fairly high and wait until the oil is shimmering before you put you add the peppers.

Step Three: Create a shield of some sort. The oil goes crazy and it can potentially burn you, so be careful, as Frankie is demonstrating. You will feel like a warrior of the kitchen.

Step Four: Turn the peppers over and keep going until they have darkened like this.

Step Five: Sprinkle the salt flakes over the peppers whilst their hot. You can add as much as you like, but the more the better in my opinion.

Step Six: Taste them to make certain you’re not a shit cook and going to poison anyone with your poor culinary skills. And so you can eat them whilst they’re hot and delicious. And not share.

Step Seven: Open a bottle of wine. Because everything is better with wine.

And you’re done! Now you can focus on the less superior nibbles.

We took them upstairs to the roof and laid them out.

These next couple of photos aren’t really relevant, but they’re cute so I put them up anyway.

We’re ashamed to admit that half the food was gone before our guests arrived. Oops. Cooking makes people hungry, okay?

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