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Michael's Pepperonata | Pasta al Forno | Easy Vanilla Sponge Cake

Michael's Pepperonata

Ingredients:Michael's Pepperonata
4 Capsicums – 2 Green & 2 Red (for colour)
2 Onions
3 Cloves of Garlic
4 medium Potatoes
200g Button Mushrooms
6 Roma Tomatoes (ripe)
2 hot Spanish Chorizo (sausages)
Fennel Seeds (sprinkle)

Method:

  1. Slice the capsicums, onions, potatoes, mushrooms, chorizo and tomatoes. Keep them all separate.
  2. Fry them separately in some olive oil until almost cooked.
  3. Lightly fry the garlic and then throw in the tomatoes, cooking for a few minutes before putting in the rest of the vegetables, chorizo sausage and fennel, Season with salt.
  4. Cook on medium until preferred softness.