For parents, especially with young children, it can actually be quite difficult to organise some alone time but it is so important for a couple, even if you do only end up chatting about the children! 'Date night' is all the rage in America whereby a couple has a set night each week to head out and spend time alone. It is a nice idea, but I can't see that it would always be practical. A night out may be difficult to organise, but a lunch in an old favourite haunt or even a walk in a charming location could be easier to coordinate. These outings can be a real treat but if leaving the house is near to impossible then rustling up a special meal at home can nicer than anything! The meal doesn't have to be elaborate, just a dish that you both enjoy, which isn't too bothersome to make. Of course when dining at home there is no guaranteeing that you won't have to seat an extra one or two, if the bedtime routine isn't going to plan!
When eating late in the evening I like to serve a lighter meal and preferably something that won't take too long to cook. This Peperonata Wellington can be prepared earlier in the day and then just assembled prior to cooking. I normally make a large pot of the peperonota and then use it through the week with any sort of chicken or fish dish. It is also delicious served on its own with pasta. The Peperonata Wellington is a substantial dish, so a simple green salad makes an ideal accompaniment.
4 tbsp olive oil
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 orange pepper, cut into strips
2 red onions,sliced
2 garlic cloves,crushed
2 tins of plum tomatoes
salt & freshly ground pepper
2 tbsp basil pesto
60g mozzarella, sliced
1 sheet of puff pastry, defrosted
1 egg, slightly beaten
20g sesame seeds
1. To make the peperonata put the olive oil, pepper strips, onion slices, garlic and tomatoes into a saucepan. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes. Allow to cool before using in the wellington.
2. Pre heat the oven to 180°C(fan)/390°F/gas mark 6.
3. Place the sheet of puff pastry onto a floured work surface. Cut into four and brush the edges of each rectangle with some beaten egg.
4. Divide the pesto between two of the rectangles and spread evenly. Top each with 2 tbsps of peperonata then 3 slices of mozzarella.
5. Carefully place a rectangle of pastry over each peperonata & cheese mix and seal tightly to the bottom piece of pastry with a fork.
6. Place the wellingtons onto a baking tray and brush the tops with some beaten egg. Sprinkle with the sesame seeds. Chill in the fridge for 10 minutes.
7. Bake for 25 minutes, until the pastry is golden brown.
8. Serve straight away.