Here's some inspiration to help you come up with a suggestion that could win you a $500 Woolworths Gift Card and a jar of eye candy.
Time is running out - competition closes midnight September 27.
“How would you use baby capsicums to create an ‘eye candy’ recipe? Tell us in 25 Words or Less” competition. Win a $500 Woolworths Wish Gift Card PLUS one jar of Il Bello Rosso® baby red capsicums and Vine Sweet Minicaps® baby capsicums PLUS an assortment of sweets valued at $750.
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Email your suggestion to me at firstname.lastname@example.org by midnight September 27. You can only enter this competition once and must have an Australian metropolitan delivery address for the prize delivery.
Here's a visually stunning feast of carnival colours and flavours. Recipe created by Andrew Mirosch, executive chef at Sirromet Winery, Brisbane.
Capsicum carnivalServes 18.
Prep Time: 30 minutes.
6 yellow Vine Sweet Minicaps® baby capsicums
6 orange Vine Sweet Minicaps® baby capsicums
6 red Vine Sweet Minicaps® baby capsicums
Olive Cream Cheese Filling
150g cream cheese
8 black olives, seeded
1 tsp chopped basil
Chilli Lemon Cream Cheese Filling
150 cream cheese
1 red chilli
Juice 1 lemon
Beetroot Cream Cheese Filling
150g cream cheese
100g cooked beetroot
Laying each of the Vine Sweet Minicaps® on their sides, slice off the top quarter and scrape out any seeds. Discard.
For each of the fillings, place all ingredients in a food processor and blend until smooth.
Place olive cream cheese filling in a piping bag and pipe into red capsicums.
Place chilli lemon cream cheese filling in a piping bag and pipe into yellow capsicums.
Place beetroot cream cheese filling in a piping bag and pipe into orange capsicums.
Assemble around a platter to serve.