|Sheepnose plant, 6/8/2014|
They have been growing all on their own in a little bed behind the longère to isolate them from the other peppers, and particularly from the hot ones (piments)! That way I can keep the seed strain going. They grow happily outdoors here, apart from the snails; in the UK I kept them in the greenhouse where they did extremely well. A certain amount of tickling of flowers with a sable paint brush was called for, in both locations, to ensure plenty of seeds.
|Why are they called Sheepnose mummy?|
The name of this traditional variety translates roughly as 'Amputated Fingers', which is fair enough given the shape and colour, but seems to be in dubious taste!
|The closer you look, the more you see (August 2014)|
They are incredibly productive plants, but the peppers stayed resolutely green. A few are turning red now (mid October). The shape is rather wiggly, but it's quite easy to remove the seeds to stuff them.
12 long green peppers
1 tablespoon olive oil
1 tablespoon plain flour
250g feta cheese, crumbled
1 tablespoon freshly chopped parsley
black pepper to taste
oregano to taste
Preheat the oven to 180 C / Gas 4.
Boil the peppers in hot salted water for about 7 minutes, or until they start to soften. Drain them and leave to cool.
Heat the oil and flour in a small pan. Add the milk and whisk until you have a smooth sauce. Take the pan off the heat and add the feta cheese, some parsley, black pepper and oregano. Mix them in but the feta should remain slightly lumpy.
Make a slice in the side of the peppers and take out the seeds. Try not to break the peppers, but open them up (like the shape of a little boat). Stuff them with the feta mixture. Place them in on an oiled baking tray.
|Ready to start baking|
Bake in the preheated oven until heated through, about 30 minutes. You can leave them to cool before serving, but I thought they were nicer hot.
|Ready to start eating!|
Make ahead and pop them in the oven ready for serving as a starter, with crusty bread and a green salad.
No need to add salt to this recipe because feta cheese is salty enough. I used a young goat cheese instead of feta, and that did need a little salt.