Food For Thought: Padron Peppers
Thursday 24th July 2008 by Tom Aikens
 At 26, Tom Aikens was the youngest recipient of two Michelin stars; today he is one of the most exciting chefs working in the UK. In 2003 he opened Tom Aikens Restaurant  and in 2006 Tom’s Kitchen (both in Chelsea).
Tom’s first cookbook, Tom Aikens: Cooking is hugely popular and he is currently working on his second book. Watch this space...
This fortnight’s Food For Thought: Padron Peppers
Padron Peppers are small Spanish peppers introduced from South America to Spain in the 16th century – mostly they are deliciously sweet but every so often you’ll find one so hot it would make the toughest Mexican sweat – round about one in ten. So it is a bit like playing taste bud roulette!
Ideally you should use them when they’re roughly the size of your thumb as they do get even hotter when bigger.
The traditional way to serve Padrons is pan fried whole and very quickly in very hot olive oil (until they just start to blister), served with a bit of sea salt – a big favourite in authentic tapas bars. Leaving the stems on makes it convenient finger food (the stems aren’t usually eaten).
 For great flavour and a hint of chilli, Padrons can also be to a fresh tomato salsa (tomatoes, onion, garlic, olive oil, herbs, puree) – make sure you don’t add too many hot ones though, as your sauce can easily become very fiery
Make stuffed pardon peppers as little canapés – but be sure to warn your guests of the roulette effect!
Fry up some mini chorizo sausages, then use the oil to fry the Padrons in and serve together as a tapas dish
Other seasonal ingredients to look out for:
Borlotti beans from Italy
Mara des Bois strawberries
White peaches
Charentais melons
Cauliflowers
Runner beans
And Tom’s final word this fortnight: White peaches are incredibly versatile and work as well with savoury as they do with sweet (crumble or poached). They’re especially delicous caramelised and served with duck breast.
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