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Home > Categories > Food > Sauces and Condiments > Barker's Antipasto - Roasted Capsicum review

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Score: 9.0/10  [2 reviews]
4 out of 5
ProdID: 8526 - Barker's Antipasto - Roasted Capsicum
Produced by Barker's of Geraldine

Barker's Antipasto - Roasted Capsicum
Sample/s Supplied by:
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Disclosure StatementFULL DISCLOSURE: A number of units of this product have, at some time, been supplied to KIWIreviews by the company for the purposes of unbiased, independent reviews. No fee was accepted by KIWIreviews or the reviewers themselves - these are genuine, unpaid consumer reviews.
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Barker's Antipasto - Roasted Capsicum product reviews

Proud to promote NZ productsEnjoy our Roasted Capsicum Antipasto layered into lasagne, or as a fresh flavour hit when building a burger or taco.

    •  Gluten free
    •  Vegan friendly
    •  Made in New Zealand
    •  No artificial colours or flavours

Refrigerate after opening.

Check out Barkers of Geraldine onlineClick here to see all the listings for Barkers of Geraldine Visit their website They do not have a Twitter account Check them out on Facebook They do not have a YouTube Channel They do not have a Pinterest board They do not have an Instagram channel

antipasto   capsicum   garlic   gluten free   herbs   lemon   olive oil   onion   red wine vinger   salt   sugar   tomato   vegan   nzmade
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Click here to read the profile of mizim

Review by: mizim (Miriam)
Dated: 5th of January, 2020

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This Review: 8.5/10
Score 8 out of 10
Value for Money:
Score 9 out of 10
Number of Uses:
Score 9 out of 10
Personal Choice:
Score 8 out of 10

I used to adore capsicum in my youth, to the point of eating them as one would an apple but soon enough was put off them. My enjoyment of the vegetable has slowly increased over the past year as my kids have started to ask me to use some in my cooking. Having just used a couple of antipasto's on crackers and cheese I felt like this needed to be used a different way but found myself stuck on how it could be used and so it sat on my bench for a week, waiting to be used, till last night I was tired, sore, worn out and couldn't be bothered thinking hard about dinner.

I put some pasta on to boil, chopped up an onion and diced up a bulb of garlic. After sauteing the onion and garlic I grabbed this, with the idea of using it like a pesto sauce, and left it to heat up with the onion and garlic. Once everything was done, I stirred the pasta into the pot before serving up and sprinkling a nice helping of parmesan on top. The two kids who were at home for dinner, my mother and I all agreed that it worked well and tasted rather yummy. The only downside to the dish was the pieces of capsicum ended up at the bottom of the bowl and just didn't taste nice on their own.

This made a nice, quick easy dinner and may well end up on our shopping list again.

Click here to read the profile of savta

Review by: savta (Jo)
Dated: 11th of December, 2019

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This Review: 9.5/10
Score 10 out of 10
Value for Money:
Score 9 out of 10
Number of Uses:
Score 10 out of 10
Personal Choice:
Score 9 out of 10

Barker's Roasted Capsicum antipasto is a unique mix - it combines the full sweet-and-bitter flavour of summer peppers with the simplest of ingredients: tomatoes, vinegar, and spices. The result is that the capsicum flavour dominates and will appeal to anyone who is a fan of this particular vegetable. As a group of people who nearly all enjoy this food, we looked forward to tasting the antipasto and trying it in various ways. When we realised that this was a chunky mix, we were even more excited as there were real pieces of capsicum and tomato in evidence.

At this time of year, when the barbecue rules, we all enjoy kebabs - whether a savoury kebab with peppers and onions, or a sweet version Pasifika-style with pineapple and peaches. They are great on the barbecue, and if they get a bit singed, that only adds to the flavour. We had some leftover pork roast, so chopped it into largish chunks and combined it with a selection of vegetables. Once barbecued, each one would be served on a bed of chopped hard-boiled eggs. The rest of the meal was served separately on two small dishes - each person got his or her own so they could add items as required. One dish had plain cannellini beans; the other had capsicum antipasto and curds. Some took a little from each dish; others, like me, simply tipped the lot on to our big plates and mixed it up. But serving it in this way meant each person could control the proportions of their own dinner.

Because the antipasto was reasonably firm, it was easy to spread on the kebab. I did it this way; it was especially nice with the roast meat, adding moisture to those pieces that were too dry while adding a unique flavour. It was wonderful with the fresh capsicum on the kebab stick; interestingly, it had a stronger taste than the fresh version! It was also delicious mixed with the beans; these are somewhat bland on their own, but like all white beans, take up the flavour of whatever they happen to be sharing a plate with.

We had roughly a third of a pottle left; this was reserved for sandwiches next day. Our friends had baked some bread with the intention of cutting it into thick slices and taking it on a picnic. We had smoked cheese and coleslaw as well; they would be a delicious filling with the antipasto and would sustain us during the tramp that our hosts were proposing. I have been on tramps with them before and can confirm that we all get very hungry after a lot of energy has been used climbing all the local hills. Sure enough, when it came time to have a break, the sandwiches were very welcome. The capsicum added interest to the mix and everyone was enthusiastic about it.

The consensus from everyone was that this is a wonderful, highly versatile product. Not one person expressed any negative comments, not even the older man who was initially not sure whether or not he liked capsicum. He has made his mind up now - he said it was "okay"; that is high praise coming from him.

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