7/31/2019 Veggi - Caponata Charlottes

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Aubergine and Courgette Caponata Charlottes with Dried Fruits

Aubergine 2

Courgettes 4

Olive oilSalt and black pepper

Crottin de Chaviqnol goats cheese 2For the caponetta

Olive oil

Red onion 1

Garlic cloves crushed 1

Aubergine dice 1

Portobello mushroomsCourgette 2

Celery stick 1

Dried apricots soaked 50g

Dried appels soaked 50g

Balsamic vinegar 2tbsp

Honey 2tbsp

Raisins soaked 1tbsp

Pine kernels 3tbspSalt and pepper To taste

Cumin To taste

Method

1. Preheat the oven to 180C.2. Thinly slice the aubergine and lay on an oiled baking tray. Brush the top with olive oil and

season. Bake in and oven for about 8-10 minutes until tender. Remove and leave to cool.

3. Thinly slice the courgettes and blanch in a large pan of salted water. Refresh and dry.4. Use alternate aubergine and courgette slices to line a 4inch ring. Make sure the slices overlap

each other, leaving no gaps and that they hang over the edge of the ring so that they can be used

to cover and secure the caponata filling.

5. To make the capnata heat the olive oil in a pan and add the onion and garlic. Cook for 1 minutebefore adding the remaining vegetables and dried fruit.

6. Cool over a moderate heat for about 10 minutes or until the vegetables are softened and lightlygolden.

7. Add the balsamic vinegar, honey and raisins and mix well to form a sweet and sour sauce.8. Add the pine kernels and season to taste.9. Put a 1cm layer of caponata into the aubergine and corgette lined dishes.10.Top with a piece of goats cheese.11.Fill the mould with more caponata.12.Fold the aubergine and courgette slices over the caponata and press down firmly making sure the

filling is compacted.

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Assiette of beans

Broad beans

Broad bean puree

Green French beansYellow wax beans

Method

1. Prepare and blanch the green beans and yellow beans. Refresh then cut.2. Peel and blanch the broad beans.

Broad bean puree

Olive oil 2tbspChopped onion

Garlic clove crushed 1

Board beans 85g

Salt and pepper

Boiling water 2tbsp

Double cream 3tbsp

3. For the broad bean pure, heat the oil in a frying pan and lightly fry the onion and garlic for 2-3 minutes, and then add the broad beans. Season with salt and freshly ground black pepper,

then pour in the boiling water. Transfer the mixture to a food processor and blend until

smooth, then return to the pan, stir in the cream and heat through.

Basil dressing

Basil leaves 125g

Roasted garlic clove 1-2

Lemon juice 60ml

Olive oil 3tbspSalt and pepper To taste

Method

1. Place all the ingredients in a liquidiser and blend.