Tuesday, May 25, 2004
Gourmet Dinner – Main
Prep Time: 20 mins. Cooking Time: 45 mins.
4 - large red peppers
3 ½ fl oz - olive oil
1- clove garlic, crushed
1 - medium aubergine (small,red South American... EGGPLANT)
1 - large courgette (French for zucchini)
7 oz - thin asparagus (trimmed) (English for asparagus)
3 oz - blanched almonds (whole)
1 tsp - All Spice
2 oz - quinoa (uncooked and rinsed)
1/2 tbsp - flat leaf parsley, finely chopped
1/2 tbsp - dill, finely chopped
1/2 - small orange, zest and juice
1/3 tbsp - pomegranate molasses (OK, so this isn't in my cupboard either, improvise)
Small Frying Pan
Medium sized saucepan
4 - 3 1/8” dia, x 2 3/8” high, bottomless cooking rings
1. Heat the oven to 400°F
2. Place red peppers in a baking tray and roast until the skins are beginning to blacken (approximately 30 minutes). Take out of the oven, place in a bowl and cover with cling film. When they have cooled sufficiently remove the skin and seeds and cut into halves.
3. Heat the griddle pan. Mix the garlic with 3 fl oz of the oil. Thinly slice the aubergine and courgette (no more than ¼" on a diagonal if thin.)
4. Brush all vegetables, except pepper, with oil mixture and griddle until lightly charred. Keep warm in the oven until ready to assemble the tian.
5. Heat 1 tsp of oil in a small frying pan and add in the spice. Toast the nuts in this mixture until well coated and turning golden. Remove from the pan, cool slightly and chop roughly.
6. Bring 6 ½ fl oz water to boil in a medium sized saucepan. Add quinoa and simmer for 12-15 minutes until grains start to ‘burst’. Drain and mix with nuts and herbs. Add seasoning if required.
7. Mix orange juice, zest and pomegranate molasses together and add 1/3 of the dressing into the quinoa mixture.
8. To assemble the tian place a ring on each serving plate. Start with 4 slices of aubergine, then a layer (1 tbsp) quinoa, followed by ½ a red pepper, 1 oz asparagus, 4 slices of courgette, another layer of quinoa, and ½ a red pepper. When ready to serve, remove the ring and balance another asparagus on top of the tian. Serve with the rest of the dressing, roasted sweet potato wedges and a green salad.