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Caponata Charlottes with Dried Fruits

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Sami Fresh, Food 4 servings

INGREDIENTS

2 lg Aubergines; cut lengthways into
; 1/4" slices
Olive oil for brushing
Salt and freshly ground black pepper
2 Crottin de Chavignol goat's cheeses or; halved horizontally
; other small firm goat's cheese
2 tb Extra virgin olive oil
1 Red onion; 1/2" diced
1 Clove garlic crushed
1 sm Aubergine; 1/2" diced
1/2 Red pepper; 1/2" diced
1/2 Yellow pepper; 1/2" diced
2 sm Courgettes; 1/2" diced
1 Celery stick; 1/2" diced
25 g Dried apricots
25 g Dried apple; soaked for two
; hours, 1/2" diced
2 tb Balsamic vinegar
2 tb Maple syrup or honey
1 tb Raisins; soaked in warm
; water until plump
3 tb Pine kernels
Salt and freshly ground black pepper
4 Ripe plum tomatoes
1 sm Clov garlic; halved
1 Sprig thyme
4 tb Extra virgin olive oil
1 Pinches sugar; (optional)
Good bunch rocket leaves
2 Tomatoes; peeled, deseeded,
; cut into 1/2"
; diamonds

INSTRUCTIONS

FOR THE CAPONATA
FOR THE TOMATO OIL
FOR THE GARNISH
Preheat oven to 180c/350f/Gas 4.
1 Put the aubergine slices on a baking sheet, brush with olive oil,
season and bake for eight minutes or until tender.
2 Remove the aubergine slices from the oven and cool. Leave the oven
on. Use the aubergine slices to line ramekin dishes, each about
175ml/6fl oz capacity.
3 The slices should overlap each other, leaving no gaps, and hang
over the rim of the dish so that they can be used to cover and secure
the caponata filling.
4 For the Caponata: Heat the olive oil in a pan and add the onion and
garlic. Cook for a minute before adding the remaining vegetables and
dried fruit. Cook on a medium heat for 10 minutes or until softened
and lightly golden.
5 Add the balsamic vinegar, maple syrup or honey and raisins, and mix
well to form a sweet and sour sauce. Finally add the pine kernels and
season.
6 To combine, put a 1/2" layer of caponata into the aubergine lined
dishes. Top with a piece of goat's cheese followed by more caponata.
7 Fold over the aubergine slices to secure the filling and press down
to ensure the filling is compact. Place on a baking sheet and bake
for 4-5 minutes, until just warmed through.
8 To make the Tomato Oil: Quarter the tomatoes and blend to extract
the juice. Strain the tomato juice into a pan, add the garlic and
thyme, and bring to the boil. Reduce to a simmer and cook until
reduced to half.
9 Remove from the heat, strain again and cool. Whisk the olive oil,
season and add a pinch of sugar if necessary. This oil may be made
3-4 days in advanced and kept in the fridge.)
10 Carefully unmould the warm charlottes onto serving plates and
garnish with rocket and diced tomato and a little tomato oil.
Hint - as an alternative to goat's cheese, why not use mozzarella?
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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