| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 1 |
|
Handful dried apricots |
| 2 |
tb |
Balsamic vinegar |
| 2 |
|
Shallots or 1 small onion |
| 2 |
|
Cloves garlic |
| 2 |
sm |
Red peppers |
| 2 |
sm |
Yellow peppers |
| 1 |
sm |
Aubergine |
| 5 |
tb |
Olive oil; (5 to 6) |
| 1 |
|
Red chilli |
| 1 |
sm |
Courgette |
| 2 |
|
Diced tomato |
| 16 |
|
Black olives |
| 3 |
tb |
Toasted pine kernels |
| 1 |
ts |
Molasses sugar |
|
|
Lemon juice |
| 1 |
|
Handful shredded basil leaves |
| 2 |
tb |
Basil oil; (2 to 3) |
| 125 |
g |
Freshly grated parmesan; (4 oz) |
INSTRUCTIONS
Chop the apricots and soak in the vinegar whilst you preapre the
rest. Fry the onion and garlic and then add aubergine and chilli.
Cook until soft. Add the peppers and fry until coloured but still
crisp. Add tomato, courgettes, apricots, vinegar, sugar and pine
kernels. Season generously and cook briefly until the courgette has
turned bright green. Remove from the heat and stir in the olives and
shredded basil. Chill.
When ready to serve, serve in pretty dishes with a drizzle of basil
oil and parmesan crisps on top. This works well served on sweet
potato fritters or toasted ciabatta.
To make the Parmesan crisps: Pre heat a grill or very hot oven. Put a
plain ring cutter on a baking sheet and spread a thin layer of
parmesan inside. Carefully remove the cutter and repeat several more
times. Put the tray in the oven or under the grill until the cheese
is golden and bubbling. Remove the tray from the heat and leave a
minute or so until you can pick up the circle with a palette knife.
For curly crisps, drape over a rolling pin and leave to set or, leave
plain for straight crisps.
Converted by MC_Buster.
Per serving: 1232 Calories (kcal); 78g Total Fat; (52% calories from
fat); 15g Protein; 141g Carbohydrate; 0mg Cholesterol; 676mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 Vegetable; 5 1/2
Fruit;
15 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”