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Meg’s Mystic Medley

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Celebrity, Ready, Steady, Cook 2 servings

INGREDIENTS

115 g Plain flour; plus extra for
; dusting
3 1/2 tb Vegetable oil
1/2 Lemon; juice of
1/4 ts Paprika
125 g Organic tagliatelle
1 White onion; chopped
55 g Cashew nuts
1 ts Grated fresh ginger
225 g Button mushrooms; sliced
125 ml Soya cream
200 ml Vegetable stock
2 tb Olive oil
1 Pinches ground ginger
1 Pinches turmeric
1 Pinches cinnamon
1 Aubergine; cut lengthways into
; 5mm thick slices
1 Avocado
1 ds Tabasco
1 Lime; juice of
1 Tomato; seeded and diced
1 tb Chopped; fresh coriander
1 tb Chopped; fresh mint
1 tb Chopped; fresh parsley
Salt and pepper
1 Sprig fresh dill; to garnish

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6, and grease a baking sheet.
1 Place the flour in a food processor, add 2 1/2 tbsp vegetable oil, the
lemon juice, 2 tbsp water and a pinch of salt. Process until a dough is
formed.
2 Remove the dough from the processor, dust with a little extra flour then
roll out between two sheets of plastic film to a thickness of about 3-4mm.
3 Remove the top sheet of plastic film, then using a small star-shaped
cutter, cut out 12 stars from the pastry. Sprinkle with paprika then place
on a baking sheet and bake for about 8-10 minutes or until golden.
4 Cook the pasta in a pan of boiling water, according to the packet
instructions. When cooked, drain. Heat 1 tbsp vegetable oil in a frying
pan, add half the chopped onion and cook for a couple of minutes.
5 Add the cashew nuts, grated ginger and the mushrooms and cook until the
mushrooms have softened. Add the Soya cream and the vegetable stock, bring
to a simmer and cook for 2-3 minutes. Season.
6 Heat a griddle pan. Mix the olive oil, ground ginger, turmeric and
cinnamon. Brush the mixture onto both sides of the aubergine slices. Add
the aubergine to the pan and cook for about 4-6 minutes until browned and
tender, turning over halfway through cooking.
7 To make the guacamole: Remove the skin and stone from the avocado and
place the flesh in a bowl. Add the Tabasco, lime juice, half the tomato,
half the remaining onion and 1 tbsp chopped coriander. Mash with a fork
then season to taste.
8 Mix the remaining onion and tomato and chopped mint, sprinkle on top of
the aubergine slices and arrange on a serving plate. Serve the pasta in a
large bowl, sprinkle with chopped parsley then pour over the mushroom
sauce. Serve the guacamole in a small bowl, arrange the pastry stars around
the edge of the dish and garnish with dill sprigs.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony with Mystic Meg
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

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