| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Aldo & frie, New |
8 |
servings |
INGREDIENTS
| 600 |
g |
Frozen or pre-made puff pastry; (21oz) |
| 2 |
md |
Sliced courgettes |
| 4 |
|
Marinated roasted peppers |
| 1 |
|
Stalk fennel |
| 2 |
md |
Yellow courgettes |
| 2 |
md |
Aubergine |
| 2 |
tb |
Fresh ginger |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
|
Finely chopped coriander stalk |
| 6 |
sm |
Spring onions |
|
|
Olive oil |
| 2 |
tb |
Butter |
|
|
Vintage balsamic vinegar |
INSTRUCTIONS
FOR THE SAUCE
Prepare the pastry as directed on the packet, leave in oven until light
brown, cut in a rectangular shape and cut off the top bit as a lid. Slice
the vegetables in long, thin slices and grill on a foil tray in the oven
until golden brown.
Chop the spring onions finely. Pour oil in the pan, add the spring onions
and garlic and stir for 2 minutes. Add the ginger and coriander. Simmer for
about 3-5 minutes then add the balsamic vinegar a drizzle at a time to
thicken. Spoon a little of the vegetable mix into the puff rectangle, add a
little sauce and top with lid.
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