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June Recipes
2 Aubergines, cut lengthways, 1cm thick
4 tbsp olive oil
Juice of 3 lemons
2 cloves of garlic, roughly chopped
5 shallots, roughly chopped
1 fennel bulb, roughly chopped
4 tbsp tomato purée
Method
- Mix the auberginewith 2 tbsp olive oil and the juice of 1 ½ lemons and season well with salt and pepper.
- Heat a griddle pan until it is smoking
- Place the aubergine onto the griddle and chargrill for approx 3 minutes on each side, until browned.
- To make the chutney, heat 1 tbsp olive oil in a pan and fry the garlic, shallots and fennel gently for about 5 minutes.
- Add the tomato purée and the rest of the lemon juice and cook for a further two minutes.
- To serve place the grilled aubergine in the centre of a plate and spoon over the chutney.
- This is a perfect starter for a bbq dinner!
600g veal joint
1 tin of tuna in olive oil
1 egg yolk
100ml olive oil
1 small bunch of rocket
1 onion
1 glass of white wine
1 tbsp capers
Lemon juice
Anchovies
Salt and pepper
Method
- In a casserole dish, put the veal with half an onion, the rocket stalks, wine and some salt and pepper. Pour on enough cold water to cover the meat and cook slowly over a medium heat.
- Mix the strained tuna with the capers, egg yolk, anchovies and slowly add the olive oil until you obtain a smooth sauce. Season with Salt and Pepper.
- When the meat is cooked, take it off the heat and remove from the liquid. Once it is cool, slice thinly.
- Lay the slices on a plate and cover with the sauce.
- Decorate the plate with onion rings and the rocket leaves.
- Leave in the fridge for one hour before serving.
1 sea bass, gutted, descaled, fins cut off and one side slashed at 1in/2.5cm intervals
sea salt and freshly ground black pepper
1 handful chopped mixed fresh herbs (parsley, basil, chervil, thyme)
drizzle olive oil
2 limes, halved
Method:
- Rub the slashed side and the inside of the fish with salt and pepper. Stuff the inside with the fresh herbs.
- Place the fish on some tin foil on a baking tray.
- Drizzle over the oil and squeeze over the juice of one half of the time.
- Place the other limes around the fish on the tray.
- Place in the oven and roast for 20-25 minutes at 200°C or Gas6
Ingredients:
24 fresh cherries
125g caster sugar
125g butter
2 eggs, beaten
125g self raising flour
¼ tsp baking powder
Method
Preheat the oven to 200°C or Gas Mark 7
Grease a four holed caked tin
Put the sugar, butter, eggs, flour and baking powder into a food processor and blend together.
Stir in the cherries, keeping them whole
Pour the mixture evenly into the cake tin.
Bake in the oven for 8 minutes
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