CAPONATA. 02/08/13
This is one of Sicily’s most famous dishes, great with fish, meat, or mozzarella, or even on its own on toast.
INGREDIENTS METHOD

Serves 4-6

 

½ head of celery, cut into ½cm slices, leaves retained

Olive oil

1 red onion, sliced

1 garlic clove, finely sliced

4 ripe plum tomatoes, chopped

3 tbsp black Italian olives, stoned

2 tbsp salted capers, rinsed

2 tbsp sultanas, soaked in 2 tbsp boiling water

Vegetable oil

1 large round, pale aubergine or 2 dark purple aubergines, cut into 5cm chunks

3 tbsp good red wine vinegar

A handful of mint leaves, plus extra

2 tbsp pine nuts, toasted

A small handful of parsley, chopped

 

Bring a small pan of salted water to the boil and blanch the celery for three minutes before draining it.

 

In a large, heavy-bottomed pan, heat a splash of oil and fry the onion and garlic with a pinch of salt until tender but not coloured, about seven minutes. Stir in the celery, followed by the dried chilli and tomatoes. Cook for five minutes before taking off the heat. While still hot, stir in the olives, capers and sultanas. Adjust the seasoning to taste, then place the sauce in a large bowl and clean out the pan for the next stage.

 

Heat 4cm of vegetable oil in the pan, making sure it comes no higher than a third of the way up. Heat to 180C/350F, or until a piece of bread fries golden in 20 seconds. Carefully add the aubergine in batches and fry for two minutes until golden and tender. Remove with a slotted spoon and transfer to a bowl lined with kitchen towel. Once you’ve finished frying all the aubergine, remove the towel and season the aubergine with salt, then spoon over the vinegar, rip over the mint and toss well.

 

Transfer the aubergine to the tomato mixture and mix everything with your hands. Adjust the seasoning and the vinegar levels; it should be sweet and sour. Leave to marinate for two hours before serving. You can then heat it or eat it at room temperature. Transfer to a plate and scatter with pine nuts, celery leaves, parsley and a few mint leaves.

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CAPONATA. 02/08/13
This is one of Sicily’s most famous dishes, great with fish, meat, or mozzarella, or even on its own on toast.
INGREDIENTS

Serves 4-6

 

½ head of celery, cut into ½cm slices, leaves retained

Olive oil

1 red onion, sliced

1 garlic clove, finely sliced

4 ripe plum tomatoes, chopped

3 tbsp black Italian olives, stoned

2 tbsp salted capers, rinsed

2 tbsp sultanas, soaked in 2 tbsp boiling water

Vegetable oil

1 large round, pale aubergine or 2 dark purple aubergines, cut into 5cm chunks

3 tbsp good red wine vinegar

A handful of mint leaves, plus extra

2 tbsp pine nuts, toasted

A small handful of parsley, chopped

 

METHOD

Bring a small pan of salted water to the boil and blanch the celery for three minutes before draining it.

 

In a large, heavy-bottomed pan, heat a splash of oil and fry the onion and garlic with a pinch of salt until tender but not coloured, about seven minutes. Stir in the celery, followed by the dried chilli and tomatoes. Cook for five minutes before taking off the heat. While still hot, stir in the olives, capers and sultanas. Adjust the seasoning to taste, then place the sauce in a large bowl and clean out the pan for the next stage.

 

Heat 4cm of vegetable oil in the pan, making sure it comes no higher than a third of the way up. Heat to 180C/350F, or until a piece of bread fries golden in 20 seconds. Carefully add the aubergine in batches and fry for two minutes until golden and tender. Remove with a slotted spoon and transfer to a bowl lined with kitchen towel. Once you’ve finished frying all the aubergine, remove the towel and season the aubergine with salt, then spoon over the vinegar, rip over the mint and toss well.

 

Transfer the aubergine to the tomato mixture and mix everything with your hands. Adjust the seasoning and the vinegar levels; it should be sweet and sour. Leave to marinate for two hours before serving. You can then heat it or eat it at room temperature. Transfer to a plate and scatter with pine nuts, celery leaves, parsley and a few mint leaves.

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CLASSIC POACHED LEEKS WITH GRIBICHE. 03/05/14
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ROASTED SQUASH SALAD WITH COBNUTS, WATERCRESS AND RICOTTA. 04/10/14
CELERIAC WITH DILL POTATOES AND SHAKEN REDCURRANTS. 04/10/13
AUTUMN BREAD SALAD WITH SAGE & HAZELNUT DRESSING. 11/10/13
SRI LANKAN CUCUMBER CURRY. 27/09/13
KALE, ORANGE AND HAZELNUT SALAD. 01/11/14
HOT AND SOUR AUBERGINE CURRY. 02/08/13
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