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articles > Food / Wine events

Food / Wine

July Recipes

By Natoora.co.uk
02/07/2006

July Recipes from

Vegetable and Mozzarella Ramequins

Ingredients (for 4 people):

- 400g grilled aubergine
- 200g green beans
- 2 onions
- 2 red peppers
- 2 tomatoes
- 300g mozzarella
- 4 table spoons of olive oil

Method:

- Peel and slice the onions
- Brown the onions for 10 minutes over a medium heat in a casserole dish with 2 table spoons of olive oil and 2 tablespoons of water.
- Add the green beans roughly chopped, the peeled sliced peppers and the peeled, diced tomatoes.
- Add 5cl of water, salt, pepper and cook for 15mn over low heat without a lid.
- Cook until the water has completely evaporated. Leave to cool.
- Preheat the oven 190 (gas 5)
- Spread into the ramequins the slices of aubergine. Season with salt.
- Mix the cold vegetables with the diced mozzarella and pour them in the ramequins.
- Add another layer of sliced aubergines on the top of the vegetables and tuck it into the sides of the ramequin.
- Pour some olive oil on the top.
- Cook in the oven for 15minutes
- Turn them out on individual plates. Spoon over tomato coulis with basil or other fresh herbs and serve quickly.

Trout stuffed with feta

Ingredients:

- 4 trout
- 1 slice of feta (2 cm width)
- 100 g lardons
- 1 glass of white wine
- 2 cloves of garlic
- 1 bunch of chives
- A few parsley sprigs
- Black pepper

Method

- Preheat the oven at 180°C (gas 6).
- Clean and gut the trout and drain them in sheets of kitchen roll.
- Cook the lardons in a pan. Crumble the feta with a fork and mix with the hot lardons.
- Add the garlic, the chives and the cut parsley and season with pepper.
- Stuff the trout with the mixture, put them in an oven dish and pour the white wine on the top.
- Cook in the oven 40 minutes. Serve with a fresh green salad and new potatoes!

Entrecôte Hongroise

Ingredients

- 2 sirloin steaks, remove from fridge about 1 hour before you need them
- 1 tbsp light olive oil
- 3 shallots, peeled and finely shopped
- 1 small red pepper, de seeded and finely diced
- 6 fl oz (175ml) red wine
- 1 tbsp half-fat creme fraiche
- 1/4 teaspoon paprika
- A few sprigs fresh watercress, to garnish salt and freshly milled black pepper

Method

- First of all heat half the oil in the frying pan over a high heat, then fry the chopped shallots and pepper until they're softened and tinged dark brown at the edges - about 6 minutes - and remove them to a plate.
- Now add the remaining oil to the pan and, keeping the heat high - the pan should be as hot as you dare - season the steaks with coarsely milled black pepper, but no salt yet, as this encourages the juices to come out.
- Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty.
- Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done.
- Then about 2 minutes before the end of the cooking time, return the shallots and peppers to the pan, pour the wine around the steaks and, still keeping the heat high, boil until reduced and syrupy.
- Then add the creme fraiche and stir it into the sauce, then season with salt and sprinkle in the paprika. Serve the steaks on hot plates with the sauce spooned over and garnish with watercress.
- They're lovely served with jacket potatoes and salad.

Strawberry and Apricot Tartlet

Ingredients

Preparation: 45 minutes
Cooking Time: 15 minutes (gas 7-8, 250 °C).
For 8 people

- For the pastry:
- 200g flour
- 100g butter
- ½ glass of water
- ½ tsp salt
- 1 tsp sugar

For the filling:
- 5 nice apricots
- ½ glass water
- 2 tbsp sugar
- 500g small strawberries
- ½ jar raspberry jam

Method

Preparation of the pastry:

- Grease the tartlet tins and spread the pastry in them.
- Prick the pastry with a fork and cook it gently in the oven.
- Poach the apricots cut in half for 5 minutes in the sugar and water syrup. Drain them, keeping the syrup.
- Put half an apricot in the centre of every tartlet. Put the small strawberries (cut them in half if they are too big) around them.
- Mix the jam with the syrup from the cooked apricots.
- Spoon the sauce over the strawberries, leave to cool.

Bon Appétit
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