Category: Mains

A great dish for your #MeatfreeMonday! 

Serves 4

Ingredients

2 large            Aubergines, 1 cm slices, lengthways
4 cloves          garlic, minced
200 g              Rosa tomatoes, halved
1                      yellow pepper, diced
1 handful       parsley, roughly chopped
Olive oil
Sea salt and black pepper

Method

• Preheat the oven to 180°C

• Place a griddle pan over a high heat
• Rub the aubergine slices in a little oil and season generously
• Once the griddle pan is smoking, grill the aubergine for 3 -5 minutes on each side
• Remove and place on a baking tray

• Place the garlic, diced peppers and tomato halves on top of the aubergine slices
• Sprinkle half the parsley on top, drizzle with olive oil and season
• Place in the pre-heated oven for 10 – 15 minutes

• Serve with some plain yoghurt or a little Tzatziki

The meatiest vegetarian dish you just about get, amazing! 

Serves 4-6

Ingredients

1 litre                         vegetable stock
1                                  leek, finely sliced
½                                onion, finely diced
2 sticks                       celery, finely diced
2 cloves                      garlic, crushed
2 sprigs                      fresh thyme
500 g                          chestnut mushrooms or a variety of mushrooms, thinly sliced
400 g                          Risotto rice
100 ml                        White wine
100 g                           Parmesan cheese, grated
2 tbsp                          flat leaf parsley, roughly chopped
½                                 Lemon, juiced
70 g                             Butter
Olive oil
Sea salt and black pepper

Method

• Place the stock in a sauce-pan and bring to a simmer

• Place a sauce-pan onto a high heat, add a good dash of olive oil
• Add the leeks and onion, then sauté for 2 minutes
• Add the celery, garlic, thyme and season with salt and pepper
• After a few minutes, add the mushrooms and fry for 5 minutes
• Increase the heat and add the rice, stirring continuously to fry the rice for 2 minutes NB: You do not want to colour the rice, so keep it moving
• Add the wine and keep stirring until the harsh alcohol smell has gone
• Once the wine has been absorbed add your first ladle of simmering stock
• Reduce the heat to a simmer and keep adding ladles of stock, stirring all the time, allowing each ladleful to be absorbed before adding the next one, totalling 18 minutes
• Add the Parmesan cheese, parsley and the lemon juice, combine thoroughly
• Remove off the heat

• Finish the risotto with a few knobs of cold butter, mix thoroughly and serve

• Serve the risotto with the extra parmesan shavings

A quick and slightly indulgent supper for the end of the week.

Serves 4

Ingredients

200 g              Squid ink spaghetti
400 g              pre-cooked prawn tails, de-shelled
200 g              Rosa tomatoes, halved
1 handful       basil
Extra virgin olive oil
Sea salt and black pepper

Method

• Cook the spaghetti until al dente

• Place a frying pan over a high heat and add a dash of olive oil
• Add the prawns and Rosa tomatoes, toss for 2 minutes
• Add the squid ink spaghetti and toss together for another minute
• Season to taste with salt and pepper
• Tear leaves of basil, drizzle with extra virgin olive oil and serve

A great accompaniment with just about anything!

Serves 8

Ingredients

6                     red and yellow peppers
1 handful      parsley, chopped
2 cloves        garlic, thinly sliced
3 tbsp            white grape vinegar
6 tbsp            Extra virgin olive oil
Sea salt and black pepper
3 tbsp            capers
100 g             pitted black olives

Method

• Place the peppers directly over a gas flame and cook, turning with tongs, until charred all over. Alternatively place under the grill in your oven
• Once charred place the peppers into a large heat proof bowl and cover with cling wrap
• Leave to stand until cool enough to handle, about 10 minutes, then rub off the skins with kitchen towel. Do not rinse the peppers under water!

• Cut open the peppers, removing the stalk, seeds and veins
• Slice the peppers into thick strips and place in a mixing bowl

• Add the parsley, garlic, olive oil, vinegar and season with salt and pepper
• Toss gently and adjust the seasoning if necessary
• Place the marinated peppers into a serving bowl
• Scatter with the capers and black olives, tossing just before you serve

Chef Tip: Great if you leave the peppers to marinated for a few days or at least over night. Serve at room temperature.

Layers that ooze flavour and intertwine perfectly!

Serves 4

Burger Ingredients

800 g               beef mince
4 tbsp             Dijon mustard
2 tbsp             Worstershire sauce
2 tbsp             tomato sauce
1                      red onion, diced
2                      egg yolks
1 tsp               Tobasco
Sea salt and black pepper
Olive oil

Topping Ingredients

2                      onions, sliced
2 cloves          garlic, sliced
200 g               blue cheese
4                      Burger buns

Method

• Place all the burger ingredients into a mixing bowl
• Season generously with salt and pepper
• Combine thoroughly

• Divide the mixture into 4 evenly sized burger patties
• Place on a tray and cover with cling film
• Refrigerate for 1 hour or until needed

• Meanwhile, place a frying pan onto a high heat with a dahs of olive oil
• Add the onions and season with salt and pepper, fry for 5 minutes before adding the garlic
• Turn down the heat and fry until soft and golden

• Heat a griddle pan over a high heat
• Brush the burger patties with olive oil
• Place the burgers carefully into the pan and sear both sides for 4 – 6 minutes a side depending on how you like your burger done
• Crumble the blue cheese over the top and remove the burger off the heat and allow to rest for 4 minutes

• Slice the burger buns in half and butter or spread a layer of mustard on the buns
• Place the burger on the bottom half of the bun
• Top with the caramalised onions, closing with the top half, enjoy!