This week we suggest some glorious vegetables. Ever since the griddle pan appeared in the market, life has become so much easier and healthier too. I made the griddled vegetables and served them as a first course while drinking wine and having a good chat with my guests.
Rocket leaves and feta cheese risotto
Serves 6
25g butter
1 onion, finely chopped
1 garlic clove, crushed
350g Arborio rice or flat soup rice
1250ml hot vegetable stock
1/2 bunch rocket, leaves only
175g feta cheese, crumbled
4 sun dried tomatoes, chopped
100g pine nuts, toasted
· Melt the butter in a large saucepan. Add the onion and garlic and stir-fry for a few minutes until softened. Add the rice and cook for a further 2 minutes.
· Pour in enough stock to cover the rice. Cook stirring until almost all liquid has been absorbed. Continue the same procedure until all stock has been used up and rice has cooked through.
· Stir in rocket leaves and heat through for a couple of minutes. Add feta cheese, sun dried tomatoes and toasted pine nuts; remove from the heat. Season with salt and freshly ground pepper. Serve immediately with a nice crispy salad.
Spinach and goat’s cheese baked sweet potatoes
Serves 6
6 sweet potatoes
3 red onions, thinly sliced
3 tbsp olive oil
100g creamy goat cheese, sliced
50g hard goat cheese, grated
1 bunch spinach, leaves only
· Preheat the oven to 180C/350F/gas mark 4. Wash the sweet potatoes well and bake for 20 to 30 minutes until the flesh is soft.
· Heat 1 tbsp olive oil in a frying pan and fry the onion for 3 to 4 minutes. Reduce the heat, cover and cook gently until the onion is golden.
· Using a spoon, scoop out the flesh from the potatoes. Place in a bowl; add the remaining olive oil, onions, grated cheese and roughly chopped spinach leaves. Season with salt and freshly ground pepper; mix together.
· Spoon mixture back into sweet potatoes skin. Top with a slice of creamy goat cheese. Bake for 10 to 15 minutes or until the stuffing is steaming hot and the cheese has started to turn to gold.
· Serve with a green salad tossed in olive oil and balsamic vinegar.
Griddled vegetables
Serves 6
3 long aubergines, thinly sliced
3 courgettes, thinly sliced
6 tomatoes, sliced
500g round anari, salted
3-4 tbsp olive oil
1 tsp balsamic
1 tsp olive oil extra
· Choose the anari cheese a day in advance, so that it is not as fresh and soft. Slice in medium to thick slices depending how soft the cheese is. Cook on both sides on a hot griddle pan. Remove to a clean plate.
· Slice the aubergines and courgettes lengthways. You will need four slices of each vegetable for each guest.
· Brush slices with olive oil before putting on the hot griddle. Turn vegetables once to cook on other side. Leave tomatoes last as they are juicy and stain the pan.
· Arrange on individual plates; garnish with a basil sprig. Drizzle some balsamic and olive oil dressing over the food; add a dash of fresh ground pepper.
· Serve straightaway with some crusty bread and more dressing for dipping your bread if preferred.
